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 or coffee blueberry cake and it’s easy, easy, easy!
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Why we Love this Blueberry Cake:
I love having recipes like this or our easy Strawberry Cake that come together quickly and are perfect for unplanned 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!
It is moist, fluffy, and tastes like a decadent Blueberry Muffin from a fancy bakery. Seriously though, it’s really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!
Watch How to Make Lemon Blueberry Cake:
Mmm… fluffy, moist, and delicious. I hope you love every bite of this lemon blueberry cake. You’ll make this cake again and again.
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!
Important Tips for Success:
Measuring Ingredients – Click here for an easy video tutorial on how to measure dry and wet ingredients correctly.
Do Not Overmix – overmixing the batter can make the cake dense.
Substituting Yogurt – Reader Polina wrote that she “used the Stonefield whole milk yogurt for the recipe – turned out perfectly soft and very moist.”
Baking in a Tube Pan – Reader, Kelly, writes: “I did this in a tube pan and upped all the ingredients by half. I was feeding 2 families :). I used the “Baking Happy” Pam nonstick 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 right to the top. I sprinkled with powdered sugar. Delicious recipe…everyone loved it! Thanks so much!”
Can I Substitute Frozen Blueberries for Baking?
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.
How To Make Lemon Blueberry 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 the 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. Transfer to a medium bowl add 1/2 Tbsp corn starch and 1 tsp lemon juice. Stir until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above.
5. Pour half of the batter into the prepared springform pan and even out the top 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 about halfway into the batter. Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min). Let cake rest in the pan for 15-20 minutes then remove the springform ring and cool until room temp or just warm.
To Test the Cake for Doneness: bake until a toothpick inserted into the center comes out clean.
How to Serve Blueberry Cake:
This blueberry lemon cake is perfectly satisfying on its own without any kind of frosting. A generous dusting of powdered sugar is all you need. It does pair well with vanilla ice cream.
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!
More Blueberry Desserts:
There’s something about cooking with blueberries which makes them so juicy and brings out their best flavor. If you haven’t tried making Blueberry Pierogi, you should put them on your list. Here are our favorite blueberry desserts:
- Blueberry Pie Recipe – bursting with sweet juicy blueberries
- Blueberry Crumble – loaded with berries under a crisp topping
- Ricotta Cake with Blueberries – the texture here is amazing!
- Cheesecake Danishes – topped with berries and glaze
- Berry Crumble – soft, moist and studded with blueberries
Go ahead and print a few extra copies of the recipe since you will likely get some recipe requests for this blueberry lemon cake :).
Lemon Blueberry Cake Recipe
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:
- Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
How to Make Lemon Blueberry Cake:
- Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
- Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
- 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.
- 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.
- 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
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hello Natasha,
Could I use creme fraiche instead of sour cream for this recipe (lemon-blueberry cake)?
Irina
Hi Irina! I haven’t personally tested that, but here is what one of my viewers said, “Just made this tonight and was so happy with it. Was a bit worried because I didn’t have sour cream, so I substituted homemade Crème Fraiche. The batter was thicker than yours but it came out so light and delicious!!”
This cake is quick and easy to make and so moist and delicious. I did not have the right size springform pan so I used a Bundt pan and baked it at the recommended temperature for 55 minutes. I had extra blueberries that I crusted with sugar and used to decorate the platter. Took it to a family dinner, where it was a hit! Will make again.
Hi there Gisela, thanks for sharing your experience trying out this recipe. Good to know that it was a huge hit!
Hello. I excited to make this cake today for my daughter’s first birthday. (She is crazy about blueberries). I will be using thawed/previously frozen blueberries that I buy in bulk from our farmers’ market. I am unsure about how to measure them. I’ve read that a 16 oz. container of blueberries measures volume and does not equal 16 oz./1 lb by weight. Should I go with the amount you would get in a 16 oz. container from the store (~2 cups) or 16 oz. by weight (~2.5 cups) of blueberries?
Hi Sarah! They should be weighed by weight. Do not use more than 16oz or it can weigh down the cake. Happy birthday to your daughter!
I made this cake today and it came out beautifully. I did have to bake it an extra 10 minutes (65 minutes total). But I baked a lemon ricotta cake the other day and it had to be baked longer so I think it might just be my oven. Hasn’t cooled yet, but it looks stunning.
Hi Erica! Thank you for the feedback. If you don’t already have one, I highly encourage the use of an Internal oven thermometer (Amazon affiliate link) to ensure your oven is heating correctly. Be sure to fully preheat the oven before you start baking.
I love your recipes and you are so cute! Can I make this recipe in a different pan, as I don’t have a springform right now?
Hi Deborah! We use a springform pan to help release the cake from the pan easier. You can experiment with another pan too. The size may differ because this springform pan was 9” but almost 3” deep. You might have too much batter for a traditional 9” pan that is 2” deep. If you use a large pan, the cake will be thinner so watch it in the oven as it may bake faster.
This recipe is so easy and always a favorite. Whenever I bring it to a potluck, it’s the first to get eaten. Love all your recipes.
Question: Have you ever made it with gluten free flour? I was thinking of trying it with King Arthur’s measure for measure for a Christmas dessert because many of the diners will be gluten free. However, gluten free flour doesn’t work well for flaky pie crusts. I was wondering if there were any suggestions for cake? Or should I just opt for a different dessert?
Thank you so much for your good comments and feedback. I haven’t made this personally using GF flour to advise. If you do an experiment, we’d like to know how it goes too!
Probably won’t make the gf version again. It was a little gritty and floury.
Hi Shinna, did you use a 1:1 gluten free flour? I’d like to know what type specifically did not work here which may help others with questions about substitutions. Thank you!
hi Natasha!
this looks promising, i want to bake this for a church bake sale, just wondering, can i halve the ingredients and bake it in a 6″ springform pan?
also, would you know what temperature i shud put it at if im halving the ingredients?
Hi Sharon. You may have to experiment with the size of the pan. I have not tested this in many sizes to know quite the right fit. The temperature can stay the same, but the timing likely will change depending on how thick/thin the amount of batter is in the pan size that you end up using.
Hi! I made this recipe for my state fair and it won its entire class!! Amazing cake!! And easy for beginners!!
That’s amazing! I’m so glad it was a hit!
My first time making this and it turned out great! I substituted Monkfruit for the sugar and baked it in an 8×8 pan lined with parchment. It was done in 45 minutes and it was delicious!
Thanks for sharing, Priscilla. Great to hear that Monkfruit worked well too!
I tried your blueberries cake and the middle dud not cook and collapsed why??? I follow your recipe could it be that I put it,too high in the oven.
Hi Louise. Did you use a smaller pan by chance? This would be too much batter for a smaller pan. It could be several reasons- you oven runs hot, causing the cake to bake faster on the edges but not finish baking in the middle, therefore it collapses. Using too much baking powder, or even the placement of your oven rack. I used a conventional oven with regular bake mode and my rack is positioned in the middle. I would also recommend investing in an internal oven thermometer (affiliate link) to see if your oven is heating correctly. I hope that helps.
Every time I make one of your recipes, it’s turns out perfect. And this cake is just so delicious!
Aw, that’s awesome! I’m so glad.
Excellent recipe! Made it for a family dinner, and everyone loved it. Mine needed the full 55 minute bake time, was perfectly moist and bursting with blueberries. Thanks for another great recipe!
Hi Amanda! That’s wonderful. So glad you loved it. Be sure to allow the oven to fully preheat before you start baking. I also recommend using an internal oven thermometer (affiliate link) if you don’t already.
My three daughters (ages 4, 6, and 8) made this on Sunday, and it was delicious.
We did have a hiccup in step 3 when mixing the wet and dry ingredients. The batter became somewhat pasty. Is this what happens when overcombined? It didn’t seem to make any difference when baking. The finished product was delicious.
For future reference, does overmixing cause the batter to become gooey and sticky?
I’m so glad you loved it! Yes, over-mixing the batter causes too much gluten to develop and it can be dense, gummy, and chewy.
Hi Natasta. I just finished making not one, but two of your Blueberry Lemon Cakes…OMG, it is so good. One I will give away and the other I will keep. It was a bit of a balancing act doing two at the same time but, they turned out very good. I love it because it is not overly sweet. So again, Thank You for another wonderful recipe. Hugs from Canada. P.S. I cannot wait for your cookbook.
I’m so glad to hear that, Linda! Thank you for the wonderful feedback. I’m excited for you to get your cookbook.
Can the cake be stored at room temperature or should it go into the refrigerator?
Hi Donna, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge.
So easy. Big bang for your buck. A showstopper for guests. Will make over and over again. Scrumptious.
Thank you!
My family and I are not fan cakes because they’re usually way too sweet for us. However, I’ve made this cake for over 30 times now and it’s been an amazing fast very delicious recipe for me. Every single friend who tried it, loved the cake (from how it looks to how it tastes). I appreciate your effort driving this recipe because now we can enjoy our birthdays without feeling guilty about throwing the whole cake out in the trash. During all my tries, I have implemented minor changes because of my guests dietary restrictions like artificial sweeteners, less or more lemon juice to make it more sweet or tangy and it worked! Over all this is truly my favorite cake and I’m sure I’ll make it over and over. I’m about to make two lemon blueberry cakes for couple of my friends birthdays and I figured I should leave you a comment and thank you for this!
Hi Farry! Thank you for sharing that with me, I appreciate it. I’m so glad you enjoy this recipe.
The recipe turned out wonderfully. I made it with blackberries.
Hi Donna! I’m so glad you loved it. Thank you for sharing.
I’ve made this cake twice. The first time it took an extra ten minutes to get it to toothpick clean. Otherwise, delicious and well received by all my fans. Yesterday, it came out underbaked again. I put it back in the oven for two ten minute attempts to get it properly baked. Still underbaked. So I cut it in half and put each half in the air fryer for 10 minutes each. That worked great but I must be doing something wrong. Am I overmixing in my stand mixer? I used a mixture of plain youghurt and sour cream, just to use both up, but that doesn’t seem like it would be a problem. I washed and drained the blueberries but didn’t dry them with a paper towel. Would that have made the batter too moist? I scoop the flour out of a container using a cup measure. I run the cup up the side of the container to make certain the top is flat. Will that give me too much flour? Any suggestions much appreciated because this a cake I want to make over and over again.
Hi Pat! Did you use a different size pan than recommended? If you are using a smaller pan, the batter will be thicker and take longer to bake. Also, be sure to fully preheat your oven. I highly encourage the use of an internal oven thermometer to verify that your oven is at the right temperature. I have a tutorial for how to measure ingredients here. It sounds like you could be using too much flour measure like that. If you over-mix the batter, it can cause the cake to be dense and have a gummy texture. Watch my process again in the video to see where your process could have looked different. I hope that helps.
Thanks for a speedy response. My oven is brand new so it should be accurate but I’ll check. I suspect my problem is a combination of over-mixing and too much flour. I mixed with the whisk attachment on my stand mixer. Maybe I should use the paddle attachment when I add the flour. And, if that doesn’t work, I’ll mix the flour in by hand. My pan is 9″ so that’s not an issue.
You’re welcome, Pat! I hope the next attempt turns out great.
I made for the first time today and I used the wisk on my electric mixer at the lowest setting of stir, and the cake came out beautifully. I was careful not to overmix at the low setting when I added the flour combined with the baking powder.
For peace of mind even with a new oven it is worth verifying the temperature, especially if you have made the recipe multiple times and following it precisely.
I’m so happy to hear that it turned out great! Thanks for this review, Donna.