Blueberry Lime Cake

If you’ve ever been at my place, you know that I have an extensive collection of Jamie Oliver cookbooks. This cake is an adapted version of “torta di nada” on page 294 of Jamie’s ItalyIt is a wonderful dessert to make for summer because it is light and there’s tons of juicy blueberries that just pop in your mouth. The recipe makes a flatter cake (which is perfect if you’re making for a small group) but you can easily double up on the ingredients to make it bigger. Trust me, you’ll want to share! Although I have eaten one all by myself once…OK, here it is!



  • 1 egg
  • 1/4 cup of plain yogurt
  • 1/2 cup of sugar
  • 1/3 cup of butter, melted
  • 1/4 cup of olive oil
  • 6 tbsp of milk
  • 1 vanilla bean (use the seeds) or 1 tsp of vanilla extract
  • 1 1/2 cup of flour
  • 3/4 tsp of baking powder
  • A pinch of salt
  • The zest of a lime
  • 1 tsp of finely chopped fresh mint
  • 2 cups of fresh blueberries



Preheat oven to 350° and grease a 9″ springform pan with butter.

With a mixer, beat egg, yogourt and sugar together for 2 minutes. Then add the butter, olive oil and vanilla. Once the wet ingredients are well mixed, add the flour, baking powder,salt, lime zest and mint. Beat until texture is smooth and let rest for 5 minutes. Stir in 1/4 cup of blueberries and pour the mixture into the pan. Cook for 10 minutes. Remove from oven, sprinkle remaining blueberries on the top and press down with your hands so they sink in a bit. Return to oven for another 35 minutes (45-50 if you double the recipe). You’ll know it’s ready when the top is golden brown and firm. Let cool and serve!



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