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Home > Dessert > Lemon Blueberry Cake Recipe (VIDEO)

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!

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

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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!

Ingredients for making lemon blueberry cake recipe

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.

Two photos of mixing bowls with the batter for a blueberry lemon cake

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.

Two photos of vanilla extract added to batter for blueberry lemon cake and then being mixed

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).

Four photos of flour being added into a mixing bowl with batter for blueberry lemon cake

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. 

Two photos of bowls with blueberries being mixed with powdered sugar

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.

Step by step layers of blueberry cake in springform pan

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.

Blueberry lemon cake dusted with powdered sugar surrounded by fresh blueberries

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!

Slice of blueberry cake on a plate with fork and fresh blueberries scattered

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 get some recipe requests for this blueberry lemon cake :).

Lemon Blueberry Cake Recipe

4.79 from 434 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Lemon blueberry cake with slice being 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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Keyword: blueberry cake, blueberry lemon cake, lemon blueberry cake
Cuisine: American
Course: Dessert
Calories: 353
Servings: 10 people (9" blueberry 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:

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

How to Make Lemon Blueberry Cake:

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

Recipe Notes

**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit 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.

Nutrition Facts
Lemon Blueberry Cake Recipe
Amount Per Serving
Calories 353 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 44mg15%
Sodium 91mg4%
Potassium 222mg6%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 25g28%
Protein 4g8%
Vitamin A 215IU4%
Vitamin C 10.3mg12%
Calcium 83mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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

Blueberry Lemon Cake is so moist and soft. Every bite of this blueberry cake is bursting with juicy blueberry flavor. An easy, excellent tea or coffee cake! | natashaskitchen.com

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Maria
    November 8, 2021

    Hi natasha
    what if i use blueberry jams? How much should i use? It difficult to get affordable fresh blueberry in my country.
    thanks

    Reply

    • Natashas Kitchen
      November 8, 2021

      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!

      Reply

  • Lauren
    October 29, 2021

    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?

    Reply

    • Natashas Kitchen
      October 29, 2021

      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.

      Reply

      • Lauren
        October 31, 2021

        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.

        Reply

        • Natashas Kitchen
          November 1, 2021

          I worry the batter will deflate while waiting for the first to bake. I would make 1/2 of the batter at a time.

          Reply

  • Tara
    October 20, 2021

    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!

    Reply

    • Natashas Kitchen
      October 20, 2021

      Thank you so much for this excellent review, Tara!! I’m happy this was a hit!

      Reply

  • Janet
    October 17, 2021

    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.

    Reply

  • Deb Whiting
    October 10, 2021

    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! 😃

    Reply

    • Natasha's Kitchen
      October 10, 2021

      That’s fantastic, Deb! Thank you for your good comments and feedback. Happy to know that the result was great!

      Reply

  • Samantha
    October 8, 2021

    I made this tonight and it came out dry. I followed the directions so I’m not too sure why that is.

    Reply

    • Natasha
      October 9, 2021

      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.

      Reply

  • Mike Walker
    October 3, 2021

    I added your crumb topping for the apple pie before baking turned out great.

    Reply

  • Penny
    September 22, 2021

    Question: is this cake sturdy enough to double and make two layers for a layer cake?

    Reply

    • Natashas Kitchen
      September 22, 2021

      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.

      Reply

      • Penny
        September 22, 2021

        Many thanks! I appreciate your quick answer. Love your site. Im making your beautiful mango cake tomo for my son’s birthday.

        Reply

        • Natashas Kitchen
          September 22, 2021

          Yay! Happy birthday to your son! I hope you all love this recipe!

          Reply

  • Loretta
    September 15, 2021

    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.

    Reply

    • Natasha's Kitchen
      September 15, 2021

      Hi Loretta, you may use Plain Greek Yogurt as a substitute

      Reply

  • Sue
    September 14, 2021

    I have a bag of frozen blueberries. How many cups blueberries should I use for it to be 16oz?

    Reply

    • Natashas Kitchen
      September 14, 2021

      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.

      Reply

  • Jenny
    September 12, 2021

    Is it possible to do this in a loaf pan? What would be the cook time/temp?

    Reply

    • Natasha's Kitchen
      September 12, 2021

      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

      Reply

  • Diane
    September 10, 2021

    Made this cake today, it’s absolutely delicious. Should leftover cake be refrigerated and can it also be frozen?

    Reply

    • Natashas Kitchen
      September 10, 2021

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

      Reply

  • Ebeling Kauffman
    August 30, 2021

    At what time and how do you remove the baking paper that you put down at the bottom of the mold? Thank you.

    Reply

    • Natashas Kitchen
      August 30, 2021

      Hi Ebeling, we remove it once it’s completely cooled and before cutting. I hope you love this recipe!

      Reply

  • Clara
    August 29, 2021

    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!

    Reply

    • Natasha's Kitchen
      August 30, 2021

      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.

      Reply

  • Natalia Bilash
    August 29, 2021

    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.

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Thanks for the tip, Natalia! We appreciate you sharing that with us.

      Reply

    • Jill G.
      September 16, 2021

      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).

      Reply

  • Elena
    August 25, 2021

    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!!!

    Reply

    • Natashas Kitchen
      August 25, 2021

      Yum! That sounds amazing! I’m so glad you enjoyed it!

      Reply

  • Elena
    August 25, 2021

    Delicious!

    Reply

    • Natashas Kitchen
      August 25, 2021

      I’m so glad you enjoyed it!

      Reply

  • sharee
    August 12, 2021

    Can this be made as muffins? Sadly I have yet to remember to purchase one of those pans…

    Reply

  • Charleen
    August 9, 2021

    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!

    Reply

    • Natashas Kitchen
      August 9, 2021

      Yum! I bet your home smelled so lovely making this! I’m so glad this was a hit!

      Reply

  • Sandy Hanson
    August 3, 2021

    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.

    Reply

    • Natasha's Kitchen
      August 3, 2021

      That’s fantastic! Thank you so much for sharing that with us, Sandy.

      Reply

  • Linda Z
    July 24, 2021

    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.

    Reply

    • Natashas Kitchen
      July 24, 2021

      I’m so glad you enjoyed it!

      Reply

  • Momo
    July 23, 2021

    Hei can i use butter instead oil?
    how much?

    Reply

    • Natashas Kitchen
      July 23, 2021

      Hi Momo, The recipe is made with oil, and I haven’t tested it with butter to advise on using butter.

      Reply

  • Rik H
    July 22, 2021

    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!! 🙂

    Reply

    • Natasha's Kitchen
      July 22, 2021

      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.

      Reply

  • Nancy
    July 20, 2021

    Another great cake! So simple to make, delicious, and beautiful too. Can’t wait to have the leftovers with coffee in the morning.

    Reply

    • Natasha's Kitchen
      July 21, 2021

      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.

      Reply

  • Phyllis Fitzgerald
    July 13, 2021

    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.

    Reply

    • Natashas Kitchen
      July 13, 2021

      That’s so great! It sounds like you have a new favorite, Phyllis! I’m glad it was a hit!

      Reply

  • Swethaa
    July 8, 2021

    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 🙂

    Reply

    • Natasha's Kitchen
      July 8, 2021

      Hello Swethaa, you may use Plain Green Yogurt as a substitute

      Reply

  • Chris
    July 4, 2021

    Hi! Natasha can I used mini loaf pans? And will it’s baking temperature and minutes change?

    Reply

    • Natasha's Kitchen
      July 4, 2021

      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!

      Reply

      • Mayble
        July 26, 2021

        Hi, Natasha, what can I substitute for sour cream to make the cake non-dairy? Thank you

        Reply

        • Natashas Kitchen
          July 26, 2021

          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.”

          Reply

  • xtina
    July 4, 2021

    Hi Natasha! Can I use mini loaf pans? And how many minutes do I have to bake it?

    Reply

    • Natasha's Kitchen
      July 4, 2021

      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!

      Reply

  • Antoinette
    July 3, 2021

    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!

    Reply

    • Natashas Kitchen
      July 3, 2021

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

      Reply

  • dee leuthe
    June 28, 2021

    My cake turned out beautifully and really delicious. Quite impressive for such an easy recipe. Thanks So Much

    Reply

    • Natasha's Kitchen
      June 28, 2021

      Great to hear that it was a success, Dee!

      Reply

  • kelli h weiss
    June 27, 2021

    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:):

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Please share with us how it turns out. Hope you love it!

      Reply

  • Angela
    June 26, 2021

    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.

    Reply

    • Natasha's Kitchen
      June 27, 2021

      You’re welcome! You will not be able to share photos here but feel free to share them on our Facebook or group.

      Reply

  • Sharon Dobbs
    June 25, 2021

    Made this cake for a dinner with friends. Huge success!
    Forgot to buy sour cream, used zero fat Greek yogurt . . . turned out perfect.

    Reply

    • Natashas Kitchen
      June 25, 2021

      I’m so glad it turned out perfect, Sharon! That’s so great!

      Reply

  • Suzie
    June 14, 2021

    Made this cake with my daughter today and it was absolutely delicious. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      June 14, 2021

      You’re very welcome, Suzie! I’m glad you and your daughter loved this recipe.

      Reply

  • ~Cheree Bailey~
    June 13, 2021

    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! 🙂

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Cheree, it’s hard to say without trying that, but following step #4 should work here. I hope you love this recipe!

      Reply

  • Liz
    June 9, 2021

    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:(

    Reply

    • Natashas Kitchen
      June 10, 2021

      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.

      Reply

      • Kristina M Anderson
        July 26, 2021

        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…

        Reply

        • Natasha
          July 26, 2021

          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.

          Reply

  • Maricel S.
    June 9, 2021

    This is my favorite lemon blueberry cake! Thank you for sharing your recipes! My kids and I love the crepes as well! 😊

    Reply

    • Natasha's Kitchen
      June 9, 2021

      You’re welcome! I’m glad this is your favorite cake, Maricel.

      Reply

  • Michelle Quintana-Zarbock
    June 3, 2021

    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!!

    Reply

    • Natashas Kitchen
      June 3, 2021

      I hope you love this recipe, Michelle! I bet your home smells lovely right now!

      Reply

  • Samantha
    May 28, 2021

    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?

    Reply

    • Natashas Kitchen
      May 28, 2021

      Hi Samantha, The recipe is made with oil and I haven’t tested it with butter to advise on outcome.

      Reply

  • Diana Foggia
    May 27, 2021

    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?

    Reply

    • Natasha's Kitchen
      May 27, 2021

      Defrosted and drained since that’s what you’ll be using in the recipe.

      Reply

  • Amy Wonder
    May 26, 2021

    can i use a hand mixer for this

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hi Amy, yes, we have made this with an electric stand mixer and an electric hand mixer, and both had great results.

      Reply

  • Carmen
    May 23, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 23, 2021

      You are very welcome, Carmen. I’m happy to know that you loved it!

      Reply

  • Jenny
    May 21, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 21, 2021

      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.

      Reply

  • Dorina Sandu
    May 17, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 17, 2021

      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.

      Reply

  • Lavinia
    May 16, 2021

    I’ve just made it and it looks fabulous. We will eat tomorrow. Can I use raspberries instead?

    Reply

    • Natasha's Kitchen
      May 16, 2021

      That sounds great, Lavinia. I think that would work! If you happen to do an experiment, please share with us how it goes.

      Reply

  • Layale
    May 15, 2021

    Great cake! I used almond flour and monkfruit sweetener for less carbs and it was delicious!

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Thanks for your awesome review, Layale. Glad you enjoyed it!

      Reply

  • Layale
    May 15, 2021

    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!

    Reply

    • Natashas Kitchen
      May 15, 2021

      Hi Layale, one of my readers commented that they used almond flour, and it turned out great too!

      Reply

  • Kathleen
    May 14, 2021

    What can I use if I don’t have a spring form cake pan

    Reply

    • Natashas Kitchen
      May 14, 2021

      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.

      Reply

  • Ashley
    April 28, 2021

    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!

    Reply

    • Natashas Kitchen
      April 28, 2021

      Hi Ashley! I hope you love this recipe! an 11″ will cause it to be a short cake.

      Reply

  • Annie Desilva
    April 19, 2021

    I am surely going to make this
    Cake – so Good.

    Reply

    • Natasha's Kitchen
      April 20, 2021

      Sounds good, I hope you love it!

      Reply

  • Sharmin
    April 11, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      You are very welcome! Good to know that those recipes are your favorites, thank you for your great comments and feedback.

      Reply

  • Jan
    April 9, 2021

    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.

    Reply

    • Natashas Kitchen
      April 10, 2021

      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.

      Reply

  • Zaina
    April 7, 2021

    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 🙂

    Reply

    • Natasha's Kitchen
      April 7, 2021

      I hope it becomes a hit! Please share with us again how it goes.

      Reply

  • Sonya
    April 7, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      That sounds perfect! Thank you for your great review, Sonya. I’m happy to know that you enjoyed this recipe.

      Reply

  • Jenna
    April 5, 2021

    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!

    Reply

    • Natashas Kitchen
      April 5, 2021

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

      Reply

  • Mariah
    March 30, 2021

    What if I don’t have Starch on hand ? Is it ok to skip it or Mby use flour?

    Reply

    • Natasha
      March 30, 2021

      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.

      Reply

  • Rogie
    March 30, 2021

    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 🙁

    Reply

    • Natasha's Kitchen
      March 30, 2021

      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.

      Reply

  • Kris
    March 29, 2021

    Excellent recipe! I made this yesterday for mom’s 97th birthday and everyone loved it.

    Reply

    • Natashas Kitchen
      March 29, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. Happy Birthday to your Mom!

      Reply

  • Delia Kozak
    March 28, 2021

    Can I ask how big is your cup measurement? 100gr or 200gr?

    Reply

    • Natasha
      March 30, 2021

      Hi Delia, if you click “metric” in the recipe card, you will see gram measurements.

      Reply

  • Lana Rankov
    March 27, 2021

    Hi. I am wondering if there is a way to make the cake without corn starch? Thank you. Lana.

    Reply

    • Natasha's Kitchen
      March 28, 2021

      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.

      Reply

  • Linda
    March 27, 2021

    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?

    Reply

    • Natashas Kitchen
      March 27, 2021

      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.

      Reply

  • Catherine
    March 27, 2021

    Hi. Love your recipes! Could I use cranberries instead of blueberries?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Catherine, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Catherine
    March 27, 2021

    Hi. Could I use cranberries instead of blueberries?

    Reply

    • Natasha's Kitchen
      March 28, 2021

      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!

      Reply

  • Frances
    March 26, 2021

    I love your blog.🥰
    Recipes are the best!! Thanks for everyone of them all!!!😁

    Reply

    • Natashas Kitchen
      March 27, 2021

      I’m so happy you’re enjoying our recipes, Frances! Thank you for sharing that with us!

      Reply

  • Jan
    March 26, 2021

    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.

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Jan, I bet that could work! If you experiment, let me know how you liked the recipe.

      Reply

  • Karen
    March 26, 2021

    I made this cake it was delicious.

    Reply

    • Natashas Kitchen
      March 26, 2021

      I’m so happy you enjoyed that.

      Reply

  • Jan Boak
    March 21, 2021

    Do you have to use a spring form pan?

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Others used a 9×9 square pan and it worked just fine. You can try a bundt cake pan too or regular cake pan.

      Reply

    • Catherine
      March 26, 2021

      Can I use cranberries instead of blueberries?

      Reply

      • Natashas Kitchen
        March 26, 2021

        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!

        Reply

  • Judy Ann Cox
    March 18, 2021

    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.

    Reply

    • Natashas Kitchen
      March 18, 2021

      Thank you so much for sharing that with me.

      Reply

  • Karen
    March 17, 2021

    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?

    Reply

    • Natasha
      March 18, 2021

      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.

      Reply

  • Vanessa
    March 16, 2021

    How can I substitute almond flour to make this gluten free??

    Reply

    • Natashas Kitchen
      March 16, 2021

      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.”`

      Reply

  • Julia
    February 26, 2021

    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.

    Reply

    • Natashas Kitchen
      February 26, 2021

      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. 🙂

      Reply

  • Julia
    February 22, 2021

    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

    Reply

  • Sheena
    February 17, 2021

    Can I use this recipe for layer cake? will it be too dense for stacking and frosting?

    Reply

    • Natashas Kitchen
      February 17, 2021

      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.

      Reply

  • Shreya
    February 17, 2021

    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?

    Reply

    • Natashas Kitchen
      February 17, 2021

      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!

      Reply

  • Merle Fabrigaras
    February 8, 2021

    May i ask, what if i only have blueberries in can? How do i use it in cake?

    Reply

    • Natasha
      February 9, 2021

      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.

      Reply

  • Donna Talbert
    January 31, 2021

    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

    Reply

    • Natasha's Kitchen
      January 31, 2021

      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!

      Reply

  • Liz
    January 30, 2021

    Can I make this cake into a loaf? If so, how long would you cook it for?

    Reply

    • Natashas Kitchen
      January 30, 2021

      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

      Reply

  • Scott
    January 7, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 7, 2021

      I’m glad you liked this recipe, Scott!

      Reply

  • Nely
    January 4, 2021

    Thanks for this amazing recipe! If I make this cake to be served the next day, does it need to be refrigerated overnight?

    Reply

    • Natashas Kitchen
      January 4, 2021

      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.

      Reply

  • CG
    January 3, 2021

    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.

    Reply

    • Natashas Kitchen
      January 4, 2021

      Thank you so much for sharing that with me.

      Reply

  • Lorraine
    January 1, 2021

    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 !

    Reply

  • Sarah
    December 28, 2020

    Very good and moist. I used three eggs, one cup whole fat yogurt. I used 9×12 pan, baked it cor 35 minutes

    Reply

    • Natashas Kitchen
      December 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Sophia
    December 27, 2020

    I was wondering if anyone has tried this with almond flour or a coconut and almond flour combo?

    Looks amazing

    Reply

    • Natasha's Kitchen
      December 27, 2020

      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!

      Reply

  • Heather Berry
    December 25, 2020

    I just made this for Christmas and it looks amazing. Thank you Natasha. Now its time to make your Pumpkin Cheesecake. Yummy

    Reply

    • Natasha's Kitchen
      December 26, 2020

      So great to hear that, I hope you love the cheesecake too!

      Reply

  • Diane
    December 23, 2020

    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!

    Reply

    • Natashas Kitchen
      December 23, 2020

      You’re welcome, Diane! I’m happy you enjoeyd that!

      Reply

  • Diane
    December 23, 2020

    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?

    Reply

    • Natashas Kitchen
      December 23, 2020

      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!

      Reply

  • Johana Kruse
    December 21, 2020

    Love your recipes, they are simple to make and delicious!

    Reply

    • Natashas Kitchen
      December 21, 2020

      You’re so nice! I’m so glad you enjoyed our recipes!

      Reply

  • Joanne
    December 21, 2020

    Hello. Is that 16 oz, as in 1 pound, or 16 fluid oz, as in 2 cups, of blueberries? Thank you

    Reply

    • Natashas Kitchen
      December 22, 2020

      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.

      Reply

  • V4life
    December 18, 2020

    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😘😘😋😋😋

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

  • Geraldine STEGMAN
    December 11, 2020

    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?

    Reply

    • Natashas Kitchen
      December 11, 2020

      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.

      Reply

  • Mary
    December 7, 2020

    Hi Natasha really enjoyed this Lemon Blueberry cake. Turned out great my family couldn’t get enough of it. This is a keeper. Thanks

    Reply

    • Natashas Kitchen
      December 7, 2020

      You’re weclome! I’m so glad you enjoyed it, Mary!

      Reply

  • Shaa
    December 6, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Very nice, Shaa. Thanks for sharing that with us!

      Reply

    • CG
      January 1, 2021

      Do you remember the baking time for a half recipe?

      Reply

  • Svetlana
    December 3, 2020

    Tasty, fluffy, light, perfect with a cup of coffee!
    Thank you Natasha!
    Love your recipes!
    Xoxox

    Reply

    • Natasha's Kitchen
      December 3, 2020

      Love it, sounds perfect! Thank you so much.

      Reply

  • Kai
    November 17, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 18, 2020

      I’m so happy to hear that, Kai. Thank you for sharing that with us!

      Reply

    • CG
      January 3, 2021

      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?!

      Reply

  • Judy
    November 11, 2020

    Great cake! Can I make ahead and freeze this cake?

    Reply

    • Natashas Kitchen
      November 11, 2020

      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.

      Reply

  • Brynnan
    October 27, 2020

    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!!

    Reply

    • Natashas Kitchen
      October 27, 2020

      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.

      Reply

      • Brynnan
        October 28, 2020

        Thanks so much – can’t wait to try it!

        Reply

  • Jay Webb
    October 25, 2020

    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!

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Yay, fantastic! Thanks for your awesome feedback Jay. We appreciate it!

      Reply

  • Lavv
    October 20, 2020

    Hi, this looks delish!! Would it be possible to turn this into a layer cake?

    Reply

    • Natashas Kitchen
      October 20, 2020

      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.

      Reply

  • Dianne Cruz
    October 13, 2020

    Hi! Can i use blueberry Jam? Thank you

    Reply

    • Natasha's Kitchen
      October 14, 2020

      Hello Dianne, I haven’t really tried that yet to advise. Maybe someone else has tried it can share with us their experience?

      Reply

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