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 or too tangy, but just right. This is my favorite tea or coffee 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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Why You’ll Love This Easy Blueberry Cake

Blueberries become juicy and jammy when baked into desserts and sweet breads. We sure love our blueberry desserts, from Blueberry Crumble to Blueberry Pie, and this easy Blueberry Cake does not disappoint.

You will love having easy and dependable recipes like this, or our easy Strawberry Cake and simple Peach Cake – they come together quickly and are perfect for unplanned company and my evening sweet-tooth cravings. Bite into this while it’s still a little warm and you’ll have no words, only sound effects… mmm.

It is moist and fluffy and tastes like a decadent Blueberry Muffin from a fancy bakery. Seriously though, it’s really good. Watch the blueberry lemon cake video tutorial to see just how easy it is.

Lemon Blueberry Cake Video

This cake is fluffy, moist, and bursting with sweet blueberry flavor. I hope you love every bite of this lemon blueberry cake. This is one of those cakes you will make on repeat.

Blueberry Cake Recipe

This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it always disappears fast! You can use fresh or frozen blueberries (see my note on substituting frozen blueberries below).

Ingredients for making lemon blueberry cake recipe

Tips for Success

  • Measuring Ingredients – Click here for an easy video tutorial on how to measure dry and wet ingredients correctly.
  • Room-Temperature Ingredients – Ensure your liquid ingredients and even your blueberries are at room temperature for an even bake time and smoother batter.
  •  Don’t overload blueberries – adding more than 16 oz of blueberries can weigh down the cake and prevent it from rising properly.
  • Do Not Overmix – overmixing the batter can make the cake dense.

Can I Substitute Sour Cream?

Several of our readers have reported great results using whole milk yogurt and whole milk Greek yogurt instead of sour cream.

Can I Substitute Frozen Blueberries?

If using frozen blueberries, you can add them frozen, but as I learned from King Arthur Baking, it is recommended to rinse them to help prevent your batter from discoloring and turning an ugly purple-green tint. Here’s how:

  1. Rinse your frozen blueberries a couple of times in cold water before you use them.
  2. Drain well and gently pat dry with several layers of paper towels.
  3. Gently toss with a full 1 Tbsp of starch, and do not add lemon juice to blueberries.

How To Make Lemon Blueberry Cake

Prep: This cake is easiest to remove when using a springform pan. Lightly butter a 9-inch springform pan and line the bottom with parchment paper. This ensures an easy release after baking. Preheat the Oven to 375˚F.

  • In the bowl of a stand mixer with the whisk attachment or using an electric hand mixer, beat 2 eggs and 1 cup sugar with the whisk attachment on high speed for 5 minutes or until lightened 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 between each addition (DO NOT OVERMIX, or the cake will be dense). Finally, use a lemon zester to add the lemon zest then squeeze in the fresh lemon juice.

How to Assemble and Bake

  • 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 the substitution note above. 
  • 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 the 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 or until a toothpick inserted into the center comes out clean (mine was perfect at 55 minutes). Let cake rest in the pan for 15-20 minutes then remove the springform ring and cool until room temperature or just warm.

How to Serve Blueberry Cake

This blueberry lemon cake is perfectly satisfying on its own without any kind of frosting. A generous dusting of powdered sugar is all you need. It does pair well with vanilla ice cream.

If you really want things to get excited, you can also make a Blueberry Sauce for a topping.

Can I turn this into Muffins?

Because so many of you have asked, we (finally!) have a recipe for blueberry muffins.

Also, if you’d like to bake this in a loaf pan, I highly recommend following our Blueberry Loaf Recipe.

Can I Bake this in a Bundt Pan?

Reader Kelly, writes: “I did this in a tube pan and upped all the ingredients by half. I was feeding 2 families :). I used the “Baking Happy” Pam nonstick spray with flour and it popped out beautifully. It baked for 55 mins, and was perfect! Since the pan is larger, upping the ingredients by half was a perfect fit for the pan- once baked, the cake right to the top. I sprinkled with powdered sugar. Delicious recipe…everyone loved it! Thanks so much!”

More Blueberry Desserts

There’s something about cooking with blueberries, which makes them so juicy and brings out their best flavor. If you haven’t tried making Blueberry Pierogi, you should put them on your list. Here are our favorite blueberry desserts:

Go ahead and print a few extra copies of the recipe since you will likely receive some requests for this blueberry cake.

Lemon Blueberry Cake Recipe

4.86 from 660 votes
Easy Blueberry Cake with slice removed
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.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 10 people (9″ blueberry cake)
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, (8oz), preferably at room temperature for 1 hour
  • 1/2 cup light olive oil , or vegetable oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour, *
  • 2 tsp baking powder
  • 1 medium lemon, zest and juice, divided
  • 1/2 Tbsp corn starch
  • 16 oz fresh blueberries, **
  • Powdered sugar to dust the top, optional

Instructions

Prep:

  • Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

How to Make Lemon Blueberry Cake:

  • Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
  • Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
  • Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
  • Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
  • Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Notes

**If using frozen blueberries, rinse a couple of times in cold water, drain well, and pat dry with paper towels. In step #4: toss with 1 Tbsp cornstarch and omit the lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*Measure flour by spooning it into measuring cup then scraping off the top.

Nutrition Per Serving

353kcal Calories48g Carbs4g Protein16g Fat4g Saturated Fat44mg Cholesterol91mg Sodium222mg Potassium2g Fiber25g Sugar215IU Vitamin A10.3mg Vitamin C83mg Calcium1.7mg Iron
Nutrition Facts
Lemon Blueberry Cake Recipe
Amount per Serving
Calories
353
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
44
mg
15
%
Sodium
 
91
mg
4
%
Potassium
 
222
mg
6
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
Vitamin A
 
215
IU
4
%
Vitamin C
 
10.3
mg
12
%
Calcium
 
83
mg
8
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: blueberry cake, blueberry lemon cake, easy blueberry cake, lemon blueberry cake
Skill Level: Easy
Cost to Make: $$
Calories: 353
Natasha's Kitchen Cookbook
4.86 from 660 votes (148 ratings without comment)

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Recipe Rating




Comments

  • Ioana
    February 7, 2025

    My dough was very dense like a cookie batter , it was still delicious but I wander what I did wrong

    Reply

  • Donna J.
    February 7, 2025

    Can you make this with cranberries instead of blueberries?

    Reply

    • NatashasKitchen.com
      February 7, 2025

      Hi Donna! That should work fine. You may also enjoy this Cranberry Bundt cake recipe. You can use lemon in place of orange.

      Reply

  • Kari
    January 27, 2025

    I love all of Natasha’s recipes. This recipes is really easy and delicious. I live in Idaho and while on vacation in Ontario, Canada a friend made a lemon blueberry cake. I asked her if she would share this recipe. She agreed and told me to look up Natasha of Natasha’s Kitchen. I have been following Natasha forever and told my friend that Natasha is Idahoan. This summer I will returned to Canada with one of Natasha’s cookbooks to share with my Ontario friend.

    Reply

    • NatashasKitchen.com
      January 27, 2025

      Hi Kari! Thank you so much, you are so kind. I appreciate the love and support over all these years.

      Reply

  • Lisa
    January 24, 2025

    Hey! Love this cake, but mine doesn’t comes out very tall. Maybe I’ll try an 8″ pan next time. What do you think?
    Love love your recipes💛

    Reply

    • NatashasKitchen.com
      January 25, 2025

      Hi Lisa! I would double-check and make sure your baking powder is not expired or old. If it’s been open for a long time, it can lose its potency. Also, make sure your oven is fully preheat. I like to use an internal oven thermometer (amazon affiliate link) to check my oven’s temperature accuracy. I would not use a smaller pan. It can affect how it bakes and even collapse in the middle if your pan is too small.

      Reply

    • Fion
      February 9, 2025

      We use metric measurements in the UK.
      Can you please confirm if the following measurements are correct?

      1 cup granulated sugar – equals to 127.6g
      1 cup sour cream, (8oz) – equals to 226.8g
      1/2 cup light olive oil , or vegetable oil – equals to 118.3ml
      2 cups all-purpose flour – equals to 510g
      16 oz fresh blueberries – equals to 454g

      Reply

  • Dana Kinney
    January 15, 2025

    Can this cake be made in a pan other than the Springform pan?

    Reply

    • Natasha's Kitchen
      January 16, 2025

      This cake is easiest to remove when using a springform pan but a regular pan will work too. If you’re using a non-springform pan, let the cake cool for about 10–15 minutes before trying to remove it. Then, you can turn it out onto a cooling rack. If you’re worried about sticking, lining the bottom with parchment paper will be helpful.

      Reply

  • Petra
    January 12, 2025

    This worked for high altitude (my house is at 6820ft!) in bipolar CO:) I used a stand mixer to whip the eggs and sugar, and then added all as written but the batter was not as liquid as yours – so I got a juice from 1 big lemon and kept incorporating it till somehow doable (still not liquid but more doable). I spread it as your showed, it took a little more work, BUT the main thing is how it came out – Perfect and airy, and oh so juicy!!! yay, a keeper. I think I will add more oil or 1 egg next time to get to the consistency. You rocked our day girl, mushroom stroganoff for dinner and then this treat – THANK YOU

    Reply

  • Diane Thompson
    December 23, 2024

    We love this cake and make it as often as we can find the huge sweet blueberries. Like she says, not too sweet and bursting with blueberries and lemon flavor. It’s delicious!

    Reply

  • Susan Parks
    December 20, 2024

    This was the first blueberry lemon cake I’ve made myself. If I could I would give you 10 🌟!!! I love your videos you include with your recipes. It’s an absolute pleasure to have you in my kitchen. Great job too the both you! Many thanks! Happy Holidays

    Reply

    • NatashasKitchen.com
      December 20, 2024

      Hi Susan! Thank you so much. So happy to hear that you love this recipe.

      Reply

  • Andrew
    November 16, 2024

    Dooze Smachne! Make this ALL the time. Gone by the next day! TY

    Reply

  • Margaret
    November 6, 2024

    Delicious cake 😋 Made it first time for work potluck and it was a big hit, everyone loved it!

    Reply

    • NatashasKitchen.com
      November 6, 2024

      That’s wonderful to hear, Margaret!

      Reply

  • Mary Odeh
    October 24, 2024

    Hi,
    I love all your recipes can I replace sour cream with greek yogurt

    Reply

    • NatashasKitchen.com
      October 24, 2024

      Hi Mary! Yes, that would work. Several of my readers have reported good results doing this too.

      Reply

  • Noria
    October 9, 2024

    Hi, made this cake , followed the recipe, but it sunk when I took it out. What did I do wrong Natasha?

    Reply

    • NatashasKitchen.com
      October 9, 2024

      Hi Noria! I’m sorry to hear that. Did you use the correct size pan? Be sure to measure your baking powder correctly. Also, make sure your oven is fully preheated before you start baking and do not open the oven during the baking process as this can cause the cake to collapse due to the temperature change.
      I would also use an https://amzn.to/3Rm4Xmx(Amazon affiliate link) to ensure your oven is heating correctly. I hope that helps.

      Reply

  • Nikki McLean
    October 7, 2024

    Suggestions for making these into muffins?

    Reply

    • NatashasKitchen.com
      October 7, 2024

      Hi Nikki! See the section above “can I turn this into muffins?”

      Reply

  • Eli
    September 23, 2024

    Hi Natasha, I have made this delicious cake many times and it turns out amazing every time! I was wondering if cakes will hold up if I bake 2 cakes and stack them? If so, which of your frosting recipes should I use? Thanks so much!

    Reply

    • Natashas Kitchen
      September 23, 2024

      Hi Eli, I haven’t tried it as a 2-layer cake but I would probably reduce the blueberries or it can get pretty heavy.

      Reply

      • Eli
        September 23, 2024

        Thanks! Which of your recipes for frosting can you please recommend ?

        Reply

      • Eli
        September 23, 2024

        Thank you! Which frosting recipe should I try if I want to make it a 2-layer cake? Thank you!

        Reply

        • NatashasKitchen.com
          September 24, 2024

          Likely something more stable like buttercream.

          Reply

  • Joanne Paoeocki
    September 9, 2024

    I made this cake & it was fabulous! However, I had borrowed a 9 inch spring form pan. I have an 8 inch. How would I modify the cooking time?

    Reply

    • NatashasKitchen.com
      September 10, 2024

      Hi Joanne! I do not recommend using a smaller pan without decreasing the recipe because you do not want to overwhelm the pan with too much better, or it will not be properly.
      You will have to experiment with a baking time. You can use a toothpick to check for doneness. It will come out clean when the cake is fully baked.

      Reply

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