This might be the easiest, most underrated cake you’ll ever make… and the secret ingredient? Olive oil.

These mini blueberry and almond loaf cakes are incredibly soft, stay moist for days, and come together with minimal effort. They’re perfect for prepping ahead and make the best lunchbox treat.

Made with olive oil, sour cream, honey and ground almonds, these loaf cakes have a light, tender crumb with bursts of juicy blueberries in every bite. This is one of those reliable recipes you’ll come back to again and again.

✨ Perfect for:

Kids lunchboxes
Afternoon tea
Meal prep baking
Easy weekend baking

🧾 INGREDIENTS
75ml olive oil
125ml sour cream
75g honey
1 tsp vanilla extract
3 eggs
75g caster sugar
125g ground almonds
100g plain flour
½ tsp ground cinnamon
2 tsp baking powder
Pinch of salt
150g blueberries

👩‍🍳 METHOD
Preheat oven to 180°C / 350°F.
In a bowl, whisk together olive oil, yoghurt, honey, vanilla, eggs and sugar until pale and slightly thickened.
In a separate bowl, combine ground almonds, flour, cinnamon, baking powder and salt.
Add dry ingredients to wet and gently mix until just combined.
Toss blueberries in a little flour (optional), then fold through batter.
Divide mixture into greased or lined mini loaf tins.
Bake for ~ 35 - 40 minutes or until golden and a skewer comes out clean. Baking time will vary depending on the size of your baking dish. If it's muffins, it will take far less time than a cake.
Cool for 10–15 minutes before transferring to a wire rack.

These are soft, light, and honestly the kind of bake that speaks for itself — simple, wholesome and so easy to eat. A real family favourite 💛

If you enjoyed this recipe, don’t forget to subscribe to Le Bon Baker for more easy, family-friendly baking every week!
#blueberrycake #loafcake #easybaking #familyrecipes #homebaking

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