to top

Blueberry Olive Oil Pound Cake and the Pompeian Pledge

Blueberry Pound Cake

When Pompeian Olive Oil asked me to take and share the Pompeian Pledge, to switch from butter to olive oil during the month of August, I knew it was a pledge I wanted to make and keep. After all, olive oil is such a healthy alternative to butter for preparing food. And anyone can take the pledge and learn more about National Olive Oil Month.

Pompeian Olive Oil

To demonstrate just how versatile olive oil can be in the kitchen, I decided to try it out for baking. I already use olive oil in a lot of my everyday cooking but baking was an area I still hadn’t made the switch. So after looking at some recipes I adapted this cake to develop a Blueberry Olive Oil Pound Cake using Pompeian Olive Oil (recipe below). Not only did it pass my taste test with flying colors, its pretty too! Perfect to take to a party or serve guests!

Blueberry Pound Cake Blueberry Pound Cake Blueberry Pound Cake Blueberry Pound Cake

While the health benefits of olive oil are no secret, many of us are unaware just how easy it is to swap out butter for olive oil in nearly any recipe. Pompeian’s conversion chart does the work for you. I plan on pinning it to the inside of a cabinet for quick reference.

So who’s with me and ready to take the Pompeian Pledge? Simply visit and 1,000 fans who sign up will be randomly selected to receive a gift from Pompeian (a free movie redemption code and a coupon for a free bottle of olive oil), plus every week 5 additional fans who have pledged will win a fun prize pack on Pompeian’s timeline. And now that we are all cooking lighter using olive oil, what will your recipe switch out be?


6 egg whites
2 cups white sugar
1 cup olive oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 heaping cup blueberries
1 tsp lemon zest
½ tsp vanilla extract
Whipped topping (optional)

1. Preheat oven to 350 degrees. Spray a one large or two small pound cake pans with cooking spray, and dust with flour.
2. In a bowl, beat the egg whites until stiff (note: this is easier if your egg whites are room temperature!). Beat in the sugar until fluffy. Mix in the olive oil.
3. In a separate bowl, mix the flour, baking soda and salt. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the blueberries, lemon zest and vanilla. Transfer the mixture to the prepared pan(s).
4. Bake 35 minutes in the preheated oven, until a knife inserted in the cake comes out clean. This may take longer if you use one pan versus two.
5. Garnish with whipped topping and left over blueberries (optional)

Disclosure: This is a sponsored post written by me on behalf Pompeian.

Tracking Pixel

  • Desiree Fawn

    Mmm, this looks tasty! I haven’t baked in our new oven since moving earlier this month — might be time to christen it!

    August 20, 2014 at 3:17 pm Reply
  • Jo-Lynne {Musings of a Housewife}

    Yummm….. I love a good pound cake.

    August 21, 2014 at 9:10 am Reply
  • Logan Can

    Thank you for sharing the conversion chart. I had no idea that existed, but I will be printing it out. This recipe looks delicious!

    August 21, 2014 at 9:16 am Reply
  • Sarah

    That looks so delicious! I love the whipped topping and fruit to go on top!

    August 21, 2014 at 9:29 am Reply
  • Louida

    Yum your pound cake looks delicious! I’ve used olive oil while cooking before and love it.

    August 21, 2014 at 10:33 am Reply
  • Jessica @ The Mom Creative

    Wow, this looks amazing. Definitely going to pick this up the next time I am out shopping.

    August 21, 2014 at 10:38 am Reply
  • FabEllis

    It looks delicious! I have heard so many people say they switch things with olive oil but I had not made the transition myself. I love how moist it looks though so seeing the visual has swayed me a bit. 🙂

    August 21, 2014 at 12:08 pm Reply
  • Andrea B (@goodgirlgonered)

    I’m really intrigued and this looks delicious.

    Love blueberries, and esp. baked goods with them. YUM!

    August 21, 2014 at 1:28 pm Reply
  • Erica @ The Crumby Cupcake

    I’m into this! I’ve been trying to find ways to work more olive oil into me and the hubby’s diets – we use butter a bit too much. Pinned!

    August 21, 2014 at 2:17 pm Reply
  • jillian

    yum! sounds delicious! i love cooking with olive oil. xo jillian – cornflake dreams

    August 21, 2014 at 7:32 pm Reply
  • Robin (Masshole Mommy)

    My mouth is watering over here. That sounds so amazing.

    August 21, 2014 at 7:42 pm Reply
  • katrina g

    that pound cake looks really good. thanks for sharing.

    August 21, 2014 at 8:42 pm Reply
  • Stacey - Seattle Mom Blog

    That looks so delicious. I love the olive oil substitution. So much healthier!

    August 21, 2014 at 9:03 pm Reply
  • Ashley LaMar

    I love Pompeii oil. It’s my favorite to cook with.

    August 21, 2014 at 10:27 pm Reply
  • Caitlin

    Looks super delicious!! I definitely will need to try it!

    August 22, 2014 at 12:33 am Reply
  • Jeanae

    I love blueberries, and pound cake, so I am certain that I would love this. Yummy

    August 22, 2014 at 1:07 am Reply
  • Danielle

    That cake looks so yummy. I love anything that has blueberry in it.

    August 22, 2014 at 5:26 am Reply
  • valmg @ From Val's Kitchen

    I use olive oil quite a bit. That pound cake looks delicious!

    August 22, 2014 at 9:11 am Reply
  • Rosey

    This looks so delicious, especially the scrumptious blueberries. We use Pompeian products here.

    August 22, 2014 at 11:38 am Reply
  • Jennifer Bullock {MommyBKnowsBest}

    I love a good blueberry anything! This looks great and I love all the health benefits. Thanks for sharing.

    August 22, 2014 at 1:18 pm Reply
  • Debi - Travel Blogger

    What a great take on pound cake. Olive oil adds such a nice taste to baked goods, and it’s super healthy.

    August 24, 2014 at 7:39 pm Reply

Leave a Comment