Blackberry Lemon Olive Oil Cake Slices

Ingredients

Cake

• 1 tsp olive oil, for the pan
• ½ cup olive oil
• ½ cup (100 g) granulated sugar
• 2 large eggs
• ½ cup plain whole-milk yogurt
• 1 tbsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1¼ cups (160 g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 1 cup (140 g) blackberries, halved if large

Lemon glaze and berry sauce

• ¼ cup (30 g) powdered sugar
• 2 tsp fresh lemon juice
• ½ cup (70 g) blackberries
• 1 tbsp granulated sugar
• 1 tbsp water

Equipment

8½-by-4½-inch loaf pan, parchment, saucepan

Allergens and ingredient notes: Wheat, egg, milk.

Step by step

1. Heat the oven to 350°F (175°C). Grease the pan with the 1 tsp oil and line with parchment. Whisk the separate ½ cup olive oil, cake sugar, eggs, yogurt, lemon zest, cake lemon juice, and vanilla until smooth.
2. Whisk flour, baking powder, and salt separately. Fold into the wet mixture just until no dry flour remains, then fold in the 1 cup blackberries. Transfer to the pan.
3. Bake for 45–55 minutes until a skewer inserted in the cake portion comes out clean, avoiding a berry pocket. Tent loosely with foil if browning too quickly. Cool 15 minutes in the pan, then lift onto a rack and cool completely.
4. Simmer the separate sauce blackberries with their sugar and water for 5–7 minutes, crushing a few berries, until glossy. Let cool.
5. Mix powdered sugar with the separate 2 tsp lemon juice. Drizzle over the cooled loaf and let set 10 minutes. Slice into eight portions and divide the blackberry sauce alongside them.

The Devotti twist: Olive oil keeps the crumb supple; the measured lemon glaze remains thin enough for the baked berry flavor to lead.

Make ahead and storage

Refrigerate cake and sauce separately, covered, for up to 3 days. Let cake slices stand 15 minutes before serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.