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Blueberry Lemon Cake Recipe (VIDEO)

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 lemon blueberry cake and it’s easy, easy, easy!!

Moist and soft Blueberry Lemon Cake. A blueberry cake with blueberries inside and out

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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!

Lemon Blueberry Cake Slice of blueberry 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 :).

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.

***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!!!”

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 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. 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), or until a toothpick inserted into center comes out clean. Let cake rest in the pan for 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

Watch How to Make Blueberry Lemon Cake:

Mmm fluffy, moist and seriously delicious… I hope you love every bite of this lemon blueberry cake!!  If you haven’t already, click to subscribe to our Youtube Cooking Channel and be sure to click the BELL icon so you’ll be the first to know when every time we post a new video. Thank you for subscribing!

⬇ Print Friendly for Lemon Blueberry Cake:

Blueberry Lemon Cake

4.76 from 353 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

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*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 44mg15%
Sodium 91mg4%
Potassium 222mg6%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 25g28%
Protein 4g8%
Vitamin A 215IU4%
Vitamin C 10.3mg12%
Calcium 83mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Katie
    November 27, 2019

    Hello Natasha, can I substitute sour cream with buttermilk? (Don’t have sour cream at the moment🙈) Reply

    • Natasha
      November 27, 2019

      Hi Katie, I haven’t tested this with buttermilk so I’m not sure how it would affect the recipe. Without trying it myself, I really cant advise, but I imagine it would thin out the batter. Reply

  • Kelly
    November 16, 2019

    I followed this recipe as written. Was disappointed. Had all fresh ingredients. It lacks flavor and is just so so. Dense, I did not over beat it. It is lack of flavor! Will not make again! Reply

    • Natasha
      November 16, 2019

      Hi Kelly, I’m sorry to hear that. I am always happy to help troubleshoot. It could be due to using too many blueberries or putting the cake into the oven before it is fully preheated. It could also be due to using too much flour; we spoon the flour into the dry ingredients measuring cup and level the top. Pushing the measuring cup into the flour bin can get you 25% or more too much flour. Reply

  • Jenny
    November 11, 2019

    Could I substitute gluten free plain flour. Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Jenny, I honestly haven’t tested this with gluten free flour but there was one person who wrote in and shared their experience: ”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.” Reply

  • Alicia Lopez
    October 13, 2019

    I mixed the cornstarch with the lemon juice as instructed and my blueberries had undesolved cornstarch left on them before and after baking. Not even sure why the cornstarch was added to the recipe. Other than that the cake turned out absolutely amazing according to my Daughter (who I made the cake for, for her bday.) Instead of powdered sugar, I made a lemon glaze (lemon juice, lemon zest, and powdered sugar). I didn’t taste the cake but the glaze was super good. She requested the cake for her bday and stated it was hers for after dinner and she wasn’t sharing, lol so I bought one for her to blow out candles at the restaurant Reply

    • Natasha
      October 14, 2019

      Happy birthday to your daughter!! I usually stir the blueberries with lemon juice and corn starch until the starch dissolves. Reply

      • Alicia
        October 14, 2019

        I stirred them for quite a while and the blueberries began breaking up so I figured I would quit, And was hoping that the corn starch would dissolve during baking which it did not. But from the way I spread the blueberries I think that it will be fine without the corn starch next time Reply

  • Celeste Prater
    September 17, 2019

    Just made this recipe and it was very easy. Got good pics of the outcome. Wish I could post it! Beautiful! Thanks for the great recipe and instructions! Taking to work tomorrow for party. Taste test time! Sure it’s going to be great!!! Reply

  • Regina
    September 17, 2019

    Hi Natasha,
    I made this cake today and it came out really dense! I’m wondering if the 16 ounces of blueberries is a misprint as that’s quite a lot of berries in that cake! A pound of berries will definitely weigh a light cake down. Anyway, I was quite disappointed with the finished result after picking all my wonderful wild Newfoundland blueberries for this cake! 😢😢 Reply

    • Natasha
      September 17, 2019

      Hi Regina, I’m sorry to hear that and I’m always happy to help troubleshoot. We make this with 16 oz of blueberries without issues since they are layered inside the cake bu tyo wouldn’t want to use more than that. The main culprits of a dense cake are either overmixing (please see step 3) or adding too much flour. Our post on measuring wet and dry ingredients might be helpful. Reply

  • Kelly
    September 14, 2019

    Hi Natasha! I so enjoy your site and your recipes! I made this cake today and we LOVED it! I think because it isn’t overly sweet and the sponge is so moist, it would also be a lovely coffee cake or brunch item, as well as dessert. (Am I just rationalizing eating it at any time?!!) Thanks for the recipe! Reply

    • Natashas Kitchen
      September 14, 2019

      I’m so happy you enjoyed that, Kelly. Thank you for sharing that with us! Reply

  • Rose
    September 13, 2019

    Hi Natasha, I made the cake last week. The flavor was great and the cake was moist, but it was a bit dense. I wish it was lighter and fluffier like oil based cakes. Would swapping sourcream with oil help lighten the texture? Do you usually prefer sourcream for cakes, and what is the reason? Thanks! Reply

    • Natashas Kitchen
      September 13, 2019

      Hi Rose, I’m sorry to hear it didn’t work for you. This is one of our most reviewed and popular cakes and I am always happy to help troubleshoot. Overmixing is often the culprit of a dense cake. Also, it’s difficult to say what went wrong without being there, but be sure to try the recipe exactly as it is written without substitutions. If you haven’t already watched the video, that would help to see where your cake started to look different. Lastly, check to see that your rising agents are still active. Reply

      • Rose
        September 16, 2019

        Thanks for the reply. The batter wasn’t over-mixed, it rose well and the rising agent was fresh. The cake was moist and soft, but not as fluffy as oil based cake. I made oil based carrot cake the same week, and both my husband and I agreed we liked the other cake’s texture was better-lighter, fluffier. I like your recipe, but just wondering whether using more oil than sourcream might help lighten the texture. Thanks Reply

  • Elaine
    September 13, 2019

    Made this cake last night. Reduced the sugar a bit and I set my oven for 50 min but feel like i could probably have taken it out sooner. Just the same, it was delicious! Too bad there’s no place for a pic! Reply

    • Natashas Kitchen
      September 13, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Lara
    September 10, 2019

    I made this cake and it was so moist and delicious!!!! I love the idea of using olive oil and yogurt instead of vegetable oil and milk (what most recipes call for) !! Reply

    • Natashas Kitchen
      September 10, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Lara! Reply

  • Jocelyne Poitras
    August 28, 2019

    Good afternoon, Can the sour cream be replace by plain yogourt. Reply

    • Natashas Kitchen
      August 28, 2019

      Hi Jocelyne, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” Reply

  • Kristi L Stern
    August 26, 2019

    I made this Saturday! Wow! Delicious! I took half to my son and his family and kept half for myself and my husband. Needless to say, there wasn’t any left in either house by Sunday evening! Fantastic recipe! Thank you for sharing! Reply

    • Natashas Kitchen
      August 26, 2019

      That’s so great, Kristi! It sounds like you have a new favorite! Reply

  • Trish
    August 25, 2019

    I like a little more sweetness so I drizzled lemon glaze on top then in a pan cooked some blueberries and sugar and spooned that on top of each slice upon serving. (Just enough so with every bite you either get a bite of lemon glaze or sweet blueberries or both!!!) Reply

    • Natashas Kitchen
      August 26, 2019

      That sounds delicious! Thank you so much for sharing that with me. Reply

  • Moi
    August 23, 2019

    This has to be the worst waste of good blueberries I’ve ever experienced. Gooey, gummy, tasteless and a total disappointment. Bleh. Reply

    • Natasha
      August 24, 2019

      Hi Moi, I’m sorry to hear it didn’t work for you. This is one of our most reviewed and popular cakes and I am always happy to help troubleshoot. Overmixing is often the culprit of a dense cake. Also, it’s difficult to say what went wrong without being there, but be sure to try the recipe exactly as it is written without substitutions. If you haven’t already watched the video, that would help to see where your cake started to look different. Lastly, check to see that your rising agents are still active. Reply

    • Kristi L Stern
      August 26, 2019

      Yes, you must have done something wrong because this is truly one of the best blueberry lemon cakes I’ve had and I’ve had many as it’s one of my favorites! Good luck next time if you decide to give it another try! Reply

    • Melissa
      September 6, 2019

      What if I made these in a cupcake pan? How long do you think they’ll need to cook? Reply

      • Natashas Kitchen
        September 6, 2019

        Hi Melissa, 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

  • Terri
    August 14, 2019

    Truly an excellent and easy to make cake! Moist and tasty! Reply

    • Natashas Kitchen
      August 14, 2019

      That is is! Thank you for that great review Terri! Reply

      • Terri Williams
        August 18, 2019

        What I like most about this cake is that you don’t need a microscope to find the blueberries; it’s full of them! Reply

        • Natashas Kitchen
          August 18, 2019

          Isn’t that the best! Thank you for that awesome feedback, Terri. Reply

  • Alycia
    August 10, 2019

    Hi, can I freeze this cake? Reply

    • Natashas Kitchen
      August 10, 2019

      Hi ALycia, 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

  • Adriana
    August 6, 2019

    Thank you Natasha!
    Very delicious yet easy recipe. My husband and three boys loved it! Reply

    • Natashas Kitchen
      August 6, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Adriana! Reply

  • Innesa
    August 6, 2019

    What can I substitute the sour cream for? Reply

    • Natashas Kitchen
      August 6, 2019

      Hi Innesa, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” Reply

  • Marcia
    August 3, 2019

    Blueberry lemon cake was amazing! Thanks for this recipe👍 Reply

    • Natashas Kitchen
      August 4, 2019

      I’m so glad you enjoyed it! Reply

  • Nikki
    August 1, 2019

    Can I put this in the fridge and reheat for a party? Reply

    • Natasha
      August 1, 2019

      Hi Nikki, I haven’t tried reheating it, although I think this cake tastes best the day it is made. You can store it at room temperature for a day. For any longer, I would put it in the fridge. Reply

  • Meredith
    July 30, 2019

    I’ve made this once and loved it ! I would like to make the lemon flavor stronger but I’m afraid to add too much juice . What’s the best way to do this ? Reply

    • Natashas Kitchen
      July 30, 2019

      Hi Meredith, 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

      • Meredith
        August 1, 2019

        Thank you !! It’s in the oven . I didn’t read this before but I added the full zest of a very large lemon so maybe it will work lol. Reply

    • Andre
      August 3, 2019

      Lemon extract Reply

  • Jo
    July 29, 2019

    Can you use fresh raspberries in this? Instead of blueberries. Reply

    • Natashas Kitchen
      July 29, 2019

      Hi Jo, here is what one of our readers wrote, I hope it helps “I tried this with raspberry and it was perfect and soooo yammiii. thank you for those amazing recipes” Reply

  • Kathy
    July 29, 2019

    I have company coming in little over a week and would like to make early and freeze. Do you know how it freezes? Any special way or paper to use for wrapping or package for freezer? Is it as good after freezing? Reply

    • Natashas Kitchen
      July 29, 2019

      Hi Kathy, 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

  • Christine
    July 29, 2019

    What if I don’t have a springform pan? Reply

    • Natashas Kitchen
      July 29, 2019

      Hi Christine, Here is what one of our readers wrote, I hope it helps” “I didn’t have a springform pan so I ended up using my 8×8 glass baking dish for the Lemon Blueberry Cake. I had to add 15 mins to the baking time but it turned out fantastic! Love this recipe!!” Reply

  • Elizabeth
    July 28, 2019

    This cake is so easy and delicious! A good way to use the berries as well. I added less sour cream then asked for because I ran out but the cake turned out great. Will be making again 🙂 Reply

    • Natashas Kitchen
      July 29, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Elizabeth. Reply

  • Tara
    July 26, 2019

    Can wholemeal flour be used for the cake? Reply

    • Natasha
      July 26, 2019

      HI Tara, I haven’t experimented with that so I can’t say for sure. Reply

  • Teresa
    July 25, 2019

    Can this recipe substitute Splenda in place of sugar? Reply

    • Natashas Kitchen
      July 25, 2019

      Hi Teresa, , I haven’t tested the splenda substitution so that one is hard to guess – sorry I can’t be more helpful with that. Maybe someone else has tried a sugar substitution? (thanks in advance for letting us know if you have!) Reply

  • LaLe
    July 23, 2019

    Natasha, I made this cake yesterday and oh my–this is heavenly! Thank you so much for such a delicious and simple recipe. I am also wondering if this cake can be made with other kinds of berries. If so, which ones would you recommend? Thank you! Reply

    • Natashas Kitchen
      July 23, 2019

      He Lale, I think blackberries would be delicious! Also, here is what one of our readers wrote “I replaced the blueberries with raspberries and added chunks of white chocolate. Family loved it” I hope that helps. Reply

      • LaLe
        July 24, 2019

        Thank you, Natasha! I am not a fan of blackberries, but raspberries sound great! Do you think this cake would work with cherries? Reply

        • Natashas Kitchen
          July 24, 2019

          Cherries would work well, I could cut the cherries in half and leave raspberries whole for this recipe. Reply

          • LaLe
            July 24, 2019

            Thank you, Natasha! I will definitely try.

  • Heather
    July 23, 2019

    I finally found time to make this and it turned out great! My husband even liked it, and he’s a very good cook, much better than me.

    The metric conversions work fine — I made this in Japan and had no problems. I’m sharing this one at the office! Reply

    • Natashas Kitchen
      July 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Heather! Reply

  • Pam Jackson
    July 23, 2019

    Mine didn’t turn out anything like the photo and quite heavy.
    Delicious flavour though. It’s gone in the freezer for home consumption and I am buying store bought for the potluck! Reply

    • Natashas Kitchen
      July 23, 2019

      Hi Pam, I’m more than happy to troubleshoot. Several things could be a culprit like out of date baking powder, the cake relies on the baking powder to rise. Also, make sure to use a dry ingredients measuring cup to get an accurate measure, spooning it into the cup and scraping off the top and also, over-mixing can cause the cake to be more dense. I hope that helps! Reply

  • Sheila
    July 22, 2019

    This recipe is delicious! I added a little more lemon juice and it was perfect. I made a fresh blueberry compote to serve with it. I will definitely make it again! Reply

    • Natashas Kitchen
      July 22, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • LoriAnn
    July 20, 2019

    Delicious! First time making it and it turned out perfect. I will definitely make it again … and for company! Reply

    • Natashas Kitchen
      July 20, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Flower
    July 17, 2019

    The best blueberry cake. Thank you. I wish I could post the picture of my cake. It turned out moist and delicious. ❤️💜💙 love it. Reply

    • Natashas Kitchen
      July 17, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Rimi
    July 17, 2019

    Hi Natasha,

    I am a beginner in baking & found your blog & also subscribed to your YouTube channel.

    Feeling excited to try this recipe. Can I bake this in 8 inch springform round pan? And do I need to adjust the quantity of any ingredient for that?

    Your advice & suggestions will be very much encouraging for me.

    Thank you 🙂 Reply

    • Natasha
      July 17, 2019

      Hi Rimi, I think it could work in an 8″ springform pan, but I would use a little less blueberries and bake slightly longer. Reply

  • Bonnie
    July 15, 2019

    I made this with Bob’s Red Mill 1for1 gluten free baking flour. Wow!!! Came out GREAT!!!!! Reply

    • Natashas Kitchen
      July 15, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Bonnie! Reply

  • Anna
    July 13, 2019

    Hi Natasha
    Can this be made in 13 by 9 cake pan?
    Thank you 😊 Reply

    • Natashas Kitchen
      July 14, 2019

      Hi Anna, I haven’t tested that but here is what one of our readers wrote ” 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

      • Anna
        July 14, 2019

        Thank you 😊 Reply

  • Marisa
    July 7, 2019

    I made this cake and it turned out great, so delicious. My family love it. Definitely a keeper. Thank you for sharing. Reply

    • Natashas Kitchen
      July 8, 2019

      You’re welcome, Marisa! I’m so happy you enjoyed that! Reply

  • Lena
    July 7, 2019

    If I am having company over on a Friday, can I make the cake on Wednesday and keep it in the fridge Reply

    • Natasha
      July 8, 2019

      Hi Lena, this cake is best when it is enjoyed the same day it is made but it will work to cover and refrigerate. To liven it up on the day you are serving it, you might drizzle the top with the lemon glaze from our blueberry muffinsReply

  • Christine N Brown
    July 3, 2019

    Wonderful cake, I’ve made it several times. Does it freeze well? Would love to make it this weekend for company coming in two weeks. Reply

    • Natashas Kitchen
      July 3, 2019

      Hi Christine, 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

      • Christine N Brown
        July 4, 2019

        Thank you. Reply

  • Karen
    July 3, 2019

    I’ve made this wonderful cake using the 9″ springform pan but wondered if I could bake it in mini muffin pans instead. Any recommendations? Reply

    • Natashas Kitchen
      July 3, 2019

      I’m so happy you enjoyed that Karen! I turned this recipe into 12 blueberry muffins here. I hope that helps! Reply

  • Cecy
    July 2, 2019

    Silly question, but do you think could I prepare the batter the night before and bake in the morning? Reply

    • Natasha
      July 2, 2019

      Hi Cecy, I haven’t tried that but I suspect it wouldn’t work since the cake has leavening that might be inactivated by the next day which would negatively affect the rise. Reply

      • Cecy
        July 3, 2019

        6am wake up call it is!!! Thanks so much for your reply! Reply

  • Alex
    July 1, 2019

    Thank you so much, this is a great cake. Exactly what I was looking for. All eaters were super happy :).
    Thank you again for sharing this.
    Alex Reply

    • Natashas Kitchen
      July 1, 2019

      That’s so great, Alex!! Thank you for that awesome feedback! Reply

  • Natalie
    June 30, 2019

    I mixed blueberries and strawberries for a patriotic red white and blue fourth of July cake. Yum! Reply

    • Natashas Kitchen
      June 30, 2019

      That’s just awesome! I love that you made this a Patriotic! Reply

  • Irene
    June 25, 2019

    Hi Natasha,

    Today, I try your Bluberry Lemon Cake. I use Gluten free flour that I made by my self and use the frozen Bluberries….olala it’s rise beautiful and absolutely yummy. I love to send the picture but I dont know how to send it through this site.
    Thanks Nat :-)) Reply

    • Natashas Kitchen
      June 25, 2019

      That’s so awesome! I’m so happy to hear this worked with gluten free flour! Reply

  • RA Leslie
    June 23, 2019

    Sorry but we did not like this recipe. One of, or perhaps the least enjoyed cake that I have ever made. The consistency was too heavy.
    The finished cake looked great and we were really looking forward to trying it. We each had a piece and that was all….Not good! Reply

    • Natasha
      June 24, 2019

      Hi, I’m sorry to hear that. It’s one of our most popular cakes and I am always happy to help troubleshoot. I highly recommend watching the video tutorial to see possibly where things went wrong – sometimes something as seemingly small as changing up the order of adding ingredients, can be devastating in how the batter comes (or doesn’t) together. Also, be sure to measure dry ingredients and wet ingredients correctly, and do not over-mix after adding the dry ingredients. Lastly, adding more blueberries than what is called for could be a culprit. I hope that helps. Reply

  • Kim
    June 14, 2019

    Could I double the recipe and make in a 9-13 pan ? Reply

    • Natashas Kitchen
      June 14, 2019

      Hi Kim, I haven’t tried doubling this recipe so I can’t say for sure how that would affect the rising and the baking time may need to be longer since it will be taller than the original if you double the recipe for a 9×13 pan. Let me know if you experiment! Reply

  • Gayathri
    June 11, 2019

    This looks so delicious! I bought all the ingredients today and will be making it this weekend! I have a couple of questions on the techniques.
    1. Can I beat egg whites separately till hard peaks appear and then mix in with the batter at the end? Will that make this cake more fluffy and soft? Do you recommend doing this?
    2. Can I use a large size loaf pan for this recipe or should I make any adjustments?

    Thanks a lot! Can’t wait to bake this! Reply

    • Natashas Kitchen
      June 11, 2019

      Hi Gayathri! Without testing that I cannot advise but it may work. If you experiment with that I would love to her how you liked that. I haven’t experimented with a loaf pan but one of the readers wrote this: “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.” I hope that helps Reply

  • Gigi
    June 9, 2019

    I used a 9 inch spring form. There was not enough batter to cover the bottom AND the layer of blueberries. The blueberry juice leaked from the bottom of the spring-form baking pan all over the kithen counter, floor and oven. The cake came out lopsided, again leaking juice everywhere. I will NOT be making again. Reply

    • Natasha
      June 10, 2019

      Hi Gigi, I haven’t had that happen before but I am always happy to help troubleshoot. Normally, the batter on the bottom seals off the base, unless you have a known leak in your springform pan in which case it would be a good idea to wrap the base in a sheet of foil before baking to prevent leaks from going down into the oven. I highly recommend watching the video to see possibly where things went wrong – sometimes something as seemingly small as changing up the order of adding ingredients, can be devastating in how the batter comes (or doesn’t) together. Also, be sure to measure dry ingredients and wet ingredients correctly, and do not overmix after adding the dry ingredients. Lastly, adding more blueberries than what is called for could be a culprit. I hope that helps to troubleshoot. Reply

  • Carrie Dyster
    June 3, 2019

    My husband loves the blueberry lemon cake from a favorite Italian restaurant. I’ve tried LOTS of recipes trying to find just the right taste. This was wonderful! Thank you! Reply

    • Natashas Kitchen
      June 4, 2019

      You’re welcome! I’m so happy you both enjoyed it, Carrie! Reply

      • Pamela Jackson
        July 21, 2019

        What can I use instead of light olive
        oil, I only have the dark, stronger one/ Would butter or Canola oil be ok? Reply

        • Natasha
          July 21, 2019

          Hi Pamela, I have had several readers report great results using canola oil, just make sure it’s fairly fresh. An old/rancid canola can add an off rancid flavor. Reply

  • Amberdaun
    May 27, 2019

    Amazing!!! I made it this morning, forgot to do the corn starch and lemon juice on the blueberries, but it still turned it good. It was a huge hit at a family gathering. Made it again tonight and added more lemon zest and juice because my hubby prefers more lemon and it is DELICIOUS!!!
    I’m not good at baking, and this was nice and easy to follow and it turned out wonderful.
    Thank you! Reply

    • Natashas Kitchen
      May 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Joanna
    May 17, 2019

    I make this several times a year and when I see friends they ask me to make them one. Super easy but don’t let that fool you it has amazing flavor. Reply

    • Natashas Kitchen
      May 17, 2019

      Isn’t it amazing how delicious this is for such an easy recipe! Thank you for that awesome review! Reply

  • Sim
    May 17, 2019

    Sour cream substitute? Reply

    • Natashas Kitchen
      May 17, 2019

      Hi Sim, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” Reply

  • Sue
    May 9, 2019

    I’m excited to make this!
    I only have a 10 inch spring foam. Do you think it will work on it? Reply

    • Natashas Kitchen
      May 9, 2019

      Hi Sue, one of my readers, Marina wrote in saying: “I also used a 10 inch spring form so ended up only baking for about 38 minutes and it was perfect, looks just like yours, fluffy and light…” I hope that helps! Reply

      • Sue
        May 9, 2019

        Thank you so much. Can’t wait to try! Reply

  • joan
    May 8, 2019

    I brought this cake to a dinner party Saturday night. With each bite, they could not stop saying how fantastic and yummy it was. I thank you so much. Will try the Ricotta cake next.
    I need to buy more blueberries.
    Keep up the good job. Reply

    • Natashas Kitchen
      May 8, 2019

      That’s so great! It sounds like you have a new favorite! Thank you for sharing that with us! Reply

  • joan nass
    May 4, 2019

    I made it in a springform pan. Thought this is important
    Joan Reply

    • Natashas Kitchen
      May 4, 2019

      Thank you for sharing that with us! Reply

  • joan nass
    May 4, 2019

    I just made the blueberry lemon cake. I used almond flour and greek yogurt came out fantastic. I use almond flour in most recipes that call for all purpose flour. The cake comes out much lighter. Love your recipes and your blog. Keep up the good work. Thanks again Joan Reply

    • Natashas Kitchen
      May 4, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

    • Jackie Brannon
      May 5, 2019

      what did you substitute the greek yogurt for Reply

  • Sher
    April 29, 2019

    This blueberry bundt was incredible, and then again when we made one with raspberries instead. Absolutely perfect recipe. Reply

    • Natashas Kitchen
      April 29, 2019

      I’m so happy to hear that Sher! Reply

  • Inessa
    April 16, 2019

    Hi, can I make this in the form of a pound cake? Will any of the recipe change? Reply

    • Natashas Kitchen
      April 16, 2019

      Hi Inessa, although I haven’t experimented with making this a pound cake, a few of our readers mentioned it reminded them of one. If you experiment, let me know how you liked the recipe Reply

  • Yolanda nicolaidis
    April 15, 2019

    Hi Natasha, just wanted to thank you for your wonderful recipes, my husband says your amazing,, I enjoy making cakes once again thanks to you..
    regards Yolanda xx Reply

    • Natashas Kitchen
      April 16, 2019

      Hi Yolanda! That’s so awesome! i’m so happy our recipes have been helpful! Reply

  • judy
    April 15, 2019

    Hi Natasha, can I use a bundt cake pan for this? Will it affect anything with the cake…taste or texture?
    Looks delicious and plan on making it very soon. Thanks. Reply

    • Natashas Kitchen
      April 15, 2019

      Hi Judy, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes. Reply

  • Nadja
    April 13, 2019

    I made this pie yesterday and instead of regular sour cream I used DAIRY FREE sour cream. It didn’t look as promising while I was making it but after it was done baking and resting we tried it and my very picky son who is allergic to all dairy said it was DELICIOUS! Very good recipe, thank you Natasha! Reply

    • Natashas Kitchen
      April 13, 2019

      That is the best when kids love what we moms make. That’s just awesome!! Thank you for sharing your wonderful review Reply

  • April 2, 2019

    I need to make a 6 inch x 5inch tall layered cake covered in fondant. Will this recipe work?

    I have made the muffins so I know how exactly this will taste,

    But I need to know if it will work with fondant as it’s for a client. Reply

    • Natasha
      April 2, 2019

      Hi Hamna, this might be too dense of a cake to stack (it’s fairly heavy) unless you used a sturdy buttercream frosting. I haven’t tried making a layered cake out of it but I think it’s worth experimenting. You would have to divide it between cake pans and bake for less time. Reply

  • Gail Carroll
    March 28, 2019

    Can this cake be frozen? i would like to make it ahead to save time. I have made it often and it is delicious. Reply

    • Natashas Kitchen
      March 28, 2019

      Hi Gail, 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

  • Raheel
    March 28, 2019

    Can you use almond flour instead of regular flour for this cake? If not, is there any other recipe you know of that I can use almond flour with? Reply

    • Natashas Kitchen
      March 28, 2019

      Hi Racheel, You may want to try this almond cake here instead. I haven’t tried that substitution but I don’t think almond flour would work properly in this recipe. Reply

  • Grace
    March 23, 2019

    Hi! Can I prepare this batter ahead of time before I bake it? Reply

    • Natashas Kitchen
      March 23, 2019

      Hi Grace, I haven’t tested making the better ahead of time so I cannot advise. However, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge. Reply

  • Frank Romo
    March 17, 2019

    This cake is heaven on earth! I shall be serving it my next Sunday brunch. Thank you, Natasha. Reply

    • Natashas Kitchen
      March 17, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Carmen
    March 17, 2019

    Yummy cake. I replaced the blueberries with raspberries and added chunks of white chocolate. Family loved it. Reply

    • Natashas Kitchen
      March 17, 2019

      I’m so glad you all enjoyed it! Thank you for the wonderful review! Reply

  • Laurna
    March 16, 2019

    I made this cake a while back and it was delicious. Thank you again for all your great recipes. Reply

    • Natashas Kitchen
      March 16, 2019

      You’re welcome! I’m so happy you enjoyed it, Laurna! Reply

  • Monika Rich
    March 12, 2019

    I made this cake tonight,but I used a bundle form. I like the way I looks.
    I bake a lot and have made lots of blueberry breads and cakes over the years,but this one beats them all. This cake is so moist and it seems like it melts in your mouth.
    Thank you so much for sharing this recipe. Will definitely be making this again. Reply

    • Natashas Kitchen
      March 12, 2019

      Wow! I’m so happy you enjoyed this recipe, Monika! Thank you for sharing your feedback with me!! 🙂 Reply

  • Tabitha
    March 6, 2019

    Hi Natasha,

    I have a question. Do we need to put corn starch at the berries?, because I don’t have cornstarch and cornstarch is not in the supermarkets. Reply

    • Natashas Kitchen
      March 6, 2019

      Hi Tabitha! The corn starch serves to thicken the juices of the blueberries slightly. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps Reply

  • in
    March 4, 2019

    I have done this cake now twice and I don’t know what goes wrong 🙁 My cake comes so thin and stays down.. when it is suppose to come like fluffy / big… I don’t know what is wrong..especially the 2nd time I really followed the instructions..Even didn’t as much blueberries as the first time.. what is wrong??? Reply

    • Natasha
      March 4, 2019

      Hi in, are you possibly using an expired leavening? That would be my best guess if everything is being done by the recipe without any substitutions (or over-mixing and baking right away once the batter is made). I hope that helps! Reply

  • March 3, 2019

    Can we use blueberry crush instead of fresh blueberries Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Sophia, I have not tried that but I think that could work. If you experiment please let me know how you like that. Reply

  • Monika Premaney
    March 3, 2019

    Hi Natasha, thanks for sharing the recipe. With everyone’s reviews I tried out this recipe and used the same proportion of blueberries. Instead of sour cream I used Greek full fat yoghurt and the cake did rise a lot when in the oven but till it actually cooled down on the cooling rack it sank and was dense. I baked it at 165C Fan oven. It’s moist and soft to eat but it’s not as fluffy and light. I love lemons and blueberries so I want to try and get this as close as yours. Would you have any suggestions? Many thanks Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Monika, I will be happy to troubleshoot. Are you possibly at a higher elevation? Several of our readers have reported great results using greek yogurt without making adjustments. Reply

      • Monika Premaney
        March 4, 2019

        I am on the 5th floor Natasha so not very high. Do you reckon that I use a higher temperature initially for 15 mins and then reduce the heat of the oven. I baked the cake for 55 mins, checked and the toothpick from the centre was sticky so baked for another 10 minutes with the foil paper on. I baked it at 165C fan oven throughout. Reply

    • Monika Premaney
      March 4, 2019

      I am not a very high altitude so I guess for me that adjustment in the baking ingredients is not required. Very close to the sea level Reply

      • Natasha
        March 4, 2019

        Hi Monika, I haven’t tested it with the changes in bake times and temperatures so it is difficult to guess but I hope it worked out well for you! Reply

      • Chris Helik
        April 7, 2019

        Do you think I could use gluten free flour? Reply

        • Natasha
          April 7, 2019

          Hi Chris, I honestly haven’t tested this with gluten free flour but there was one person who wrote in and shared their experience: ”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.” Reply

  • Pam Board
    February 3, 2019

    Can you use blackberries in place of blueberries Reply

    • Natashas Kitchen
      February 3, 2019

      Hi Pam, I think blackberries would be delicious! I hope you love the blackberry cake! 😉 Reply

  • Karen
    February 3, 2019

    This cake was wonderful! And quite easy to make. It’s only half gone and Hubby is already asking when I’ll make it again Reply

    • Natashas Kitchen
      February 3, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

  • Natalie
    January 30, 2019

    Tasted a little too sour to me even though I used the exact amounts of lemon juice and sugar as in the recipe. Is that how it’s supposed to taste? Reply

    • Natasha
      January 30, 2019

      Hi Natalie, did you possibly use lemon juice from concentrate instead of fresh lemon juice? I have gotten the opposite comments that people wanted even more lemon juice but it should not be overwhelming the way it is written using freshly squeezed lemon juice. Reply

  • Julie
    January 28, 2019

    Do you need to make adjustment for high altitude? Reply

    • Natashas Kitchen
      January 29, 2019

      Hi Julie, we are about 2700-3000 altitude and have had no problem with this. 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! Reply

    • Marge
      January 29, 2019

      How high an altitude? I’m in Pueblo, around 5000 ft high. I cut the baking powder/soda in half for all recipies, because if you use the regular amount, the batter first puffs up, and then just collapses. I think up to 4500 feet high you’re safe with what the recipe calls for – although, if it was me, and above 4000 ft, I’d cut it by 1/3. Reply

  • Judi
    January 27, 2019

    I just made the Lemon blueberry cake and it was fantastic. My husband doesn’t even eat desserts and he loved it! Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so happy you both enjoyed that. Thank you for sharing that with us! Reply

  • Jasmine Moore
    January 27, 2019

    Made this for my family last night and they loved it! It has a good flavor to it and the cake was almost about gone after one night. Would definitely make again! Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Deni
    January 26, 2019

    Can I use Splenda in place of the sugar? My husband is diabetic. Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Deni, I haven’t tested the splenda substitution so that one is hard to guess – sorry I can’t be more helpful with that. Maybe someone else has tried a sugar substitution? (thanks in advance for letting us know if you have!) Reply

  • jjh
    January 25, 2019

    Thanks SO much for the note about using Frozen blueberries, (which is what I have QUARTs of in my freezer).
    Now I don’t have to figure it out by trial and error.
    (was sure they would be too wet and heavy, even though I rinse them and put straight into blueberry pancakes with no problem Again, Thanks, good call to add that note. Reply

    • Natashas Kitchen
      January 25, 2019

      I’m so happy to hear that! Reply

  • Marie
    January 25, 2019

    Could I make this as a bundt cake? Reply

    • Natashas Kitchen
      January 25, 2019

      Hi Marie, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes. Reply

  • Irina
    January 1, 2019

    Made this today! Everyone LOVED it! Total success. Thank you! Reply

    • Natashas Kitchen
      January 1, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • liza
    December 29, 2018

    Hi,can I put buttercream frosting to make it as a birthday cake? Reply

    • Natashas Kitchen
      December 29, 2018

      I think that should work I haven’t tried it with this specific recipe myself, however. If you experiment, let me know how you liked the recipe Reply

      • Katrina
        December 30, 2018

        I made this cake as written (twice, because it’s sooo good and was specifically requested again! 💓), and then tried it as a double layer cake with a lemon buttercream- it was also amazing and an extra special treat for my mum’s 60th. Reply

        • Natashas Kitchen
          December 31, 2018

          Hi Katrina, Sounds like you found a favorite!! Thank you for that great review! Reply

  • Diana
    December 28, 2018

    Made this on a request for my daughters birthday and our family LOVED it. Im diabetic and was able to eat a small piece and it never changed my numbers and thats a good thing!!!! Reply

    • Natashas Kitchen
      December 28, 2018

      That’s amazing! Thank you for sharing this review with us! Reply

  • Amelia
    December 4, 2018

    Is it possible to use caster sugar in place of the granulated sugar ? Would the amount stay the same?
    Thanks! Reply

    • Natashas Kitchen
      December 5, 2018

      Hi Amelia! I haven’t tried this recipe with caster sugar but I think that should work! Reply

  • Christina
    November 28, 2018

    How long can this cale stay out of the fridge for ? Reply

    • Natashas Kitchen
      November 29, 2018

      Hi Christine, you can store it at room temperature for a day. For any longer, I would put it in the fridge. Reply

  • V
    November 26, 2018

    Hi Natasha,

    The recipe looks amazing, but I was wondering if I can make this without a mixer? What would I have to do differently in that case?

    Thanks in advance. I can’t wait to try making this. 😊 Reply

    • Natasha
      November 26, 2018

      Hi, I would highly recommend using at least an electric hand mixer, otherwise step 1 will be time consuming (and will require some elbow grease) ;). You can do it by hand, but it will take longer and be sure to watch the video to get the consistency correct before moving onto the next step 🙂 Reply

  • Traci Paul
    November 20, 2018

    Can this be baked a day ahead? Should it be kept refrigerated or is it ok at room temp? Reply

    • Natashas Kitchen
      November 20, 2018

      I don’t see why not! you can store it at room temperature for a day. For any longer, I would put it in the fridge. 🙂 Reply

      • Traci Paul
        November 21, 2018

        Thanks so much!! I just took it out of the oven and it looks delish!! I cannot wait to serve this beauty! Reply

  • Karinna Yakimchuk
    November 10, 2018

    Hey it’s me again asking about the almond flower, can you try it out and let me know if it is good with almond flour because my aunt is on a diet and I want to make her the cake for her bday Reply

    • Natashas Kitchen
      November 11, 2018

      Hi Karinna, Due to time constraints I probably won’t get back to you in time. You may want to try this almond cake here instead. I haven’t tried that substitution but I don’t think almond flour would work properly in this recipe. Reply

  • Karinna Yakimchuk
    November 10, 2018

    I have a question. Can I substitute the all purpose flower for almond flower Reply

    • Natashas Kitchen
      November 10, 2018

      Hi Karinna, I scrolled through the comments and did not find any reviews on using almond flour. 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

  • Anu
    October 12, 2018

    What can I substitute sour cream with as it’s not available in my country? Reply

    • Natashas Kitchen
      October 12, 2018

      Hi Anu, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” Reply

  • Katrina Malhotra
    October 7, 2018

    Hi Natasha! I’ve made this cake twice now and it’s been a big hit with my family, I love how it’s not super high in sugar so I don’t mind my toddler having a little slice! Two questions: 1) the texture seems a little dense, is this the nature of the cake or am I doing something wrong? 2) for my mums 60th, I was thinking of making a naked cake by layering two with some lemon buttercream- have you tried that before? Thanks for the recipe, we love it!! Reply

    • Natashas Kitchen
      October 7, 2018

      Hi Katrina! I’m so happy you all enjoyed this recipe! 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 haven’t tried layering that but would love to know how it turns out if you experiment! I hope that helps! Reply

  • Kendall
    October 6, 2018

    I have a lot of blueberry purée. Is there a way to make this recipe with that instead of whole blueberries? Reply

    • Natashas Kitchen
      October 6, 2018

      Hi there Kendall! I haven’t tested with a blueberry puree so I can’t speak to that or gauge how it would affect the consistency or bake of the cake. If you experiment, let me know how it goes 🙂 Reply

      • Kendall
        October 15, 2018

        Finally made this! I used what I had on hand so – 1/4 cup blueberry purée and 1/4 cup oil; 1/2 cup whole milk yogurt and 1/2 cup sour cream; 4-5 oz frozen blueberries. I cooked it for 42 minutes. Overall, it’s tasty! It looks like yours is a bit fluffier and more blueberries (which I would’ve liked), but it’s a nice, not too sweet cake. I think my family will enjoy it for breakfast or an afternoon snack! Reply

  • dianne west
    September 14, 2018

    Could I use almond flour instead of regular flour in this recipe? Reply

    • Natashas Kitchen
      September 14, 2018

      Hi Dianne, I scrolled through the comments and did not find any reviews on using almond flour. 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

  • Batoul Baydoun
    September 13, 2018

    What are some tips for high altitude baking? I live at about 7000ft above sea level so how should I modify this recipe? Reply

    • Natashas Kitchen
      September 13, 2018

      Hi Batoul, not for this recipe specifically since I have no experience baking at altitude that high but here are some general tips to follow depending on the cake. Anything above 7000 feet would require reducing baking powders and some dry ingredients like sugars and increasing liquid as well as increasing oven temperature by 25 degrees F or so. I haven’t seen any feedback for those living above 7k feet yet so I’d love to know how it works if you experiment. Reply

  • Nikki Ross Patterson
    September 13, 2018

    I learned this over 30 years ago. When baking, oil DRIES as it ages, and butter MOISTENS as it ages. Always use butter in baking cakes, brownies, etc… especially if there’s a chance there will be some of it leftover for tomorrow! (Never happened at my house since I had 7 kids). Even if a mix calls for margarine or oil, sub an equal amount of butter. What a difference it will make! Reply

    • Natashas Kitchen
      September 13, 2018

      Thank you for sharing that with us Nikki! Reply

  • Karen Cox
    September 12, 2018

    Love this snd have made it twice now. Only problem is I need to know the carbs in it. Csn you helo me out. Specialklo13@yahoo.com Reply

    • Natashas Kitchen
      September 12, 2018

      Hi Karen all of the carbs and nutritional facts are located at the bottom of the print out in the blog post. I hope this helps. Reply

  • Susan Talley
    September 5, 2018

    My batter was very thick as I added the flour. I didn’t overmix but had to stir a little to mix the flour into the batter and mixed 1/3 of the flour as instructed but it was SO thick! It’s in the oven now so hope it comes out ok. Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Susan. Did you alter anything in the recipe? Also, make sure to use a dry ingredients measuring cup to get an accurate measure, spooning it into the cup and scraping off the top and also, over-mixing can cause the cake to be more dense. I hope that helps! Reply

    • Wanna Rolon
      November 18, 2018

      The same happened to me. I added an extra egg and 1/4 cup of sour cream. Reply

      • Kelly Meddaugh
        January 20, 2019

        I just made this too and my batter was so thick I had to scoop it into the pan. Didnt seem right but gave it a go. I made sure to measure correctly and not over mix. There simply was too much flour to liquid. Maybe another egg next time Reply

  • dev haynes
    September 2, 2018

    I don’t have a springform but I do have a pit/tart with a bottom that comes out. Could I 1/2 the recipe and not make as deep using that pie pan. Could I use a 9″ cake pan and just grease bottom/parchmont paper for full recipe so it comes out of pan easily? TIA. Reply

    • Natashas Kitchen
      September 3, 2018

      Hi Dev, I think that could work. Making sure you don’t overfill it would be best. If you try that I would love to know how it turns out! Reply

      • dev
        September 3, 2018

        I’ll let you know how it comes out. I realized I threw my springform out… I think it will be OK. I always look at springforms as an “easy escape” pan. I was just worried maybe using a different pan would affect cooking ie air circulation, etc, but I think it will be ok. Reply

        • Natashas Kitchen
          September 3, 2018

          I’d love to hear how it turns out. Enjoy! Reply

          • dev haynes
            September 5, 2018

            Reporting live from my cake outcome: using a cake pan was perfectly fine. Realized I didn’t have corn starch, used flour instead to coat blueberries. Added a bit more lemon juice cause I bend to tart and didn’t really measure the zest but it came to about 1.5 smaller lemons. Didn’t dust w/ powder sugar (trying to cut down rather than increase). Final verdct: Yummy! And baked in my convection toaster oven so it seemed to take a bit longer to complete, but this is a great recipe to make. I brought it to my friends who dug right into it. I can see how adding powder sugar does make for prettier presentation, but it turned out my friends had just made homemade blueberry ice cream so we added that. Will def make again. One of those recipes where the presentation is so lovely, there’s no way someone wouldn’t appreciate it and it’s super tasty! Thanks for helping me navigate. re: pan usage. I was actually thinking making a double layer with some frosting would make a great birthday cake! Will start checking out your other recipes. Glad I found your blog! ~d

          • Natashas Kitchen
            September 5, 2018

            That’s so great, Dev! Thank you for the quick response with your feedback! I’m so happy you enjoyed this recipe!

  • Joanne Stewart
    September 2, 2018

    Made this today. I have food sensitives, so I used half “cup4cup” gluten free flour and half oat flour, and I used egg whites in place of whole eggs. Absolutely bursting with blueberries. It was delicious! Thanks for the recipe! Reply

    • Natashas Kitchen
      September 2, 2018

      Hi Joanne! I’m so happy you enjoyed that! Thank you for your wonderful review! Reply

  • Kelly Norman
    August 29, 2018

    What is the purpose of the cornstarch on thr blueberries? Thanks! Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Kelly! The corn starch serves to thicken the juices of the blueberries slightly. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps Reply

      • Kelly Norman
        September 2, 2018

        Thank you so much! It makes sense now! I’m going to try as is and also with raspberries instead of blueberries! 🙂 Reply

        • Natashas Kitchen
          September 3, 2018

          You’re welcome, Kelly! Reply

      • Dorothy Perreault
        October 5, 2018

        I’ve made this cake twice and it was delicious!!! I did not add the corn starch or lemon juice to the blueberries and it turned out great and very moist. Reply

        • Natashas Kitchen
          October 5, 2018

          I’m so happy to hear that! Reply

  • Kendyl
    August 25, 2018

    This was fantastic! I’ve made it twice so far! The second time I doubled up on the lemon ingredients and it was awesome! Reply

    • Natashas Kitchen
      August 25, 2018

      That’s so great Kendyl. I’m happy you enjoyed that! Reply

  • Aristea
    August 25, 2018

    Hello! I ve made this cake several times now and it was so good that it was gone in less than a day!!! Excuse my silly question but as we really like this batter, I was wondering if I could use it to make an apple cake. Thank you in advance! Reply

    • Natashas Kitchen
      August 25, 2018

      Hi Aristea, 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

      • Aristea
        August 30, 2018

        Well, I did try this batter with apples, added a crumble consisted of flour, brown sugar, butter, cinnamon, nutmeg and chopped pecans on the top and served it with caramel sauce and ice cream!!! It was amazing!!!!
        Wish I could add a photo! Reply

        • Natashas Kitchen
          August 30, 2018

          Hi Aristea! That’s so great! I’m so happy you enjoyed that! I would love to see your creation. You can add that on our Facebook Cooking Group here, or share it on Instagram and use #natashaskitchen so we can see it! Your post might get featured as well. Reply

  • Jess
    August 24, 2018

    Help!!
    Is it 8 ounces in a measuring cup or 8 ounces on a scale.
    Thx Reply

    • Natashas Kitchen
      August 24, 2018

      Hi Jess, are you referring to the sour cream? We have it posted as “1 cup sour cream (8oz)” Reply

      • Jess
        August 25, 2018

        Sorry, I mean the blueberries. Is it one pound weight or 2 cups Reply

        • Natashas Kitchen
          August 25, 2018

          No problem. That would be 16 oz in weight. Hope this helps Reply

  • Dom Ganguli
    August 17, 2018

    Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper! Reply

    • Natashas Kitchen
      August 17, 2018

      I’m so happy you enjoyed that! Sounds like you found a new favorite! Reply

  • Christina Shakarian
    August 17, 2018

    Can I use banana’s instead of sugar? Reply

    • Natasha
      August 19, 2018

      Hi Christina, I searched through the comments and I didn’t find any reviews using bananas instead. I can’t make that recommendation without testing it first but if you try it out, please let me know how it goes! 🙂 Reply

  • Zina P
    August 16, 2018

    It was a “fight” over the last piece! This was amazing without words to describe the deliciousness. I did “alter” it slightly by draining a can of sliced pears and drying them with a paper towel of excess moisture and then arranging around the top of the cake with the blueberries. Num, num, yum, yum…is all I can say! Natasha, you never disappoint!!! Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you for such a thoughtful review! I’m so happy you shared that with me! Reply

  • Jo-Ann
    August 14, 2018

    Haven’t cut it yet (saving for tomorrow morning) but looks and smells delicious. Made it in a 9” cakepan as I only had a 10” springform pan. I was worried it would flow over the sides but luckily the batter is stiff and it just rose in place. Can’t wait to try it! It did take an extra 5 minutes (60 minutes total) Reply

    • Natashas Kitchen
      August 14, 2018

      Thank you for sharing your changes with us Jo-Ann! I’m sure our readers will find helpful! Reply

  • Winnie Chan
    August 13, 2018

    Hi Natasha. Would like to check if I could replace the oil with butter? Coz I realize I don’t have oil and only extra virgin and butter after preparing to start….. Reply

    • Natasha
      August 13, 2018

      Hi Winnie, I haven’t I haven’t experimented with that but one reader mentioned using softened butter instead of oil and another used melted butter and both reported great results. Reply

  • Alla
    August 10, 2018

    Thank you very much, dear Natasha, for great recipe. I made this cake for our wedding anniversary dinner. It came out soooo good! Very light, delicious and lemon gives an amazing accent to it. Reply

    • Natashas Kitchen
      August 11, 2018

      I’m so happy you enjoyed this one Alla! Happy Anniversary! Reply

  • Mila
    August 10, 2018

    I made this case already twice. It really moist and not too sweet. A perfect recipe for the blueberry season. Great success with all my friends! Thank you, Natasha! Reply

    • Natashas Kitchen
      August 10, 2018

      Thank you so much for sharing your awesome review with us Mila! Reply

  • Joyce
    August 9, 2018

    My husband sent this recipe to me on my phone. I just happened to have all the ingredients on hand so I made it tonight. I had a dark pan so it was finished in just 45 minutes. It is sooo delicious and he was very pleased!😊 Reply

    • Natashas Kitchen
      August 10, 2018

      Thank you for sharing that with us Joyce. I’m so happy you and your husband enjoyed this cake! Reply

  • inna
    August 8, 2018

    Natasha! your recipes are super! and this one it s perfect! Reply

    • Natashas Kitchen
      August 8, 2018

      I’m so happy you enjoyed that Inna! Thank you for the awesome review! Reply

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