Ultimate Pistachio and Blackberry Olive Oil Cake Recipe

September 21, 2026

Slice of pistachio blackberry cake with olive oil garnished with fresh blackberries and crushed pistachios

There’s something truly special about the combination of nutty pistachios and juicy blackberries, especially when baked into a tender olive oil cake. This ultimate pistachio blackberry cake recipe brings together bright, fresh flavors with a moist texture that you’ll want to make again and again.

Whether you’re celebrating a special occasion or just craving a sweet treat, this cake is easy to prepare and delivers a delightful balance of earthy and fruity notes. Plus, the olive oil keeps it wonderfully soft for days.

Why You'll Love This Recipe

Moist and tender crumb thanks to olive oil.
Natural sweetness with fresh blackberries and a hint of citrus zest.
Crunchy pistachios add texture and a nutty flavor.
Simple ingredients you probably have on hand.
Perfect for breakfast, dessert, or afternoon tea.

Ingredients

Gather these ingredients to create the ultimate pistachio blackberry cake with olive oil.

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
3 large eggs
½ cup extra virgin olive oil
¾ cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
1 ½ cups fresh blackberries
¾ cup shelled pistachios, roughly chopped
Powdered sugar for dusting (optional)

Recipe Details

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: Approximately 320 per serving

How to Make Ultimate Pistachio and Blackberry Olive Oil Cake Recipe

Preheat your oven to 350°F. Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Slowly drizzle in the olive oil while whisking to combine.
Add the Greek yogurt, vanilla extract, and lemon zest to the wet mixture; stir until smooth.
Gently fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix.
Fold in half of the blackberries and half of the chopped pistachios, saving the rest for topping.
Pour the batter into the prepared pan and smooth the top. Scatter the remaining blackberries and pistachios evenly over the surface.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Tips for the Best Results

Use ripe but firm blackberries to prevent excess moisture in the batter.
Room temperature eggs and yogurt help the batter mix evenly.
Don’t overmix the batter; fold gently to keep the cake light and fluffy.
For extra crunch, toast the pistachios lightly before chopping.
Store the cake in an airtight container to maintain freshness.

Storage and Reheating

Store the pistachio blackberry cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Keep it covered to prevent drying out.

To reheat, warm individual slices in the microwave for 15-20 seconds or in a low oven (300°F) for about 5 minutes. Enjoy slightly warm or at room temperature for the best texture.

Frequently Asked Questions

Can I use frozen blackberries instead of fresh?

Yes, you can substitute frozen blackberries, but be sure to thaw and drain them well to avoid excess moisture that could affect the cake’s texture.

Is it possible to make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free baking blend of equal measure, ensuring it contains xanthan gum for structure.

Can I substitute the olive oil with another oil?

While olive oil adds a unique flavor and moisture, you can use mild-flavored oils like avocado or grapeseed oil if preferred, but avoid strong flavors that may overpower the cake.