Lemon Blueberry 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 or coffee blueberry cake and it’s easy, easy, easy!
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Why we Love this Blueberry Cake:
I love having recipes like this or our easy Strawberry Cake that come together quickly and are perfect for unplanned company and my evening sweet-tooth cravings. Bite into this while it’s still a little warm and you’ll have no words, only sound effects… mmm!
It is moist, fluffy, and tastes like a decadent Blueberry Muffin from a fancy bakery. Seriously though, it’s really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!
Watch How to Make Lemon Blueberry Cake:
Mmm… fluffy, moist, and delicious. I hope you love every bite of this lemon blueberry cake. You’ll make this cake again and again.
Ingredients for Blueberry Lemon Cake:
This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it always disappears fast! P.S. This homemade vanilla extract makes it even better!
Important Tips for Success:
Measuring Ingredients – Click here for an easy video tutorial on how to measure dry and wet ingredients correctly.
Do Not Overmix – overmixing the batter can make the cake dense.
Substituting Yogurt – Reader Polina wrote that she “used the Stonefield whole milk yogurt for the recipe – turned out perfectly soft and very moist.”
Baking in a Tube Pan – Reader, Kelly, writes: “I did this in a tube pan and upped all the ingredients by half. I was feeding 2 families :). I used the “Baking Happy” Pam nonstick spray with flour and it popped out beautifully. It baked for 55 mins, and was perfect! Since the pan is larger, upping the ingredients by half was a perfect fit for the pan- once baked, the cake right to the top. I sprinkled with powdered sugar. Delicious recipe…everyone loved it! Thanks so much!”
Can I Substitute Frozen Blueberries for Baking?
If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.
How To Make Lemon Blueberry Cake:
Prep: Lightly butter a 9-inch springform pan**** and line the bottom with parchment paper. Preheat Oven to 375˚F.
1. Beat 2 eggs and 1 cup sugar with the whisk attachment on high speed 5 minutes or until lightened in color and thick.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition (DO NOT OVERMIX or the cake will be dense). Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest. (I really like to use this lemon zester).
4. Rinse blueberries and drain well. Transfer to a medium bowl add 1/2 Tbsp corn starch and 1 tsp lemon juice. Stir until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above.
5. Pour half of the batter into the prepared springform pan and even out the top with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them about halfway into the batter. Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min). Let cake rest in the pan for 15-20 minutes then remove the springform ring and cool until room temp or just warm.
To Test the Cake for Doneness: bake until a toothpick inserted into the center comes out clean.
How to Serve Blueberry Cake:
This blueberry lemon cake is perfectly satisfying on its own without any kind of frosting. A generous dusting of powdered sugar is all you need. It does pair well with vanilla ice cream.
Does this Blueberry Cake Work for Muffins?
Because so many of you have asked, we (finally!) have a recipe for blueberry muffins.
P.S. If you are looking for more easy cake ideas, be sure to try our fresh strawberry cake and this loaded peach cake!
More Blueberry Desserts:
There’s something about cooking with blueberries which makes them so juicy and brings out their best flavor. If you haven’t tried making Blueberry Pierogi, you should put them on your list. Here are our favorite blueberry desserts:
- Blueberry Pie Recipe – bursting with sweet juicy blueberries
- Blueberry Crumble – loaded with berries under a crisp topping
- Ricotta Cake with Blueberries – the texture here is amazing!
- Cheesecake Danishes – topped with berries and glaze
- Berry Crumble – soft, moist and studded with blueberries
Go ahead and print a few extra copies of the recipe since you will likely get some recipe requests for this blueberry lemon cake :).
Lemon Blueberry Cake Recipe
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream, (8oz)
- 1/2 cup light olive oil , or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour, *
- 2 tsp baking powder
- 1 medium lemon, zest and juice, divided
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries, **
- Powdered sugar to dust the top, optional
Instructions
Prep:
-
Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
How to Make Lemon Blueberry Cake:
-
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
-
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
-
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
-
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
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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 the 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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha: I made the Blueberry Lemon Cake today. Looks and smells beautiful! Can’t wait to try that first piece with a cup of hot tea. after dinner tonight. Only substitution I made was Canola oil in place of Light Olive Oil, which I didn’t have.
Hi Susan! I hope you love this recipe. Let us know what you think. 🙂
This is a great recipe! I would however make the following comments: I’ve made this recipe twice and my prep time is more in the neighbourhood of 60 minutes vs the 15 stated (I’m a ham n egger baker!). Following the suggestions made in the Red Velvet cake recipe (which is also very good), I used an electronic scale to equally divide the batter and blueberries. Finally, after washing the blueberries, take the time to ensure they are reasonably well dried before adding the lemon juice and corn starch. Thanks again for sharing such a great recipe and Happy Mother’s Day to all the Mom’s!
Thanks a lot for sharing that with us, so glad to know that you enjoyed this recipe. We appreciate the tips!
Made this tonight for a party tomorrow. Can’t wait to try it. Arw the sides and bottom supposed to be brown? I only baked for 45 mintues.
Hi Stacy, it shouldn’t be overly dark but golden. It could be a couple of things if it is, darker metal pans or glass pans will cause the sides and bottom to be darker. Light metal pans are best to help minimize this. Make sure your oven rack is in the middle and not too low as this will cause the bottom to bake faster. Lastly, if your oven temperature runs hot, this will cause the outside of the cake to bake faster than the rest of the cake and be darker. I recommend getting an internal oven thermometer to test this. I hope this helps! 🙂
BLUEBERRY LEMON hands down the best cake to bake when you have company over. Thanks for posting this recipe
Thank you for the awesome feedback, Ann!
Y’all, this was divine! Even though, I apparently can’t eyeball half the batter into a pan… I probably put 2/3 in first on accident, then smeared a very thin level of batter for the second layer. It was still amazing and I think Natasha should rename this to “foolproof” because I’m no baker/chef and my family loved it.
So glad it turned out great, Rachel! Thanks for the review.
Made this for a luncheon at church, it was a huge hit. I came and sent everyone a copy. Thank God for email. In years past I would have been making copies and mailing them.
This was the perfect dessert for a beautiful Spring day.
It sounds like this was a hit with the crowd! I’m so glad to hear that! Thank you for sharing that awesome review with me, Joy!
This was lovely! I followed recipe but also added a lemon glaze. Family loved:)
I’m so happy you enjoyed that. Thank you for sharing that with us, Julie!
I love this recipe! It’s perfect. This is my requested cake for Easter each year. Can I make this ahead of time a couple days? Keep covered in fridge?
Hi Stephanie, we haven’t tried freezing this cake to make it longer in advance, but we have kept it in the fridge for a few days.
Do you need parchment paper or can I just grease it? I plan on making this tonight
Hi Cody, we prefer to use parchment paper, with grease, the cake may pull away from the sides. If you experiment though, let me know how you liked the recipe 🙂
This is my go to recipe for finishing up blueberries! Such a heavenly cake! Can i do this in two 6” pans instead of one 9” pan?
Hi Shana, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
Can I try to make this recipe substituting APF for almond flour and substitute the sugar for Swerve granulated sugar {usually a 1:1 ratio, },
… and I also have lemon Juice Powder , that adds a kick, any suggestions ? Trying for low carb, no sugar…
Hi Deana, I have not tested any of these substitutions. One of my readers said they tested it with almond flour and it turned out great. I hope that helps.
I made this tonight and it was absolutely delicious! I had to try some tonight while it was still warm, and ooh I could’ve eaten the whole cake. Natasha, your recipes never fail! I have been making your salads, dinners, and desserts recipes recently and they are all amazing. I always like to test recipes out before I serve it to others, and I will DEFINITELY be making this for my family in the future. I cannot wait for your cookbook to come out.
I’m so happy you enjoyed that Ashley!. Thank you for sharing that with us!
Hi ! Looks delicious! Can you substitute ap flour for coconut or almond flour?
Hi Senah, while I haven’t tried this, one of my readers commented that they used almond flour, and it turned out great!
I’m trying this recipe for the second time and both times the 3rd incorporation of the 2 cups of flour makes the batter very dry and clings to the whisk in clumps. The 2/3rd incorporation of flour into the batter looks a lot closer to the final batter in the video though, and I had to add more wet ingredients to attempt to fix it. What am I doing wrong?
Hi EB, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hi Natasha,
Just baked this bread.. Step by step and I don’t know why it didn’t come out like ur picture after cutting a piece. Mine looks uncooked but I gave it 55 mins. I didn’t altered the recipe but still taste good. Thank u for the recipe, love ur recipes and videos😍
Hi Annie! I’m sorry to hear that but glad it still tasted good. My recommendations would be to make sure your oven is fully preheated and that you are measuring the dry ingredients correctly. https://natashaskitchen.com/how-to-measure-ingredients-video/
You may also want to purchase an internal oven thermometer as your oven may run a bit cooler than displayed. Hope this helps.
I can’t have dairy so I’ve substituted the sour cream for unflavored yogurt alternative. Soy is my go to option!
How did it go? I hope you loved it!
Ok, I ve made some changes. Instead of blueberries I used strawberries, and instead of sour cream I used yogurt and a little milk (cuz it was too thick). Tasted amazing, BUT it definitely needed more than 55 minutes to bake (I did use a toothpick to check if it was done, and it came out clear, but its bottom was not done).
Hi Faye, nice to know that the substitutions that you used worked well in this recipe! Thank you for sharing that with us.
Very good cake but not enough lemon flavor for me. I also think putting cornstarch and lemon on the blueberries is not needed.
Thank you so much for sharing that with me!
I baked the cake for the full 55 minutes and it still came out raw in the middle. Not the best recipe.
Hi Sarah, I haven’t had that happen. Make sure your oven is fully preheated before putting it in the oven. I highly recommend using an in-oven thermometer to check your ovens temperature settings. Some ovens can be off 25 degrees or more or take longer to preheat even though the oven says it’s ready (like my own oven)
Ours came out perfect. However, a cake tester is a baker’s best friend.
I made this cake a few times now. Usually I use frozen blueberries because I have them in my freezer all the time. It works great! Thank you Natasha for the great recipe!
You’re so welcome, Tanya! I’m happy to know that you love this recipe a lot!
This looks heavenly! I’m planning to make it for a dinner party this weekend. Do you think I could double the recipe, and then freeze half the batter (before adding the blueberries)? I’d love to have a batch of frozen batter to pull out for another time.
Hi Lisa, We haven’t tried freezing this cake to make it longer in advance, but we have kept it in the fridge for a few days.
Thank you, Natasha. I actually wondered about freezing the batter in advance, not a cake that has already been baked! Any thoughts on whether the batter would keep well for a few weeks, frozen?
Hi Lisa, I can’t say that will work, it will also lose its volume to bake properly.
Love this cake! We topped it with some homemade blueberry syrup and some whipped cream. Elevated the blueberry flavor even more. This is a keeper!
Sounds wonderful and I’m sure it turned out beautiful! Thanks for the review, Christine. Good to know that you loved the cake!
I made this today, on this snowy morning in Maine, and it was delicious!!! Thank you. . .
You’re most welcome, Gayle. Glad you loved it!
I baked the lemon blueberry cake. I was out of sour cream so i used cream cheese. The cake was delicious. Will use sour cream next time to compare.
Sounds good! Please let us know how it goes on your next try.
I love this as a coffee cake. I over cooked mine by 5 mins so it was browned
more than I wanted around the sides and the sides were a bit dry too so I will watch it
and start checking at 45 or 50 mins. We used whipped cream and I think vanilla ice cream would be better when it was still warm from the oven. I put it in the frig when I got home and after 4-5 days, I find I also like it ice cold with no toppings, just coffee. Yum. Will be making it again. Thank You!
You’re welcome! I’m so happy you enjoyed it, Linda!
My go to recipe for a morning coffee cake. Not too sweet and so moist. I used zest of 1 whole lemon and the juice of that lemon and it has the perfect blend of sweet blueberries and lemon
Perfect! Thanks for sharing that with us, Jill. I’m happy to know that this now your new go-to recipe.
Natasha, can I substitute olive/vegetable oil with refined sunflower oil?
Hi Olga, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi Olga, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes!
Hi natasha
what if i use blueberry jams? How much should i use? It difficult to get affordable fresh blueberry in my country.
thanks
Hi Maria, without trying them myself, I can’t say that will work. If you happen to experiment with that, I’d love to know how you like it!
Hello Natasha,
How are you doing? I had a question. I really want to bake this cake but I have one 9 inch cake pan that is about 2 or 3 inches tall (in height). Do you think that I will be able to bake this cake, but lining the sides of the pan of higher piece of parchment paper so that even if the cake rises it doesn’t overflow?
Hi Lauren, my pan is just over 2 inches tall, and I doubt all the batter will fit or bake properly in one pan. You can make half a recipe or try making half a batch at a time.
Oh ok, thank you so much for the reply. So I can make it half a batch at a time. While baking the first batch, do I need to refrigerate the other half? Also can I half the recipe and bake it in a loaf pan? Thanks for the answer in advance.
I worry the batter will deflate while waiting for the first to bake. I would make 1/2 of the batter at a time.
I am a fairly new baker… and this cake is BOMB. It’s moist, light, the perfect sweetness, fresh because of the blueberries – it’s heavenly! It’s also not complicated to make. Even my 10 year old niece thought this was “an amazing cake!”. This is a keeper/staple in our home now for when company stops by for coffee!
Thank you so much for this excellent review, Tara!! I’m happy this was a hit!
This is my 7year old grandson’s favourite cake. He’s asked me to make it for his 8th birthday party which is coming up on October 24th.
Hi Janet, happy birthday to your grandson!
Hi Natasha,
I’m living in Australia and, with some conversions and crossed fingers I made this cake today for my husband, in-laws and our best friend who we all had over for a springtime bbq. The cake came out perfectly (I used a combo of fresh and frozen blueberries). This recipe is definitely a keeper. Thanks so much for sharing it! 😃
That’s fantastic, Deb! Thank you for your good comments and feedback. Happy to know that the result was great!
I made this tonight and it came out dry. I followed the directions so I’m not too sure why that is.
HI Samantha, either over mixing or overbaking could be a culprit. Make sure not to bake on convection oven settings, but it should be conventional bake mode.
I added your crumb topping for the apple pie before baking turned out great.
Yum that sounds great!
Question: is this cake sturdy enough to double and make two layers for a layer cake?
Hi Penny, I haven’t tried it as a 2-layer cake but I would probably reduce the blueberries or it can get pretty heavy.
Many thanks! I appreciate your quick answer. Love your site. Im making your beautiful mango cake tomo for my son’s birthday.
Yay! Happy birthday to your son! I hope you all love this recipe!
Do I have to use sour cream or can I sup it with something else. I can’t use sour cream cause I get sick.
Hi Loretta, you may use Plain Greek Yogurt as a substitute
I have a bag of frozen blueberries. How many cups blueberries should I use for it to be 16oz?
Hi Sue, 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.
Is it possible to do this in a loaf pan? What would be the cook time/temp?
Hi Jenny, I haven’t tested this recipe with a bread 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
Made this cake today, it’s absolutely delicious. Should leftover cake be refrigerated and can it also be frozen?
Hi Diane, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge.
At what time and how do you remove the baking paper that you put down at the bottom of the mold? Thank you.
Hi Ebeling, we remove it once it’s completely cooled and before cutting. I hope you love this recipe!
Made this today for my family and they absolutely loved it will definitely make it again! I have made many of your recipes and they are all wonderful! Love watching your videos!
Hello Clara, so great to know that your family enjoyed this recipe! I hope you and your fam will enjoy every recipe that you will try.
Quick and easy, but I’d suggest not using more than a pint of blueberries.
The 2nd time I made this, I added a bit more and it weighed down the cake and it didn’t bake all the way in the center. So stick with the right amount in the recipe.
Easy to make and very tasty. Enjoyed by the entire family & requested twice already to make again.
Thanks for the tip, Natalia! We appreciate you sharing that with us.
I had this problem too! Used just under 16 oz of blueberries and, even though the cake appeared done and toothpicks inserted in random places came out clean, parts of the center were gooey. Of course, I found this out *after* I cut into it. I tried putting it back in the oven for a bit longer, which helped some. Flavor was great and I’ll definitely be giving this a second go. Next time, I’ll use fewer blueberries and leave it in the oven a bit longer than I did today (I shortened the time due to convection setting).
I made a half of the receipe. Added 1/4 cup of coconut oil, and also used some “tvarog” ricotta style cheese together with sour cream. I also used a regular tart pan and it worked great. Love your recipes!!!
Yum! That sounds amazing! I’m so glad you enjoyed it!
Delicious!
I’m so glad you enjoyed it!
Can this be made as muffins? Sadly I have yet to remember to purchase one of those pans…
Hi Sharee, you can use my other recipe Blueberry Muffins with Lemon Glaze instead.
This was delicious. Made it for a breakfast treat for company. This was even better the 2nd day. (I made 2). Definitely going to make this again. Your recipes great! Thanks for sharing your talent!
Yum! I bet your home smelled so lovely making this! I’m so glad this was a hit!
Just made this and my family LOVED it. I’ve made several of your recipes and have never been disappointed. You’re the best and I always go to your website for recipes.
That’s fantastic! Thank you so much for sharing that with us, Sandy.
Very good recipe. I only had a 1/4 cup of sour cream so I added ricotta cheese to make a full cup and it was so light and delicious. I especially like that it’s not real sweet. Will definitely make again.
I’m so glad you enjoyed it!
Hei can i use butter instead oil?
how much?
Hi Momo, The recipe is made with oil, and I haven’t tested it with butter to advise on using butter.
Made it! Loved it! I’ll add more sugar next time. 🙂 Wanted to send you a pic of it but couldn’t paste it here?? It came out GREAT however!! 🙂
I’m happy to hear that you loved it! Feel free to share some photos of your food creation next time on our Facebook page or group.
Another great cake! So simple to make, delicious, and beautiful too. Can’t wait to have the leftovers with coffee in the morning.
Hello Nancy, it will be perfect if you pair it with coffee or tea! Thanks for your review, I’m glad you loved this cake.
I made this cake and it tastes so good it didn’t last long around our house of 4 people. Everyone thought it was the best ever. It was eaten for dessert, breakfast, and as a snack in between. I will be repeating this one over and over again. I made it with our fresh picked blueberries.
That’s so great! It sounds like you have a new favorite, Phyllis! I’m glad it was a hit!
Hi Natasha!
How should I substitute sour cream?
It is not available at the moment for me and I really want to try this recipe!!
Thank you 🙂
Hello Swethaa, you may use Plain Green Yogurt as a substitute
Hi! Natasha can I used mini loaf pans? And will it’s baking temperature and minutes change?
Hi Chris, I imagine that would work although I haven’t really tested that to advise of the proper timing. If you do an experiment, please share with us how it goes!
Hi, Natasha, what can I substitute for sour cream to make the cake non-dairy? Thank you
Hi Mayble, 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, and I reduced the oil to about 1/3 cup. It was still a little runny, but the bake was perfect.”
Hi Natasha! Can I use mini loaf pans? And how many minutes do I have to bake it?
Hi Xtina, I imagine that would work although I haven’t really tested that to advise of the proper timing. If you do an experiment, please share with us how it goes!
This was perfect, even with a gluten free cake flour blend! No adjustments were needed. That is the mark of a great recipe! Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Antionette!
My cake turned out beautifully and really delicious. Quite impressive for such an easy recipe. Thanks So Much
Great to hear that it was a success, Dee!
THIS RECIPE IS EXACTLY THE SAME AS YOUR S’BERRY CAKE EXCEPT FOR THE LEMON JUICE/ZEST! I JUST FINISHED BAKING THE OTHER ONE FOR MY 2ND TIME, AND CANR WAIT 4A TASTE, B4 GIFTING THE ENTIRE CAKE! THX:):
Please share with us how it turns out. Hope you love it!
I made this cake today and it was delicious! Thank you so much for the recipe! I wish I could add photos of it as it turned out beautifully, just like in your photos.
You’re welcome! You will not be able to share photos here but feel free to share them on our Facebook or group.
Made this cake for a dinner with friends. Huge success!
Forgot to buy sour cream, used zero fat Greek yogurt . . . turned out perfect.
I’m so glad it turned out perfect, Sharon! That’s so great!
Made this cake with my daughter today and it was absolutely delicious. Thank you Natasha!
You’re very welcome, Suzie! I’m glad you and your daughter loved this recipe.
Hi, Natasha! I’m excited to bake this tomorrow as our freezer went out and I have a 3 lb bag of thawed wild Maine blueberries! They are much smaller than fresh blueberries, so I’m wondering if I should make any adjustment in measurement or just those that you indicated for thawed berries in step #4? Thanks so much! 🙂
Hi Cheree, it’s hard to say without trying that, but following step #4 should work here. I hope you love this recipe!
I substituted sour cream with Greek yogurt so now I’m not sure if I made the cake more dense. Im wondering too if my oven is hoter since my cake came out darker, like burnt:(
Hi Liz, it’s hard to say with that culprit is but likely substitutions, although yogurt should work here based on other readers’ responses. I recommend making sure your oven is calibrated.
Smallish oven and 45 minutes max last time I tried..Mine comes out too dark and dry around the edge, my batter is thick, I try to divide in half, but never enough for the second layer all the way to the edge..
Very dense, hardly rises, even with new baking powder. I’m going to try one more time…
Hi Kristina, make sure if you are dividing it, that you are baking for less time or it will burn the cakes if you try to divide into two pans and don’t lower the bake time. Also, make sure to measure the flour correctly and check that your leavening is not expired and is still active. Lastly, do not overmix the batter.
This is my favorite lemon blueberry cake! Thank you for sharing your recipes! My kids and I love the crepes as well! 😊
You’re welcome! I’m glad this is your favorite cake, Maricel.
I made this today and it’s in the oven while I type this. I’m excited because blueberry and lemon are my favorite flavors. When I finished the batter it didn’t look like there was much when I filled my spring form pan. I followed directions so I am hoping it comes out good. I’ll post a photo when it’s finished. The batter tasted amazing so I am excited for sure!!
I hope you love this recipe, Michelle! I bet your home smells lovely right now!
I have made this many times, and use 1/2 again as many blueberries, 4 tbs. lemon juice, and am wondering…. what if you use melted butter, or ghee, instead of oil?
Hi Samantha, The recipe is made with oil and I haven’t tested it with butter to advise on outcome.
Hello Natasha,
I wanted to ask a question ..when it comes to frozen berries, 16 ounces of frozen or 16 ounces of defrosted and drained?
Defrosted and drained since that’s what you’ll be using in the recipe.
can i use a hand mixer for this
Hi Amy, yes, we have made this with an electric stand mixer and an electric hand mixer, and both had great results.
Natasha, just made the Lemon Blueberry cake and it is absolutely DELICIOUS. This is a keeper with many others that I have done from your website. Thank you for these wonderful recipes.
You are very welcome, Carmen. I’m happy to know that you loved it!
Hi Natasha – Hope you and your family are well. Can I use the same measurement for an 8″ springform pan? I am not good of making adjustments. Thanks.
Hi Jenny, I haven’t tested this in an 8,” but I imagine you may need to cut back on the recipe a bit. If you happen to experiment, I would love to know how you like it.
Hy Natasha! I am from Romania but I live in Germany. My request is, if you can write in brackets for ingredients the quantities in cm, ml or g. Thank you in advance!
Hi Dorina, the ingredient for our new recipes can be converted if you click Jump to recipe and then click Metric. You may also use this Ingredient Weight Chart for reference.
I’ve just made it and it looks fabulous. We will eat tomorrow. Can I use raspberries instead?
That sounds great, Lavinia. I think that would work! If you happen to do an experiment, please share with us how it goes.
Great cake! I used almond flour and monkfruit sweetener for less carbs and it was delicious!
Thanks for your awesome review, Layale. Glad you enjoyed it!
I was wanting to substitute those as well! What type of monk fruit sweetener? I have golden, looks like granular.and did you do anything else to swap these? Ratio is1:1.?
Cook time the same?
Can I sub the flour for almond flour or coconut flour? And of so how much would I use?
Also I am a HUGE fan! Every recipe of yours I have tried has been a huge hit! Thank you!
Hi Layale, one of my readers commented that they used almond flour, and it turned out great too!
What can I use if I don’t have a spring form cake pan
Hi Kathleen, if you don’t have a springform pan, 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.
I just made this. I only had the 11” pan instead of the 9”. Hoping that doesn’t make too much of a difference. But after 55mins it still isn’t finished. Going to check on it in about 5-10 and hopefully that helps! It smells delicious, that’s for sure!
Hi Ashley! I hope you love this recipe! an 11″ will cause it to be a short cake.
I am surely going to make this
Cake – so Good.
Sounds good, I hope you love it!
Baked it today and it’s wonderful and yummy! This one and strawberry cake are my two favorite cakes and I entertain my guests with them! Thank You Natasha and the team!
You are very welcome! Good to know that those recipes are your favorites, thank you for your great comments and feedback.
Yumm, when I made this my family loved it and it did not last long. I used a corning white round dish as I did not have a spring load pan. No issues. We just cut in the dish and pulled the wedges out. I made it with cornstarch on the blueberries but was wondering why is that suggested? What is the cornstarch supposed to do for the blueberries? I have another cake in my oven right now and did not do the cornstarch this time as I did not know the reason for my doing it the first time.
Hi Jan, the cornstarch helps them stay put, helps with sinking, and does not bleed into the recipe, but you’re welcome to omit it. Several of our readers say it works well without it also.
I am baking it right now in the Bundt cake pan couldn’t use parchment paper tho 🙁 ill post another comment telling you how it goes 🙂
I hope it becomes a hit! Please share with us again how it goes.
I made this yesterday and it came out sooo good! It’s the perfect dessert for when you’ve got a sweet tooth but don’t want something overly sweet. I love the combination of the tart blueberries, the perfect amount of lemon, and the dusting of powdered sugar on top. Yum! One of my new go-to’s, for sure!
That sounds perfect! Thank you for your great review, Sonya. I’m happy to know that you enjoyed this recipe.
I made this yesterday and I can tell I undermixed the eggs, it came out a little “dense” I know I didnt over work the batter once I added the flour. But either way it came out lovely, it reminded me of the Costco blueberry muffins. I didnt have a lemon so I used an orange for the zest. Wonderful recipe!
I’m so happy you enjoyed that, Jenna. Thank you for sharing that with us!
What if I don’t have Starch on hand ? Is it ok to skip it or Mby use flour?
Hi Mariah, I would skip it. Otherwise, the blueberries that end up on top of the cake will have bits of flour on them. I have had readers report great results without any corn starch on the berries.
I would love to try baking this cake for my family. My problem is that, it is difficult for me to find fresh blueberries in my country. Is it possible to use dried blueberries or canned blueberries? Please help me with this 🙁
Hi Rogie, I haven’t tried that yet but I imagine, dried or canned should work too. If you do an experiment, please share with us how it goes.
Excellent recipe! I made this yesterday for mom’s 97th birthday and everyone loved it.
Aww, that’s the best! Thank you so much for sharing that with me. Happy Birthday to your Mom!
Can I ask how big is your cup measurement? 100gr or 200gr?
Hi Delia, if you click “metric” in the recipe card, you will see gram measurements.
Hi. I am wondering if there is a way to make the cake without corn starch? Thank you. Lana.
I haven’t tried omitting or substituting cornstarch 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.
I’d like to make this ahead before my weeklong guests arrive. Can this cake be refrigerated for a few days or frozen and thawed?
Hi Linda, We haven’t tried freezing this cake to make it longer in advance, but we have kept it in the fridge for a few days.
Hi. Love your recipes! Could I use cranberries instead of blueberries?
Hi Catherine, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe
Hi. Could I use cranberries instead of blueberries?
Hi Catherine, 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!
I love your blog.🥰
Recipes are the best!! Thanks for everyone of them all!!!😁
I’m so happy you’re enjoying our recipes, Frances! Thank you for sharing that with us!
I do not have the type of pan that you baked this in. Can I use a rectangle or square pan do you think? I am thinking it would be fine. I bought all the ingrediants and Saturday is the day I bake.
Hi Jan, I bet that could work! If you experiment, let me know how you liked the recipe.
I made this cake it was delicious.
I’m so happy you enjoyed that.
Do you have to use a spring form pan?
Others used a 9×9 square pan and it worked just fine. You can try a bundt cake pan too or regular cake pan.
Can I use cranberries instead of blueberries?
Hi Catherine, 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 I watch you all the time. I dont use regular sugar. I use xylitol. I also used organic flour .I am baking it now so I hope that it is delicious. I couldn’t find my spring form pan So I put it in a 9×9 square pan.
Thank you so much for sharing that with me.
Hi Natasha, would I be able to make a layered cake with this recipe? Would it be strong enough to hold 4 layers, should I reduce the amount of blueberries?
Hi Karen, I haven’t tried it as a 4-layer cake but I would probably reduce the blueberries or it can get pretty heavy.
How can I substitute almond flour to make this gluten free??
Hi Vanessa, 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.”`
Hi Natasha, I tried to bake it again. Now it didn’t raise. It’s still delicious but not soft and puffy, like in your video.
Hi Julia, so sorry to hear that. I suspect your baking powder may be the other culprit; might it be old? It might be the culprit of the cake being dense since it relies on the baking powder to rise. Also, we have made this with an electric stand mixer and an electric hand mixer, and both had great results. 🙂
Hi Natasha,
Thank you for sharing your recipes. I tried a few, they are good. Our family favorite is Sharlotka :). I tried to make a blueberry cake, but it didn’t come out good :(. I follow the recipe precisely with all management. But, when I added 1 1/2 cups of flour, my dow becomes too thick, so I stopped adding the flour in about 1 3/4 cups. After 20 minutes or so, the cake becomes very brown but defiantly didn’t baked in the oven. So, I covered the top with foil, reduced the temperature to 350F, and continue until 55 minutes. It baked but was very brown outside and brownish inside, not like yours gold yellow. Please let me know what could be the reason. Thanks
Hi Julia, did you add the flour at the correct step in the process? Also, make sure to measure flour correctly or you can get 25% too much flour.
Can I use this recipe for layer cake? will it be too dense for stacking and frosting?
Hi Sheena, as you said, 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 with. You would have to divide it between cake pans and bake for less time.
Hi Natasha,
I am willing to try this recipe for my birthday 🙂 but i have a 10 inch springform pan. Can you please suggest me how should I adjust the igredients so i don’t mess it up?
Hi Shreya, 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!
May i ask, what if i only have blueberries in can? How do i use it in cake?
Hi Merle, I would make sure they are very well-drained and even pat dry with paper towels after draining. Canned blueberries will turn the batter more bluish, but should still work.
Hello,
I made the lemon blueberry cake and added raw sugar to the top. I took a photo but not sure where to send it to you.
Thank you, I love your website and FB page.
Donna
You are very welcome, Donna. Feel free to share some photos of your creation on our Facebook page in the comments section or share it in our Facebook group. Thank you!
Can I make this cake into a loaf? If so, how long would you cook it for?
Hi Liz, I haven’t tested this recipe with a bread 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
I enjoyed making this recipe and did substitute no sugar added apple sauce instead of the oil and I thought it was delious. Will be baking this again.
I’m glad you liked this recipe, Scott!
Thanks for this amazing recipe! If I make this cake to be served the next day, does it need to be refrigerated overnight?
Hi Nely, this cake is best when it is enjoyed the same day it is made, but it will 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.
Another good recipe. I didn’t find this one to be super memorable but it was good and perfect for tea time. I’d say it had a muffin-type flavor but it was more moist.
I made a half recipe. I used a regular cake pan and it baked in 24 or 25 mins.
Thank you so much for sharing that with me.
Very good, i find the batter always to thick, so i use a little less flour, and i add i touch of milk, otherwise it is excellent !
Very good and moist. I used three eggs, one cup whole fat yogurt. I used 9×12 pan, baked it cor 35 minutes
I’m so glad you enjoyed it!
I was wondering if anyone has tried this with almond flour or a coconut and almond flour combo?
Looks amazing
Hi Sophia, 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!
I just made this for Christmas and it looks amazing. Thank you Natasha. Now its time to make your Pumpkin Cheesecake. Yummy
So great to hear that, I hope you love the cheesecake too!
Went ahead and used cranberry and orange instead of blueberry and lemon. Then glazed with powdered sugar mixed with orange juice and it was FABULOUS! Thank you for all your great recipes!
You’re welcome, Diane! I’m happy you enjoeyd that!
I’ve made this before and it turns out lovely. How do you think this would turn out if I used cranberries and orange instead if blueberries and lemon? Would I need to add more sugar?
Hi Diane, 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!
Love your recipes, they are simple to make and delicious!
You’re so nice! I’m so glad you enjoyed our recipes!
Hello. Is that 16 oz, as in 1 pound, or 16 fluid oz, as in 2 cups, of blueberries? Thank you
Hi Joanne, this would be a solid weight measurement (weight) since it is not liquid. Most produce has 8oz or 16 (etc) listed on the packaging 🙂 I hope this helps.
OMG.. I am freaking out. My dad made this cake for my birthday and it is the best cake I have ever had . I could eat the full cake in one sitting and I love…. it loads. Definitely a must have cake.❤️❤️❤️ So glad my mom found this recipe and I will be making this a lot😘😘😋😋😋
I’m so happy to hear that! Thank you for sharing your great review! Happy Birthday!
I’m not a baker…so….
I only have a 7″ springform pan.
can it work?
a) should i just add a little less of the batter?
b) add it all and hope it wont overflow- but how much longer to cook?
Hi Geraldine, I haven’t tested this in a 7,” but I imagine this recipe will overwhelm a pan of that size. You may need to cut back on the recipe a bit. If you happen to experiment, I would love to know how you like it.
Hi Natasha really enjoyed this Lemon Blueberry cake. Turned out great my family couldn’t get enough of it. This is a keeper. Thanks
You’re weclome! I’m so glad you enjoyed it, Mary!
Tried the blueberry lemon cake today! No words just amazing!!! Loved it loved it!!! I halved the recipe and made in a 6” pan perfect for a family of 3!!! I even love your peach cake too.
Very nice, Shaa. Thanks for sharing that with us!
Do you remember the baking time for a half recipe?
This is an amazing recipe! how long did you bake it in a 6″? same temperature?
Tasty, fluffy, light, perfect with a cup of coffee!
Thank you Natasha!
Love your recipes!
Xoxox
Love it, sounds perfect! Thank you so much.
I’ve made this cake several times now and it is always amazing! I usually halve it, since we’re a small family, and I bake it in a plain old cake pan instead of a springform, but it comes out brilliantly every time. Thank you so much for this!
I’m so happy to hear that, Kai. Thank you for sharing that with us!
Kai- do you know how long you cooked it for? I also want to make a half order but I imagine it would cook faster?!
Great cake! Can I make ahead and freeze this cake?
Hi Judy! I haven’t tried freezing it, but I think it would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer for up to 3 months, be sure to cover it well.
Would another type of baking pan work or does it need to be springform? I couldn’t find the note that went with the asterisks beside the springform pan. Thanks!!
Hi Brynnan, if you don’t have a springform pan, 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.
Thanks so much – can’t wait to try it!
Made my brides favorite lemon blueberry cake to try out the new spring form pan, I took it out of the oven and it is beautiful, thank you for posting so many great recipes!
Yay, fantastic! Thanks for your awesome feedback Jay. We appreciate it!
Hi, this looks delish!! Would it be possible to turn this into a layer cake?
Hi Lavv, 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.
Hi! Can i use blueberry Jam? Thank you
Hello Dianne, I haven’t really tried that yet to advise. Maybe someone else has tried it can share with us their experience?