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 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.

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:

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream***
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour* measured correctly
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh** blueberries
Powdered sugar to dust the top, optional

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

*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. Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon 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. 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

⬇️ Print Friendly for Blueberry Lemon Cake:

Blueberry Lemon Cake

4.7 from 194 reviews
Prep time:
Cook time:
Total time:
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:
Skill Level: Easy
Cost To Make: $8-$10
Serving: 9" blueberry cake

Ingredients

  • 2 large eggs
  • 1 cup (210 grams) granulated sugar
  • 1 cup (8oz) sour cream
  • ½ cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups (260 grams) all-purpose flour*
  • 2 tsp baking powder
  • 1 medium lemon (zest and juice), divided
  • ½ Tbsp corn starch
  • 16 oz (450g) 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, ½ cup oil, 1 tsp vanilla, ¼ 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 ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.
  4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ 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.

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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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!!

Since many of you have asked, here’s the nutritional info based on 8 servings.

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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

  • Joanna Sinnwell
    January 20, 2018

    Has someone tried this at high altitudes? A bit more flour? Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Joanna, one of my readers wrote this: “Hi: I live in high altitude (above 6000ft) and made no adjustments. I believe they are necessary when using baking soda and not when using baking powder. i have made all these cakes and they turned out great.” I hope it helps 😀 Reply

  • Patricia Duncan
    January 19, 2018

    Hi I have not tried this yet but looks great can I substitute apple sauce or other sweetner for sugar as I have diabetics in the family Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Patricia, I haven’t experimented using any other kind of sweetener so I can’t really advise on that. I searched the comments and no one has reported using a different sweetener. I personally don’t have any experience with artificial sweeteners so you might do some research on how much to substitute. If you test it out, let me know what you you think! Reply

  • Marcia
    January 18, 2018

    Hi Natasha, I am a weight watcher, and would love to see how many WW points a serving is. It looks so good, would love to try it. Reply

    • Natasha's Kitchen
      January 18, 2018

      This recipe is super popular for good reason! I hope you try it! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Marcia! Reply

    • Melissa Bruns
      January 19, 2018

      Marcia…just go to your WW calculator and it will figure the points for you! Reply

  • Jelena
    January 18, 2018

    Hi, I have made this 2 times, both times it was AWESOME!! I used fresh blueberries. Im wondering if anyone has tried any other fruit. I was going to try apples, maybe shredding them. Any thoughts on that? Reply

    • Natasha
      natashaskitchen
      January 19, 2018

      Hi Jelena, regarding apple: I have not tried that substitution, but I imagine with the lengthy baking time the apples would work if they are diced or sliced. Let me know how it goes! I’m so curious now! There is room to experiment with various fruits and berries. I imagine diced stone fruits (like peach, plumb, apricot) would work well. Also, we have a similar strawberry cake with the same cake base that worked really well paired with the strawberry sauce (so yum!). Reply

  • Terry
    January 18, 2018

    How do you get parchment paper off bottom of cake? Reply

    • Natasha
      natashaskitchen
      January 18, 2018

      Hi Terry, I normally serve it on the bottom ring of my springform pan so I leave it on to prevent damage to the pan from cutting slices. Each piece slides right off the parchment and it doesn’t get in the way of serving 🙂 Reply

    • Deborah
      January 19, 2018

      after you take off the ring, making sure the cake is cool first, flip it over onto a plate or something flat then take off the bottom of the pan and peel off the parchment paper. then flip it over again onto a serving tray. Reply

  • Viju
    January 17, 2018

    Hi Natasha.
    thanks a lot for the recipe.
    is there any substitute for sour cream.
    thank you Reply

    • Natasha
      natashaskitchen
      January 18, 2018

      Hi Viju, several of my readers have reported great results using Greek Yogurt instead of sour cream. Reply

      • Paula Rieder
        January 18, 2018

        I am Dairy intolerant and I used coconut cream instead of sour cream. The cake was a hit. Reply

        • Natasha's Kitchen
          January 18, 2018

          That’s great Paula! Thanks for sharing! Reply

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