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!!
This post may contain affiliate links. Read my disclosure policy.
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!
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!
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.
Serve dusted with powdered sugar.
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!
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
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 Blueberry Lemon 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 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
Love Easy Cakes?
Click to see our top (most viral) Easy Cake Recipes:
Q: What’s YOUR favorite easy-to-make dessert?
natashaskitchen
Blueberry Ricotta Cake Recipe 
Blueberry Muffins With Lemon Glaze (VIDEO) 
Peach Cake Recipe (VIDEO) 
Blueberry Pie Recipe (VIDEO) 
Lemon Poppy Seed Cake (VIDEO) 
Cream Cheese Danish Recipe with Lemon Glaze (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello Natasha, can I substitute sour cream with buttermilk? (Don’t have sour cream at the moment🙈)
Hi Katie, I haven’t tested this with buttermilk so I’m not sure how it would affect the recipe. Without trying it myself, I really cant advise, but I imagine it would thin out the batter.
I followed this recipe as written. Was disappointed. Had all fresh ingredients. It lacks flavor and is just so so. Dense, I did not over beat it. It is lack of flavor! Will not make again!
Hi Kelly, I’m sorry to hear that. I am always happy to help troubleshoot. It could be due to using too many blueberries or putting the cake into the oven before it is fully preheated. It could also be due to using too much flour; we spoon the flour into the dry ingredients measuring cup and level the top. Pushing the measuring cup into the flour bin can get you 25% or more too much flour.
Could I substitute gluten free plain flour.
Hi Jenny, I honestly haven’t tested this with gluten free flour but there was one person who wrote in and shared their experience: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.”
I mixed the cornstarch with the lemon juice as instructed and my blueberries had undesolved cornstarch left on them before and after baking. Not even sure why the cornstarch was added to the recipe. Other than that the cake turned out absolutely amazing according to my Daughter (who I made the cake for, for her bday.) Instead of powdered sugar, I made a lemon glaze (lemon juice, lemon zest, and powdered sugar). I didn’t taste the cake but the glaze was super good. She requested the cake for her bday and stated it was hers for after dinner and she wasn’t sharing, lol so I bought one for her to blow out candles at the restaurant
Happy birthday to your daughter!! I usually stir the blueberries with lemon juice and corn starch until the starch dissolves.
I stirred them for quite a while and the blueberries began breaking up so I figured I would quit, And was hoping that the corn starch would dissolve during baking which it did not. But from the way I spread the blueberries I think that it will be fine without the corn starch next time
Just made this recipe and it was very easy. Got good pics of the outcome. Wish I could post it! Beautiful! Thanks for the great recipe and instructions! Taking to work tomorrow for party. Taste test time! Sure it’s going to be great!!!
I’m so happy you enjoyed the cake, Celeste! If you join our Facebook group: Natasha’s Kitchen VIP Friends – We Love to Eat!! you can post it there! I can’t wait to see it!
Thanks! Just sent join request.
Hi Natasha,
I made this cake today and it came out really dense! I’m wondering if the 16 ounces of blueberries is a misprint as that’s quite a lot of berries in that cake! A pound of berries will definitely weigh a light cake down. Anyway, I was quite disappointed with the finished result after picking all my wonderful wild Newfoundland blueberries for this cake! 😢😢
Hi Regina, I’m sorry to hear that and I’m always happy to help troubleshoot. We make this with 16 oz of blueberries without issues since they are layered inside the cake bu tyo wouldn’t want to use more than that. The main culprits of a dense cake are either overmixing (please see step 3) or adding too much flour. Our post on measuring wet and dry ingredients might be helpful.
Hi Natasha! I so enjoy your site and your recipes! I made this cake today and we LOVED it! I think because it isn’t overly sweet and the sponge is so moist, it would also be a lovely coffee cake or brunch item, as well as dessert. (Am I just rationalizing eating it at any time?!!) Thanks for the recipe!
I’m so happy you enjoyed that, Kelly. Thank you for sharing that with us!
Hi Natasha, I made the cake last week. The flavor was great and the cake was moist, but it was a bit dense. I wish it was lighter and fluffier like oil based cakes. Would swapping sourcream with oil help lighten the texture? Do you usually prefer sourcream for cakes, and what is the reason? Thanks!
Hi Rose, I’m sorry to hear it didn’t work for you. This is one of our most reviewed and popular cakes and I am always happy to help troubleshoot. Overmixing is often the culprit of a dense cake. Also, it’s difficult to say what went wrong without being there, but be sure to try the recipe exactly as it is written without substitutions. If you haven’t already watched the video, that would help to see where your cake started to look different. Lastly, check to see that your rising agents are still active.
Thanks for the reply. The batter wasn’t over-mixed, it rose well and the rising agent was fresh. The cake was moist and soft, but not as fluffy as oil based cake. I made oil based carrot cake the same week, and both my husband and I agreed we liked the other cake’s texture was better-lighter, fluffier. I like your recipe, but just wondering whether using more oil than sourcream might help lighten the texture. Thanks
Made this cake last night. Reduced the sugar a bit and I set my oven for 50 min but feel like i could probably have taken it out sooner. Just the same, it was delicious! Too bad there’s no place for a pic!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this cake and it was so moist and delicious!!!! I love the idea of using olive oil and yogurt instead of vegetable oil and milk (what most recipes call for) !!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lara!
Good afternoon, Can the sour cream be replace by plain yogourt.
Hi Jocelyne, 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 made this Saturday! Wow! Delicious! I took half to my son and his family and kept half for myself and my husband. Needless to say, there wasn’t any left in either house by Sunday evening! Fantastic recipe! Thank you for sharing!
That’s so great, Kristi! It sounds like you have a new favorite!
I like a little more sweetness so I drizzled lemon glaze on top then in a pan cooked some blueberries and sugar and spooned that on top of each slice upon serving. (Just enough so with every bite you either get a bite of lemon glaze or sweet blueberries or both!!!)
That sounds delicious! Thank you so much for sharing that with me.
This has to be the worst waste of good blueberries I’ve ever experienced. Gooey, gummy, tasteless and a total disappointment. Bleh.
Hi Moi, I’m sorry to hear it didn’t work for you. This is one of our most reviewed and popular cakes and I am always happy to help troubleshoot. Overmixing is often the culprit of a dense cake. Also, it’s difficult to say what went wrong without being there, but be sure to try the recipe exactly as it is written without substitutions. If you haven’t already watched the video, that would help to see where your cake started to look different. Lastly, check to see that your rising agents are still active.
Yes, you must have done something wrong because this is truly one of the best blueberry lemon cakes I’ve had and I’ve had many as it’s one of my favorites! Good luck next time if you decide to give it another try!
What if I made these in a cupcake pan? How long do you think they’ll need to cook?
Hi Melissa, I haven’t tried this as cupcakes but it’s on my to-do list. One of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking longer until a toothpick comes out clean of wet batter. I hope that helps! If you test that out, let me know how it goes
Truly an excellent and easy to make cake! Moist and tasty!
That is is! Thank you for that great review Terri!
What I like most about this cake is that you don’t need a microscope to find the blueberries; it’s full of them!
Isn’t that the best! Thank you for that awesome feedback, Terri.
Hi, can I freeze this cake?
Hi ALycia, 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.
Thank you Natasha!
Very delicious yet easy recipe. My husband and three boys loved it!
That’s just awesome!! Thank you for sharing your wonderful review, Adriana!
What can I substitute the sour cream for?
Hi Innesa, 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!”
Blueberry lemon cake was amazing! Thanks for this recipe👍
I’m so glad you enjoyed it!
Can I put this in the fridge and reheat for a party?
Hi Nikki, I haven’t tried reheating it, although I think this cake tastes best the day it is made. You can store it at room temperature for a day. For any longer, I would put it in the fridge.
I’ve made this once and loved it ! I would like to make the lemon flavor stronger but I’m afraid to add too much juice . What’s the best way to do this ?
Hi Meredith, one of my readers, Denise, wrote the following: “I wanted more lemon flavor. I put the zest of 2 lemons in this one and am very pleased.” I hope you love it!
Thank you !! It’s in the oven . I didn’t read this before but I added the full zest of a very large lemon so maybe it will work lol.
Lemon extract
Can you use fresh raspberries in this? Instead of blueberries.
Hi Jo, 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 have company coming in little over a week and would like to make early and freeze. Do you know how it freezes? Any special way or paper to use for wrapping or package for freezer? Is it as good after freezing?
Hi Kathy, 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.
What if I don’t have a springform pan?
Hi Christine, Here is what one of our readers wrote, I hope it helps” “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!!”
This cake is so easy and delicious! A good way to use the berries as well. I added less sour cream then asked for because I ran out but the cake turned out great. Will be making again 🙂
That’s just awesome!! Thank you for sharing your wonderful review, Elizabeth.
Can wholemeal flour be used for the cake?
HI Tara, I haven’t experimented with that so I can’t say for sure.
Can this recipe substitute Splenda in place of sugar?
Hi Teresa, , I haven’t tested the 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!)
Natasha, I made this cake yesterday and oh my–this is heavenly! Thank you so much for such a delicious and simple recipe. I am also wondering if this cake can be made with other kinds of berries. If so, which ones would you recommend? Thank you!
He Lale, I think blackberries would be delicious! Also, here is what one of our readers wrote “I replaced the blueberries with raspberries and added chunks of white chocolate. Family loved it” I hope that helps.
Thank you, Natasha! I am not a fan of blackberries, but raspberries sound great! Do you think this cake would work with cherries?
Cherries would work well, I could cut the cherries in half and leave raspberries whole for this recipe.
Thank you, Natasha! I will definitely try.
I finally found time to make this and it turned out great! My husband even liked it, and he’s a very good cook, much better than me.
The metric conversions work fine — I made this in Japan and had no problems. I’m sharing this one at the office!
That’s just awesome!! Thank you for sharing your wonderful review, Heather!
Mine didn’t turn out anything like the photo and quite heavy.
Delicious flavour though. It’s gone in the freezer for home consumption and I am buying store bought for the potluck!
Hi Pam, I’m more than happy to troubleshoot. Several things could be a culprit like out of date baking powder, the cake relies on the baking powder to rise. 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!
This recipe is delicious! I added a little more lemon juice and it was perfect. I made a fresh blueberry compote to serve with it. I will definitely make it again!
That’s so great! It sounds like you have a new favorite!
Delicious! First time making it and it turned out perfect. I will definitely make it again … and for company!
I’m so happy to hear that! Thank you for sharing your great review!
The best blueberry cake. Thank you. I wish I could post the picture of my cake. It turned out moist and delicious. ❤️💜💙 love it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha,
I am a beginner in baking & found your blog & also subscribed to your YouTube channel.
Feeling excited to try this recipe. Can I bake this in 8 inch springform round pan? And do I need to adjust the quantity of any ingredient for that?
Your advice & suggestions will be very much encouraging for me.
Thank you 🙂
Hi Rimi, I think it could work in an 8″ springform pan, but I would use a little less blueberries and bake slightly longer.
I made this with Bob’s Red Mill 1for1 gluten free baking flour. Wow!!! Came out GREAT!!!!!
That’s just awesome!! Thank you for sharing your wonderful review, Bonnie!
Hi Natasha
Can this be made in 13 by 9 cake pan?
Thank you 😊
Hi Anna, I haven’t tested that but here is what one of our 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!!” I hope that helps.
Thank you 😊
I made this cake and it turned out great, so delicious. My family love it. Definitely a keeper. Thank you for sharing.
You’re welcome, Marisa! I’m so happy you enjoyed that!
If I am having company over on a Friday, can I make the cake on Wednesday and keep it in the fridge
Hi Lena, 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.
Wonderful cake, I’ve made it several times. Does it freeze well? Would love to make it this weekend for company coming in two weeks.
Hi Christine, 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.
Thank you.
I’ve made this wonderful cake using the 9″ springform pan but wondered if I could bake it in mini muffin pans instead. Any recommendations?
I’m so happy you enjoyed that Karen! I turned this recipe into 12 blueberry muffins here. I hope that helps!
Silly question, but do you think could I prepare the batter the night before and bake in the morning?
Hi Cecy, I haven’t tried that but I suspect it wouldn’t work since the cake has leavening that might be inactivated by the next day which would negatively affect the rise.
6am wake up call it is!!! Thanks so much for your reply!
Thank you so much, this is a great cake. Exactly what I was looking for. All eaters were super happy :).
Thank you again for sharing this.
Alex
That’s so great, Alex!! Thank you for that awesome feedback!
I mixed blueberries and strawberries for a patriotic red white and blue fourth of July cake. Yum!
That’s just awesome! I love that you made this a Patriotic!
Hi Natasha,
Today, I try your Bluberry Lemon Cake. I use Gluten free flour that I made by my self and use the frozen Bluberries….olala it’s rise beautiful and absolutely yummy. I love to send the picture but I dont know how to send it through this site.
Thanks Nat :-))
That’s so awesome! I’m so happy to hear this worked with gluten free flour!
Sorry but we did not like this recipe. One of, or perhaps the least enjoyed cake that I have ever made. The consistency was too heavy.
The finished cake looked great and we were really looking forward to trying it. We each had a piece and that was all….Not good!
Hi, I’m sorry to hear that. It’s one of our most popular cakes and I am always happy to help troubleshoot. I highly recommend watching the video tutorial to see possibly where things went wrong – sometimes something as seemingly small as changing up the order of adding ingredients, can be devastating in how the batter comes (or doesn’t) together. Also, be sure to measure dry ingredients and wet ingredients correctly, and do not over-mix after adding the dry ingredients. Lastly, adding more blueberries than what is called for could be a culprit. I hope that helps.
Could I double the recipe and make in a 9-13 pan ?
Hi Kim, 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!
This looks so delicious! I bought all the ingredients today and will be making it this weekend! I have a couple of questions on the techniques.
1. Can I beat egg whites separately till hard peaks appear and then mix in with the batter at the end? Will that make this cake more fluffy and soft? Do you recommend doing this?
2. Can I use a large size loaf pan for this recipe or should I make any adjustments?
Thanks a lot! Can’t wait to bake this!
Hi Gayathri! Without testing that I cannot advise but it may work. If you experiment with that I would love to her how you liked that. I haven’t experimented with a loaf pan but one of the readers wrote this: “I doubled the recipe and used two loaf pans. However the cake is dense so it took extra baking time but just as yummy! You can try a bunt cake pan too. When I use that pan it was only half full once baked.” I hope that helps
I used a 9 inch spring form. There was not enough batter to cover the bottom AND the layer of blueberries. The blueberry juice leaked from the bottom of the spring-form baking pan all over the kithen counter, floor and oven. The cake came out lopsided, again leaking juice everywhere. I will NOT be making again.
Hi Gigi, I haven’t had that happen before but I am always happy to help troubleshoot. Normally, the batter on the bottom seals off the base, unless you have a known leak in your springform pan in which case it would be a good idea to wrap the base in a sheet of foil before baking to prevent leaks from going down into the oven. I highly recommend watching the video to see possibly where things went wrong – sometimes something as seemingly small as changing up the order of adding ingredients, can be devastating in how the batter comes (or doesn’t) together. Also, be sure to measure dry ingredients and wet ingredients correctly, and do not overmix after adding the dry ingredients. Lastly, adding more blueberries than what is called for could be a culprit. I hope that helps to troubleshoot.
My husband loves the blueberry lemon cake from a favorite Italian restaurant. I’ve tried LOTS of recipes trying to find just the right taste. This was wonderful! Thank you!
You’re welcome! I’m so happy you both enjoyed it, Carrie!
What can I use instead of light olive
oil, I only have the dark, stronger one/ Would butter or Canola oil be ok?
Hi Pamela, I have had several readers report great results using canola oil, just make sure it’s fairly fresh. An old/rancid canola can add an off rancid flavor.
Amazing!!! I made it this morning, forgot to do the corn starch and lemon juice on the blueberries, but it still turned it good. It was a huge hit at a family gathering. Made it again tonight and added more lemon zest and juice because my hubby prefers more lemon and it is DELICIOUS!!!
I’m not good at baking, and this was nice and easy to follow and it turned out wonderful.
Thank you!
I’m so happy to hear that! Thank you for sharing your great review!
I make this several times a year and when I see friends they ask me to make them one. Super easy but don’t let that fool you it has amazing flavor.
Isn’t it amazing how delicious this is for such an easy recipe! Thank you for that awesome review!
Sour cream substitute?
Hi Sim, 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’m excited to make this!
I only have a 10 inch spring foam. Do you think it will work on it?
Hi Sue, one of my readers, Marina wrote in saying: “I also used a 10 inch spring form so ended up only baking for about 38 minutes and it was perfect, looks just like yours, fluffy and light…” I hope that helps!
Thank you so much. Can’t wait to try!
I brought this cake to a dinner party Saturday night. With each bite, they could not stop saying how fantastic and yummy it was. I thank you so much. Will try the Ricotta cake next.
I need to buy more blueberries.
Keep up the good job.
That’s so great! It sounds like you have a new favorite! Thank you for sharing that with us!
I made it in a springform pan. Thought this is important
Joan
Thank you for sharing that with us!
I just made the blueberry lemon cake. I used almond flour and greek yogurt came out fantastic. I use almond flour in most recipes that call for all purpose flour. The cake comes out much lighter. Love your recipes and your blog. Keep up the good work. Thanks again Joan
I’m so happy you enjoyed that. Thank you for sharing that with us!
what did you substitute the greek yogurt for
This blueberry bundt was incredible, and then again when we made one with raspberries instead. Absolutely perfect recipe.
I’m so happy to hear that Sher!
Hi, can I make this in the form of a pound cake? Will any of the recipe change?
Hi Inessa, although I haven’t experimented with making this a pound cake, a few of our readers mentioned it reminded them of one. If you experiment, let me know how you liked the recipe
Hi Natasha, just wanted to thank you for your wonderful recipes, my husband says your amazing,, I enjoy making cakes once again thanks to you..
regards Yolanda xx
Hi Yolanda! That’s so awesome! i’m so happy our recipes have been helpful!
Hi Natasha, can I use a bundt cake pan for this? Will it affect anything with the cake…taste or texture?
Looks delicious and plan on making it very soon. Thanks.
Hi Judy, 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.
I made this pie yesterday and instead of regular sour cream I used DAIRY FREE sour cream. It didn’t look as promising while I was making it but after it was done baking and resting we tried it and my very picky son who is allergic to all dairy said it was DELICIOUS! Very good recipe, thank you Natasha!
That is the best when kids love what we moms make. That’s just awesome!! Thank you for sharing your wonderful review
I need to make a 6 inch x 5inch tall layered cake covered in fondant. Will this recipe work?
I have made the muffins so I know how exactly this will taste,
But I need to know if it will work with fondant as it’s for a client.
Hi Hamna, 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.
Can this cake be frozen? i would like to make it ahead to save time. I have made it often and it is delicious.
Hi Gail, 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.
Can you use almond flour instead of regular flour for this cake? If not, is there any other recipe you know of that I can use almond flour with?
Hi Racheel, You may want to try this almond cake here instead. I haven’t tried that substitution but I don’t think almond flour would work properly in this recipe.
Hi! Can I prepare this batter ahead of time before I bake it?
Hi Grace, I haven’t tested making the better ahead of time so I cannot advise. However, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge.
This cake is heaven on earth! I shall be serving it my next Sunday brunch. Thank you, Natasha.
You’re welcome! I’m so happy you enjoyed it
Yummy cake. I replaced the blueberries with raspberries and added chunks of white chocolate. Family loved it.
I’m so glad you all enjoyed it! Thank you for the wonderful review!
I made this cake a while back and it was delicious. Thank you again for all your great recipes.
You’re welcome! I’m so happy you enjoyed it, Laurna!
I made this cake tonight,but I used a bundle form. I like the way I looks.
I bake a lot and have made lots of blueberry breads and cakes over the years,but this one beats them all. This cake is so moist and it seems like it melts in your mouth.
Thank you so much for sharing this recipe. Will definitely be making this again.
Wow! I’m so happy you enjoyed this recipe, Monika! Thank you for sharing your feedback with me!! 🙂
Hi Natasha,
I have a question. Do we need to put corn starch at the berries?, because I don’t have cornstarch and cornstarch is not in the supermarkets.
Hi Tabitha! 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
I have done this cake now twice and I don’t know what goes wrong 🙁 My cake comes so thin and stays down.. when it is suppose to come like fluffy / big… I don’t know what is wrong..especially the 2nd time I really followed the instructions..Even didn’t as much blueberries as the first time.. what is wrong???
Hi in, are you possibly using an expired leavening? That would be my best guess if everything is being done by the recipe without any substitutions (or over-mixing and baking right away once the batter is made). I hope that helps!
Can we use blueberry crush instead of fresh blueberries
Hi Sophia, I have not tried that but I think that could work. If you experiment please let me know how you like that.
Hi Natasha, thanks for sharing the recipe. With everyone’s reviews I tried out this recipe and used the same proportion of blueberries. Instead of sour cream I used Greek full fat yoghurt and the cake did rise a lot when in the oven but till it actually cooled down on the cooling rack it sank and was dense. I baked it at 165C Fan oven. It’s moist and soft to eat but it’s not as fluffy and light. I love lemons and blueberries so I want to try and get this as close as yours. Would you have any suggestions? Many thanks
Hi Monika, I will be happy to troubleshoot. Are you possibly at a higher elevation? Several of our readers have reported great results using greek yogurt without making adjustments.
I am on the 5th floor Natasha so not very high. Do you reckon that I use a higher temperature initially for 15 mins and then reduce the heat of the oven. I baked the cake for 55 mins, checked and the toothpick from the centre was sticky so baked for another 10 minutes with the foil paper on. I baked it at 165C fan oven throughout.
I am not a very high altitude so I guess for me that adjustment in the baking ingredients is not required. Very close to the sea level
Hi Monika, I haven’t tested it with the changes in bake times and temperatures so it is difficult to guess but I hope it worked out well for you!
Do you think I could use gluten free flour?
Hi Chris, I honestly haven’t tested this with gluten free flour but there was one person who wrote in and shared their experience: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.”
Can you use blackberries in place of blueberries
Hi Pam, I think blackberries would be delicious! I hope you love the blackberry cake! 😉
This cake was wonderful! And quite easy to make. It’s only half gone and Hubby is already asking when I’ll make it again
Awww that’s the best! Thank you so much for sharing that with me :).
Tasted a little too sour to me even though I used the exact amounts of lemon juice and sugar as in the recipe. Is that how it’s supposed to taste?
Hi Natalie, did you possibly use lemon juice from concentrate instead of fresh lemon juice? I have gotten the opposite comments that people wanted even more lemon juice but it should not be overwhelming the way it is written using freshly squeezed lemon juice.
Do you need to make adjustment for high altitude?
Hi Julie, we are about 2700-3000 altitude and have had no problem with this. I honestly don’t have any experience with high altitude baking (I am assuming that is what you are referring to with time/temp modifications), so I won’t be able to advise since I can’t test that. You might do a quick google search to see if there are guidelines on high altitude baking. Sorry I can’t be more help!
How high an altitude? I’m in Pueblo, around 5000 ft high. I cut the baking powder/soda in half for all recipies, because if you use the regular amount, the batter first puffs up, and then just collapses. I think up to 4500 feet high you’re safe with what the recipe calls for – although, if it was me, and above 4000 ft, I’d cut it by 1/3.
I just made the Lemon blueberry cake and it was fantastic. My husband doesn’t even eat desserts and he loved it!
I’m so happy you both enjoyed that. Thank you for sharing that with us!
Made this for my family last night and they loved it! It has a good flavor to it and the cake was almost about gone after one night. Would definitely make again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I use Splenda in place of the sugar? My husband is diabetic.
Hi Deni, I haven’t tested the 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!)
Thanks SO much for the note about using Frozen blueberries, (which is what I have QUARTs of in my freezer).
Now I don’t have to figure it out by trial and error.
(was sure they would be too wet and heavy, even though I rinse them and put straight into blueberry pancakes with no problem Again, Thanks, good call to add that note.
I’m so happy to hear that!
Could I make this as a bundt cake?
Hi Marie, 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.
Made this today! Everyone LOVED it! Total success. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi,can I put buttercream frosting to make it as a birthday cake?
I think that should work I haven’t tried it with this specific recipe myself, however. If you experiment, let me know how you liked the recipe
I made this cake as written (twice, because it’s sooo good and was specifically requested again! 💓), and then tried it as a double layer cake with a lemon buttercream- it was also amazing and an extra special treat for my mum’s 60th.
Hi Katrina, Sounds like you found a favorite!! Thank you for that great review!
Made this on a request for my daughters birthday and our family LOVED it. Im diabetic and was able to eat a small piece and it never changed my numbers and thats a good thing!!!!
That’s amazing! Thank you for sharing this review with us!
Is it possible to use caster sugar in place of the granulated sugar ? Would the amount stay the same?
Thanks!
Hi Amelia! I haven’t tried this recipe with caster sugar but I think that should work!
How long can this cale stay out of the fridge for ?
Hi Christine, you can store it at room temperature for a day. For any longer, I would put it in the fridge.
Hi Natasha,
The recipe looks amazing, but I was wondering if I can make this without a mixer? What would I have to do differently in that case?
Thanks in advance. I can’t wait to try making this. 😊
Hi, I would highly recommend using at least an electric hand mixer, otherwise step 1 will be time consuming (and will require some elbow grease) ;). You can do it by hand, but it will take longer and be sure to watch the video to get the consistency correct before moving onto the next step 🙂
Can this be baked a day ahead? Should it be kept refrigerated or is it ok at room temp?
I don’t see why not! you can store it at room temperature for a day. For any longer, I would put it in the fridge. 🙂
Thanks so much!! I just took it out of the oven and it looks delish!! I cannot wait to serve this beauty!
Hey it’s me again asking about the almond flower, can you try it out and let me know if it is good with almond flour because my aunt is on a diet and I want to make her the cake for her bday
Hi Karinna, Due to time constraints I probably won’t get back to you in time. You may want to try this almond cake here instead. I haven’t tried that substitution but I don’t think almond flour would work properly in this recipe.
I have a question. Can I substitute the all purpose flower for almond flower
Hi Karinna, 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!
What can I substitute sour cream with as it’s not available in my country?
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!”
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!!
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!
I have a lot of blueberry purée. Is there a way to make this recipe with that instead of whole blueberries?
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 🙂
Finally made this! I used what I had on hand so – 1/4 cup blueberry purée and 1/4 cup oil; 1/2 cup whole milk yogurt and 1/2 cup sour cream; 4-5 oz frozen blueberries. I cooked it for 42 minutes. Overall, it’s tasty! It looks like yours is a bit fluffier and more blueberries (which I would’ve liked), but it’s a nice, not too sweet cake. I think my family will enjoy it for breakfast or an afternoon snack!
Could I use almond flour instead of regular flour in this recipe?
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!
What are some tips for high altitude baking? I live at about 7000ft above sea level so how should I modify this recipe?
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.
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!
Thank you for sharing that with us Nikki!
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
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.
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.
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!
The same happened to me. I added an extra egg and 1/4 cup of sour cream.
I just made this too and my batter was so thick I had to scoop it into the pan. Didnt seem right but gave it a go. I made sure to measure correctly and not over mix. There simply was too much flour to liquid. Maybe another egg next time
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.
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!
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.
I’d love to hear how it turns out. Enjoy!
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
That’s so great, Dev! Thank you for the quick response with your feedback! I’m so happy you enjoyed this recipe!
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!
Hi Joanne! I’m so happy you enjoyed that! Thank you for your wonderful review!
What is the purpose of the cornstarch on thr blueberries? Thanks!
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
Thank you so much! It makes sense now! I’m going to try as is and also with raspberries instead of blueberries! 🙂
You’re welcome, Kelly!
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.
I’m so happy to hear that!
This was fantastic! I’ve made it twice so far! The second time I doubled up on the lemon ingredients and it was awesome!
That’s so great Kendyl. I’m happy you enjoyed that!
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!
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!).
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!
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.
Help!!
Is it 8 ounces in a measuring cup or 8 ounces on a scale.
Thx
Hi Jess, are you referring to the sour cream? We have it posted as “1 cup sour cream (8oz)”
Sorry, I mean the blueberries. Is it one pound weight or 2 cups
No problem. That would be 16 oz in weight. Hope this helps
Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!
I’m so happy you enjoyed that! Sounds like you found a new favorite!
Can I use banana’s instead of sugar?
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! 🙂
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!!!
Thank you for such a thoughtful review! I’m so happy you shared that with me!
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)
Thank you for sharing your changes with us Jo-Ann! I’m sure our readers will find helpful!
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…..
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.
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.
I’m so happy you enjoyed this one Alla! Happy Anniversary!
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!
Thank you so much for sharing your awesome review with us Mila!
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!😊
Thank you for sharing that with us Joyce. I’m so happy you and your husband enjoyed this cake!
Natasha! your recipes are super! and this one it s perfect!
I’m so happy you enjoyed that Inna! Thank you for the awesome review!