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.

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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

4.71 from 276 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.

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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

  • 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

  • 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

  • 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

  • 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

  • Unca
    June 3, 2018

    I’ve made this cake at least 10 times this year already, and I have one baking in the oven as I type!. So easy, so delicious!! Reply

    • Natashas Kitchen
      June 4, 2018

      That’s so great! It sounds like you have a new favorite, Unca! Reply

  • ANNA
    June 3, 2018

    just tried making this last night and followed instructions exactly. it turned out great my family loved it! thank you for the yummy recipe! Reply

    • Natashas Kitchen
      June 4, 2018

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

  • Margarita Zapiain
    June 2, 2018

    Hi! The recipe looks great and can´t wait to try it. I only have one question: cani I use blackberries instead of blueberries? Reply

    • Natasha
      June 2, 2018

      Hi Margarita, I think blackberries would be delicious! I hope you love the blackberry cake! 😉 Reply

  • June 2, 2018

    Can this be made and frozen until used? Reply

    • Natashas Kitchen
      June 2, 2018

      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. Reply

  • Serena Splender
    June 1, 2018

    Hi! I want to make this for my friend’s birthday and I know she wants some sort of frosting on the side that would go well with this. Do you know of a good frosting to pair with this/ a good way to present this? Reply

  • Juju
    May 31, 2018

    This looks so good, but I don’t have all the ingredients. I do have a lemon cake mix, blue berries, corn starch, and some cream cheese frosting.
    I’m gonna try that…. Reply

    • Natasha
      June 1, 2018

      I haven’t tested it that way but I hope it works out for you 🙂 Reply

    • Buffy Alten
      June 23, 2018

      It will be nothing like the recipe though…. Reply

  • Annabeth
    May 31, 2018

    Hi Natasha,
    Thanks for posting all the delicious recipes. I think I’m going to make this for my birthday, but I’m thinking about switching half the blueberries to raspberries, so it would be a blueberry/raspberrycake. Do you think that’s possible? Or will it ruin my cake? Reply

    • Natasha's Kitchen
      May 31, 2018

      Hi Annabeth, yes that should work well. I have had several readers report great results using a variety of berries. Reply

      • Annabeth
        June 1, 2018

        Great thanks!! Reply

  • Chris
    May 31, 2018

    Hi, Can I change the sour cream to cream cheese? Reply

    • Natasha's Kitchen
      May 31, 2018

      Hello Chris, I don’t think cream cheese would work well. The batter is already fairly thick and the cream cheese doesn’t incorporate as readily into batter the way sour cream does. It would be difficult to try to mix it in. Reply

  • Aqsa Alam
    May 30, 2018

    Hii! The cakes looks amazing and sounds delicious!
    Can I substitute blueberries with canned blueberry puree? Reply

    • Natasha
      May 30, 2018

      HI Aqsa, 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

  • Rambie
    May 29, 2018

    When using butter instead of oil how much butter do you usee equal amount, more, or less? Thanks! Reply

    • Natasha's Kitchen
      May 29, 2018

      Hi Rambie, I haven’t tested that but I have had a reader mention they used softened butter instead of oil and another used melted butter and both reported great results. Please let me know how much butter you use if you decide to try it! Reply

  • Jeffrey Jordan
    May 29, 2018

    Added poppy seeds and baked as per your instructions in cast iron pan. I heated the pan with the oven preheating and added the layers to the hot pan. I cooked it for 45 minutes. Reply

    • Natasha's Kitchen
      May 29, 2018

      Thanks for sharing your helpful tips with other readers Jeffrey! Reply

  • Heather
    May 29, 2018

    I really want to try this! Should the cake be refigerated after it’s made, or stored at room temperature (sorry, I’m a very beginning baker)? Reply

    • Natasha's Kitchen
      May 29, 2018

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

  • Stephanie
    May 28, 2018

    Made this today and it turned out Great. Thank You. Reply

    • Natasha's Kitchen
      May 29, 2018

      You’re welcome Stephanie! I’m so glad to hear you enjoy the recipe. Thanks for spending the time to share your great review! Reply

  • Irene
    May 28, 2018

    Hi, just made the cake last night but all the blueberries sinked to the bottom of the cake. Any idea to make them stay afloat? Thanks Reply

    • Natasha
      May 29, 2018

      Hi Irene, when making this cake, I add half of the blueberries between the cake batter and the remaining over the top. The result after baking is what you see in the second photo from the top (the slice). I wonder if maybe something is off in the consistency of the cake batter if they are sinking since usually they stay put pretty well and sink only slightly. If you haven’t already, be sure to watch the video to see if the consistency of your batter is different then check out our post on how we measure ingredients for baking which may help. Reply

  • Cynthia Snyder
    May 28, 2018

    Can I make it in a bread pan? I don’t usually make cakes but I would love to make this! Reply

    • Natasha
      May 28, 2018

      Hi Cynthia, I haven’t experimented with bread pan but one of the readers wrote this: “I doubled the recipe and used two loaf pans. However the cake is dense so it took extra baking time but just as yummy! You can try a bunt cake pan too. When I use that pan it was only half full once baked.” I hope that helps Reply

    • Celia Pike
      May 30, 2018

      Hi, I did the said quantity and split it evenly between two 1lb loaf pans and it came out perfect. Hope this helps Reply

  • leslie
    May 28, 2018

    how do i serve this beautiful cake on a platter as a housewarming gift (without springform bottom and parchment paper underneath)? i’m cooling it now in the mold, but
    i’m afraid to invert and make a mess! Reply

    • Natasha
      May 28, 2018

      Hi Leslie, you could either serve it on the parchment paper, or slide a spatula under the cake and transfer it to a platter then slide the cake over the edge of the cake platter to get to the parchment paper and peel it back some, turn the cake and peel back more of the backing and continue to turning it off the edge of the platter until all of the parchment is peeled back so you can slide it out. I hope that makes sense! I often just serve it on the parchment as a cake knife does not easily slice through it. Reply

  • Junko
    May 28, 2018

    We have LOTS of mulberries in our garden right now.
    Do you think I can use them instead of blueberries?
    This recipe sounds very good! Reply

    • Natasha
      May 28, 2018

      Hi Junko, I’ve never tried cooking with mulberries so can’t make a recommendation. If you experiment, let me know how it goes 😀 Reply

      • Junko
        June 2, 2018

        Thank you for your reply.
        I may try, and if I do, I will let you know how it turned out! Reply

        • Natashas Kitchen
          June 2, 2018

          Yes please do I’d love to hear your feedback! Reply

  • Linda
    May 27, 2018

    Husband gives it a 10. Turned out. Beautiful. I substituted almond milk (soured with 1 TBSP lemon juice) and applesauce in places of oil. Added 2 TBSP oil. Did the lemon glaze on top. Perfect. THANK YOU. Reply

    • Natasha
      May 27, 2018

      You are very welcome Linda and thank you for such a nice review 😀 Reply

  • Marion Reive
    May 27, 2018

    I don’t have a whisk attachment. I only have a hand mixer with the two beaters. Will this cause any issues. Lemon blueberry cake looks delicious. Thanks for your help.
    Marion Reply

    • Natasha
      May 27, 2018

      Hi Marion, hand mixer will work just find.I hope you’ll love it 😀 Reply

  • Ulrike Salzman
    May 27, 2018

    We love your recipe, great flavor, not to sweet which we love, I was wondering if I could use a Mango instead of the Blue Berries? Reply

    • Natasha
      May 27, 2018

      Hi Ulrike, I only tried using strawberries instead but have no experience with mango. If anyone tried using mango instead of blueberries, please share the results. We do have a Mango Cake on the blog with step by step photos. Reply

  • Trenise
    May 27, 2018

    Can I use cake flour? Reply

    • Natasha
      May 27, 2018

      Hi Trenise, I tried using cake flour and I thought all-purpose was better. Cake flour normally is supposed to form a finer crumb but I felt it got weighed down more by the blueberries. It still worked though and was definitely enjoyable but I thought all-purpose was just slightly better 🙂 Reply

  • Tangie
    May 27, 2018

    I am diabetic and I would be interested in subbing almon flour in the place of regular flour. Could I just do one for 1 and increase eggs and add a bit of xanthium gum as a binder and also I use Splenda in place of sugar Reply

    • Natasha
      May 27, 2018

      Hi Tangie, I scrolled through the comments and did not find any reviews on using almond flour either. 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! I do have a really good Almond Cake that you might like and using Splenda should work. Reply

      • Debra
        May 28, 2018

        Have to try this with Almond flour- I’m a new diabetic and trying different things!thanks! Reply

  • Rambie
    May 25, 2018

    Hi, I love this recipe! Question though. Do you think I could use Almond extract instead of Vanilla OR poke holes in this cake when done and pour a light Almond Powder Sugar Drizzle over the cake and Add slivered Almonds to top of cake? Thank-you for posting this yummy desert. Reply

    • Natasha
      May 25, 2018

      Hi Rambie, honestly I think either or both of those ideas would work for this blueberry cake. Sounds delicious! Reply

  • CARMELA SCICUTELLA
    May 25, 2018

    Can this cake be made in a glass pan ( 9 x 13 ) instead of a springform pan? Reply

    • Natasha's Kitchen
      May 25, 2018

      Hi Carmela, I haven’t tried that so I won’t be able to offer specific instructions for baking. One of my readers wrote in with the following great review: ” 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! Reply

  • carl
    May 25, 2018

    made the blueberry cake today came out great .didnt have powered sugar for top but melted a bit of marshmallows and cream cheese threw in a handfull of blueberries i had left over stirred them in and topped of cak with them….so good thanks Reply

    • Natasha's Kitchen
      May 25, 2018

      That sounds amazing! I’m glad you enjoy the recipe Carl, thanks for sharing your fantastic review with other readers! Reply

  • Marge
    May 25, 2018

    Can I substitute melted butter for the olive oil? Reply

    • Natasha's Kitchen
      May 25, 2018

      Hi Marge, I haven’t tested that but I have had a reader mention they used softened butter instead of oil and another used melted butter and both reported great results. Reply

    • Marge
      May 28, 2018

      I always use melted butter instead of oil. It makes the cake much lighter and more delicious. The taste of oil in a cake as well as baking soda is a major turn-off for me and I find it absolutely not necessary. Please try it! Reply

      • Marge
        May 28, 2018

        Thank you. I wasn’t sure what would happen, because every time I substitute butter for oil, the texture (and the flavor) change. Most of the time for better, but some cakes are pretty tricky, and don’t like substitutions. Reply

  • Nohemi
    May 24, 2018

    Can I make this the day before I am going to serve it? First time I’m going to bake! I hope it comes out ok. Reply

    • Natasha
      May 24, 2018

      Hi Nohemi, you can totally make it a day before. thank you for trying our recipes 😀 Reply

  • PurpleCake18
    May 24, 2018

    I made the Cupcakes version of your recipe. came out great!!! I sent a comment earlier before i baked them about cupcakes, i know it takes less time to bake them as cupcakes so i did that. No i don’t know how long i baked it but i kept watched on it for awhile, it all looks so beautiful! send me your email so i can email you the picture! It’s so beautiful!!! Reply

    • Natasha's Kitchen
      May 24, 2018

      I’m happy to hear the recipe was a great success as cupcakes! If you are on Facebook, I would love it if you joined our private Facebook group where you can share your yummy photos!! Thanks for sharing! Reply

      • Jeanne K. Briscoe
        May 28, 2018

        Would like to join! Reply

  • PurpleCake18
    May 24, 2018

    Hey i was wondering if this can be made as cupcakes? Will the cupcake liner work in place of buttered baking pans and parchment paper on bottom? I read some of the comments and one caught my eye that concerned me about the batter getting curdled from being left out on the counter too long before baking. I’m wondering if using 2 cupcake pans is enough for all the batter or should i just hope that it’s just 1 pan needed? Reply

  • Sandra Jefferson
    May 24, 2018

    Can I bake this in a regular 9 inch cake pan? I don’t have a spring form pan (yet). I will just be sure to butter and flour the reg pan. Reply

    • Natasha
      May 24, 2018

      Hi Sandra, this cake is a little too tall for a regular 9″ cake pan unless you have one that has taller walls than standard. Reply

  • Sharon
    May 24, 2018

    Could this be made in a bunt pan? and if so shoulds I alter the ingredients by how much Reply

    • Natasha's Kitchen
      May 24, 2018

      Hi Sharon, I haven’t experimented with a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes. Reply

  • Patty
    May 24, 2018

    Hi! I made this last night with a little twist, because didn’t have sour cream. Instead I used condensed milk and didn’t add the sugar of the original recipe (to prevent to much sweet)
    The result was AWSOME! Reply

    • Natasha's Kitchen
      May 24, 2018

      Yum, that sounds delicious! I’m glad to hear the recipe was such a success. Thanks for sharing your fantastic review with other readers Patty! Reply

  • Christina
    May 23, 2018

    Can I substitute the olive oil with the same amount of melted butter Reply

    • Natasha's Kitchen
      May 23, 2018

      Hi Christina, I haven’t tested that but I have had a reader mention they used softened butter instead of oil and another used melted butter and both reported great results. Reply

  • Judith Truly
    May 22, 2018

    I would like your recipes more if you didn’t use instruments I don’t have, like a whisk attachment for my mixer and large spring form pan. Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Judith, most of our recipes can be made by hand. Some would be extremely difficult to achieve the same results using a hand whisk (such as our sponge cakes and meringue recipes or Swiss Meringue Buttercream) so we try to use tools that are in most households. This particular recipe can be made with a hand whisk but you would need to increase the mixing time when using a hand held whisk instead of an electric mixer. Reply

  • linda
    May 20, 2018

    as a diabetic what can adjust the sugar with please Reply

    • Natasha's Kitchen
      May 20, 2018

      Hi Linda, I haven’t experimented with other sweeteners so I can’t really advise on that. I actually don’t have any experience with artificial sweeteners so you might do some research on how much to substitute. Reply

  • P.Damm
    May 20, 2018

    I would suggest adding the lemon juice and zest with the wet ingredients, makes more sense. Reply

    • Natasha
      natashaskitchen
      May 20, 2018

      Thanks for sharing your input. Let me know if you have tested it that way. Reply

    • Sabine Susanne Chennault
      May 20, 2018

      As a Professional pastry Chef I can tell you that adding the blueberries to the wet ingredients that will smash a lot of them when you add the dry and affect the end result in a negative way. Reply

      • Julie
        May 22, 2018

        Blueberry Lemon cake looked awesome! I made it last night. The batter was real thick, sticky and didn’t pour well into the springform. I checked it at 50 minutes, and knife still showed raw batter. I checked at 55 because it smelled like it was burning. Batter still showing on knife. Covered it loosely so not to burn top of it, and took it out at the hour. Let it sit in mold for 20 minutes and then released ring. Dusted with powdered sugar. gave it 30-40 minutes since it said you could eat it warm. Cake part was anything but fluffy or light. It was heavy, not well cooked, even after the hour. I would think it may be my oven however, two days ago I made a cake from scratch and had no issues… nor have I ever had any issues with my oven. After 2 hours, the cake was still not fluffy and light… but more like heavy batter that sinks in your stomach. Soooo disappointed. All ingredients were fresh and no steps were left out. Not sure what caused this, and not sure I will try and make it again. Reply

        • Natasha
          natashaskitchen
          May 22, 2018

          Hi Julie, I am always happy to help troubleshoot. Could the leavening have been forgotten by mistake? Were all of the ingredients added in the order listed without overmixing? No substitutions were made (i.e. a different type of flour)? Make sure to bake the cake once it is assembled without letting it sit too long on the counter. Lastly, it is very important to measure correctly and with the correct tools. Check out this post on how we measure which might shed some light. I hope that helps! Reply

        • trish
          May 24, 2018

          In my 50+ years of baking, I’ve learned that weather conditions have a lot to do with the outcome. It took me nearly 60 yars to bake a chocolate cake! Although they tasted great, I had to paste the cake together with the icing. I also bake hard rolls that will not turn out properly if the weather is damp! Sometimes it really is due to the weather. Reply

        • Joanne
          May 28, 2018

          I had the same result. Cake was heavy and dense. I contributed it to the sour creme. I will use my usual go-to recipe with eggs, sugar, butter & flour. Always works! Always turns out great! Reply

  • Eliane
    May 17, 2018

    Este bolo é de dar água na boca,
    vou procurar os mirtilos por aqui e fazer um ainda esta semana
    agradeço Reply

    • Natasha
      natashaskitchen
      May 18, 2018

      Hi Eliane, I did my best to translate using google translate 🙂 “This cake is mouth-watering, I’m going to look for the blueberries around here and do one this week.
      appreciate” Thank you for writing in and I hope you love the recipe! Reply

  • Nikki
    May 17, 2018

    Hi, can you tell me the conversion from cups to ounces? I’m in the UK & would love to make this but would like to get the quantities correct.
    Thank you 😊 Reply

    • Natasha's Kitchen
      May 17, 2018

      Hello Nikki, here is a link to a free converter application online. I hope this helps! Reply

  • Leanne
    May 14, 2018

    Please help! I’ve tried this recipe twice and each time my batter curdles… Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Leanne, I haven’t had that experience but I am always happy to help troubleshoot. Are you using any substitutions or changing anything in ingredients or method? Reply

      • Leanne
        May 14, 2018

        Haven’t substituted any ingredients.. Maybe I will give it another try, third times a charm hopefully! Stay tuned Reply

        • Natasha
          natashaskitchen
          May 15, 2018

          Also, make sure you are adding the ingredients in the correct order as listed in the recipe. Reply

    • Camille Duckworth
      May 23, 2018

      Just made this and so far turned out beautifully! Can’t wait to taste it!! Reply

      • Natasha
        May 23, 2018

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

    • Barbara
      June 2, 2018

      Will using vegetable oil instead of olive oil affect the taste? I’ve not baked with olive oil before.

      If I’m making this a day ahead, should it be kept in the fridge over night? Serve warm or cold? Reply

      • Natashas Kitchen
        June 2, 2018

        Hi Leanne, you can store it at room temperature for a day. For any longer, I would put it in the fridge. Vegetable oil and olive oil have a one-to-one ratio, either one should work just fine. 🙂 Reply

    • Oxanie
      June 7, 2018

      I love this cake , I make it for friends, family and just because !
      Today I started making it for like my 10th time and just realized I put in raw cane sugar instead of granulated … ughhh ! Wish me luck!! Reply

      • Natashas Kitchen
        June 7, 2018

        I hope it turns out well for you, Oxanie! Thank you for the wonderful review! 🙂 Reply

  • Stacy
    May 13, 2018

    Hey, I was wondering how I could make this cake gluten free? Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Stacy, I have had several readers report great results using 1:1 gluten free flour. Reply

    • JK
      May 18, 2018

      Hi Stacy, I’ve made this twice using Bob’s Red Mill GF Flour in the blue label, it was delicious both times. I haven’t tried it with the red label, but that one is mostly bean flours so I tend to avoid it. I’ve tried a few other GF flours I didn’t like, so I would give this one a shot first. I know that Whole Foods and Kroger/Ralph’s carry it. Enjoy! Reply

  • Cookie
    May 11, 2018

    I made this yesterday to take to a friend’s for dessert. It was a big hit!! It was delicious! My husband ate another piece this morning for breakfast and told me I could make it again. Reply

    • Natasha's Kitchen
      May 11, 2018

      Awesome, I’m happy to hear that! Thanks for sharing your wonderful review! Reply

  • Chris
    April 28, 2018

    help, I used unsweetened applesauce instead of the oil. Because that’s what I’m trying to do these days In my baking. The cake turned out kind of hard and doughy. But the flavor was really good. Did I make a mistake? Reply

    • Natasha
      natashaskitchen
      April 28, 2018

      Hi Chris, it could have been the applesauce – it is difficult to say since I haven’t tested this with applesauce. Also, make sure not to overmix the batter which can cause it to become dense. Reply

    • Marilynn Bachorik
      June 5, 2018

      Yes. Applesauce will not give the same texture as oil. I understand the desire to bake as fat free as possible, but it will not turn out the same. Reply

  • Corilee Williams
    April 27, 2018

    This looks so delicious! How much is 16 oz of blueberries? Would it be 2 cups? I don’t have a food scale. Do they weigh different being frozen? That’s what I have on hand. Reply

    • Natasha
      natashaskitchen
      April 27, 2018

      Hi Corilee, 2 cups will work 🙂 16 oz is closer to 3 cups but you can’t go wrong with 2 cups 🙂 Reply

  • Julia
    April 26, 2018

    Hello 🙂 What is the purpose of corn starch? Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      Hi Julia, it helps the blueberry juice to thicken slightly because there are so many blueberries in this cake :). Reply

  • Anh T
    April 26, 2018

    HI Nat,

    Thank you for sharing all easy and delicious recipes. It helps me a lot for my cooking. love it love it Reply

    • Natasha's Kitchen
      April 26, 2018

      My pleasure! I’m happy to hear how much you’re enjoying the recipes, thanks for following! Reply

  • Dede
    April 23, 2018

    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. Reply

    • Natasha's Kitchen
      April 23, 2018

      I’m glad to hear the recipe was a success Dede! Thanks for sharing your helpful review with other readers! Reply

  • Maureen Taylor
    April 23, 2018

    I can’t wait to make this cake; planning on making it for work, but I work with a pretty big group-and big appetites. Would it work if I doubled the recipe and used a 9 x 13 pan? If so, how long and at what temp would you suggest? Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      Hi Maureen, I haven’t tried that so I won’t be able to offer specific instructions for baking. One of my readers wrote in with the following great review: ” 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! Reply

      • Maureen Taylor
        April 25, 2018

        Thank you so much-will try that and let you know. Can’t wait to try it! Reply

        • Natasha's Kitchen
          April 25, 2018

          My pleasure, please do! Reply

  • Dede
    April 15, 2018

    The cake was yum! I added a Lemon powdered sugar drizzle instead of the sprinkle. I’m making again today! Reply

    • Natasha's Kitchen
      April 15, 2018

      Sounds like you got a favorite recipe Dede! I’m glad you enjoy it as much as I do. Thanks for sharing your great review! Reply

  • Anne Bennett
    April 8, 2018

    I’m surprised that there aren’t any comments about the baking time and temperature. If I had cooked it at 375 degrees for that amount of time, it would have been ruined. I’ve been both an amateur and professional baker. My oven is calibrated correctly. I split the difference and cooked it at 350 degrees. Next time I will do it at that temp or try 325 degrees. The cake is delicious. Reply

    • Natasha
      natashaskitchen
      April 9, 2018

      Hi Anne, I’m not sure if this is the case for you but a convection (fan) oven would need adjustments since it circulates air and bakes things quicker. All of our recipes are written for a conventional oven. Reply

  • Debbie
    April 8, 2018

    Happy Easter Natasha. Thanks for another delicious recipe. Was a little concerned about reviews that mentioned this cake was not sweet enough. I couldn’t believe that you’d make a cake that wasn’t top notch. I sprinkled the top with icing sugar after baked and this cake got better and better every day. Surprising how a little powdered sugar will enhance the flavor so nicely. Love your videos and appreciate all your hard work. Reply

    • Natasha's Kitchen
      April 9, 2018

      I hope you had a wonderful Easter as well Debbie! Thanks for following and sharing your excellent review with other readers! Reply

  • Victoria
    April 4, 2018

    Have you ever tried using frozen blueberries in this recipe? I’d like to try it. Also if you stir a few tablespoons of your flour mixture into your blueberries they won’t sink. Love your videos. Thanks! Reply

    • Natasha
      natashaskitchen
      April 4, 2018

      Hi Victoria, I have some notes on using frozen blueberries in the post above. I hope you love the cake! 🙂 Reply

  • Marcia Schaefer
    April 2, 2018

    I just made this for our Easter dinner and not only did it make a beautiful presentation on our dinner table but also an excellent meet up with our taste buds! I wholeheartedly agree with the review that said the cake has just the right balance of sweetness (sugar & blueberries) and tartness (lemon). It was so tasty that I think I now have a new “favorite cake”. In fact my husband, upon finishing another hefty slice for his breakfast, stated that it’s “too good”! This will definitely be a repeat for us. I can’t wait to make it for friends and family!!! Reply

    • Natasha's Kitchen
      April 2, 2018

      I’m happy to hear the recipe is an absolute hit! Thanks for sharing your outstanding review Marcia! Reply

  • JN
    March 30, 2018

    Hi Candice, I left mine out for 3 days and it was fine, but on day 4 I went to have the last slice and it was done. Next time I may leave it out overnight or maybe even for 2 days, but no more than that. Also, I have no A/C in my apartment and keep it pretty warm. Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Thanks so much for sharing! 🙂 Reply

  • Candice
    March 30, 2018

    I just made this for easter this weekend but I’m wondering how to store it- does this one need to be refrigerated for storage overnight? Reply

    • Natasha's Kitchen
      March 30, 2018

      Hello Candice! It will store well covered at room temperature overnight. If storing longer than that, I would recommend refrigerating. Reply

  • Elizabeth
    March 30, 2018

    I’ve made this came and it was absolutely scrumptious! But I have a question. ..can yogurt be a substitute for the sour cream? It would be a little healthier… Reply

    • Natasha's Kitchen
      March 30, 2018

      I’m glad you enjoy the recipe Elizabeth! Several of my readers reported great results using plain Greek Yogurt instead of sour cream. Thanks for sharing your great review! Reply

  • Snizhana
    March 28, 2018

    Made this tonight and came out so tasty and nice tartness with the lemon and blueberry flavor.
    I think I overmixed on the flour so next time I won’t use a whisk to fold but a spatula lol but I saved it by adding 1 more Tablespoon of fresh lemon juice which made it great!
    I think next time I’ll add more sugar to the batter though. I put extra powdered sugar on top though so it balanced my sweet tooth. Thanks again Natasha for another great one! Reply

    • Natasha
      natashaskitchen
      March 29, 2018

      Hi Snizhana, yes definitely use a spatula to fold for best results :). You should also try the lemon glaze that I have on the new blueberry muffins recipe – it would be amazing on this cake also! Reply

  • Meri
    March 28, 2018

    I replaces the regular flour with a Gluten Free blend. It was incredible. Amazing texture. Reply

    • Natasha's Kitchen
      March 28, 2018

      Good to know Meri! Thanks for sharing your great review with other readers! Reply

  • Amanda
    March 27, 2018

    Hi! If using a bundt pan, would I reverse the layers? Blueberries on bottom, then batter, blueberries, batter? Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Amanda, I haven’t tried this in a bundt pan but I would probably keep the layering the same since they do sink down slightly as they bake. Reply

  • Mike
    March 27, 2018

    Instead of powdered sugar I used Crumb topping – added it around minute 40 so it sinks in a bit Reply

    • Natasha's Kitchen
      March 27, 2018

      Great tip Mike, thanks for sharing! Reply

  • Susan Rojas
    March 26, 2018

    Hi, can I manually use a whisk to make this recipe, instead of a batter mixer machine? Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Susan, it would be difficult to achieve that same consistency by hand and will take longer but it is possible. A hand held electric mixer would also work well. I would suggest watching the video tutorial to see the correct consistency of the batter at the various stages. Reply

  • JoAnn Fitzpatrick
    March 26, 2018

    Could this be made in a bundt pan? Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi JoAnn, I haven’t experimented with a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes. Reply

  • Darlene
    March 26, 2018

    Hi Natasha,
    I’m making this for the first time for Easter Sunday dinner at a friend’s. Will this cake be enough for 10-12 people, or should I make 2 cakes? I could bring vanilla ice cream ? What are your thoughts?. Thanks Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Darlene, it just really depends on how many slices you want to cut the cake into. If you want to serve it with ice cream, you could get away with serving it as 12 slices. If it helps, I turned this recipe into 12 blueberry muffins 🙂 Reply

      • Darlene
        March 27, 2018

        Thanks Natasha! Reply

  • Patti
    March 26, 2018

    Thanks for the recipe. I am going to make this for Easter and serve with a warm Vanilla Sauce. Reply

    • Natasha's Kitchen
      March 26, 2018

      You’re welcome Patti! That’s a great idea, I may try that myself sometime. Please let me know what you think of the recipe! Reply

  • Ann Marie Torrey
    March 25, 2018

    Could I make this in a loaf pan? I’d love to bring this on a upcoming trip. Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Ann Marie, I do recall at least 1 person had good results baking in a loaf pan but I’m not certain about any modifications in bake time. I would check at the time stated in the recipe with a toothpick and shield with foil if it needs longer baking and starts getting darker. Reply

  • Lynne
    March 25, 2018

    I cant wait to try this because when I was reading the comments it said it was not a sweet cake, just what I was looking for and I love blueberry’s thanks Reply

    • Natasha's Kitchen
      March 26, 2018

      You’re welcome Lynne! This recipe is super popular for good reason, I hope you love it! Reply

  • Alison Smith
    March 24, 2018

    Could you use yogurt instead of sour cream? Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Alison, yes you can use plain greek yogurt 😀 Reply

  • Jennifer
    March 23, 2018

    Can I use coconut oil instead? Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Jennifer, 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

      • Joan King
        June 17, 2018

        I used coconut oil and after about 45 minutes at 375 my oven started smoking and burning our eyes and had to open all my windows. I used parchment paper and a springform pan. It was very tasty but the smoke smell lingered over to the next day. I will try it again with vegetable oil. Reply

    • JN
      March 24, 2018

      Hi Jennifer, I used coconut oil, and I also subbed the sour cream with a mix of coconut yogurt and coconut milk. The only issue I had was with my oven not being calibrated and taking too long to bake through because it wasn’t hot enough. The cake was super delicious, and mine was made both gluten and dairy-free. Reply

  • Rose
    March 22, 2018

    Hi Natasha,,looks so good,,Im going to make it for Easter,, Thanks for lovely recipes.. Reply

    • Natasha's Kitchen
      March 22, 2018

      Hello Rose! My pleasure, this is one of my most popular recipes and for good reason. I hope you love it! Reply

  • Judy Fleming
    March 22, 2018

    I will make this for my sister Jill’s “Garden Party”, fundraiser for Alzheimer’s in August. The only thing is her party is in Littleton, Colorado. I need to have the temperate and time difference modification, if you can give it to me, please. Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Judy, 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! I wish you success in the fundraiser! P.S. I will be posting some scrumptious blueberry lemon muffins tomorrow that may also work well for your fundraiser. Reply

    • Rose
      March 23, 2018

      That’s very nice Judy,,,,hope you all have a wonderful time… Reply

    • Sandy Sewell
      March 24, 2018

      …in my experience you need to bake the cake longer…and just test with your skewer… Reply

  • Alma
    March 20, 2018

    HI Natasha! I My husband will make this, this weekend. In the instruction you said DO NOT OVERMIX, whats the ideal consistency or time for that matter that we need to consider? Thanks! Reply

    • Natasha
      natashaskitchen
      March 21, 2018

      Hi Alma, it should still have some tiny lumps in the batter and you will no longer see streaks of flour in it. In every step that you are adding something to the eggs/sugar batter, mix just until incorporated. Reply

      • Alma
        March 24, 2018

        Thanks Natasha Reply

        • Natasha's Kitchen
          March 24, 2018

          My pleasure Alma! Reply

  • LKCalifornia
    March 19, 2018

    This cake turned out beautifully, both in taste and appearance. I added 1/2 tsp. lemon oil (not extract) to the batter to boost the lemon flavor and made a glaze of powdered sugar, lemon juice and zest, spreading it over the cake while it was still warm, after removing it from the pan. I didn’t even use my mixer, just vigorously whisked the eggs and sugar before blending the other wet ingredients, and used a spatula to mix the dry ingredients. I found I needed to bake it 65 minutes before the tester came out clean, and next time I’ll bake a couple of minutes longer because the very center was still a little too moist. With the addition of the glaze, the cake was plenty sweet. It is even sweeter one day later, probably because the glaze soaked in a little. If I was going to serve it for breakfast I’d forego the glaze because I think the cake would be perfect as a breakfast cake without the added sweetness.This recipe is a winner at our house! Reply

    • Natasha's Kitchen
      March 19, 2018

      I’m happy to hear how much you love this recipe! Thanks for sharing your outstanding review with other readers! Reply

  • Marishka
    March 12, 2018

    Hello Natasha. I use a lot of your recipes and love them. Made this cake for my birthday and it didn’t turned out well. For some reason it did not bake through. I used frozen berries, so maybe that’s why the cake didn’t bake on the inside. I was pretty disappointed 😔. On the bright side my 9 year old daughter loved it because to her it tasted like a cheesecake. So she finished the cake by herself 😂 Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      Hi Marishka, It probably was due to using frozen blueberries – it probably needed a longer baking time using frozen. Did you see my note in the recipe about substituting with frozen? It is just below the ingredients photo. Reply

      • Marishka
        March 16, 2018

        I will give it another try using fresh blueberries because it looks so delicious 😋 Reply

  • Linda Riggs
    March 11, 2018

    I made this cake yesterday and my husband and I loved it! I used a hand mixer and mixed in the flour on low just until it was evenly mixed. I was careful not to over mix the batter. We didnt have a 9 inch springform pan, so I used a 9x7x2 glass Pyrex dish. We lined the dish with parchment paper and it easily removed from the dish. Baking time was very close to what was in the recipe. The cake turned out beautiful with all the blueberries on top and it tasted awesome! Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m happy to hear the recipe was a success! Thanks for sharing your great review with other readers Linda! Reply

  • Rea
    March 6, 2018

    I just made this cake today – it was absolutely delicious. I put a lemon glaze over it instead of the dusting of icing sugar. It’s not too sweet and I love the lemon tang. After baking for years, I finally invested in a KitchenAid stand mixer, so have been trying new recipes. I’m not sure why it took me so long to buy one, I love it. My husband, who is not a big cake eater, came back for seconds. Thanks so much for the lovely recipe, it will be included in my list of favourites. Reply

    • Natasha's Kitchen
      March 7, 2018

      You’re welcome Rea! I’m happy to hear how much you and your husband enjoy the recipe. Thanks for sharing your excellent review! Reply

  • Kelly Lozano
    March 5, 2018

    After reading the comments, I was excited. However, this is the most unsweet cake I’ve ever had. Maybe it’s the southern in me but I needed to make a powdered sugar glaze to make it tolerable. I went back through the entire recipe and it came out perfect, it just isn’t sweet enough for my crew. Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Kelly, most of our desserts including this one aren’t overly sweet which is fairly common for European desserts. I think this would be great with a glaze over the top also – maybe a lemon flavored sweet glaze. 🙂 Reply

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