Blueberry Sponge Cake

Written by: Andrea Rojo



Time to read 0 min

Prep time: 5 mins

Servings: 4 pers

Cook time: 60 mins

Category: Dessert

Origin: European



  • 1 tablespoon García de la Cruz Extra Virgin Olive Oil
  • 1 tablespoon García de la Cruz Lemon Infused Extra Virgin Olive Oil
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice (optional)
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar 
  • 3 eggs
  • 1 1/2 teaspoons baking powder
  • 2 cups blueberries (fresh or frozen)
  • 1/4 cup additional sugar for compote: 1/4 cup
  • 2 tablespoons water



  • In a large mixing bowl, combine the Extra Virgin Olive oil, Lemon Infused Extra Virgin Olive Oil, lemon zest, and 1 tablespoon of lemon juice (optional).

  • Add 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 3 large eggs, and 1 1/2 teaspoons of baking powder.
  • Mix until a smooth, moist batter forms.
  • Preheat your oven to 350°F (175°C).
  • Pour the batter into a greased cake pan.
  • Bake for 25-30 minutes, or until the cake is golden and fragrant, and a toothpick inserted into the center comes out clean.
  • In a small saucepan over low heat, combine 2 cups of blueberries, 1/4 cup of sugar, and 2 tablespoons of water.
  • Cook slowly, stirring occasionally, until the berries break down and the mixture thickens into a vibrant compote.
  • Slice the olive oil and lemon cake.
  • Serve each slice with a spoonful of berry compote