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!!
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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!
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!
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.
Serve dusted with powdered sugar.
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!
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
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 Blueberry Lemon 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.
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.
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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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this today, It was so delicious and everybody loved it. Very light and airy and not too sweet and had a nice little lemon tang to it. Thank you
You’re welcome! Thanks for sharing that with us and I hope you love every recipe that you try.
I don’t have fresh or frozen blueberries in the house. Can I use frozen blackberries or frozen strawberries.
Hi Agnes, frozen will work but it probably needs a longer baking time using frozen. Did you see my note in the recipe about substituting with frozen? It is just below the ingredients photo.
I wasn’t sure how much 16 oz of blueberries means. I figured 8 oz in a cup so did 2 cups but the pictures seem to have a lot more blueberries than what I had. Can you convert to # of cups please?
It’s in the oven now so can’t comment on how it tastes with the 2 c of blueberries.
TIA.
Hi Lani, the 16 oz is a weight measurement. If you click the metric button in the recipe card, you will see the measurement in grams. 16 oz of fresh blueberries is usually 2 1/2 to 2 3/4 cups if measuring with a measuring cup.
First time ever making a blueberry lemon cake. My hubby says it is the best he has ever eaten. It is so light, soft and moist. Thank you Natasha for another great cake recipe.
That’s just awesome Yeo! Thank you for sharing that wonderful review!
Just a question is this can stackable ? Can I make a layer cake with with it ?
Hi Alicia, It’s a fairly heavy cake and not ideal for stacking.
Can red currants be used instead of blueberries?
Hi Ella, I honestly haven’t tried that yet to advise. If you want to do an experiment, please share with us how it goes.
This Cake is so moist and so good! Smells Wonderfull! Natasha, you do a great job with your videos!
Thank you for that wonderful feedback Snezhana!
Heyy…i wonder when will we add vegetable oil 🧐😄
Please check out Step #2 in the process in the recipe. I hope that helps!
Anyone used brown sugar instead of white? Is it a bad idea? Also, how moist is the cake? Would adding an extra egg yolk make it too dense? Thanks!
Hi Yoobi, I haven’t tested this with brown sugar but here is what one of our readers wrote: “Made this for my mother in law’s birthday! It was a hit. Substituted Greek yogurt instead of sour cream. Also added half a cup of brown sugar. Next time will use 2 lemons instead of the one.” I hope that helps.
Hi Natasha. I love this cake and I already made 5 times in last 2 months. I used butter instead of oil. The taste is great but it doesn’t rise as much as it shows in the recipe picture. Do you think using butter causes that?
I haven’t tested it using oil but if that’s the only change you made, that’s the possible cause of it. Try using butter next time and see how it goes.
si je n’ai pas de crème sûre puis-je utiliser du yogourt nature merci
if I don’t have sour cream can I use natural yogourt thanks
Hi Nicole, 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!” I haven’t seen any comments or tested with flavored yogurt to advise.
Hi Nicole, that will work!
It was so easy. I added a bit more blueberries…but it was still perfect. Light, delicious and a perfect summer dessert. Cant wait to have it with my AM coffee.
That sounds perfect! Thanks for your excellent feedback and enjoy the cake.
I was wondering as a diabetic could I use stevia in place of real sugar in your receipes
Hi Joan, I haven’t tested the stevia or 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!)
Can you replace sour cream with flavored Greek yogurt?
Hi Crystal, 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!” I haven’t seen any comments or tested with flavored yogurt to advise.
Thank you for the recipe! Very easy to make, simple instructions. I used self rising flour and it worked out great. Love lemon blueberry combination! I held it in the oven for 5 extra min, which I think was not needed. Thank you again!
You’re welcome Inga!
I was make blueberry lemon cake it was delicious,I love your recepies,thank you for share.
You’re welcome and thank you for trying out this recipe!
Is this cake moist… I was gonna make it for my mothers and fathers birthday and I wanna make sure that it isnt dry….
Also is it ok if i bake it in 2 9” cake pans?
Hi Shy, this cake is moist. Several of our readers have commented saying so. I recommend looking through the comments for more comments like that. Baking this in two pans will make it very thin. I haven’t tested that in two pans without doubling to advise.
Natasha,
I don’t have springform pan😬.What would you recommend as replacement and what size?
Hi Sadeta, this would probably work in a tall walled cake pan – it would just be a little more effort to remove it so I would definitely line the bottom of the pan with parchment.
Hi Natasha,
Can this be baked in 8*2 or 9*2 cake pan?
Hi Rajal, this may be a little tight for that size pan. If you experiment, let me know how you liked the recipe.
Hi,the first time I made this it was fluffy, the 2nd tine didn’t rise as much and kinda of dance.
Hi Debra, consider if there was anything different in the process the second time around. You might also check your leavening to ensure it is still fresh.
I wanted to print the recipe but I couldn’t. I had to write it. Can’t wait to try it out. Looks so good. Thank you for your lovely recipes.
Hi Dian, I’m so glad you enjoyed that! Did you try our print recipe button? Scroll down to the printable recipe card and hit print. I hope that helps
My cake turned out great! Thank you! However, instead of using powdered sugar for the top of the cake, I made a streusel topping which I added prior to baking. Added additional flavor and texture.
That’s a great idea! Thank you for sharing that with me Susan!
I have never made a cake, but this looked stunning with all those blueberries. So bought a tin and the ingredients, and literally produced a masterpiece! Amazeballs Natasha those that got a piece thought it was awesome. Your instructions and videos are fantastic, and this experience has given me the confidence to try something else. Thank You
That’s just awesome!! Thank you for sharing your wonderful review
Excellent cake. You can’t go wrong with this recipe. It’s a lovely recipe and you will be pleasantly surprised.
Isn’t the flavor amazing! Thank you for sharing that with us Sandy!
Hi Natasha. Could I use a round Dutch oven to make the cake?
Hi Diane, I haven’t tested this recipe in one to advise. If you experiment, let me know how you liked the recipe.
If I use almond flour as a substitute for all purpose flour would you recommend a 1:1 substitution?
Hi Evan, I haven’t tested that to advise but a 1:1 sounds right. Someone commented that they used almond flour and it turned out great too!
Absolutely love the way the Blueberry Lemon Cake turned out! The only thing I changed was, I blended blueberries then added lemon juice and cornstarch, my kid wouldn’t try blueberries in a cake like that but looking like a jam he would. I spread this blueberry compote in layers with a spoon and it came out awesome! Thank you so much for this recipe! Much love, Svetlana
You’re welcome! I’m so happy you enjoyed it Svetlana!
Hello,
This recipe looks delicious however my brother has a severe dairy allergy. Is there any way for me to substitute the sour cream for coconut yogurt or something else?
Hi Sabrina, I haven’t experimented with that but a 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.”
This cake was absolutely delicious! I served it with a side of fresh whipped cream. My family loved it. I will try the strawberry cake next time. Your video instructions were clear & perfect. Thank you!
I’m so happy that video was helpful! Thank you for sharing that with us!
Fantastic recipe and really turned out well
Thank you so much, Deepika.
My cake was well done on the edges but raw in the middle after 50 minutes in the oven at 350. I don’t think it would have been done in 5 more minutes, but maybe so. It’s a reliable temp oven. What did I do wrong???
Hi Tricia, I have never had that happen before. Did you possibly use a smaller sized pan or bake on convection settings? This recipe is written for a conventional oven.
The recipe gives an oven temperature of 375.
Just finished making it for the first time. I swapped the sour cream for fat free Greek yogurt. It was delicious!!! Thank for you another great recipe.
So great to hear that Tara, thank you for sharing that with us!
What if I don’t have/want corn starch? How will that change the recipe or can I most likely to replace it
Hi Didi, I haven’t tried omitting or substituting that but 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.
Hi Natasha i am making the lemon and Blueberry cake second time! With my 3 year old who loves blueberries. Absolutely love itt. Thank you for giving a quick easy recipe ! X
I am so happy to hear that. It sounds like this blueberry cake has become a favorite!
Do u think strawberries raspberries and blueberries blackberries together would work?
Hi Bev, I have not tested that but it sounds delicious! If you experiment, please let me know how you like that.
Hi Natasha, I am super excited to try this recipe tomorrow. I have been having a hard time finding a 9 inch spring form pan, and I’m still waiting for my order from Canadian Tire. Can I use another square pan or another type of pan I have at home?
Hi Nadia, you might be able to make it work if it is a different size springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in a specific size, I won’t be able to make an exact recommendation for that.
Thank you. Getting a springform pan is like finding gold. lol
Can i use dried blueberries?
Hello Yollie, I haven’t personally tried that but Imagine that should work too. Let me know how it goes if you decide to give it a try.
What a great cake! A new favorite to make when lemons are in season. I had some lemon flavored simple sugar left from another ‘project’ and used a spoonful over the top of a slice of this cake versus powdered sugar before serving and it was a wonderful addition.
So nice to know that, Patricia. Thank you for sharing that with us, I am so happy to know that you enjoyed this recipe! Thanks for the excellent feedback!
Hi, I am somewhere where I don’t access to a mixer and I only have an 8 x 8 cake pan. Is there a way I can still make this recipe?
Hi Kendall, you might be able to make it work if it is a springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in that specific size, I won’t be able to make an exact recommendation for that.
Absolutely DO add more than 1lb of blueberries! It’s so much better with 1,5 lbs.
The recipe is great – super easy to make. For those who don’t like lemon flavor, simply don’t add lemon zest. Delicious!
Thank you for that wonderful tip Olga! I’m so glad you enjoyed this recipe!
This might be a silly question, but my husband doesn’t care for fresh blueberries and requested I use blueberry pie filling instead. What do you think would happen to this if I did that?
Hi Karin, I think blueberry pie filling will be too moist for this and may make this cake dense. I haven’t tested that though so that’s my best guess.
What can you use in place of cornstarch if you can’t fine any at the store.
Hi Adrianna, I haven’t tried omitting or substituting that but 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.
Hi Natasha,
Can I use Greek yogurt instead of sour cream? Should I use a cup as the same amount or just half?
Hi Mariana, 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!”
Hi Natasha,
I’m from Australia, I’m not sure if measurements are different, but my batter turned out thicker than yours, what do I do??
Hi Tee, this post on measuring should help with that.
Can I make the batter and leave it in the fridge over night so I can bake in the morning?
Hi Adriana, I haven’t tried that so I’m not sure if it would hurt the outcome if the leavening is activated and then sits in the fridge overnight. I have always baked this right away.
what can I use in place of springform pan?
Hi Mary, 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!!”
Love your recipes.Cakes are yummy.
You’re so nice! Thank you for that compliment Jolanta!
Could blueberries be replaced with apples? Is so, same quantity?
Thanks
Hi Madalina, 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!
I make this delicious cake, but I use splenda instead of regular sugar, but my mix was to dry any subjections what to add to my mix is no to dry??
Hi Maria, I haven’t tried using splenda, but make sure you are adding the wet and dry ingredients in the correct order or it may not come together correctly. The batter should be thick but not dry. Also, make sure you are using the same amounts of oil and sour cream to keep the wet to dry ingredients balanced.
Can I use almond flour or any other substitute to regular flour?
Hi Alison, someone commented that they used almond flour and it turned out great too!
Blueberry Lemon Cake
Dear Natasha, thank you for your delicious recipes.
I tried your Blueberry Lemon Cake twice. So yummy.
Though, and you might consider this, the first time a made a mistake. So used to add butter to my cakes, I accidentally put 2 eggs, 1 cup of butter and 1 cup of sugar to start with, never realizing my mistake. The cake was insane! Everybody loved it. Trying the cake again, this time with raspberries, I realized my mistake and went with your original recipe. The cake is very good. But honestly we all loved the butter version better. Maybe you’d like to try it too.
Thank you for all your excellent cooking ideas.
I’m so glad you enjoyed it, Janine! Thank you for the wonderful review!
Could I make muffins with this batter?
Hi Karin, here is our blueberry muffin recipe which I think you will enjoy.
Hey Natasha,
I don’t have any sour cream..Can I use yogurt instead of sour cream? do I need to add more oil for richness??what do you recommend
Thanks in advance Natasha!
Hi Nada, 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!”
Natasha; I just need a little help with this. I answered my corn starch question by reading the other reviews. My cake was not dense! So, I didn’t have that problem. However, the bottom of my cake became super dark with a little burnt taste. Now, I had to keep my cake in about 5 – 7 minutes over 55 minutes, as the middle wasn’t quite done. Would this be the reason the sides and bottom were so very dark? Would it be helpful if I buttered the top of the parchment paper as well as underneath it?
Hi Susanna, it could be due to using a different kind of pan (a very dark pan can darken a cake more), also the distance to the heating element could be an issue if using a smaller oven. Make sure the cake is in the center of the oven and that the cake is baked on conventional settings and not convection bake mode. I hope that helps.
Hi Natasha, I want to make these muffins for an event tomorrow, but I wont have time to prep them tomorrow, can I make the batter tonight, refrigerate it, and use it tomorrow?
Hi Amirah, 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.
Mine is in the oven now. Smells heavenly!
I bet your home smells so good right now! Thank you for sharing that with me.
Hi Natasha,
I made this in a 9.5″ pyrex and it still came out awesome! The blueberries on top looked a bit fuller than the ones on your page but still great flavor through and through. Just the right amount of lemon in this recipe. Keep keeping on with with all the great recipes.
Thank you so much for sharing that with me Mike! That’s so great!
As we hunker down,, I’ve only wanted to make desserts! This was so easy and amazingly delicious and as always my 3 year old helped!
Because there have been shortages at our grocery store I only had one egg left, I used less than half a cup of sour cream and I even threw in about 1/2 a cup of cottage cheese and it turned out so fluffy and moist!
So great to hear that you were able to make it work despite the shortage of ingredients. Good job and thanks for the awesome review!
Can i use a angel cake pan instead?
Hi Mercedes, I haven’t tried that yet to advise. If you test that out, let us know how it goes.
Thank you for sharing the recipe Blueberry lemon cake. Tried baking it today..it was delicious and moist. The sweetness is just right. LOVE IT! Will bring some for my friends.. 🙂
I’m glad you loved this recipe. This is one of our favorite desserts too! I hope your friends will love it too as much as you do.
Hi Natasha. Thanks for this awesome recipe. I can tell by now, I am 33 yo, this is the most delicious cake I have ever tried ! 👌😊
Sounds like you just found your favorite! Thanks for the wonderful review and glad to know that you loved this.
Can I use a gluten free flour instead of what flour?
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.”
Here’s what happens when you use 2lbs of blueberries!
Oops!
Had to stay in the oven for an extra 35 minutes, but tastes amazing!
Thanks for sharing that with us, I’m glad it worked out well!
I saw this recipe a few days ago and I knew I had to make it! It was so incredibly soft and lightly sweet. It’s a perfect crowd pleaser! To fit what my family likes I would just add 2 tbl more of lemon juice since we love lemon.
Thank you for that wonderful review, Olivia. I’m so glad you enjoyed this recipe.
I noticed you used a hand whisk in the video but recipe says use stand mixer. Which one is the correct one?
Hi RJ, either one will work well. I used a whisk in the video because it is easier to see inside the bowl and visualize what the texture should be like.
Hello! How long can I keep this cake after baking? What are your tips for keeping it fresh? Thanks!
Hi Alexis, 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 muffins
Thank you for the recipe, I made last week this cake is very delicious!
Great to hear that, Ellen. Thanks for sharing!
Can you use wheat flour alternatives such as almond or rice flour?
Someone commented that they used almond flour and it turned out great too!
Hi I have tried all your recipes and usually all turn out fine but this one unfortunately was a hot mess! Way too dense!! I did not overmix and flour was lightly measured. I could tell even before I mixed it it looked way thicker than your video . Could I have added more oil possibly? Willing to give it one more try !!!
Hi Sue, I haven’t had that experience – if you measured the flour by spooning it into the measuring cup and leveling off the top for an accurate measure, maybe consider if there were any modifications or substituitons in the recipe or in the process? Sometimes adding ingredients in the wrong order can mess up the texture of the batter.
I saw this recipe a few days ago and I knew I had to make it! It was so incredibly soft and lightly sweet. It’s a perfect crowd pleaser! To fit what my family likes I would just add 2 tbl more of lemon juice since we love lemon.
That’s so awesome Olivia! Thank you for sharing that great review with me.
HIi Sue, I made this on March 30th the same thing happened to me! I was shocked. I used yogurt instead of sour cream as I usually do, and measured everything as Natasha’s other video demonstrated. As soon as I took it out of my oven, it fell to the thickness of a flan. Cutting a slice, I could tell that it didn’t look baked in the centre – all doughy. I tried to just eat the edges but it was a mess and too much effort so I threw it out. All those yummy blueberries! I usually don’t use the whisk attachment to beat my eggs with oil and sugar but I did because that’s what the pictures showed. Next time I will use the regular beater. I will try it again only because I love all recipes!
Janet
Hi Janet, one of the things I noticed is the cake can be denser when the batter is over-mixed. That may be the culprit. Also, make sure when measuring flour to follow our tutorial to ensure the liquid to dry ingredients measurements are balanced. Also, if substituting, I suggest a full fat Greek yogurt – the fat in the mixture will help achieve the right texture. I hope that helps!
Natasha, is the purpose of the 1/2 T. of cornstarch to prevent the blueberries from sinking to the bottom of the cake? If so, I would like to substitute 1 T. of the required amt. of flour for the cornstarch in that step. I’m on a very low carb diet, & I like to cut carbs wherever possible.
Thanks.
Hi Linda, that is correct. I haven’t tried omitting or substituting that but I think it would work. 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
Natashas, thanks for your prompt reply.
You’re welcome!
Hi Natasha, I’ve made (just out of the oven) this afternoon. I mixed raspberries and blueberries and it is yummy. Thank you x
That sounds delicious! Thank you for sharing that with me.
I made the strawberry version of this today…….still yummy. Thank you x
That’s fantastic! Thanks for sharing Steve
Can I use a 9×13 pan? First time baking and it’s all we have at home and don’t really want to go out at this time…
Have it in the oven now. Didn’t have a 9 inch spring form pan, but had a 9inch round cake pan. Hope that works the same.
Hi Erin, it may be a little tough to remove but it should work. I hope you love this recipe.
Hi! My 2-turning-3-yr old has requested a “purple cake” for his birthday. I was wondering if I puréed the blueberries (vitamix) into the recipe, do you know if I would get the desired effect? Thanks!
Hi! That sounds like a fun cake! Without testing it I’m afraid I cannot advise but it seems like a great idea! If you experiment, let me know how you liked the recipe.
Love this cake. Can it be made in a 9×13 pan.
Hi Suzanne, I haven’t tested that in a 9×13 but I imagine you will need to double it since it will be a very short cake if not. I hope that helps.
Thank You ! I will have to give it a try
I hope you love it!
Hi Natasha, I made this a few months ago and loved it! I want to make it in mini loaf pans this time and was wondering if you had any experience with that. How long should I leave it in the oven you think?
HI Ayesha, I honestly haven’t tried that so I can’t say for sure. I have turned these into muffins but not mini loaves.
Love this cake, but I want to know if you have ever used daily free sour cream in the recipe?
Hi Patty, I haven’t experimented with that but a 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.”
I have made this with both tofutti’s better than sour cream and kite hill’s almond and coconut based sour cream. It has come out great both times.
Thank you so much for sharing that with us, Angela.
Anyone make this Gluten free?
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.”
I made this and the strawberry cakes recipes a couple of times each. The strawberry cake was a hit all around. For the blueberry cake, the sweetness of the blueberries is key. In winter the blueberries in our stores are very tart which makes the cake almost sour. It still get eaten but with puckered lips. I look forward to making the peach cake. Thanks!
this looks so good, and would love to try it, however, it is not diabetic friendly. and i see that there are 48 carbs,, a serving but does not state what a serving size is, would you happen to know? love the fact that you put in the nutritional values, but most diabetics carb count and a serving size is very helpful….
Hi Kathy, we have the serving size towards the bottom of the post on the printable sheet. “Servings: 10 people (9″ blueberry cake)” I hope that helps.
I love this cake ! My question is, I would like to make it in a 9×13 pan. Do I need to double the recipe. Thank you.
Hi Suzanne, I haven’t tested that in a 9×13 but I imagine you will need to double it since it will be a very short cake if not. I hope that helps.
I made this cake following the recipe word by word and it turned out amazing!
I used frozen Blueberries following the relevant notes.
I learned baking in a proper oven will give better results than microwave – convection oven.
Thank you so much Natasha!
I’m so happy to hear that! Thank you for sharing your great review, Zainab!
Just curious, would cranberries work with this recipe?
Hi Pierre, to be honest, I haven’t tried fresh cranberries so I’m not sure. It might be worth an experiment and if you do test it out, let me know how you like it!
Hi Pierre,
I have tried it with Fresh Cranberries (12oz pack) and Orange/Orange zest, it turned out terrific! It’s a great recipe Natasha!!
Hello Natasha, can I substitute sour cream with buttermilk? (Don’t have sour cream at the moment🙈)
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.
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!
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.
Could I substitute gluten free plain flour.
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.”
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
Happy birthday to your daughter!! I usually stir the blueberries with lemon juice and corn starch until the starch dissolves.
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
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!!!
I’m so happy you enjoyed the cake, Celeste! If you join our Facebook group: Natasha’s Kitchen VIP Friends – We Love to Eat!! you can post it there! I can’t wait to see it!
Thanks! Just sent join request.
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! 😢😢
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.
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!
I’m so happy you enjoyed that, Kelly. Thank you for sharing that with us!
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!
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.
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
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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) !!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lara!
Good afternoon, Can the sour cream be replace by plain yogourt.
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!”
Hi Natasha,
I made this cake today and shared it with a group who meet once a month. I was actually using them as testers. I had no problem with texture because I sift my flour before measuring and I never overbeat when the flour goes in. I usually hand stir then. Although I don’t like sweet, I found that maybe an extra heaping tablespoon of sugar would give it more flavour. I will add a little more sugar next time for Christmas. I only had 3/4 lbs blueberries. Does that make a difference? I have to check to see if my friends would like it sweeter or maybe the blueberries were not sweet enough. Why cornstarch instead of flour? Please let me know. Thanks Angela
Hi Angela, 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
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!
That’s so great, Kristi! It sounds like you have a new favorite!
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!!!)
That sounds delicious! Thank you so much for sharing that with me.
This has to be the worst waste of good blueberries I’ve ever experienced. Gooey, gummy, tasteless and a total disappointment. Bleh.
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.
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!
What if I made these in a cupcake pan? How long do you think they’ll need to cook?
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
Truly an excellent and easy to make cake! Moist and tasty!
That is is! Thank you for that great review Terri!
What I like most about this cake is that you don’t need a microscope to find the blueberries; it’s full of them!
Isn’t that the best! Thank you for that awesome feedback, Terri.
Hi, can I freeze this cake?
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.
Thank you Natasha!
Very delicious yet easy recipe. My husband and three boys loved it!
That’s just awesome!! Thank you for sharing your wonderful review, Adriana!
What can I substitute the sour cream for?
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!”
Blueberry lemon cake was amazing! Thanks for this recipe👍
I’m so glad you enjoyed it!
Can I put this in the fridge and reheat for a party?
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.
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 ?
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!
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.
Lemon extract
Can you use fresh raspberries in this? Instead of blueberries.
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”
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?
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.
What if I don’t have a springform pan?
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!!”
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 🙂
That’s just awesome!! Thank you for sharing your wonderful review, Elizabeth.
Can wholemeal flour be used for the cake?
HI Tara, I haven’t experimented with that so I can’t say for sure.
Can this recipe substitute Splenda in place of sugar?
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!)
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!
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.
Thank you, Natasha! I am not a fan of blackberries, but raspberries sound great! Do you think this cake would work with cherries?
Cherries would work well, I could cut the cherries in half and leave raspberries whole for this recipe.
Thank you, Natasha! I will definitely try.
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!
That’s just awesome!! Thank you for sharing your wonderful review, Heather!
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!
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!
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!
That’s so great! It sounds like you have a new favorite!
Delicious! First time making it and it turned out perfect. I will definitely make it again … and for company!
I’m so happy to hear that! Thank you for sharing your great review!
The best blueberry cake. Thank you. I wish I could post the picture of my cake. It turned out moist and delicious. ❤️💜💙 love it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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 🙂
Hi Rimi, I think it could work in an 8″ springform pan, but I would use a little less blueberries and bake slightly longer.
I made this with Bob’s Red Mill 1for1 gluten free baking flour. Wow!!! Came out GREAT!!!!!
That’s just awesome!! Thank you for sharing your wonderful review, Bonnie!
Hi Natasha
Can this be made in 13 by 9 cake pan?
Thank you 😊
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.
Thank you 😊
I made this cake and it turned out great, so delicious. My family love it. Definitely a keeper. Thank you for sharing.
You’re welcome, Marisa! I’m so happy you enjoyed that!
If I am having company over on a Friday, can I make the cake on Wednesday and keep it in the fridge
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 muffins.
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.
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.
Thank you.