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 173 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

  • dora
    August 11, 2017

    can you use a different pan rather than a springform pan I don’t have one has anyone tried this receipt using glass or or reg. cake pan Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Dora, you can use a different type of pan just make sure it has fairly tall walls. A 9″ cake pan with 1 1/2″ walls might be too small to fit the batter. Also keep in mind that if you use a wider pan, it will bake faster since the cake will be thinner. Reply

  • Lavinia
    August 11, 2017

    Just made this cake with black currants that my husband picked fresh off his allotment.
    I have made lots and lots of cakes over the years and I have to say this is one of the best. Delicious 😋 Reply

    • Natasha's Kitchen
      August 11, 2017

      That’s great! I’m glad to hear how much you love the recipe! Thanks for sharing your wonderful review Lavinia! Reply

  • Paula Rieder
    August 9, 2017

    I cannot have dairy since I am lactose intolerant, can this be made with lactose free vanilla yogurt or dairy free sour cream? Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Paula, I haven’t tried that substitution but I think it is worth an experiment. I recall one 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

  • Liliya
    August 9, 2017

    Made this cake like 5 times already. Every time it turned out really good. Shared it with friends, family and neighbors and everyone loved it!
    I even made it with gluten free all purpose flour once for my mom and she really liked it. So i give this recipe a 5!
    Thank you Natasha 🙂 Reply

    • Natasha's Kitchen
      August 9, 2017

      You’re welcome Liliya! I’m happy to hear how much everyone loves the recipe! Thanks for sharing excellent review! 🙂 Reply

  • Joyce
    August 8, 2017

    Can you freeze the cake? Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Joyce, I have not tried freezing this cake so I can’t say for sure how the blueberries will taste after being frozen. I think it might work but again, I haven’t tried it myself. Reply

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