Lemon Avocado Oil Cake With Blueberry Compote

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This Lemon Avocado Oil Cake is light and fluffy and bursting with bright lemon flavor, perfectly served with some Blueberry Compote. A great summer dessert.

During the warmer months I tend to steer away from the rich heavier desserts and lean more toward the lighter more tender desserts. This Lemon Avocado Oil Cake is perfect. It’s light and fluffy and loaded with bright lemon flavor. When topped with a sweet juicy Blueberry Compote, it makes the perfect light summer dessert that your guests will love.

Why You Will Love This Cake

  • Texture: The texture of this cake is perfect. It’s light and fluffy but also quite moist. It’s outer edge are slightly crispy while the center has a soft texture.
  • Flavor: Talk about bright lemon flavor. With the addition of fresh squeezed lemon juice and the zest from three lemons, there will be no mistaking the flavor of this cake.
  • Ease: This cake is super easy to make. It has simple ingredients that you probably already have.

Ingredients Needed To Make This Cake

  • Avocado Oil: I love using avocado oil in desserts because it is a healthy fat that doesn’t alter the flavor in recipes.
  • Eggs: It’s best to have your eggs at room temperature. This will help them blend easily into the batter.
  • Granulated Sugar: Used for added sweetness and texture.
  • Vanilla Extract: I always opt for pure vanilla extract rather than imatation vanilla extract due to its intense flavor.
  • Lemon Zest & Juice: Use an microplane to zest your lemons. It will produce a very fine zest that can be distributed throughout your batter easily. Always opt for fresh squeezed lemon juice rather than bottled lemon juice. It will have a brighter more vibrant flavor.
  • Salt: Enhances the flavors in recipes.
  • Baking Powder & Baking Soda: These are your leavening agents. They will give lift to your cake.
  • Flour: An unbleached all purpose flour works great for this recipe.
  • Milk: Whole or 2%. For added moisture and flavor.
  • Blueberries: Fresh or frozen will do. Just rinse and strain before using.
  • Cornstarch: This is used as a thickener for your blueberry compote.
  • Powdered Sugar: This is optional. It is used to dust the cake once it has cooled completely.

Tips For Making This Cake

  • Always opt for fresh squeezed lemon juice rather than bottled lemon juice. It will have a brighter more vibrant flavor.
  • Always have your eggs at room temperature. This will allow them to blend in easier.
  • I like to use a good quality avocado oil, like La Tourangelle.
Lemon Avocado Oil Cake With Blueberry Compote
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Lemon Avocado Oil Cake With Blueberry Compote

Recipe by BrendaCourse: DessertCuisine: CakeDifficulty: Easy

This Lemon Avocado Cake is light and fluffy and bursting with bright lemon flavor, then topped with a sweet juicy blueberry compote to make it the perfect summer treat.

Ingredients

  • For The Cake

  • 1 Cup Avocado oil

  • 3 Eggs

  • 1 1/4 Cups granulated sugar + 1 to 2 Tablespoons for sprinkling on top

  • 2 Teaspoons pure vanilla extract

  • Zest of 3 lemons

  • 1/2 Cup fresh squeezed lemon juice

  • 2 Cups all purpose flour

  • 1/2 Teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 Teaspoon salt

  • 1 Cup milk

  • Powdered Sugar (optional) for dusting

  • For The Blueberry Compote

  • 2 Cups fresh or frozen blueberries.

  • 2 Tablespoons granulated sugar.

  • 1 Tablespoon fresh squeezed lemon juice

  • 1 Teaspoon cornstarch

Directions

  • For The Cake
  • Preheat oven to 350º. Coat a 9” springform pan with baking spray, then line the bottom with a piece of parchment paper. Set to the side.
  • Whisk the avocado oil, eggs and the 1 1/4 cups granulated sugar in a large mixing bowl until combined. Add the pure vanilla extract, lemon zest and lemon juice and whisk to combine.
  • In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt until combined. Alternating with the milk, add the dry ingredients to the wet ingredients, starting and ending with the flour mixture. Gently mix after each addition until incorporated.
  • Pour the batter into the prepared pan and sprinkle with the remaining granulated sugar evenly over the top.
  • Place in the preheated oven and bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean and the cake has turned golden brown. Remove from oven and allow to cool completely.
  • For The Blueberry Compote
  • Place rinsed and drained blueberries in a small saucepan over medium heat. Add the granulated sugar and lemon juice and stir to combine. Cook until blueberries start to break down and release their juices.
  • Place the cornstarch in a small bowl. Remove about 1 to 2 tablespoons of juice from the blueberry mixture and stir it into the cornstarch to form a slurry. Pour the slurry into the saucepan and continue cooking until slightly thickened.
  • Serve blueberry compote over cake.
  • Enjoy.