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*
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

*Measure flour by spooning into measuring cup then scraping off the top.
**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 179 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.
Q: What’s YOUR favorite easy-to-make dessert? 

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

  • Cristal date
    November 20, 2017

    First time my daughter (3) helped bake. This cake is amazing! Easy and super delicious! Reply

    • Natasha's Kitchen
      November 20, 2017

      That’s great! I’m happy to hear that Cristal! Thanks for sharing! 🙂 Reply

  • Elaine
    November 13, 2017

    The cake texture was heavy like a biscuit. I had all ingredients. Followed directions. Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      Hi Elaine, Have you made a sponge cake before? If this is a first time, since this cake relies on the eggs and sugar as leavening, it is critically important to beat the eggs and sugar adequately with the right tools (a stand mixer) and if using an electric high powered hand mixer instead, you will need to add 2-3 minutes of mixing time on high speed. I hope that helps! Reply

  • Anam
    November 9, 2017

    Hi Natasha,
    I love your recipes. I was wondering can I make cupcakes with the same recipe? Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Anam, 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! Reply

  • Vivian
    November 2, 2017

    Could I use a Pyrex baking pan for this recipe? Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Vivian, a round 9″ glass dish should work ok as long as it has tall walls so the batter doesn’t overflow the dish. Reply

      • Vivian
        November 7, 2017

        Ended up buying a springform pan and glad I did. Came out delicious and I had a lot of complements. Great recipe. Reply

        • Natasha's Kitchen
          November 7, 2017

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

  • SarahMac
    November 2, 2017

    Lovely Flavour.
    Very moist, took a lot longer to cook than the time given.
    Will definitely make it again though.
    Maybe add a little more flour? Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi Sarah, I’m glad you enjoyed the flavor! Be sure to use dry ingredients measuring cups so you can scrape off the top for an accurate measure. Also, adding more blueberries than what is called for in the recipe can increase the bake time and make the batter seem more dense and wet. I hope that helps! Reply

      • SarahMac
        November 2, 2017

        I’ll make sure the Blueberries are dried off better after washing them :/
        Added the amount you gave which was plenty 🙂 Reply

  • Kay
    October 26, 2017

    I don’t have that type of cake pan. I have an angel food cake pan – would take work with this recipe? Reply

    • Natasha
      natashaskitchen
      October 26, 2017

      Hi Kay one of my readers shared that it worked well in a tube pan (please see notes above in the recipe). I hope you love it! Reply

  • Harrise Kall
    October 26, 2017

    I am gluten free. Did anyone try it with gluten free flour? Reply

    • Natasha
      natashaskitchen
      October 26, 2017

      Hi Harrise, There was one reader who wrote: ”Used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps! Reply

  • Linda gazda
    October 25, 2017

    Can I use fresh cranberries instead of blueberries and, if so, should I use 16 oz. or less? Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Linda, to be honest, I haven’t tried that substitution 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. Reply

  • Debbie Boychoff
    October 24, 2017

    Make this for lady weekend
    was a big hit, I also used to many blueberry’s, scooped out the raw middle
    microwave until cooked, place back in the middle of cake, let cook
    add icing of cream cheese lemon and icing sugar.
    was lovely looking and very good! Reply

    • Natasha's Kitchen
      October 24, 2017

      I’m glad to hear how much you love the recipe! Thanks for sharing your helpful review with other readers Debbie! Reply

  • MyRedSandals
    October 22, 2017

    Would I need to modify the recipe if I wanted to use blueberries + some other berries, such as raspberries and/or blackberries? Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi, yes that should work well. I have had several readers report great results using a variety of berries. Reply

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