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.
-
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. 
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?
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?
Pls help me as to what I can use as sour cream? We don’t find it where I live. I would love to make this for my boys
Hi Romila, I haven’t experimented with that but a reader shared their experience with dairy-free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 cup. It was still a little runny, but the bake was perfect.”
Extremely moist and flavorful! I will make this again. I would like to try raspberries next time.
I’m so happy to hear that! Thank you, Crissy!
I made this cake for the second time and man o man is it good!
I’m so happy you enjoyed that Jocelyn!
Amazing cake! Turned out really soft and delicious.
I’m so glad you enjoyed it!
Loved the blueberry/lemon cake.
Gave my dietitian a slice and she also liked it.
Lots of great recipes to try!
Thanks,
I’m so happy you enjoyed that! Thank you for that wonderful review!
I have made this recipe more than a dozen times and the results are always amazing! Everyone raves about the great “pop” of the blueberries and the lemon zest flavor! This is my “go to” recipe whenever I have extra blueberries! Thank you for the great instructions and video!
You’re welcome, Denise! I’m so glad you enjoyed this recipe!
What is the reason to use corn starch?
Hi Natasha,
What do I do if I only have a 7inch springform pan?
Thanks.
Richard
HI Richard, i haven’t tried this in a 7″ springform so I’m not sure if it would overwhelm the pan. You might reduce the recipe by 25%. If you click on the serving size, you can scale the recipe ingredients that way.
Hi Natasha, I have 2 questions.
1 – Can I omit the lemon zest and the lemon juice on this recipe? Everyone likes blueberries in my family but no one likes lemon in our desserts. Would I be able to substitute it with maybe more vanilla extract?
2-Also do you think i can use this recipe to do a second cake but with chocolate chips instead of blueberries?
Btw, love your recipes and try and make a meal a week with one of your recipes. and so far everyone has loved them! thx
Hi Vandra, the lemon zest adds nice flavor but the recipe will still work without it. I haven’ tested this with chocolate chips but it sounds delicious.
Another great recipe from Nathsha’s Kitchen! This blueberry lemon cake is a keeper! For me the top browned more than I expected to get it to the point of baked through, about 45 minutes. But the powdered sugar covered the top and all agreed it was amazing!
Hi Tracy! Thank you so much for sharing that with us.
A great cake, easy to do without a handmizer.
I messed up with baking times (my mistake, used the wrong temperature). It was raw in the middle but cooked on the edges, I covered it with aluminium foil and put it back in the oven, it came out perfect!
Would recommend!
Hi Rani, I’m so glad you were still able to make it work. Kudos to you! Thanks for sharing your experience making this recipe, we appreciate it!
If I could give this cake ten stars I would! This is my family favorite and the smell of it baking in the oven is heavenly! I substitute sour cream with vanilla yogurt and it makes the cake more moist.
Thanks for this recipe.
Maggie
Love love it, Maggie! Thanks for your perfect review and feedback. We appreciate it!
It was probably just me, since I’m not an expert baker and others seem to have had good results with the recipe, but mine didn’t turn out right. It had a weird flavor. I used Greek yogurt instead of the sour cream, but otherwise used the ingredients listed. It took about 70 minutes for the toothpick to come out dry, but the consistency was right in the end. It was just the taste. The family agreed, it wasn’t a favorite.
Hi Jay, a change in the ingredients (especially in baking) can make or break a recipe. I highly recommend trying the recipe as written without modifications.
Does it work if I just have a normal mixer and not one with a whisk attachment? Is it better to just whisk by hand or use the normal mixer. Thanks!
Hi Jay! It is best to use a whisk attachment since that’s what incorporates air and makes up the cake volume. If you have beaters that are pretty powerful – that may work but it’s hard to advise without testing myself
Loved this blueberry lemon cake! It was so delicious, thick, and soft! Everybody loved it! Thank you for the recipe! Lots of love Natasha!
I’m so happy to hear that Mesha! Thank you for this great feedback!
I am going to make the Blueberry Lemon Cake I am using frozen blueberries. Do I add the lemon to the batter mixture or not lemon juice at all
Hi Rosa, the frozen berries plus lemon juice will be too much liquid to balance the cake. You are welcome to add some if you would like but the lemon zest will add a great amount flavor. I hope you love this recipe!
I am a vegan and would love to be able to make this. Would I be able to make substitutes for the items I can’t use?
Hello Kathy, I haven’t tried making a vegan version of this cake but if you are able to find substitutes, I think it’s worth trying. Please let us know how it goes if you do an experiment!
Can u make this cake with rasberries
Hi Roni, I have note tested this with raspberries but here is what one of our readers wrote: “here is what one of our readers wrote, I hope it helps “I tried this with raspberry and it was perfect and soooo yammiii. thank you for those amazing recipes” I hope this is helpful!
Hola me encantan tus recetas!!! Me gustaría tener la de BlackBerry lemon cake roll gracias
Thank you, Joycy.Here’s my Blackberry Lemon Cake Roll recipe.
Hi Natasha,
Love all your recipes. What lemon zester would you recommend.
Thank you, Monica. You can check out our Amazon Page for the kitchen tools that I use.
Tried this recipe but used buttermilk since I had no sour cream.it came out soft and nice. I didnot add the lemon juice nor cornstarch. However, my blueberries were a bit tangy and i believe that i could have added a bit more . I hope to try it again soon.Thank you.
Nice to know that the recipe still worked without the ingredients that you didn’t add. Thanks for sharing that with us and I hope you love every recipe that you will try!
Can you use a Bundt cake pan??
Hi Dodi, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes.
Hi Natasha, will a 10″ Springform cake pan be O.K?
Hi Sharon, that will make a slightly skinnier cake. I would check the cake with a toothpick during the last 5 minutes since it will be done sooner.
This cake was wonderful. I shared it with a few friends and they were very flattering in their comments. I made it exactly as written, and mine cooked perfectly in 53 min. I will be making it every blueberry season. Thanks much!
Hello Charlotte, so great to read your comments and feedback. We’re so glad you enjoyed this recipe, thank you for sharing!
To make this cake dairy free, could I substitute full-fat coconut milk & lemon juice for the sour cream or would it be too runny?
Hi Naomi, I haven’t experimented with that but a reader shared their experience with dairy-free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.”
Oh good! Thank you so much. I can’t wait to make it now!
How so right is this Lemon Blueberry Cake! Blueberries so affordable right now in Sth. Aust. Thank you Natasha once again.
You’re welcome!
I have everything except sour cream. Can I substitute buttermilk?
Hello RoseAnn, you can use plain Greek yogurt as a substitute. I haven’t tested this with buttermilk so I’m not sure how it would affect the recipe. Without trying it myself, I really can’t advise, but I imagine it would thin out the batter.
hi Natasha,
thanks for sharing the recipe. What is the fat content/ percentage of the sour cream?
thanks,
Julia
Hi Julia, I am using a full-fat sour cream (not reduced fat).
I haven’t baked for years, but I have just baked your lemon blueberry cake and it was sensational. I used half blueberries and half raspberries. Super happy with the result. Yum from Australia.
I am so happy too that you loved the result! Thank you for sharing your great experience with us.
Fantastic,thank you for your reply, I must have missed the metrics link.
Now I can try more of your recipes.
Best wishes – Marta
You’re welcome, Marta. I hope you love every recipe that you try!
Great cake for a summertime dessert. The only change I would make for next time is to omit the cornstarch. I don’t know what the purpose is but the blueberries on top ended up with white cornstarch in the middle making them look moldy.
Hi Yuri, 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.
Does this cake need to be refrigerated?
Hi T K, this cake is best when it is enjoyed the same day it is made but it will work to cover and refrigerate. To liven it up on the day you are serving it, you might drizzle the top with the lemon glaze from our blueberry muffins
Many thanks! 🙂
I plan to make this with frozen blueberries, but I am wondering why you advise in that case NOT to add the lemon juice. Wouldn’t it lack in lemon flavor? Can I add in the juice? I much prefer that to lemon extract, and of course have fresh lemon on hand anyway for the zest
Hi Ruthie, the frozen berries plus lemon juice will be too much liquid to balance the cake. You are welcome to add some if you would like but the lemon zest will add a great amount flavor. I hope you love this recipe!
My daughter (3 years) and I made this together yesterday and it is delicious. The texture is moist and soft. I love the balance in the flavors between the sweetness and the lemon. I didn’t dust with the powder sugar and it still came out great. Super easy instructions to follow. Love it!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
What can I use instead of a springform pan?
Hi Win, this would probably work in a tall walled cake pan – it would just be a little more effort to remove it so I would definitely line the bottom of the pan with parchment.
Hi Natasha, can I use sunflower oil instead of vegetable oil?
Hi Donna, sunflower tends to be more fragrant so I haven’t tested that in recipes like this cake to advise. If you experiment please let me know how you like that.
Love it!
So great to hear!
I made this cake yesterday for a first time and it was a super delicious! Thank you for a recipe
Hi Ludmila, I’m so happy to hear that you loved the salad. Thank you for sharing that with me!
Hi. Can I substitute sourcream?
Hi Rhea, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.
I followed this recipe exactly, but it did not come out right. It started when my batter was more like dough, very thick. It took longer to cook, after 65 minutes the top was browned, starting to burn, but the cake itself was still very dense. Flavor was good though, but it was not a fluffy light cake.
Hi Char, I am always happy to help troubleshoot. Could the leavening have been forgotten by mistake? Were all of the ingredients added in the order listed without overmixing? No substitutions were made (i.e. a different type of flour)? Make sure to bake the cake once it is assembled without letting it sit too long on the counter. Lastly, it is very important to measure correctly and with the correct tools. Check out this post on how we measure which might shed some light. I hope that helps!
This happened to me today when I made the cake as well?
I made this today, It was so delicious and everybody loved it. Very light and airy and not too sweet and had a nice little lemon tang to it. Thank you
You’re welcome! Thanks for sharing that with us and I hope you love every recipe that you try.
I don’t have fresh or frozen blueberries in the house. Can I use frozen blackberries or frozen strawberries.
Hi Agnes, frozen will work but it probably needs a longer baking time using frozen. Did you see my note in the recipe about substituting with frozen? It is just below the ingredients photo.
Thanks a lot I think I’ve seen it
Hi Natasha if I don’t own any springform pans can I use a regular cake pan instead or a Bundt tin? If so are there tips for using these instead? Thank you
Hi Cherene, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes. 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.
Natasha what’s can I used instead of sour cream pls becouse I don’t have thank you
Hi Antoinette, you can substitute it with plain greek yogurt
I wasn’t sure how much 16 oz of blueberries means. I figured 8 oz in a cup so did 2 cups but the pictures seem to have a lot more blueberries than what I had. Can you convert to # of cups please?
It’s in the oven now so can’t comment on how it tastes with the 2 c of blueberries.
TIA.
Hi Lani, the 16 oz is a weight measurement. If you click the metric button in the recipe card, you will see the measurement in grams. 16 oz of fresh blueberries is usually 2 1/2 to 2 3/4 cups if measuring with a measuring cup.
First time ever making a blueberry lemon cake. My hubby says it is the best he has ever eaten. It is so light, soft and moist. Thank you Natasha for another great cake recipe.
That’s just awesome Yeo! Thank you for sharing that wonderful review!
Just a question is this can stackable ? Can I make a layer cake with with it ?
Hi Alicia, It’s a fairly heavy cake and not ideal for stacking.
Can red currants be used instead of blueberries?
Hi Ella, I honestly haven’t tried that yet to advise. If you want to do an experiment, please share with us how it goes.
This Cake is so moist and so good! Smells Wonderfull! Natasha, you do a great job with your videos!
Thank you for that wonderful feedback Snezhana!
I’ve made this several times…delicious. However I’m taking it with me on a short trip. Does it freeze well?
Hi Glennis, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well.
Hi Glennis, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer for up to 3 months, just be sure to cover it well.
Heyy…i wonder when will we add vegetable oil 🧐😄
Please check out Step #2 in the process in the recipe. I hope that helps!
Anyone used brown sugar instead of white? Is it a bad idea? Also, how moist is the cake? Would adding an extra egg yolk make it too dense? Thanks!
Hi Yoobi, I haven’t tested this with brown sugar but here is what one of our readers wrote: “Made this for my mother in law’s birthday! It was a hit. Substituted Greek yogurt instead of sour cream. Also added half a cup of brown sugar. Next time will use 2 lemons instead of the one.” I hope that helps.
Hi Natasha. I love this cake and I already made 5 times in last 2 months. I used butter instead of oil. The taste is great but it doesn’t rise as much as it shows in the recipe picture. Do you think using butter causes that?
I haven’t tested it using oil but if that’s the only change you made, that’s the possible cause of it. Try using butter next time and see how it goes.
That answer doesn’t seem right.
“I haven’t tested it using oil”
Shouldn’t it be butter?
Hi Janet, you’re right, I got them backwards. The recipe was made with oil and I haven’t tested it with butter.
si je n’ai pas de crème sûre puis-je utiliser du yogourt nature merci
if I don’t have sour cream can I use natural yogourt thanks
Hi Nicole, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.
Hi Nicole, that will work!
It was so easy. I added a bit more blueberries…but it was still perfect. Light, delicious and a perfect summer dessert. Cant wait to have it with my AM coffee.
That sounds perfect! Thanks for your excellent feedback and enjoy the cake.
I was wondering as a diabetic could I use stevia in place of real sugar in your receipes
Hi Joan, I haven’t tested the stevia or splenda substitution so that one is hard to guess – sorry I can’t be more helpful with that. Maybe someone else has tried a sugar substitution? (thanks in advance for letting us know if you have!)
My son is Type1 Diabetic, so I substituted sugar with Splenda for baking. When you beat eggs with it it doesn’t come as white as with granulated sugar, but other then that end result cake was nice light fluffy and absolutely delicious. With the side of Cool Whip instead of ice cream …really good.
Thank you so much for sharing that with us Marina! I’m so glad this recipe worked with Splenda for you!
Can you replace sour cream with flavored Greek yogurt?
Hi Crystal, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.
Thank you for the recipe! Very easy to make, simple instructions. I used self rising flour and it worked out great. Love lemon blueberry combination! I held it in the oven for 5 extra min, which I think was not needed. Thank you again!
You’re welcome Inga!
I was make blueberry lemon cake it was delicious,I love your recepies,thank you for share.
You’re welcome and thank you for trying out this recipe!
Is this cake moist… I was gonna make it for my mothers and fathers birthday and I wanna make sure that it isnt dry….
Also is it ok if i bake it in 2 9” cake pans?
Hi Shy, this cake is moist. Several of our readers have commented saying so. I recommend looking through the comments for more comments like that. Baking this in two pans will make it very thin. I haven’t tested that in two pans without doubling to advise.
Natasha,
I don’t have springform pan😬.What would you recommend as replacement and what size?
Hi Sadeta, this would probably work in a tall walled cake pan – it would just be a little more effort to remove it so I would definitely line the bottom of the pan with parchment.
Hi Natasha,
Can this be baked in 8*2 or 9*2 cake pan?
Hi Rajal, this may be a little tight for that size pan. If you experiment, let me know how you liked the recipe.
Hi,the first time I made this it was fluffy, the 2nd tine didn’t rise as much and kinda of dance.
Hi Debra, consider if there was anything different in the process the second time around. You might also check your leavening to ensure it is still fresh.
I wanted to print the recipe but I couldn’t. I had to write it. Can’t wait to try it out. Looks so good. Thank you for your lovely recipes.
Hi Dian, I’m so glad you enjoyed that! Did you try our print recipe button? Scroll down to the printable recipe card and hit print. I hope that helps
My cake turned out great! Thank you! However, instead of using powdered sugar for the top of the cake, I made a streusel topping which I added prior to baking. Added additional flavor and texture.
That’s a great idea! Thank you for sharing that with me Susan!
I have never made a cake, but this looked stunning with all those blueberries. So bought a tin and the ingredients, and literally produced a masterpiece! Amazeballs Natasha those that got a piece thought it was awesome. Your instructions and videos are fantastic, and this experience has given me the confidence to try something else. Thank You
That’s just awesome!! Thank you for sharing your wonderful review
Excellent cake. You can’t go wrong with this recipe. It’s a lovely recipe and you will be pleasantly surprised.
Isn’t the flavor amazing! Thank you for sharing that with us Sandy!
Hi Natasha. Could I use a round Dutch oven to make the cake?
Hi Diane, I haven’t tested this recipe in one to advise. If you experiment, let me know how you liked the recipe.
If I use almond flour as a substitute for all purpose flour would you recommend a 1:1 substitution?
Hi Evan, I haven’t tested that to advise but a 1:1 sounds right. Someone commented that they used almond flour and it turned out great too!
Absolutely love the way the Blueberry Lemon Cake turned out! The only thing I changed was, I blended blueberries then added lemon juice and cornstarch, my kid wouldn’t try blueberries in a cake like that but looking like a jam he would. I spread this blueberry compote in layers with a spoon and it came out awesome! Thank you so much for this recipe! Much love, Svetlana
You’re welcome! I’m so happy you enjoyed it Svetlana!
Hello,
This recipe looks delicious however my brother has a severe dairy allergy. Is there any way for me to substitute the sour cream for coconut yogurt or something else?
Hi Sabrina, I haven’t experimented with that but a reader shared their experience with dairy-free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.”
This cake was absolutely delicious! I served it with a side of fresh whipped cream. My family loved it. I will try the strawberry cake next time. Your video instructions were clear & perfect. Thank you!
I’m so happy that video was helpful! Thank you for sharing that with us!
Fantastic recipe and really turned out well
Thank you so much, Deepika.
My cake was well done on the edges but raw in the middle after 50 minutes in the oven at 350. I don’t think it would have been done in 5 more minutes, but maybe so. It’s a reliable temp oven. What did I do wrong???
Hi Tricia, I have never had that happen before. Did you possibly use a smaller sized pan or bake on convection settings? This recipe is written for a conventional oven.
The recipe gives an oven temperature of 375.
Just finished making it for the first time. I swapped the sour cream for fat free Greek yogurt. It was delicious!!! Thank for you another great recipe.
So great to hear that Tara, thank you for sharing that with us!
What if I don’t have/want corn starch? How will that change the recipe or can I most likely to replace it
Hi Didi, I haven’t tried omitting or substituting that but I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps.
Hi Natasha i am making the lemon and Blueberry cake second time! With my 3 year old who loves blueberries. Absolutely love itt. Thank you for giving a quick easy recipe ! X
I am so happy to hear that. It sounds like this blueberry cake has become a favorite!
Do u think strawberries raspberries and blueberries blackberries together would work?
Hi Bev, I have not tested that but it sounds delicious! If you experiment, please let me know how you like that.
Hi Natasha, I am super excited to try this recipe tomorrow. I have been having a hard time finding a 9 inch spring form pan, and I’m still waiting for my order from Canadian Tire. Can I use another square pan or another type of pan I have at home?
Hi Nadia, you might be able to make it work if it is a different size springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in a specific size, I won’t be able to make an exact recommendation for that.
Thank you. Getting a springform pan is like finding gold. lol
Can i use dried blueberries?
Hello Yollie, I haven’t personally tried that but Imagine that should work too. Let me know how it goes if you decide to give it a try.
What a great cake! A new favorite to make when lemons are in season. I had some lemon flavored simple sugar left from another ‘project’ and used a spoonful over the top of a slice of this cake versus powdered sugar before serving and it was a wonderful addition.
So nice to know that, Patricia. Thank you for sharing that with us, I am so happy to know that you enjoyed this recipe! Thanks for the excellent feedback!
Hi, I am somewhere where I don’t access to a mixer and I only have an 8 x 8 cake pan. Is there a way I can still make this recipe?
Hi Kendall, you might be able to make it work if it is a springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in that specific size, I won’t be able to make an exact recommendation for that.
Absolutely DO add more than 1lb of blueberries! It’s so much better with 1,5 lbs.
The recipe is great – super easy to make. For those who don’t like lemon flavor, simply don’t add lemon zest. Delicious!
Thank you for that wonderful tip Olga! I’m so glad you enjoyed this recipe!
This might be a silly question, but my husband doesn’t care for fresh blueberries and requested I use blueberry pie filling instead. What do you think would happen to this if I did that?
Hi Karin, I think blueberry pie filling will be too moist for this and may make this cake dense. I haven’t tested that though so that’s my best guess.