Blueberry rosemary orange olive oil cake

With Summer and Christmas coming and the seasonal fruits in abundant, it’s exactly the kind of atmosphere you will want to knock the cobweb off your Christmas dining set. Perhaps, plan the menu for Summer, Christmas and use the abundant seasonal fruits to create the spirit of thankfulness celebrating with family and friends.

I have use seasonal fruits blueberries, orange juice and zest, dried rosemary, leftover butter infused in rosemary, sour cream that is going to expired in 3 days, yoghurt, and olive oil. Garnish with cut orange pieces.

This is a simple cake recipe that even young children can bake. It’s moist, full of blueberries, have rosemary and orange zest fragrant, soft, healthy and delicious. Let’s bake!!!!


300 g plain flour
2 Tsp baking powder
1/2 Tsp salt
200 g yogurt
300 g sour cream
200-215 g castor sugar, See Note
3 extra-large eggs
1/2 small orange grated zest
1/2 cup olive oil
20 g butter infused rosemary, leftover (OPT)
280 g blueberries
1 Tsp dried rosemary
60 ml fresh orange juice (Bottle)


orange pieces
apricot jam


Preheat the oven to 180 degrees C. Grease and line 9″ spring form pan. Add together flour, baking powder, and salt into a bowl. Using electric blender, blend together yogurt, sour cream, sugar, eggs, orange zest, orange juice and oil until the consistency is right about 5-7 minutes.

Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Fold blueberries very gently into the batter. Pour the batter into the prepared pan and bake for about 75 minutes, or until a cake tester placed in the center comes out clean.

When the cake is done, allow it to cool in the pan for 30 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool. Then spread jam on top and cut up orange place in the center to garnish.

Note: Oven temperature may vary. You might need less time or more and according to the liquids you added. As I have yoghurt, sour cream and orange juice so it takes me 75 minutes to bake.

You can cut down castor sugar to 200 g. I prefer a bit sweeter. So, I added 15 g castor sugar more. You might want to use less flour first say 200 g, if batter too watery add another 50 g flour, check consistency, if not right add another 50 g flour till batter consistency is right.

You can use any seasonal fruits of your choice. You can use lemon zest and juice. You can sift the flour baking powder and salt. I just couldn’t be bother. You can bake in a large loaf pan or ring tube pan.