Blueberry Lemon Cake Recipe (VIDEO)

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake and it’s easy, easy, easy!!

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

I love having recipes like this which come together quickly and are perfect for un-planned company and my evening sweet-tooth cravings. Bite into this while it’s still a little warm and you’ll have no words, only sound effects… mmm!

This blueberry lemon cake is perfectly satisfying on it’s own without any kind of frosting. A generous dusting of powdered sugar is all you need. It is moist, fluffy and tastes like a decadent blueberry muffin from a fancy bakery.

For reals though, it’s really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!

Lemon Blueberry Cake Slice of blueberry cake

You’ll make this cake again and again! Go ahead and print a few extra copies of the recipe since you will likely get some recipe requests for this blueberry lemon cake :).

Ingredients for Blueberry Lemon Cake:

This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it always disappears fast! P.S. This homemade vanilla extract makes it even better!

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

Important Tips for Success:

*Click here for easy video tutorial on how to measure dry and wet ingredients correctly.

***Reader Polina wrote that she “used the Stonefield whole milk yogurt for the recipe – turned out perfect soft and very moist.”

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

Can I Substitute Frozen Blueberries for Baking?

If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.

How To Make Blueberry Lemon Cake:

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

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition (DO NOT OVERMIX or the cake will be dense). Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest. (I really like to use this lemon zester).

4. Rinse blueberries and drain well. Transfer to a medium bowl add 1/2 Tbsp corn starch and 1 tsp lemon juice. Stir until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above. 

5. Pour half of the batter into the prepared springform pan and even out the top with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them about halfway into the batter. Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan for 15-20 minutes then remove ring and cool until room temp or just warm.

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

Serve dusted with powdered sugar.

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

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!

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

Watch How to Make Blueberry Lemon Cake:

Mmm fluffy, moist and seriously delicious… I hope you love every bite of this lemon blueberry cake!!  If you haven’t already, click to subscribe to our Youtube Cooking Channel and be sure to click the BELL icon so you’ll be the first to know when every time we post a new video. Thank you for subscribing!

⬇ Print Friendly for Lemon Blueberry Cake:

Blueberry Lemon Cake

4.74 from 309 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
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
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
Calories: 353 kcal
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 Blueberry Lemon 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 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
Blueberry Lemon Cake
Amount Per Serving
Calories 353 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 44mg 15%
Sodium 91mg 4%
Potassium 222mg 6%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 25g
Protein 4g 8%
Vitamin A 4.3%
Vitamin C 12.5%
Calcium 8.3%
Iron 9.4%
* 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

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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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Anu
    October 12, 2018

    What can I substitute sour cream with as it’s not available in my country? Reply

    • Natashas Kitchen
      October 12, 2018

      Hi Anu, 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!” Reply

  • Katrina Malhotra
    October 7, 2018

    Hi Natasha! I’ve made this cake twice now and it’s been a big hit with my family, I love how it’s not super high in sugar so I don’t mind my toddler having a little slice! Two questions: 1) the texture seems a little dense, is this the nature of the cake or am I doing something wrong? 2) for my mums 60th, I was thinking of making a naked cake by layering two with some lemon buttercream- have you tried that before? Thanks for the recipe, we love it!! Reply

    • Natashas Kitchen
      October 7, 2018

      Hi Katrina! I’m so happy you all enjoyed this recipe! I’m glad you enjoyed the flavor! Be sure to use dry ingredients measuring cups so you can scrape off the top for an accurate measure. Also, adding more blueberries than what is called for in the recipe can increase the bake time and make the batter seem more dense and wet. I haven’t tried layering that but would love to know how it turns out if you experiment! I hope that helps! Reply

  • Kendall
    October 6, 2018

    I have a lot of blueberry purée. Is there a way to make this recipe with that instead of whole blueberries? Reply

    • Natashas Kitchen
      October 6, 2018

      Hi there Kendall! I haven’t tested with a blueberry puree so I can’t speak to that or gauge how it would affect the consistency or bake of the cake. If you experiment, let me know how it goes 🙂 Reply

  • dianne west
    September 14, 2018

    Could I use almond flour instead of regular flour in this recipe? Reply

    • Natashas Kitchen
      September 14, 2018

      Hi Dianne, I scrolled through the comments and did not find any reviews on using almond flour. There was one reader who wrote: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps! Reply

  • Batoul Baydoun
    September 13, 2018

    What are some tips for high altitude baking? I live at about 7000ft above sea level so how should I modify this recipe? Reply

    • Natashas Kitchen
      September 13, 2018

      Hi Batoul, not for this recipe specifically since I have no experience baking at altitude that high but here are some general tips to follow depending on the cake. Anything above 7000 feet would require reducing baking powders and some dry ingredients like sugars and increasing liquid as well as increasing oven temperature by 25 degrees F or so. I haven’t seen any feedback for those living above 7k feet yet so I’d love to know how it works if you experiment. Reply

  • Nikki Ross Patterson
    September 13, 2018

    I learned this over 30 years ago. When baking, oil DRIES as it ages, and butter MOISTENS as it ages. Always use butter in baking cakes, brownies, etc… especially if there’s a chance there will be some of it leftover for tomorrow! (Never happened at my house since I had 7 kids). Even if a mix calls for margarine or oil, sub an equal amount of butter. What a difference it will make! Reply

    • Natashas Kitchen
      September 13, 2018

      Thank you for sharing that with us Nikki! Reply

  • Karen Cox
    September 12, 2018

    Love this snd have made it twice now. Only problem is I need to know the carbs in it. Csn you helo me out. Specialklo13@yahoo.com Reply

    • Natashas Kitchen
      September 12, 2018

      Hi Karen all of the carbs and nutritional facts are located at the bottom of the print out in the blog post. I hope this helps. Reply

  • Susan Talley
    September 5, 2018

    My batter was very thick as I added the flour. I didn’t overmix but had to stir a little to mix the flour into the batter and mixed 1/3 of the flour as instructed but it was SO thick! It’s in the oven now so hope it comes out ok. Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Susan. Did you alter anything in the recipe? Also, make sure to use a dry ingredients measuring cup to get an accurate measure, spooning it into the cup and scraping off the top and also, over-mixing can cause the cake to be more dense. I hope that helps! Reply

  • dev haynes
    September 2, 2018

    I don’t have a springform but I do have a pit/tart with a bottom that comes out. Could I 1/2 the recipe and not make as deep using that pie pan. Could I use a 9″ cake pan and just grease bottom/parchmont paper for full recipe so it comes out of pan easily? TIA. Reply

    • Natashas Kitchen
      September 3, 2018

      Hi Dev, I think that could work. Making sure you don’t overfill it would be best. If you try that I would love to know how it turns out! Reply

      • dev
        September 3, 2018

        I’ll let you know how it comes out. I realized I threw my springform out… I think it will be OK. I always look at springforms as an “easy escape” pan. I was just worried maybe using a different pan would affect cooking ie air circulation, etc, but I think it will be ok. Reply

        • Natashas Kitchen
          September 3, 2018

          I’d love to hear how it turns out. Enjoy! Reply

          • dev haynes
            September 5, 2018

            Reporting live from my cake outcome: using a cake pan was perfectly fine. Realized I didn’t have corn starch, used flour instead to coat blueberries. Added a bit more lemon juice cause I bend to tart and didn’t really measure the zest but it came to about 1.5 smaller lemons. Didn’t dust w/ powder sugar (trying to cut down rather than increase). Final verdct: Yummy! And baked in my convection toaster oven so it seemed to take a bit longer to complete, but this is a great recipe to make. I brought it to my friends who dug right into it. I can see how adding powder sugar does make for prettier presentation, but it turned out my friends had just made homemade blueberry ice cream so we added that. Will def make again. One of those recipes where the presentation is so lovely, there’s no way someone wouldn’t appreciate it and it’s super tasty! Thanks for helping me navigate. re: pan usage. I was actually thinking making a double layer with some frosting would make a great birthday cake! Will start checking out your other recipes. Glad I found your blog! ~d

          • Natashas Kitchen
            September 5, 2018

            That’s so great, Dev! Thank you for the quick response with your feedback! I’m so happy you enjoyed this recipe!

  • Joanne Stewart
    September 2, 2018

    Made this today. I have food sensitives, so I used half “cup4cup” gluten free flour and half oat flour, and I used egg whites in place of whole eggs. Absolutely bursting with blueberries. It was delicious! Thanks for the recipe! Reply

    • Natashas Kitchen
      September 2, 2018

      Hi Joanne! I’m so happy you enjoyed that! Thank you for your wonderful review! Reply

  • Kelly Norman
    August 29, 2018

    What is the purpose of the cornstarch on thr blueberries? Thanks! Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Kelly! The corn starch serves to thicken the juices of the blueberries slightly. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps Reply

      • Kelly Norman
        September 2, 2018

        Thank you so much! It makes sense now! I’m going to try as is and also with raspberries instead of blueberries! 🙂 Reply

        • Natashas Kitchen
          September 3, 2018

          You’re welcome, Kelly! Reply

      • Dorothy Perreault
        October 5, 2018

        I’ve made this cake twice and it was delicious!!! I did not add the corn starch or lemon juice to the blueberries and it turned out great and very moist. Reply

        • Natashas Kitchen
          October 5, 2018

          I’m so happy to hear that! Reply

  • Kendyl
    August 25, 2018

    This was fantastic! I’ve made it twice so far! The second time I doubled up on the lemon ingredients and it was awesome! Reply

    • Natashas Kitchen
      August 25, 2018

      That’s so great Kendyl. I’m happy you enjoyed that! Reply

  • Aristea
    August 25, 2018

    Hello! I ve made this cake several times now and it was so good that it was gone in less than a day!!! Excuse my silly question but as we really like this batter, I was wondering if I could use it to make an apple cake. Thank you in advance! Reply

    • Natashas Kitchen
      August 25, 2018

      Hi Aristea, regarding apple: I have not tried that substitution, but I imagine with the lengthy baking time the apples would work if they are diced or sliced. Let me know how it goes! I’m so curious now! There is room to experiment with various fruits and berries. I imagine diced stone fruits (like peach, plumb, apricot) would work well. Also, we have a similar strawberry cake with the same cake base that worked really well paired with the strawberry sauce (so yum!). Reply

      • Aristea
        August 30, 2018

        Well, I did try this batter with apples, added a crumble consisted of flour, brown sugar, butter, cinnamon, nutmeg and chopped pecans on the top and served it with caramel sauce and ice cream!!! It was amazing!!!!
        Wish I could add a photo! Reply

        • Natashas Kitchen
          August 30, 2018

          Hi Aristea! That’s so great! I’m so happy you enjoyed that! I would love to see your creation. You can add that on our Facebook Cooking Group here, or share it on Instagram and use #natashaskitchen so we can see it! Your post might get featured as well. Reply

  • Jess
    August 24, 2018

    Help!!
    Is it 8 ounces in a measuring cup or 8 ounces on a scale.
    Thx Reply

    • Natashas Kitchen
      August 24, 2018

      Hi Jess, are you referring to the sour cream? We have it posted as “1 cup sour cream (8oz)” Reply

      • Jess
        August 25, 2018

        Sorry, I mean the blueberries. Is it one pound weight or 2 cups Reply

        • Natashas Kitchen
          August 25, 2018

          No problem. That would be 16 oz in weight. Hope this helps Reply

  • Dom Ganguli
    August 17, 2018

    Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper! Reply

    • Natashas Kitchen
      August 17, 2018

      I’m so happy you enjoyed that! Sounds like you found a new favorite! Reply

  • Christina Shakarian
    August 17, 2018

    Can I use banana’s instead of sugar? Reply

    • Natasha
      August 19, 2018

      Hi Christina, I searched through the comments and I didn’t find any reviews using bananas instead. I can’t make that recommendation without testing it first but if you try it out, please let me know how it goes! 🙂 Reply

  • Zina P
    August 16, 2018

    It was a “fight” over the last piece! This was amazing without words to describe the deliciousness. I did “alter” it slightly by draining a can of sliced pears and drying them with a paper towel of excess moisture and then arranging around the top of the cake with the blueberries. Num, num, yum, yum…is all I can say! Natasha, you never disappoint!!! Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you for such a thoughtful review! I’m so happy you shared that with me! Reply

  • Jo-Ann
    August 14, 2018

    Haven’t cut it yet (saving for tomorrow morning) but looks and smells delicious. Made it in a 9” cakepan as I only had a 10” springform pan. I was worried it would flow over the sides but luckily the batter is stiff and it just rose in place. Can’t wait to try it! It did take an extra 5 minutes (60 minutes total) Reply

    • Natashas Kitchen
      August 14, 2018

      Thank you for sharing your changes with us Jo-Ann! I’m sure our readers will find helpful! Reply

  • Winnie Chan
    August 13, 2018

    Hi Natasha. Would like to check if I could replace the oil with butter? Coz I realize I don’t have oil and only extra virgin and butter after preparing to start….. Reply

    • Natasha
      August 13, 2018

      Hi Winnie, I haven’t I haven’t experimented with that but one reader mentioned using softened butter instead of oil and another used melted butter and both reported great results. Reply

  • Alla
    August 10, 2018

    Thank you very much, dear Natasha, for great recipe. I made this cake for our wedding anniversary dinner. It came out soooo good! Very light, delicious and lemon gives an amazing accent to it. Reply

    • Natashas Kitchen
      August 11, 2018

      I’m so happy you enjoyed this one Alla! Happy Anniversary! Reply

  • Mila
    August 10, 2018

    I made this case already twice. It really moist and not too sweet. A perfect recipe for the blueberry season. Great success with all my friends! Thank you, Natasha! Reply

    • Natashas Kitchen
      August 10, 2018

      Thank you so much for sharing your awesome review with us Mila! Reply

  • Joyce
    August 9, 2018

    My husband sent this recipe to me on my phone. I just happened to have all the ingredients on hand so I made it tonight. I had a dark pan so it was finished in just 45 minutes. It is sooo delicious and he was very pleased!😊 Reply

    • Natashas Kitchen
      August 10, 2018

      Thank you for sharing that with us Joyce. I’m so happy you and your husband enjoyed this cake! Reply

  • inna
    August 8, 2018

    Natasha! your recipes are super! and this one it s perfect! Reply

    • Natashas Kitchen
      August 8, 2018

      I’m so happy you enjoyed that Inna! Thank you for the awesome review! Reply

  • David
    August 7, 2018

    I took the lemon glaze from the blueberry muffin recipe on your site and added it to the cake. It was amazing! Reply

    • Natashas Kitchen
      August 7, 2018

      Hey! What a great idea! Thank you for sharing that with us! Reply

  • Gina
    August 6, 2018

    Hi Natasha,
    I just got home from the grocery store and I realized I forgot the sour cream. Is there anything else I may use? Reply

    • Natashas Kitchen
      August 6, 2018

      Hi Gina! Several of my readers reported great results using plain Greek Yogurt instead of sour cream Reply

      • Gina
        August 6, 2018

        Thank you, I actually used cream cheese and it came out really well. I do think I’ll try the yogurt suggestion in the future. Reply

        • Natashas Kitchen
          August 7, 2018

          I’m so happy you enjoyed that! Reply

  • teresa
    August 6, 2018

    I made this cake,followed all instructions and it looked beautiful coming out of oven,did toothpick check at 50 minutes,came out clean.Half hr. later the middle sagged,tasted great but looked strange with the indented centre. Why would this happen? Reply

    • Natasha
      August 6, 2018

      Hi Teresa, I haven’t had that experience but I am always happy to help troubleshoot. It may be that it needed an extra 5 minutes in the oven since not all ovens are created equal and make sure you are baking in the center of your oven on the regular conventional bake mode (not convection). Also, was your baking powder fresh? Reply

  • Margaret
    August 5, 2018

    Easy to make and very delicious, no changes needed. Thanks fior sharing. Reply

    • Natashas Kitchen
      August 5, 2018

      I’m so happy you enjoy this cake recipe Margaret! Reply

  • Margaret
    August 5, 2018

    Easy and delicious recipe, no changes necessary. Thanks for sharing. Love it. Reply

    • Natashas Kitchen
      August 5, 2018

      You’re welcome! I’m so happy you enjoyed that! Reply

  • Trish Powless
    August 4, 2018

    I didn’t have a springform pan so I ended up using my 8×8 glass baking dish for the Lemon Blueberry Cake. I had to add 15 mins to the baking time but it turned out fantastic! Love this recipe!! Reply

    • Natasha
      August 4, 2018

      I’m so happy you loved it! Thank you for sharing your amazing review and results in the glass pan. Reply

  • Karen
    August 4, 2018

    Hi Natasha would like to seek for your advice I did measure all ingredients as per your mentioned but the batter very sticky till I can’t pour out even the 2 cups of flour I also did not finished it. So I add more lemon juice and vegetable oil and turn up my cake was not cook Reply

    • Natasha
      August 4, 2018

      Hi Karen, I haven’t had that experience following the recipe – did you possibly change any of the ingredients or change the order in which the ingredients were added? Reply

  • Elena
    August 4, 2018

    So, our cake did turn out kind of ugly, because the strawberries were too big and covered half of the cake which was not pretty. Also, our cake was kind of bent to one side. But, this didn’t matter because the cake was SO delicious! Thank you Natasha! God bless you. Reply

    • Natashas Kitchen
      August 4, 2018

      ounds like the flavor wasn’t compromised and still tasted great! I’m happy you enjoyed it besides the imperfections! Let me know if I can help trouble shoot in any way! Reply

      • Elena
        August 5, 2018

        By the way, I wanted to post this comment on the 2016 strawberry cake. Sorry for the misunderstanding. Reply

  • Veronica
    August 2, 2018

    I can change for almond flour? Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Veronica, I scrolled through the comments and did not find any reviews on using almond flour. There was one reader who wrote: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps! Reply

      • Sylvia Alvarado
        August 3, 2018

        While watching the video, I was wondering if I could use GF flour. Scrolled to comments and there was my answer.Going to try and use a sugar substitute as well. Reply

        • Natashas Kitchen
          August 3, 2018

          This is why we love our comments section! We can all help and learn from each other! Reply

  • sharon
    August 2, 2018

    I don’t have any cornstarch can I use flour instead Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Sharon, I haven’t tried omitting that but I think it would work. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps Reply

  • Pamela Sissons
    August 1, 2018

    This looks really good…going to try it today. Can this be frozen? Reply

    • Natashas Kitchen
      August 1, 2018

      Hi Pamela! We haven’t tried freezing this cake but we have kept it in the fridge for a few days. Reply

    • Linda
      August 1, 2018

      I do freeze this cake. I cut it into individual servings, place each slice on a small piece of parchment, wrap each slice individually in plastic wrap, then place all the slices in a zip-lock freezer bag. I thaw one or two slices at a time. It works beautifully. Reply

      • Natashas Kitchen
        August 1, 2018

        Thank you so much for sharing this with all of us Linda!! 🙂 Reply

      • Pamela Sissons
        August 4, 2018

        Awesome, thank you! I am going to try this for my AirBnb guests. Looks delicious! Reply

    • Pam Sissons
      August 5, 2018

      I made this last night. It is soooo good!! Perfect. I think the only thing I will do differently next time is maybe cover the top loosely with tin foil so it browns just a little less.

      This is really great…ty! Reply

      • Natashas Kitchen
        August 5, 2018

        I’m so happy you enjoyed that Pam! Reply

  • Shruts
    July 29, 2018

    Looks yum! Will give this a try very soon.. is it possible to substitute eggs with something else? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi! Although I have never tried this. One of our readers wrote “Ground flaxseed is a great substitute for eggs. 1Tbsp of ground flax seed in 2 1/2Tbsp of water equals 1 egg. Let it set for about 5 minutes to thicken before adding to your recipe.” Reply

  • Betsy Glass
    July 28, 2018

    Is there a substitute for the cornstarch. I’m allergic to all corn products. It looks so yummy and easy. Thanks. 🙂 Reply

    • Natashas Kitchen
      July 28, 2018

      Hi Betsy! I haven’t tried omitting that but I think it would work. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps Reply

  • Mariana
    July 28, 2018

    Trying the recipe for the first time. Hope it comes as good as it looks in the video. Reply

    • Natashas Kitchen
      July 28, 2018

      I hope so too! It is a good one! Reply

  • Joyce
    July 26, 2018

    Love this recipe!!! Just found it and already baked it twice! Reply

    • Natashas Kitchen
      July 26, 2018

      Thats so great Joyce! Thank you for the great review! Reply

  • Christine Phillips Shetty
    July 26, 2018

    Hi Natasha made the cake it is SUPER GOOD….the only thing is it has a bitter aftertaste. Wondering what went wrong. Please advise. Thankyou Reply

    • Natashas Kitchen
      July 26, 2018

      Hi Christine! I’m so happy you enjoyed that! I’m always happy to help troubleshoot. Are you certain you didn’t accidentally use baking soda instead of baking powder? I’ve never noticed any bitterness in this cake. Did you make any other substitutions without deviating from the recipe? Reply

      • Steve
        July 30, 2018

        Some lemons are very bitter if you grate past the flavourful yellow rind and get the white bitter pith, which could be the problem. Making it now, looks great in the oven! Reply

    • Dawn
      August 10, 2018

      maybe you zested the lemon too much, got some pith. very bitter. Reply

  • Lynn
    July 24, 2018

    Okay, question here. I want to make this cake, but I didn’t pick that many blueberries this time. How many cups equals 16oz of them?
    Thanks! Reply

    • Natashas Kitchen
      July 24, 2018

      Hi Lynn we measured 16oz by weight not cups. If I had to guess I would say 2.5 cups or so, probably closer to 3 cups of blueberries. Reply

  • Denise Baxter
    July 23, 2018

    This was the 2nd time I made the Fresh Blueberry Lemon Cake. And, I made the Fresh Peach Cake. We’ve had a lot of rain here in Northern Virginia so I posted pictures on Facebook and let me friends know I was baking during our monsoon rains – well, I got more than 100 “likes” and great comments. Love both these recipes. Will recommend to all my friends! Reply

    • Natashas Kitchen
      July 23, 2018

      That’s so awesome Denise! Thank you for sharing that with us! Reply

  • Arthur
    July 23, 2018

    My wife and I picked blueberries Saturday morning and I baked the blueberry lemon cake Sunday after church. I substituted plain Greek yogurt for the sour cream and arrowroot powder for the cornstarch. I used a hand whisk, which worked out great! Also added some extra fresh blueberries! Didn’t have a spring form pan, so used a 9″ round – just cut slices right from the pan. Cake came out awesome! So light and not sweet! Next time I will increase the amount of lemon zest and fresh lemon juice.
    I have just subscribed to your blog! Thanks!
    Arthur Reply

    • Natashas Kitchen
      July 23, 2018

      Thank you so much for sharing that with us! We love hearing this and getting these thoughtful reviews! Reply

  • Miss Dahlia
    July 19, 2018

    Dear Ms. Natashaskitchen, I made your Blueberry Lemon Cake today substituting Fresh Fredericksburg, Texas Peaches and used 1/2 cup Premium Colavita Olive Oil and 1 cup full fat Coconut Milk. The cooking time was an additional 20-25 minutes. It turned out quite delicious and will be added to my repertoire of recipes. I would add a picture but alas, there is not a space for such. Thank you, Miss Dahlia Reply

    • Natashas Kitchen
      July 19, 2018

      Hello Miss Dahlia! We would LOVE to see that creation! We have a group on Facebook where you can leave that for us to see! Thank you for sharing that with us! Reply

  • Ruth Robertson
    July 18, 2018

    Can I make this two and a half days before serving?
    Or
    What about one and a half days before?
    Will the quality suffer a lot? Reply

    • Natashas Kitchen
      July 18, 2018

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

  • Lori
    July 16, 2018

    WOW! This was one of the best cakes I have ever made and so moist and easy! I used Greek yogurt in place of the sour cream and it was excellent!! Thank you Natasha for sharing such wonderful recipes! Reply

    • Natashas Kitchen
      July 16, 2018

      You are so welcome, Lori! I’m happy you have enjoyed that! Reply

  • Sanny
    July 15, 2018

    Hi Natasha
    Want to try this recipe. Should I use the sour cream direct from the fridge or bring it to room temperature. Pls let me know. I tried your peach cake and it was awesome. Thank you! Reply

    • Natasha
      July 16, 2018

      Sanny, thank you for the nice feedback on the peach cake 😀. We used sour cream from the fridge. Reply

  • Elva Benjamin
    July 15, 2018

    Made this cake again today and it was as great a hit as it was when I first made it. It doesn’t last long in my home! Great recipe! Thanks so much. 🙂 Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Elva! That’s so great! Thank you for the great review! Reply

  • Beth Stack
    July 15, 2018

    Hi Natasha, can I use coconut oil for this recipe? Reply

    • Natasha
      July 16, 2018

      Hi Beth, here is what one of the readers wrote: “When I made this cake a few weeks back I used coconut oil, the batter was extremely thick but the cake came out perfect and moist. I will use coconut oil every time I make this now!”. I hope it helps 😀 Reply

  • Georgeanna
    July 15, 2018

    I have an 8″inch and a 10″pan what should I use? Or I have a9″inch bundt pan. Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Georgeanna, I think both will work fine. The cake will be slightly tall for the 8″ pan and slightly skinnier cake for the 10″ pan. Reply

  • Imogen A
    July 14, 2018

    This cake is perfection, not too sweet and the perfect amount of lemon, yum! My friends bought me a kitchen aid stand mixer for my birthday, and this is the first thing I made with it, it turned out beautifully. Thank you! Reply

    • Natashas Kitchen
      July 14, 2018

      What a great gift! & Happy (late) Birthday! Reply

  • Virginiaheartgirl
    July 12, 2018

    Made this awesome dessert loved it. Added more sugar and blue berry jam to blue berries in middle of cake. It was really good Reply

    • Natashas Kitchen
      July 12, 2018

      Thank you for the great review! I’m so happy you enjoyed that! Reply

  • Jeannie
    July 9, 2018

    Can I freeze it by slices? Reply

  • Audrey Head
    July 8, 2018

    Has anyone doubled the recipe for a 9×13 pan yet? I’m anxious to try it. Reply

    • Natashas Kitchen
      July 8, 2018

      Hi Audrey, I haven’t tried doubling this recipe so I can’t say for sure how that would affect the rising and the baking time may need to be longer since it will be taller than the original if you double the recipe for a 9×13 pan. One of my readers wrote “I just made this today, for a crowd, I did 1 1/2 of the recipe, & put in 9×13 pan. Turned out perfect!!” Let me know if you experiment! 🙂 Reply

  • Amutha
    July 8, 2018

    Hi…i just want to know, what ingredians we can add instead off sour cream?..can we bake this cake with normal aluminium baking tray? Reply

    • Natashas Kitchen
      July 8, 2018

      Hi Amutha, Several of my readers reported great results using plain Greek Yogurt instead of sour cream Reply

  • Victoria
    July 7, 2018

    Today we picked own own blueberries and right away decided to try this recipe…simply easy and amazing Reply

    • Natashas Kitchen
      July 7, 2018

      Hi Victoria! That’s so great! I’m so happy you enjoyed that! Reply

  • suedragnsong
    July 7, 2018

    OMG… Just made this for my majong/ kinda like cards but with tiles.. gang. some of who are excellent bakers.. I am doing gluten and dairy free.. substituted Bobs blue label one to one for the flour and So delicious vanilla yogurt alternative made with coconut milk for the sour cream.. I then reduced the oil to1/3 cup so it would not be too runny.. Made it friday night covered it with plastic wrap and left it out in aced room and served it saturday with a blueberry sauce made ffrom the berries a bit of sugar and lemon juice… I was awesome.. Some had it with just the sauce, others with sauce and whipped cream and others with sauce and ice cream.. fantastic..If planning on having it plain, without any sauce etc i would say double the lemon juice and jest.. but it was easy peasy and came out yummy… tytyty.. this will be my go to recipe for any fruit thats in seasone.. love it Reply

    • Natashas Kitchen
      July 7, 2018

      I’m so glad you enjoyed it! Reply

  • Wanda
    July 7, 2018

    I am waiting for blueberries too thaw. I wish there were no directions for using frozen berries without having to wait for them to stop. I am using 3 1/2 cups because I do not have a device to weigh out to the blueberries and I had to Google that. I’m also using a 10.25 inch spring form pan so the dough might not be enough for the size. I’m hoping it turns out OK. Reply

    • Natasha
      July 7, 2018

      Hi Wanda, the best way to thaw frozen blueberries is per the package instructions which is usually in the refrigerator, but you can also leave them at room temperature for 1 hour. Reply

    • Jean Phillips
      July 10, 2018

      When I use frozen blueberries (generally fresh picked and frozen), I measure them and toss in a bag or bowl just a tad of flour. This keeps them from sinking to the bottom of the cake. Reply

  • Kathy
    July 4, 2018

    Made the lemon and blueberry cake – I was disappointed with end results. Just not enough flavor or sweetness. I thought the blueberries & lemon would really make this a great dessert — but sorry to say it was just ok ….. Reply

    • Natasha
      July 4, 2018

      Hi Kathy, if you want a stronger kick of lemon flavor, I would highly highly recommend the lemon glaze from our blueberry muffins. It’s easy to whip up and so tasty! Reply

  • Angi
    July 3, 2018

    I try the Blueberries Muffins today, it turns out very good. Thanks for the receipt. Reply

    • Natasha
      July 4, 2018

      I’m so happy to hear that! Thank you for the amazing review! Reply

  • Sue Briley
    July 3, 2018

    I want to make 3 or 4 different 6″ springform pan cakes. My food pantry does a monthly lunch for the volunteers. I like a variety as I’m sure they don’t all like the same flavor.
    How long would you thing it would take to bake these smaller sizes?
    Any suggestion for other easy but awesome cakes? Thanks in advance for your help. Reply

    • Natasha
      July 3, 2018

      Hi Sue, without experimenting, I could only guess and it depends on how much you fill the cake pans. I would test them at 40 minutes and continue baking until a toothpick comes out clean. Reply

      • Sue Briley
        July 3, 2018

        Thanks for the suggestion, Think I’ll be at your site at least once a month! Reply

        • Natashas Kitchen
          July 3, 2018

          You’re welcome! & Thank you for following our blog we are so happy to have you here! Reply

  • Marcia Kellogg
    July 1, 2018

    I like to use a tube pan and glaze with confectioners sugar and cream cheese frosting laced with lemon juice and zest. Reply

    • Natashas Kitchen
      July 1, 2018

      Thank you for sharing that with us! Reply

    • Elaine
      July 3, 2018

      I don’t have a spring pan?? Can I use a bundt pan?? Please hel! Reply

      • Natasha
        July 3, 2018

        Hi Elaine, 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. Reply

  • Celeste Mahmood
    June 30, 2018

    This just came out of the oven and waiting to remove the ring…does this need to be refrigerated?? I will be bring it to a party at 3 p.m. today. Thanks. Can’t wait to taste it and will be back with a review!! Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Celeste, it can keep well at room temperature covered with plastic wrap once it is no longer warm. You can also cover and refrigerate overnight if you prefer or until you are ready to serve it same day. 🙂 Reply

  • AnietkaS
    June 29, 2018

    A wonderful, light and easy-to-make summer cake! My 4 year old daughter loved helping me – it’s actually a great one to make with the kids! Thanks for a great recipe – it’ll be a staple in our house. Reply

    • Natashas Kitchen
      June 29, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Anna K.
    June 27, 2018

    EXCELLENT !! Made this and followed recipe exactly except put in a little more lemon juice & lemon rind – still felt, for my taste coulda used little more lemon, but I LOVE lemon ! As is, has “mild hint” of lemon. I made 1/2 with powdered sugar, other 1/2 with muffin strudel topping. Everyone loved strudel topping better ! Definitely make again !! Reply

    • Natashas Kitchen
      June 27, 2018

      That’s so great, Anna! I’m so glad you enjoyed it! Reply

    • Caryll
      July 19, 2018

      How can you “follow the recipe exactly” when you added more lemon juice and rind? Plus you added streusel to the top of one…. Reply

  • Lee
    June 23, 2018

    I’ve tried this recipe twice. Tastes heavenly! My only problem is that the batter is a lot thicker than in the video. Just wondering if I’m over/under mixing? Reply

    • Natasha
      June 24, 2018

      Hi Lee, make sure to use a dry ingredients measuring cup to get an accurate measure, spooning it into the cup and scraping off the top and also, over-mixing can cause the cake to be more dense. I hope that helps! Reply

  • Kandis Powers
    June 23, 2018

    This cake was a hit in my house. My boyfriend isn’t a huge sweets eater, but enjoys things like this! It was so moist and the right amount of sweetness/blueberries and lemon. My only issue. Publix carried a larger springform pan (10) and the cake was a little thinner than yours, also my batter was thick. So it wasn’t as fluffy. I did use a hand mixer while mixing in the flour mixture. Would that have cause the thickness? Any advice or tips would be greatly appreciated! Best cake I’ve ever made (and I’m my own worse critic!!) Reply

    • Natasha
      June 24, 2018

      Hi Kandis, I’m so glad you liked the cake! A 10″ pan will make it a thinner cake since the batter is more spread out. Also, over-mixing can cause this cake to become dense so that could be the culprit. Reply

      • Bella
        July 3, 2018

        I would like to use frozen sour cherries would it work? Reply

        • Natasha
          July 3, 2018

          Hi Bella, I would thaw per the same instructions as using frozen blueberries in the recipe and definitely make sure those cherries are pitted! 🙂 Reply

  • Rose Thomas
    June 23, 2018

    Made this cake ….turned out really well……not too sweet…so next time will make a glace to top it…..thanks for the detailed recipe and video Reply

    • Natashas Kitchen
      June 23, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Salina
    June 22, 2018

    I made the blue berry lemon cake it’s so good. Reply

    • Natashas Kitchen
      June 22, 2018

      I’m so glad you enjoyed it! Reply

  • Tiffany Trusnik
    June 21, 2018

    I am making this cake for the 5th time! Everyone that has had it, absolutely loves it. It’s perfect for a light summer dessert and then enjoy the rest for breakfast! I have made it using sour cream, plain Greek yogurt, as well as an equal combination of the two. I couldn’t tell a difference in any of the cakes, so I will continue to use whichever I have on hand. Thank you for this amazing go-to cake! Reply

    • Natashas Kitchen
      June 21, 2018

      You’re welcome! I’m so happy you enjoyed it, Tiffany! Reply

  • Kimberly
    June 21, 2018

    Hi, I made the Blueberry Lemon Cake! My family loved it! It was so easy to make and the directions were easy to follow. Thank you! Reply

    • Natashas Kitchen
      June 21, 2018

      That’s so great! Thank you for the wonderful review, Kimberly! Reply

  • Rose
    June 20, 2018

    What kind of oil is best? Reply

    • Natasha
      June 20, 2018

      Hi Rose, we use an extra LIGHT olive oil and it works really well. Reply

  • Joyell
    June 20, 2018

    Would you say making the recipe the way it is good enough to bake in a 9 x 13 pyrex or do I have to double it, also how long would I bake it and finally would your answer work for all your cake recipes? Reply

    • Natashas Kitchen
      June 20, 2018

      Hi Joyell! That is totally fine! One of our readers recently wrote “I just made this today, for a crowd, I did 1 1/2 of the recipe, & put in 9×13 pan. Turned out perfect!!” & Not necessarily, some recipes may be softer than other and harder to remove from certain pans than in others so it all depends on the recipe. Reply

      • Alice F Martian
        June 29, 2018

        My springform pan seems to have disappeared so I might use a 9 x 13 pan also. Since you said you tried it with 1 1/2 recipe but you didn’t mention how long to bake it for (?).
        I can’t wait to make this; it sounds so delish !! Reply

        • Natasha
          June 29, 2018

          Hi Alice, One of my readers wrote in with the following: ” I just made this today, for a crowd, I did 1 1/2 of the recipe, & put in 9×13 pan. Turned out perfect!!” I assume it would be baked about the same amount of time but I would suggest still doing the toothpick test to check for doneness. Reply

          • Margaret
            July 4, 2018

            It’s not clear about what she used when writing 1 1/2 of recipe. Does it mean she used half of the recipe or the whole recipe PLUS an additional half.

          • Natasha
            July 4, 2018

            I believe it reads as one whole recipe plus an additional half of the recipe. I hope you love it!

  • Salina
    June 20, 2018

    Can you use plain Greek yogurt instead of sour cream? Reply

    • Natashas Kitchen
      June 20, 2018

      Hi Salina, Several of my readers reported great results using plain Greek Yogurt instead of sour cream Reply

  • Joanne Walker
    June 20, 2018

    I was planning on taking a cake to a function on Friday. Would this cake be okay to put icing on instead of powdered sugar? I know it’s an odd question but I need a cake I can do a logo on with icing, and this just looked so yummy! Reply

    • Natasha
      June 20, 2018

      Hi Joanne, yes that would work with icing over the top of this blueberry cake! Reply

  • Carol Drake
    June 19, 2018

    Thank you for putting the Nutrition Facts at the end of your recipe. It doesn’t print out, but that’s okay, I wrote it on the recipe. There are so many Type 1 Diabetics and they NEED to know how many carbs are in a serving. Really appreciate your thoughtfulness. Reply

    • Natashas Kitchen
      June 19, 2018

      You’re welcome! I appreciate the feedback! Reply

  • Jenny
    June 17, 2018

    For the blueberry lemon cake what flour do you use ? Plain or self raising? Please thanks Reply

    • Natasha
      June 17, 2018

      Hi Jenny, I’ve used plain all purpose flour 😀 Reply

      • Linda Parks
        June 20, 2018

        Is it possible to use self-rising flour and leave out the baking powder and salt? Reply

        • Natasha
          June 20, 2018

          Hi Linda, I haven’t tested it that way so It is difficult to guess. It seems like it should work and if you experiment, let me know how it goes! Reply

  • Joe
    June 17, 2018

    I made the mistake of using olive oil because it was listed first. The flavor was off. I wouldn’t recommend using olive oil in this cake, it was to dominant. Reply

    • Natasha
      June 17, 2018

      Hi Joe, did you use regular olive oil or extra light olive oil because it will make a difference in the flavor. Thank you for making the recipe 😀 Reply

  • Lee Teo
    June 17, 2018

    Just made this. Delish!! Reply

  • Trista Bennett
    June 16, 2018

    I ran out of all purpose flour and all I have is self rising flour can I use this? Reply

    • Natasha
      June 16, 2018

      Hi Trista, I haven’t tested that so I’m not sure how it would affect the bake or if any other modifications are needed. I think it’s worth experimenting. If you test it out, let me know how it goes 🙂 Reply

  • Ashley
    June 15, 2018

    Natasha,

    I would love to make this cake but I don’t have access to my springform pan right now. Would a 9 inch regular cake pan fully lined with parchment paper work? Thank you for your delicious recipes!

    Ashley Reply

    • Natashas Kitchen
      June 15, 2018

      Hi Ashley. We’ve had readers make this cake in a pyrex dish with parchment paper as well as in a square pan. Both came out great! Reply

  • Alyssa Siordian
    June 14, 2018

    Hello I am making this for Father’s Day. Can I make it a day or two ahead? If so how would I store it to keep it fresh. And if there is anything I need to do prior to serving it. Thank you. Alyssa Reply

    • Natashas Kitchen
      June 14, 2018

      Hi Alyssa! I think this is best eaten the same day as it is made but that could work if you let it come to room temp then cover and refrigerate until ready to serve. Let it come to room temp before serving so it softens slightly Reply

  • Michelle
    June 14, 2018

    Hello! This cake looks delectable & I really look forward to making it this weekend. I just ordered & received the 9″ spring form pan that you recommended from Amazon. After noticing many reviews that mention it is not leakproof, I’m curious if that causes an issue with this particular recipe. If so, how can I “leak-proof” this 9″ spring form pan? Thank you so much in advance! (: Reply

    • Natasha
      June 15, 2018

      Hi Michelle, most springform pans aren’t completely leak proof and I’ve never found one that was. This cake does not require a completely leak proof pan so no worries 🙂 Reply

      • Caryl
        July 19, 2018

        Michelle, the only time that the springform pan is a leaking problem is when you are baking a cheesecake that requires being baked in a water bath. At that time you can wrap the outside carefully so that only the foil is in the water. A custard type of recipe might also be a problem but can easily be fixed. Reply

  • Victoria
    June 11, 2018

    Would this be okay to make in a smaller cake pan? I would like to make 2 so I can give one to my family and another to friends but neither will eat a whole big one. Reply

    • Natasha
      June 11, 2018

      HI Victoria, it would work, but you would have to experiment with baking times if you are dividing it in half and making it in 2 smaller pans. It should bake faster that way. I hope you love it! Reply

  • Eliana
    June 7, 2018

    Hi! Can I substitute Greek yogurt for sour cream? Thanks!! Reply

    • Natashas Kitchen
      June 7, 2018

      Hi Eliana, Several of my readers reported great results using plain Greek Yogurt instead of sour cream. 🙂 Reply

  • Lisa Hopper
    June 7, 2018

    The blueberry lemon cake is in the oven as I type this. So easy to put together and it smells so delicious already. The anticipation is killing me! Reply

    • Natashas Kitchen
      June 7, 2018

      That’s so great! I bet it smells amazing in your home right now, Lisa. Reply

  • Ana Sofia Mascarenhas
    June 6, 2018

    Thank you for sharing this récipe, it’s a delicious cake. I will be making it often 🙂 Reply

    • Natashas Kitchen
      June 6, 2018

      Thank you for the wonderful review, Ana! Reply

  • Marilynn Bachorik
    June 5, 2018

    I don’t have a mixer with a whisk attachment. Will this turn out with the same texture if I use a regular beater? Thanks. Reply

    • Natasha
      June 5, 2018

      Yes absolutely!! Watch the video recipe – I used an electric hand mixer with egg beater attachment and it was great. You could use a whisk and do it by hand but the initial mixing of eggs and sugar will take forever. Reply

  • Louise
    June 5, 2018

    Hi 😁 his looks amazing. I am unable to eat dairy. What can I substitute the sour cream with do you think? Reply

    • Natashas Kitchen
      June 5, 2018

      Hi Louise, 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.” Reply

    • JK
      June 13, 2018

      Coconut yogurt is awesome, or coconut cream (thicker than coconut milk), or a mix of the two if you are using the single serve coconut yogurts. I also use coconut oil instead of the olive oil. I think I will make this again tonight! Except I’m using lime instead of lemon and no berries 🙂 Reply

  • Natalie
    June 5, 2018

    Hi Natasha, this cake looks amazing, and I’m excited to try making it for my mom’s birthday. My sister is lactose-intolerant, so would it work to use a heavy coconut milk to replace the sour cream? Reply

    • Natashas Kitchen
      June 5, 2018

      Natalie, 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.” Reply

  • Krissi M
    June 5, 2018

    Wondering it I can substitute raspberries instead of blueberries. Reply

    • Natasha
      June 5, 2018

      Hi Krissi, I think it can be done, although I think blueberries bake a little nicer than raspberries especially given the longer bake time. Reply

  • Diana Wyble
    June 4, 2018

    Made this cake for church small group. Everyone loved it. I will use this recipe a lot.
    I did have to cook it 15 min. longer than the recipe. Delicious! Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so happy you all enjoyed that, Diana. 🙂 Reply

  • D. Sue Myers
    June 4, 2018

    Could this be doubled and Baked in a 13X9 inch cake? I have a large family and one 9 inch isn’t going to go far. Thank you. Reply

    • Natasha
      June 4, 2018

      Hi Sue, I haven’t tried doubling this recipe so I can’t say for sure how that would affect the rising and the baking time may need to be longer since it will be taller than the original if you double the recipe for a 9×13 pan. Let me know if you experiment! 🙂 Reply

  • Lidia
    June 4, 2018

    Hello Natasha, I tried this recipe and although It came out delicious soft and not too sweet a few things were different.
    Firstly did not have the exact amount of sour cream so the remaining 75gr. were of plain full day youghout. The batter was not so think therefore the blueberries dropped to the bottom.
    However It was delicious.
    Thank you.
    Lidia Reply

    • Natashas Kitchen
      June 4, 2018

      Lidia, Thank you for that wonderful compliment! I’m glad it all worked out. Reply

  • Christine Kehoe
    June 4, 2018

    This is my favorite kind of cake! Can this be made gluten-free? What would the substitute(s) be? Thank you! Reply

    • Natashas Kitchen
      June 4, 2018

      Hi Christine, there was one reader who wrote: ”Used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps! Reply

      • Christine Kehoe
        June 4, 2018

        I was hoping for that even swap. Thank you! Reply

        • Natashas Kitchen
          June 4, 2018

          You’re welcome! 🙂 Reply

  • Sue Gray
    June 4, 2018

    Can this cake be made using a boxed cake mix, i.e., yellow cake mix? Reply

    • Natasha
      June 4, 2018

      Hi Sue, I haven’t experimented with boxed cake mix so I’m not sure how well the blueberries will hold up without sinking to the bottom. If you experiment, let me know how it goes 🙂 Reply

  • Kimberly Thomas
    June 3, 2018

    I am going to have to disagree with you on 1 point with this cake. No way would it feed 10 people! I would dare say, I could feed myself only! This is superb. I have never tasted anything more heavenly than this. I think I died and went to Heaven with each bite. p.s. I did share, just saying it is so good I could bake it and hide it! Reply

    • Natashas Kitchen
      June 4, 2018

      Awww that’s the best! Thank you Kimberly & I totally agree, its too good for just one piece! :). I’m all smiles! Reply

    • Lucille
      June 4, 2018

      lol … my fears exactly Reply

  • Denise Baxter
    June 3, 2018

    This cake is amazing! My husband loved it! My neighbors loved it too! I’ll make it again soon! I may try strawberries or raspberries! Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so glad you enjoyed it Denise! Reply

  • Mannette Raines
    June 3, 2018

    Hi Natasha, Thank you for the yummy recipe. I misplaced my 9 inch springform so I used the mini springforms and 4 were a perfect fit and came out beautifully for 45 minutes. Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so happy it worked out with the 4 small ones, Mannette! That’s just awesome!! Reply

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