Blueberry Lemon Cake Recipe (VIDEO)

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee blueberry cake and it’s easy, easy, easy!!

I love having recipes like this which come together quickly and are perfect for un-planned company and my evening sweet-tooth cravings. Bite into this while it’s still a little warm and you’ll have no words, only sound effects… mmm!

This blueberry lemon cake is perfectly satisfying on it’s own without any kind of frosting. A generous dusting of powdered sugar is all you need. It is moist, fluffy and tastes like a decadent blueberry muffin from a fancy bakery.

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For reals though, it’s really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!

Watch How to Make Blueberry Lemon Cake:


You’ll make this cake again and again! Go ahead and print a few extra copies of the recipe since you will likely get some recipe requests for this blueberry lemon cake :).

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

Ingredients for Blueberry Lemon Cake:

This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it always disappears fast! P.S. This homemade vanilla extract makes it even better!

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

Important Tips for Success:

*Click here for easy video tutorial on how to measure dry and wet ingredients correctly.

**If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.

***Reader Polina wrote that she “used the Stonefield whole milk yogurt for the recipe – turned out perfect soft and very moist.”

****On baking in a Tube pan: Reader, Kelly, writes: “I did this a a tube pan and upped all the ingredients by half. I was feeding 2 families :). I used the “Baking Happy” Pam non stick spray with flour and it popped out beautifully. It baked for 55 mins, and was perfect!!! Since the pan is larger, upping the ingredients by half was a perfect fit for the pan- once baked, the cake cake right to the top. I sprinkled with powdered sugar. Delicious recipe…everyone loved it! Thanks so much!!!”

How To Make Blueberry Lemon Cake:

Prep: Lightly butter a 9-inch springform pan**** and line the bottom with parchment paper. Preheat Oven to 375˚F.

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition (DO NOT OVERMIX or the cake will be dense). Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest. (I really like to use this lemon zester).

4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above. 

5. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

Serve dusted with powdered sugar.

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

Does this blueberry cake work for muffins?

Because so many of you have asked, we (finally!) have a recipe for blueberry muffins.

P.S. If you are looking for more easy cake ideas, be sure to try our fresh strawberry cake and this loaded peach cake!

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

Mmm fluffy, moist and seriously delicious… I hope you love every bite of this lemon blueberry cake!!

⬇ Print Friendly for Lemon Blueberry Cake:

Blueberry Lemon Cake

4.68 from 239 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Calories: 353 kcal
Servings: 10 people (9" blueberry cake)

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream (8oz)
  • 1/2 cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour*
  • 2 tsp baking powder
  • 1 medium lemon zest and juice, divided
  • 1/2 Tbsp corn starch
  • 16 oz fresh blueberries **
  • Powdered sugar to dust the top optional

Instructions

Prep:

  1. Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

How to Make Blueberry Lemon Cake:

  1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
  3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
  4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
  5. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Recipe Notes

**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.

Nutrition Facts
Blueberry Lemon Cake
Amount Per Serving
Calories 353 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 44mg 15%
Sodium 91mg 4%
Potassium 222mg 6%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 25g
Protein 4g 8%
Vitamin A 4.3%
Vitamin C 12.5%
Calcium 8.3%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Dede
    April 23, 2018

    I doubled the recipe and used two loaf pans. However the cake is dense so it took extra baking time but just as yummy! You can try a bunt cake pan too. When I use that pan it was only half full once baked. Reply

    • Natasha's Kitchen
      April 23, 2018

      I’m glad to hear the recipe was a success Dede! Thanks for sharing your helpful review with other readers! Reply

  • Maureen Taylor
    April 23, 2018

    I can’t wait to make this cake; planning on making it for work, but I work with a pretty big group-and big appetites. Would it work if I doubled the recipe and used a 9 x 13 pan? If so, how long and at what temp would you suggest? Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      Hi Maureen, I haven’t tried that so I won’t be able to offer specific instructions for baking. One of my readers wrote in with the following great review: ” I just made this today, for a crowd, I did 1 1/2 of the recipe, & put in 9×13 pan. Turned out perfect!!” I hope that helps! Reply

  • Dede
    April 15, 2018

    The cake was yum! I added a Lemon powdered sugar drizzle instead of the sprinkle. I’m making again today! Reply

    • Natasha's Kitchen
      April 15, 2018

      Sounds like you got a favorite recipe Dede! I’m glad you enjoy it as much as I do. Thanks for sharing your great review! Reply

  • Anne Bennett
    April 8, 2018

    I’m surprised that there aren’t any comments about the baking time and temperature. If I had cooked it at 375 degrees for that amount of time, it would have been ruined. I’ve been both an amateur and professional baker. My oven is calibrated correctly. I split the difference and cooked it at 350 degrees. Next time I will do it at that temp or try 325 degrees. The cake is delicious. Reply

    • Natasha
      natashaskitchen
      April 9, 2018

      Hi Anne, I’m not sure if this is the case for you but a convection (fan) oven would need adjustments since it circulates air and bakes things quicker. All of our recipes are written for a conventional oven. Reply

  • Debbie
    April 8, 2018

    Happy Easter Natasha. Thanks for another delicious recipe. Was a little concerned about reviews that mentioned this cake was not sweet enough. I couldn’t believe that you’d make a cake that wasn’t top notch. I sprinkled the top with icing sugar after baked and this cake got better and better every day. Surprising how a little powdered sugar will enhance the flavor so nicely. Love your videos and appreciate all your hard work. Reply

    • Natasha's Kitchen
      April 9, 2018

      I hope you had a wonderful Easter as well Debbie! Thanks for following and sharing your excellent review with other readers! Reply

  • Victoria
    April 4, 2018

    Have you ever tried using frozen blueberries in this recipe? I’d like to try it. Also if you stir a few tablespoons of your flour mixture into your blueberries they won’t sink. Love your videos. Thanks! Reply

    • Natasha
      natashaskitchen
      April 4, 2018

      Hi Victoria, I have some notes on using frozen blueberries in the post above. I hope you love the cake! 🙂 Reply

  • Marcia Schaefer
    April 2, 2018

    I just made this for our Easter dinner and not only did it make a beautiful presentation on our dinner table but also an excellent meet up with our taste buds! I wholeheartedly agree with the review that said the cake has just the right balance of sweetness (sugar & blueberries) and tartness (lemon). It was so tasty that I think I now have a new “favorite cake”. In fact my husband, upon finishing another hefty slice for his breakfast, stated that it’s “too good”! This will definitely be a repeat for us. I can’t wait to make it for friends and family!!! Reply

    • Natasha's Kitchen
      April 2, 2018

      I’m happy to hear the recipe is an absolute hit! Thanks for sharing your outstanding review Marcia! Reply

  • JN
    March 30, 2018

    Hi Candice, I left mine out for 3 days and it was fine, but on day 4 I went to have the last slice and it was done. Next time I may leave it out overnight or maybe even for 2 days, but no more than that. Also, I have no A/C in my apartment and keep it pretty warm. Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Thanks so much for sharing! 🙂 Reply

  • Candice
    March 30, 2018

    I just made this for easter this weekend but I’m wondering how to store it- does this one need to be refrigerated for storage overnight? Reply

    • Natasha's Kitchen
      March 30, 2018

      Hello Candice! It will store well covered at room temperature overnight. If storing longer than that, I would recommend refrigerating. Reply

  • Elizabeth
    March 30, 2018

    I’ve made this came and it was absolutely scrumptious! But I have a question. ..can yogurt be a substitute for the sour cream? It would be a little healthier… Reply

    • Natasha's Kitchen
      March 30, 2018

      I’m glad you enjoy the recipe Elizabeth! Several of my readers reported great results using plain Greek Yogurt instead of sour cream. Thanks for sharing your great review! Reply

  • Snizhana
    March 28, 2018

    Made this tonight and came out so tasty and nice tartness with the lemon and blueberry flavor.
    I think I overmixed on the flour so next time I won’t use a whisk to fold but a spatula lol but I saved it by adding 1 more Tablespoon of fresh lemon juice which made it great!
    I think next time I’ll add more sugar to the batter though. I put extra powdered sugar on top though so it balanced my sweet tooth. Thanks again Natasha for another great one! Reply

    • Natasha
      natashaskitchen
      March 29, 2018

      Hi Snizhana, yes definitely use a spatula to fold for best results :). You should also try the lemon glaze that I have on the new blueberry muffins recipe – it would be amazing on this cake also! Reply

  • Meri
    March 28, 2018

    I replaces the regular flour with a Gluten Free blend. It was incredible. Amazing texture. Reply

    • Natasha's Kitchen
      March 28, 2018

      Good to know Meri! Thanks for sharing your great review with other readers! Reply

  • Amanda
    March 27, 2018

    Hi! If using a bundt pan, would I reverse the layers? Blueberries on bottom, then batter, blueberries, batter? Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Amanda, I haven’t tried this in a bundt pan but I would probably keep the layering the same since they do sink down slightly as they bake. Reply

  • Mike
    March 27, 2018

    Instead of powdered sugar I used Crumb topping – added it around minute 40 so it sinks in a bit Reply

    • Natasha's Kitchen
      March 27, 2018

      Great tip Mike, thanks for sharing! Reply

  • Susan Rojas
    March 26, 2018

    Hi, can I manually use a whisk to make this recipe, instead of a batter mixer machine? Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Susan, it would be difficult to achieve that same consistency by hand and will take longer but it is possible. A hand held electric mixer would also work well. I would suggest watching the video tutorial to see the correct consistency of the batter at the various stages. Reply

  • JoAnn Fitzpatrick
    March 26, 2018

    Could this be made in a bundt pan? Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi JoAnn, I haven’t experimented with a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes. Reply

  • Darlene
    March 26, 2018

    Hi Natasha,
    I’m making this for the first time for Easter Sunday dinner at a friend’s. Will this cake be enough for 10-12 people, or should I make 2 cakes? I could bring vanilla ice cream ? What are your thoughts?. Thanks Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Darlene, it just really depends on how many slices you want to cut the cake into. If you want to serve it with ice cream, you could get away with serving it as 12 slices. If it helps, I turned this recipe into 12 blueberry muffins 🙂 Reply

      • Darlene
        March 27, 2018

        Thanks Natasha! Reply

  • Patti
    March 26, 2018

    Thanks for the recipe. I am going to make this for Easter and serve with a warm Vanilla Sauce. Reply

    • Natasha's Kitchen
      March 26, 2018

      You’re welcome Patti! That’s a great idea, I may try that myself sometime. Please let me know what you think of the recipe! Reply

  • Ann Marie Torrey
    March 25, 2018

    Could I make this in a loaf pan? I’d love to bring this on a upcoming trip. Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Ann Marie, I do recall at least 1 person had good results baking in a loaf pan but I’m not certain about any modifications in bake time. I would check at the time stated in the recipe with a toothpick and shield with foil if it needs longer baking and starts getting darker. Reply

  • Lynne
    March 25, 2018

    I cant wait to try this because when I was reading the comments it said it was not a sweet cake, just what I was looking for and I love blueberry’s thanks Reply

    • Natasha's Kitchen
      March 26, 2018

      You’re welcome Lynne! This recipe is super popular for good reason, I hope you love it! Reply

  • Alison Smith
    March 24, 2018

    Could you use yogurt instead of sour cream? Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Alison, yes you can use plain greek yogurt 😀 Reply

  • Jennifer
    March 23, 2018

    Can I use coconut oil instead? Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Jennifer, here is what one of the readers wrote: “When I made this cake a few weeks back I used coconut oil, the batter was extremely thick but the cake came out perfect and moist. I will use coconut oil every time I make this now!”. I hope it helps 😀 Reply

    • JN
      March 24, 2018

      Hi Jennifer, I used coconut oil, and I also subbed the sour cream with a mix of coconut yogurt and coconut milk. The only issue I had was with my oven not being calibrated and taking too long to bake through because it wasn’t hot enough. The cake was super delicious, and mine was made both gluten and dairy-free. Reply

  • Rose
    March 22, 2018

    Hi Natasha,,looks so good,,Im going to make it for Easter,, Thanks for lovely recipes.. Reply

    • Natasha's Kitchen
      March 22, 2018

      Hello Rose! My pleasure, this is one of my most popular recipes and for good reason. I hope you love it! Reply

  • Judy Fleming
    March 22, 2018

    I will make this for my sister Jill’s “Garden Party”, fundraiser for Alzheimer’s in August. The only thing is her party is in Littleton, Colorado. I need to have the temperate and time difference modification, if you can give it to me, please. Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Judy, I honestly don’t have any experience with high altitude baking (I am assuming that is what you are referring to with time/temp modifications), so I won’t be able to advise since I can’t test that. You might do a quick google search to see if there are guidelines on high altitude baking. Sorry I can’t be more help! I wish you success in the fundraiser! P.S. I will be posting some scrumptious blueberry lemon muffins tomorrow that may also work well for your fundraiser. Reply

    • Rose
      March 23, 2018

      That’s very nice Judy,,,,hope you all have a wonderful time… Reply

    • Sandy Sewell
      March 24, 2018

      …in my experience you need to bake the cake longer…and just test with your skewer… Reply

  • Alma
    March 20, 2018

    HI Natasha! I My husband will make this, this weekend. In the instruction you said DO NOT OVERMIX, whats the ideal consistency or time for that matter that we need to consider? Thanks! Reply

    • Natasha
      natashaskitchen
      March 21, 2018

      Hi Alma, it should still have some tiny lumps in the batter and you will no longer see streaks of flour in it. In every step that you are adding something to the eggs/sugar batter, mix just until incorporated. Reply

      • Alma
        March 24, 2018

        Thanks Natasha Reply

        • Natasha's Kitchen
          March 24, 2018

          My pleasure Alma! Reply

  • LKCalifornia
    March 19, 2018

    This cake turned out beautifully, both in taste and appearance. I added 1/2 tsp. lemon oil (not extract) to the batter to boost the lemon flavor and made a glaze of powdered sugar, lemon juice and zest, spreading it over the cake while it was still warm, after removing it from the pan. I didn’t even use my mixer, just vigorously whisked the eggs and sugar before blending the other wet ingredients, and used a spatula to mix the dry ingredients. I found I needed to bake it 65 minutes before the tester came out clean, and next time I’ll bake a couple of minutes longer because the very center was still a little too moist. With the addition of the glaze, the cake was plenty sweet. It is even sweeter one day later, probably because the glaze soaked in a little. If I was going to serve it for breakfast I’d forego the glaze because I think the cake would be perfect as a breakfast cake without the added sweetness.This recipe is a winner at our house! Reply

    • Natasha's Kitchen
      March 19, 2018

      I’m happy to hear how much you love this recipe! Thanks for sharing your outstanding review with other readers! Reply

  • Marishka
    March 12, 2018

    Hello Natasha. I use a lot of your recipes and love them. Made this cake for my birthday and it didn’t turned out well. For some reason it did not bake through. I used frozen berries, so maybe that’s why the cake didn’t bake on the inside. I was pretty disappointed 😔. On the bright side my 9 year old daughter loved it because to her it tasted like a cheesecake. So she finished the cake by herself 😂 Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      Hi Marishka, It probably was due to using frozen blueberries – it probably needed a longer baking time using frozen. Did you see my note in the recipe about substituting with frozen? It is just below the ingredients photo. Reply

      • Marishka
        March 16, 2018

        I will give it another try using fresh blueberries because it looks so delicious 😋 Reply

  • Linda Riggs
    March 11, 2018

    I made this cake yesterday and my husband and I loved it! I used a hand mixer and mixed in the flour on low just until it was evenly mixed. I was careful not to over mix the batter. We didnt have a 9 inch springform pan, so I used a 9x7x2 glass Pyrex dish. We lined the dish with parchment paper and it easily removed from the dish. Baking time was very close to what was in the recipe. The cake turned out beautiful with all the blueberries on top and it tasted awesome! Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m happy to hear the recipe was a success! Thanks for sharing your great review with other readers Linda! Reply

  • Rea
    March 6, 2018

    I just made this cake today – it was absolutely delicious. I put a lemon glaze over it instead of the dusting of icing sugar. It’s not too sweet and I love the lemon tang. After baking for years, I finally invested in a KitchenAid stand mixer, so have been trying new recipes. I’m not sure why it took me so long to buy one, I love it. My husband, who is not a big cake eater, came back for seconds. Thanks so much for the lovely recipe, it will be included in my list of favourites. Reply

    • Natasha's Kitchen
      March 7, 2018

      You’re welcome Rea! I’m happy to hear how much you and your husband enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Kelly Lozano
    March 5, 2018

    After reading the comments, I was excited. However, this is the most unsweet cake I’ve ever had. Maybe it’s the southern in me but I needed to make a powdered sugar glaze to make it tolerable. I went back through the entire recipe and it came out perfect, it just isn’t sweet enough for my crew. Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Kelly, most of our desserts including this one aren’t overly sweet which is fairly common for European desserts. I think this would be great with a glaze over the top also – maybe a lemon flavored sweet glaze. 🙂 Reply

  • Jiun
    March 5, 2018

    Hi Natasha, tried this recipe this morning and the cake is super delicious! It’s just a bit hard and dense and I think my baking powder might be a bit old. Also, I used a hand mixer; would a standup mixer have been a better choice? Thank you. Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Jiun, if you suspect your baking powder might be old, it might be the culprit of the cake being dense since it relies on the baking powder to rise. Also, we have made this with an electric stand mixer and an electric hand mixer and both had great results. 🙂 Reply

  • Tifa
    March 4, 2018

    Hey Natacha.like your cake but i put 260g flour or 2cups of 260g=520g.thank you Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Tifa, 2 cups of flour is equal to 260 grams. We are switching to a new print-friendly recipe card which will have the option to show these values separately which I’m hoping will make it more clear. Reply

  • Stephanie Rummler
    February 27, 2018

    Could you make this with fresh cranberries instead of blueberries? Also, if you don’t have a springform pan would a 13X9 work? Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      HI Stephanie, to be honest, I haven’t tried fresh cranberries so I’m not sure. It might be worth an experiment and if you do test it out, let me know how you like it! I think it would be ok with the same amount of cranberries or maybe try 12 oz to be on the safe side. I think a 13×9 would work but would require less baking time since it will be a shorter and wider cake. Reply

      • Nicole
        March 3, 2018

        Just curious, is there any way I could make this and then freeze the leftovers for later? If so, how long can I freeze it for? Thanks 🙂 Reply

        • Natasha
          natashaskitchen
          March 5, 2018

          I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well. Reply

          • Barbara
            March 11, 2018

            I am going to try to freeze some of my left overs, there are only 2 in my household so it was a bit much and too good to let sit on the counter for a week and then throw out.

          • Natasha
            natashaskitchen
            March 11, 2018

            I hope you loved the cake! 🙂

  • Terry James
    February 24, 2018

    Natasha,

    I made this cake yesterday and I must tell you it is fantastic. Tart and refreshing from the blueberries. I found your site several months ago and certainly do enjoy your videos. Thank you so much. You and your husband do a first rate job. Reply

    • Natasha's Kitchen
      February 24, 2018

      I’m happy to hear how much you’re enjoying the recipes Terry! Thanks for following and sharing your encouraging comments and great review! Reply

  • Alina
    February 21, 2018

    Dear Natasha,

    We Armenians have always loved cooking delicous home foods. I have been following your recipes for 2 years and have even recreated some of them including this blueberry cake. It is incredibly delicous, my family loved it. Your presentation and guides are easy to understand and very organized. It is a pleasure to watch.

    Thank you very much for your amazing recipes. Reply

    • Natasha's Kitchen
      February 22, 2018

      You’re welcome Alina! i’m happy to hear how much you and your family are enjoying the recipes. Thanks for following and sharing your great review! Reply

  • Kelly
    February 21, 2018

    Could this be made in a loaf pan? Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Kelly, I haven’t tried that but at least one reader reported great results in a loaf pan. They used 1 recipe for 1 loaf pan but I don’t have any details on changes in bake time. I would bake for the same amount of time and then do the toothpick test and continue baking longer if needed. You might need to shield it with foil if baking longer and it starts to darken on top. Reply

  • Natasha
    February 20, 2018

    Natasha, I love this pie! Made it many times. Just wondering, if I make this pie for my husband to take to his work party, should I refrigerate it if I make it the night before? Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Natasha, once it is at room temperature, it will store well covered at room temperature overnight. If storing longer than that, I would recommend refrigerating. Reply

  • Jamie
    February 18, 2018

    This is so good. I dint have blueberrys or yest so i added mexed berrys and extra lemon juice. IM KEEPING THIS RECIPE. MMM Reply

    • Natasha's Kitchen
      February 19, 2018

      I’m glad to hear the recipe was a success Jamie! Thanks for sharing your great review with other readers! Reply

  • Monica
    February 18, 2018

    I made this cake last night. I had to cook it for an extra 15 minutes. The cake looks exactly as your picture and tastes great but it is dense in the middle and sticky in my mouth as it is not cooked. Do you have any suggestions? I will try it again. Reply

    • Natasha
      natashaskitchen
      February 18, 2018

      Hi Monica, I am always happy to help troubleshoot :). Did you make sure to beat the eggs and sugar with a high powered mixer on high speed for the full time and then add the following liquid ingredients on low speed? Also, are you using fresh baking powder and baking soon after assembling without having the batter sit too long? Finally, make sure you are not using more than 16 oz of blueberries or they can weigh down the cake. Reply

      • Monica
        February 19, 2018

        Thank you for your suggestions. I will incorporate them and make the cake again. Reply

  • JN
    February 15, 2018

    I finally made it! I didn’t have blueberries so I just used extra lemon zest. I used 1 unsweetened coconut yogurt + I balanced the rest with coconut cream. I did not have a spring form pan so I used what I had (thick walled ceramic) and the top of the cake was beautiful but the bottom was completely uncooked and had to go back in the oven. I also used gluten free flour. (Next time I will use Bob’s Red Mill Gluten Free 1to1 in the blue label, it would have been much better!) I have to say I loved this cake! I will have to figure out cooking times or get a spring form pan, but this will be my go-to recipe from here out. It was so delicious and moist, and reminded me of old fashioned pound cake from when I was a kid (before my allergies turned deadly). If you are gluten or dairy free this cake is super easy to adapt, but if you are using gluten free flours for some reason you need to double or triple the salt. I’m looking forward to making this again soon! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you love the recipe so much! Thanks for sharing your excellent review with other readers! Reply

  • Sherry Jones
    February 14, 2018

    Tried making this for the first time…turned out AWESOME & so easy to make. Love the easy directions along with the photos….very helpful..!! This is my go-to dessert..!! Thank you…. Reply

    • Natasha's Kitchen
      February 14, 2018

      My pleasure Sherry! I’m glad to hear how much you love this recipe. Thanks for sharing your excellent review! Reply

  • Sara
    February 13, 2018

    Can I add more lemonjuice/ zest or lemon extract to make it more lemony? My boyfriend really loves strong lemon flavors. Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Sara, one of my readers, Denise, wrote the following: “I wanted more lemon flavor. I put the zest of 2 lemons in this one and am very pleased.” I hope you love it! 🙂 Reply

  • Pamela
    February 13, 2018

    I was wondering if you could use a sugar substitute? I am sugar free. If so what kind do you recommend? And how much? Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Pamela, I haven’t experimented with other sweeteners so I can’t really advise on that. I actually don’t have any experience with artificial sweeteners so you might do some research on how much to substitute.

      Maybe someone else has tried and can share some insight?? Thanks in advance!! Reply

  • Mei
    February 9, 2018

    Aloha Natasha,

    I had made this just this past Sunday and it was a hit. Thank you so much for always sharing your wonderful recipes.

    I was wondering if I am able to make this recipe but into cupcakes instead? I was planning on sharing these out with some in church. Please advice. Thank you! Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Mei, I haven’t tried this as cupcakes but it’s on my to-do list. One of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking longer until a toothpick comes out clean of wet batter. I hope that helps! If you test that out, let me know how it goes 🙂 Reply

      • Mei
        February 10, 2018

        Thank you Natasha for your reply and insights.

        It came out perfect..not dry but moist. I was able to get 15 muffins out from the batter. I did take pictures of the muffin but not too sure how I can share that with you. Reply

        • Natasha's Kitchen
          February 10, 2018

          You’re welcome! I’m glad to hear the recipe was a success! If you are on Facebook: I would love it if you joined our private Facebook group where you can share your yummy photos!! Reply

  • Carolyn Drennen
    February 9, 2018

    Make this again and even better! Didn’t have enough blueberries (frozen) so added strawberries (frozen, also. Strained out the excess liquid and saved for a smoothie. Spread the strawberries and some blueberries in the middle section……Wow! Put only blueberries on top! Thanks! Reply

    • Natasha's Kitchen
      February 9, 2018

      You’re welcome Carolyn! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review with other readers! Reply

  • Joy
    February 8, 2018

    I couldn’t sleep last night, so I decided to surprise my hubby with some warm cake for breakfast! He heard me crashing around and came bleary-eyed into the kitchen to “help.” As I reached for the vanilla in the cabinet, it fell over. Be short in stature, I asked him to grab the bottle and hand it to me. I poured it and slopped it in only to discover he had snag the green food coloring instead! Ha! It was still delicious if a little gross looking. Remember: be fully awake when you bake! PS I have pictures. Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Ha ha!!! You made me laugh with that awesome story. I love kitchen stories and yours is perfect! A green blueberry cake!! 🙂 I would love to see photos. I wish there was a way to post them here but alas there is no such feature available to me yet :). I do have an email if you wish to send it there: natasha @ natashaskitchen. com (no spaces). Reply

  • JN
    February 7, 2018

    Hi, do you think it would work if you used coconut yogurt instead of the sour cream? Milk is a death allergy for me. The recipe looks absolutely delicious! Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi JN, I haven’t experimented with that but a reader shared their experience with dairy free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.” Reply

      • JN
        February 8, 2018

        Thank you for that, this cake looks absolutely divine, and easy to make to boot! I have 1 to1 replacement gluten free flour thanks to Bob’s Red Mill, but dairy can be tricky. Double food allergies won’t stand in my way! Reply

        • Natasha's Kitchen
          February 8, 2018

          I’m so glad to hear you enjoy the recipe! Thanks for sharing your great review with other readers! Reply

  • Kitty
    February 7, 2018

    Can u use cream cheese instead of sour cream? Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Kitty, I don’t think cream cheese would work well. The batter is already fairly thick and the cream cheese doesn’t incorporate as readily into batter the way sour cream does. It would be difficult to try to mix it in. Reply

  • Adriana
    February 6, 2018

    So disappointed, followed instructions but cake not light and fluffy, doughy.
    What dud I do wrong? Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Adriana, I am always happy to help troubleshoot. Make sure to add the ingredients in the order they are listed in the recipe. Also, check to see if your baking powder is fresh (not expired), and double check that baking powder was used rather than baking soda or corn starch by mistake (that has happened before with a couple of readers). Also, check out our tips on measuring which might help. Reply

    • Carolyn Drennen
      February 13, 2018

      It’s not meant to be a “light and fluffy” “cake”. It has real fruit, not imitation. Reply

  • Leanne
    February 5, 2018

    Delicious! Just keep your eye on the baking time. Reply

    • Natasha's Kitchen
      February 5, 2018

      I’m glad you enjoy the recipe Leanne! Thanks for sharing! Reply

  • Cristina Sanchez
    February 5, 2018

    Hi Natasha, this cake is delicious!!! I forgot to put te parchment paper at the bottom of the pan, and I don’t know why, but I mix the blueberries with icing sugar instead cornstarch, when I noticed that mistake the cake was already in the oven, OH NO!!! I was so scared that wasn’t going to be the same, but to my surprise it was sooo goood and the same as the picture. But I am going to do it again, now I wont forget the cornstarch!!!! Thank you for sharing your recipes!!! Blessings!! Reply

    • Natasha's Kitchen
      February 5, 2018

      Hello Cristina! I’m glad to hear the recipe was a success. Thanks for sharing your great review! Reply

  • Tabytha
    February 5, 2018

    I’ve made this cake twice now and it is absolutely delicious!
    The first time I made it, I followed the recipe exactly and finished it off with the powdered sugar on top and it was good. The second time, I followed the recipe exactly but instead of the powdered sugar on top, I put a lemon glaze with some lemon zest. I think the lemon glaze was a great addition to the cake and I would make it with the glaze from here on out. Thank you for the wonderful recipe!! You’ve allowed me to trick people into thinking I’m a semi decent baker! Reply

    • Natasha's Kitchen
      February 5, 2018

      You’re welcome! I’m glad to hear how much you enjoy the recipe. Thanks for following and sharing your fantastic review! Reply

  • Matthew Martin
    February 5, 2018

    Could I make this blueberry lemon cake in a bundt pan Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Matthew, I have not tried it in a bundt pan, but readers reported great results in a bundt, recommending baking at the lower end of the time range (45-47 minutes). Reply

  • Darlene
    February 4, 2018

    Is the batter supposed to be thick? It was hard to spread it in the pan. Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Darlene, it is supposed to be thick but should not be difficult to spread (just as seen in the video). Did you add the ingredients in the order listed? Reply

  • Tina
    February 3, 2018

    What’s the recommended way to store this cake and how long will it keep? Thx Reply

    • Natasha
      natashaskitchen
      February 3, 2018

      Hi Tina, it will store well covered at room temperature overnight. If storing longer than that, I would recommend refrigerating. Reply

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