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Home > Dessert > Lemon Blueberry Cake Recipe (VIDEO)

Lemon Blueberry Cake Recipe (VIDEO)

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

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

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Why we Love this Blueberry Cake:

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

It is moist, fluffy, and tastes like a decadent Blueberry Muffin from a fancy bakery. Seriously though, it’s really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!

Watch How to Make Lemon Blueberry Cake:

Mmm… fluffy, moist, and delicious. I hope you love every bite of this lemon blueberry cake. You’ll make this cake again and again.

Ingredients for Blueberry Lemon Cake:

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

Ingredients for making lemon blueberry cake recipe

Important Tips for Success:

Measuring Ingredients – Click here for an easy video tutorial on how to measure dry and wet ingredients correctly.

Do Not Overmix – overmixing the batter can make the cake dense.

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

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

Can I Substitute Frozen Blueberries for Baking?

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

How To Make Lemon Blueberry Cake:

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

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

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

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

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

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

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

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

Two photos of bowls with blueberries being mixed with powdered sugar

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

To Test the Cake for Doneness: bake until a toothpick inserted into the center comes out clean.

Step by step layers of blueberry cake in springform pan

How to Serve Blueberry Cake:

This blueberry lemon cake is perfectly satisfying on its own without any kind of frosting. A generous dusting of powdered sugar is all you need. It does pair well with vanilla ice cream.

Blueberry lemon cake dusted with powdered sugar surrounded by fresh blueberries

Does this Blueberry Cake Work for Muffins?

Because so many of you have asked, we (finally!) have a recipe for blueberry muffins.

P.S. If you are looking for more easy cake ideas, be sure to try our fresh strawberry cake and this loaded peach cake!

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

More Blueberry Desserts:

There’s something about cooking with blueberries which makes them so juicy and brings out their best flavor. If you haven’t tried making Blueberry Pierogi, you should put them on your list. Here are our favorite blueberry desserts:

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

Lemon Blueberry Cake Recipe

4.76 from 385 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Lemon blueberry cake with slice being removed
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Keyword: blueberry cake, blueberry lemon cake, lemon blueberry cake
Cuisine: American
Course: Dessert
Calories: 353 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 Lemon Blueberry Cake:

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

Recipe Notes

**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit the lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.

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

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

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

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Richard Lavimoniere
    October 1, 2020

    Hi Natasha,

    What do I do if I only have a 7inch springform pan?

    Thanks.

    Richard

    Reply

    • Natasha
      October 1, 2020

      HI Richard, i haven’t tried this in a 7″ springform so I’m not sure if it would overwhelm the pan. You might reduce the recipe by 25%. If you click on the serving size, you can scale the recipe ingredients that way.

      Reply

  • Vandra
    September 28, 2020

    Hi Natasha, I have 2 questions.
    1 – Can I omit the lemon zest and the lemon juice on this recipe? Everyone likes blueberries in my family but no one likes lemon in our desserts. Would I be able to substitute it with maybe more vanilla extract?

    2-Also do you think i can use this recipe to do a second cake but with chocolate chips instead of blueberries?

    Btw, love your recipes and try and make a meal a week with one of your recipes. and so far everyone has loved them! thx

    Reply

    • Natasha
      September 28, 2020

      Hi Vandra, the lemon zest adds nice flavor but the recipe will still work without it. I haven’ tested this with chocolate chips but it sounds delicious.

      Reply

  • Tracy
    September 19, 2020

    Another great recipe from Nathsha’s Kitchen! This blueberry lemon cake is a keeper! For me the top browned more than I expected to get it to the point of baked through, about 45 minutes. But the powdered sugar covered the top and all agreed it was amazing!

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Tracy! Thank you so much for sharing that with us.

      Reply

  • Rani
    September 16, 2020

    A great cake, easy to do without a handmizer.

    I messed up with baking times (my mistake, used the wrong temperature). It was raw in the middle but cooked on the edges, I covered it with aluminium foil and put it back in the oven, it came out perfect!

    Would recommend!

    Reply

    • Natasha's Kitchen
      September 16, 2020

      Hi Rani, I’m so glad you were still able to make it work. Kudos to you! Thanks for sharing your experience making this recipe, we appreciate it!

      Reply

  • Maggie P
    September 13, 2020

    If I could give this cake ten stars I would! This is my family favorite and the smell of it baking in the oven is heavenly! I substitute sour cream with vanilla yogurt and it makes the cake more moist.
    Thanks for this recipe.
    Maggie

    Reply

    • Natasha's Kitchen
      September 13, 2020

      Love love it, Maggie! Thanks for your perfect review and feedback. We appreciate it!

      Reply

  • Jay
    September 13, 2020

    It was probably just me, since I’m not an expert baker and others seem to have had good results with the recipe, but mine didn’t turn out right. It had a weird flavor. I used Greek yogurt instead of the sour cream, but otherwise used the ingredients listed. It took about 70 minutes for the toothpick to come out dry, but the consistency was right in the end. It was just the taste. The family agreed, it wasn’t a favorite.

    Reply

    • Natasha
      September 14, 2020

      Hi Jay, a change in the ingredients (especially in baking) can make or break a recipe. I highly recommend trying the recipe as written without modifications.

      Reply

  • Jay
    September 11, 2020

    Does it work if I just have a normal mixer and not one with a whisk attachment? Is it better to just whisk by hand or use the normal mixer. Thanks!

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Jay! It is best to use a whisk attachment since that’s what incorporates air and makes up the cake volume. If you have beaters that are pretty powerful – that may work but it’s hard to advise without testing myself

      Reply

  • Mesha
    September 8, 2020

    Loved this blueberry lemon cake! It was so delicious, thick, and soft! Everybody loved it! Thank you for the recipe! Lots of love Natasha!

    Reply

    • Natashas Kitchen
      September 8, 2020

      I’m so happy to hear that Mesha! Thank you for this great feedback!

      Reply

  • Rosa Mishkin
    September 7, 2020

    I am going to make the Blueberry Lemon Cake I am using frozen blueberries. Do I add the lemon to the batter mixture or not lemon juice at all

    Reply

    • Natashas Kitchen
      September 8, 2020

      Hi Rosa, the frozen berries plus lemon juice will be too much liquid to balance the cake. You are welcome to add some if you would like but the lemon zest will add a great amount flavor. I hope you love this recipe!

      Reply

  • Kathy
    September 7, 2020

    I am a vegan and would love to be able to make this. Would I be able to make substitutes for the items I can’t use?

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Hello Kathy, I haven’t tried making a vegan version of this cake but if you are able to find substitutes, I think it’s worth trying. Please let us know how it goes if you do an experiment!

      Reply

  • Roni b
    September 7, 2020

    Can u make this cake with rasberries

    Reply

    • Natashas Kitchen
      September 7, 2020

      Hi Roni, I have note tested this with raspberries but here is what one of our readers wrote: “here is what one of our readers wrote, I hope it helps “I tried this with raspberry and it was perfect and soooo yammiii. thank you for those amazing recipes” I hope this is helpful!

      Reply

  • Joycy
    September 1, 2020

    Hola me encantan tus recetas!!! Me gustaría tener la de BlackBerry lemon cake roll gracias

    Reply

  • Monica Frye
    August 26, 2020

    Hi Natasha,

    Love all your recipes. What lemon zester would you recommend.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Thank you, Monica. You can check out our Amazon Page for the kitchen tools that I use.

      Reply

  • Vernary Bachelor
    August 26, 2020

    Tried this recipe but used buttermilk since I had no sour cream.it came out soft and nice. I didnot add the lemon juice nor cornstarch. However, my blueberries were a bit tangy and i believe that i could have added a bit more . I hope to try it again soon.Thank you.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Nice to know that the recipe still worked without the ingredients that you didn’t add. Thanks for sharing that with us and I hope you love every recipe that you will try!

      Reply

  • Dodi Stefaniak
    August 26, 2020

    Can you use a Bundt cake pan??

    Reply

    • Natashas Kitchen
      August 26, 2020

      Hi Dodi, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes.

      Reply

  • Sharon
    August 25, 2020

    Hi Natasha, will a 10″ Springform cake pan be O.K?

    Reply

    • Natashas Kitchen
      August 25, 2020

      Hi Sharon, that will make a slightly skinnier cake. I would check the cake with a toothpick during the last 5 minutes since it will be done sooner.

      Reply

  • Charlotte
    August 24, 2020

    This cake was wonderful. I shared it with a few friends and they were very flattering in their comments. I made it exactly as written, and mine cooked perfectly in 53 min. I will be making it every blueberry season. Thanks much!

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Hello Charlotte, so great to read your comments and feedback. We’re so glad you enjoyed this recipe, thank you for sharing!

      Reply

  • Naomi Draper
    August 21, 2020

    To make this cake dairy free, could I substitute full-fat coconut milk & lemon juice for the sour cream or would it be too runny?

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Naomi, I haven’t experimented with that but a reader shared their experience with dairy-free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.”

      Reply

      • Naomi Draper
        August 27, 2020

        Oh good! Thank you so much. I can’t wait to make it now!

        Reply

  • Nella Marafioti
    August 19, 2020

    How so right is this Lemon Blueberry Cake! Blueberries so affordable right now in Sth. Aust. Thank you Natasha once again.

    Reply

    • Natasha's Kitchen
      August 19, 2020

      You’re welcome!

      Reply

  • RoseAnn
    August 18, 2020

    I have everything except sour cream. Can I substitute buttermilk?

    Reply

    • Natasha's Kitchen
      August 18, 2020

      Hello RoseAnn, you can use plain Greek yogurt as a substitute. I haven’t tested this with buttermilk so I’m not sure how it would affect the recipe. Without trying it myself, I really can’t advise, but I imagine it would thin out the batter.

      Reply

  • Julia
    August 13, 2020

    hi Natasha,

    thanks for sharing the recipe. What is the fat content/ percentage of the sour cream?
    thanks,
    Julia

    Reply

  • Jeanette Gillespie
    August 12, 2020

    I haven’t baked for years, but I have just baked your lemon blueberry cake and it was sensational. I used half blueberries and half raspberries. Super happy with the result. Yum from Australia.

    Reply

    • Natasha's Kitchen
      August 13, 2020

      I am so happy too that you loved the result! Thank you for sharing your great experience with us.

      Reply

  • Marta
    August 4, 2020

    Fantastic,thank you for your reply, I must have missed the metrics link.
    Now I can try more of your recipes.

    Best wishes – Marta

    Reply

    • Natasha's Kitchen
      August 5, 2020

      You’re welcome, Marta. I hope you love every recipe that you try!

      Reply

  • Yuri Clingerman
    July 28, 2020

    Great cake for a summertime dessert. The only change I would make for next time is to omit the cornstarch. I don’t know what the purpose is but the blueberries on top ended up with white cornstarch in the middle making them look moldy.

    Reply

    • Natashas Kitchen
      July 28, 2020

      Hi Yuri, I haven’t tried omitting or substituting cornstarch but I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps.

      Reply

  • T K
    July 27, 2020

    Does this cake need to be refrigerated?

    Reply

    • Natasha's Kitchen
      July 27, 2020

      Hi T K, this cake is best when it is enjoyed the same day it is made but it will work to cover and refrigerate. To liven it up on the day you are serving it, you might drizzle the top with the lemon glaze from our blueberry muffins

      Reply

      • T K
        July 29, 2020

        Many thanks! 🙂

        Reply

  • Ruthie
    July 26, 2020

    I plan to make this with frozen blueberries, but I am wondering why you advise in that case NOT to add the lemon juice. Wouldn’t it lack in lemon flavor? Can I add in the juice? I much prefer that to lemon extract, and of course have fresh lemon on hand anyway for the zest

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Ruthie, the frozen berries plus lemon juice will be too much liquid to balance the cake. You are welcome to add some if you would like but the lemon zest will add a great amount flavor. I hope you love this recipe!

      Reply

  • Amanda G.
    July 20, 2020

    My daughter (3 years) and I made this together yesterday and it is delicious. The texture is moist and soft. I love the balance in the flavors between the sweetness and the lemon. I didn’t dust with the powder sugar and it still came out great. Super easy instructions to follow. Love it!

    Reply

    • Natashas Kitchen
      July 20, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Win
    July 19, 2020

    What can I use instead of a springform pan?

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Hi Win, this would probably work in a tall walled cake pan – it would just be a little more effort to remove it so I would definitely line the bottom of the pan with parchment.

      Reply

  • Donna
    July 17, 2020

    Hi Natasha, can I use sunflower oil instead of vegetable oil?

    Reply

    • Natashas Kitchen
      July 17, 2020

      Hi Donna, sunflower tends to be more fragrant so I haven’t tested that in recipes like this cake to advise. If you experiment please let me know how you like that.

      Reply

  • Ludmila
    July 16, 2020

    Love it!

    Reply

    • Natasha's Kitchen
      July 17, 2020

      So great to hear!

      Reply

  • Ludmila
    July 16, 2020

    I made this cake yesterday for a first time and it was a super delicious! Thank you for a recipe

    Reply

    • Natashas Kitchen
      July 16, 2020

      Hi Ludmila, I’m so happy to hear that you loved the salad. Thank you for sharing that with me!

      Reply

    • Rhea
      July 20, 2020

      Hi. Can I substitute sourcream?

      Reply

      • Natashas Kitchen
        July 20, 2020

        Hi Rhea, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.

        Reply

  • Char
    July 15, 2020

    I followed this recipe exactly, but it did not come out right. It started when my batter was more like dough, very thick. It took longer to cook, after 65 minutes the top was browned, starting to burn, but the cake itself was still very dense. Flavor was good though, but it was not a fluffy light cake.

    Reply

    • Natashas Kitchen
      July 15, 2020

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

      Reply

    • Kelly
      July 21, 2020

      This happened to me today when I made the cake as well?

      Reply

  • Stephanie
    July 4, 2020

    I made this today, It was so delicious and everybody loved it. Very light and airy and not too sweet and had a nice little lemon tang to it. Thank you

    Reply

    • Natasha's Kitchen
      July 5, 2020

      You’re welcome! Thanks for sharing that with us and I hope you love every recipe that you try.

      Reply

  • Agnes Thomson
    July 4, 2020

    I don’t have fresh or frozen blueberries in the house. Can I use frozen blackberries or frozen strawberries.

    Reply

    • Natashas Kitchen
      July 4, 2020

      Hi Agnes, frozen will work but it probably needs a longer baking time using frozen. Did you see my note in the recipe about substituting with frozen? It is just below the ingredients photo.

      Reply

      • Agnes Reiher
        September 9, 2020

        Thanks a lot I think I’ve seen it

        Reply

    • Antoinette Borg antoniaborg1958@gmail.com
      July 16, 2020

      Natasha what’s can I used instead of sour cream pls becouse I don’t have thank you

      Reply

      • Natasha's Kitchen
        July 16, 2020

        Hi Antoinette, you can substitute it with plain greek yogurt

        Reply

  • Lani
    July 3, 2020

    I wasn’t sure how much 16 oz of blueberries means. I figured 8 oz in a cup so did 2 cups but the pictures seem to have a lot more blueberries than what I had. Can you convert to # of cups please?

    It’s in the oven now so can’t comment on how it tastes with the 2 c of blueberries.

    TIA.

    Reply

    • Natasha
      July 4, 2020

      Hi Lani, the 16 oz is a weight measurement. If you click the metric button in the recipe card, you will see the measurement in grams. 16 oz of fresh blueberries is usually 2 1/2 to 2 3/4 cups if measuring with a measuring cup.

      Reply

  • Yeo
    July 2, 2020

    First time ever making a blueberry lemon cake. My hubby says it is the best he has ever eaten. It is so light, soft and moist. Thank you Natasha for another great cake recipe.

    Reply

    • Natashas Kitchen
      July 2, 2020

      That’s just awesome Yeo! Thank you for sharing that wonderful review!

      Reply

  • Alicia
    July 1, 2020

    Just a question is this can stackable ? Can I make a layer cake with with it ?

    Reply

  • Ella
    June 30, 2020

    Can red currants be used instead of blueberries?

    Reply

    • Natasha's Kitchen
      July 1, 2020

      Hi Ella, I honestly haven’t tried that yet to advise. If you want to do an experiment, please share with us how it goes.

      Reply

  • Snezhana
    June 23, 2020

    This Cake is so moist and so good! Smells Wonderfull! Natasha, you do a great job with your videos!

    Reply

    • Natashas Kitchen
      June 23, 2020

      Thank you for that wonderful feedback Snezhana!

      Reply

    • Glennis
      August 24, 2020

      I’ve made this several times…delicious. However I’m taking it with me on a short trip. Does it freeze well?

      Reply

      • Natashas Kitchen
        August 24, 2020

        Hi Glennis, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well.

        Reply

      • Natasha's Kitchen
        August 24, 2020

        Hi Glennis, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer for up to 3 months, just be sure to cover it well.

        Reply

  • Sheetal
    June 21, 2020

    Heyy…i wonder when will we add vegetable oil 🧐😄

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Please check out Step #2 in the process in the recipe. I hope that helps!

      Reply

  • Yoobi
    June 18, 2020

    Anyone used brown sugar instead of white? Is it a bad idea? Also, how moist is the cake? Would adding an extra egg yolk make it too dense? Thanks!

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Yoobi, I haven’t tested this with brown sugar but here is what one of our readers wrote: “Made this for my mother in law’s birthday! It was a hit. Substituted Greek yogurt instead of sour cream. Also added half a cup of brown sugar. Next time will use 2 lemons instead of the one.” I hope that helps.

      Reply

  • Annette
    June 18, 2020

    Hi Natasha. I love this cake and I already made 5 times in last 2 months. I used butter instead of oil. The taste is great but it doesn’t rise as much as it shows in the recipe picture. Do you think using butter causes that?

    Reply

    • Natasha's Kitchen
      June 18, 2020

      I haven’t tested it using oil but if that’s the only change you made, that’s the possible cause of it. Try using butter next time and see how it goes.

      Reply

      • Janet
        August 2, 2020

        That answer doesn’t seem right.
        “I haven’t tested it using oil”
        Shouldn’t it be butter?

        Reply

        • Natasha
          August 2, 2020

          Hi Janet, you’re right, I got them backwards. The recipe was made with oil and I haven’t tested it with butter.

          Reply

  • nicole harpin
    June 13, 2020

    si je n’ai pas de crème sûre puis-je utiliser du yogourt nature merci

    Reply

    • nicole harpin
      June 13, 2020

      if I don’t have sour cream can I use natural yogourt thanks

      Reply

      • Natashas Kitchen
        June 13, 2020

        Hi Nicole, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.

        Reply

    • Natashas Kitchen
      June 13, 2020

      Hi Nicole, that will work!

      Reply

  • Alicja Hein
    June 7, 2020

    It was so easy. I added a bit more blueberries…but it was still perfect. Light, delicious and a perfect summer dessert. Cant wait to have it with my AM coffee.

    Reply

    • Natasha's Kitchen
      June 7, 2020

      That sounds perfect! Thanks for your excellent feedback and enjoy the cake.

      Reply

  • Joan Harrington
    June 5, 2020

    I was wondering as a diabetic could I use stevia in place of real sugar in your receipes

    Reply

    • Natashas Kitchen
      June 5, 2020

      Hi Joan, I haven’t tested the stevia or splenda substitution so that one is hard to guess – sorry I can’t be more helpful with that. Maybe someone else has tried a sugar substitution? (thanks in advance for letting us know if you have!)

      Reply

    • Marina Jacobson
      August 22, 2020

      My son is Type1 Diabetic, so I substituted sugar with Splenda for baking. When you beat eggs with it it doesn’t come as white as with granulated sugar, but other then that end result cake was nice light fluffy and absolutely delicious. With the side of Cool Whip instead of ice cream …really good.

      Reply

      • Natashas Kitchen
        August 22, 2020

        Thank you so much for sharing that with us Marina! I’m so glad this recipe worked with Splenda for you!

        Reply

  • Crystal
    June 3, 2020

    Can you replace sour cream with flavored Greek yogurt?

    Reply

    • Natashas Kitchen
      June 3, 2020

      Hi Crystal, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.

      Reply

  • Inga
    June 2, 2020

    Thank you for the recipe! Very easy to make, simple instructions. I used self rising flour and it worked out great. Love lemon blueberry combination! I held it in the oven for 5 extra min, which I think was not needed. Thank you again!

    Reply

    • Natashas Kitchen
      June 2, 2020

      You’re welcome Inga!

      Reply

  • Dijana
    May 31, 2020

    I was make blueberry lemon cake it was delicious,I love your recepies,thank you for share.

    Reply

    • Natasha's Kitchen
      May 31, 2020

      You’re welcome and thank you for trying out this recipe!

      Reply

  • Shy
    May 27, 2020

    Is this cake moist… I was gonna make it for my mothers and fathers birthday and I wanna make sure that it isnt dry….
    Also is it ok if i bake it in 2 9” cake pans?

    Reply

    • Natashas Kitchen
      May 27, 2020

      Hi Shy, this cake is moist. Several of our readers have commented saying so. I recommend looking through the comments for more comments like that. Baking this in two pans will make it very thin. I haven’t tested that in two pans without doubling to advise.

      Reply

    • Sadeta Bedard
      June 18, 2020

      Natasha,

      I don’t have springform pan😬.What would you recommend as replacement and what size?

      Reply

      • Natasha
        June 18, 2020

        Hi Sadeta, this would probably work in a tall walled cake pan – it would just be a little more effort to remove it so I would definitely line the bottom of the pan with parchment.

        Reply

  • rajal
    May 26, 2020

    Hi Natasha,
    Can this be baked in 8*2 or 9*2 cake pan?

    Reply

    • Natashas Kitchen
      May 27, 2020

      Hi Rajal, this may be a little tight for that size pan. If you experiment, let me know how you liked the recipe.

      Reply

  • Debra
    May 17, 2020

    Hi,the first time I made this it was fluffy, the 2nd tine didn’t rise as much and kinda of dance.

    Reply

    • Natasha
      May 18, 2020

      Hi Debra, consider if there was anything different in the process the second time around. You might also check your leavening to ensure it is still fresh.

      Reply

      • Dian
        June 2, 2020

        I wanted to print the recipe but I couldn’t. I had to write it. Can’t wait to try it out. Looks so good. Thank you for your lovely recipes.

        Reply

        • Natashas Kitchen
          June 2, 2020

          Hi Dian, I’m so glad you enjoyed that! Did you try our print recipe button? Scroll down to the printable recipe card and hit print. I hope that helps

          Reply

  • Susan
    May 16, 2020

    My cake turned out great! Thank you! However, instead of using powdered sugar for the top of the cake, I made a streusel topping which I added prior to baking. Added additional flavor and texture.

    Reply

    • Natashas Kitchen
      May 16, 2020

      That’s a great idea! Thank you for sharing that with me Susan!

      Reply

  • Patricia Bate
    May 12, 2020

    I have never made a cake, but this looked stunning with all those blueberries. So bought a tin and the ingredients, and literally produced a masterpiece! Amazeballs Natasha those that got a piece thought it was awesome. Your instructions and videos are fantastic, and this experience has given me the confidence to try something else. Thank You

    Reply

    • Natashas Kitchen
      May 12, 2020

      That’s just awesome!! Thank you for sharing your wonderful review

      Reply

  • Sandy in Apopka
    May 11, 2020

    Excellent cake. You can’t go wrong with this recipe. It’s a lovely recipe and you will be pleasantly surprised.

    Reply

    • Natashas Kitchen
      May 11, 2020

      Isn’t the flavor amazing! Thank you for sharing that with us Sandy!

      Reply

  • Diane
    May 9, 2020

    Hi Natasha. Could I use a round Dutch oven to make the cake?

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Diane, I haven’t tested this recipe in one to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Evan
    May 9, 2020

    If I use almond flour as a substitute for all purpose flour would you recommend a 1:1 substitution?

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Evan, I haven’t tested that to advise but a 1:1 sounds right. Someone commented that they used almond flour and it turned out great too!

      Reply

  • Svetlana
    May 6, 2020

    Absolutely love the way the Blueberry Lemon Cake turned out! The only thing I changed was, I blended blueberries then added lemon juice and cornstarch, my kid wouldn’t try blueberries in a cake like that but looking like a jam he would. I spread this blueberry compote in layers with a spoon and it came out awesome! Thank you so much for this recipe! Much love, Svetlana

    Reply

    • Natashas Kitchen
      May 6, 2020

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

      Reply

  • Sabrina
    May 4, 2020

    Hello,
    This recipe looks delicious however my brother has a severe dairy allergy. Is there any way for me to substitute the sour cream for coconut yogurt or something else?

    Reply

    • Natashas Kitchen
      May 4, 2020

      Hi Sabrina, I haven’t experimented with that but a reader shared their experience with dairy-free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.”

      Reply

  • Melissa
    May 4, 2020

    This cake was absolutely delicious! I served it with a side of fresh whipped cream. My family loved it. I will try the strawberry cake next time. Your video instructions were clear & perfect. Thank you!

    Reply

    • Natashas Kitchen
      May 4, 2020

      I’m so happy that video was helpful! Thank you for sharing that with us!

      Reply

  • Deepika Kaul
    May 3, 2020

    Fantastic recipe and really turned out well

    Reply

    • Natasha's Kitchen
      May 4, 2020

      Thank you so much, Deepika.

      Reply

  • Tricia
    April 29, 2020

    My cake was well done on the edges but raw in the middle after 50 minutes in the oven at 350. I don’t think it would have been done in 5 more minutes, but maybe so. It’s a reliable temp oven. What did I do wrong???

    Reply

    • Natasha
      April 29, 2020

      Hi Tricia, I have never had that happen before. Did you possibly use a smaller sized pan or bake on convection settings? This recipe is written for a conventional oven.

      Reply

    • Laura
      April 30, 2020

      The recipe gives an oven temperature of 375.

      Reply

      • Tara
        May 26, 2020

        Just finished making it for the first time. I swapped the sour cream for fat free Greek yogurt. It was delicious!!! Thank for you another great recipe.

        Reply

        • Natasha's Kitchen
          May 26, 2020

          So great to hear that Tara, thank you for sharing that with us!

          Reply

  • Didi
    April 29, 2020

    What if I don’t have/want corn starch? How will that change the recipe or can I most likely to replace it

    Reply

    • Natashas Kitchen
      April 29, 2020

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

      Reply

  • Nosheen Akhtar
    April 29, 2020

    Hi Natasha i am making the lemon and Blueberry cake second time! With my 3 year old who loves blueberries. Absolutely love itt. Thank you for giving a quick easy recipe ! X

    Reply

    • Natasha
      April 29, 2020

      I am so happy to hear that. It sounds like this blueberry cake has become a favorite!

      Reply

  • Bev
    April 27, 2020

    Do u think strawberries raspberries and blueberries blackberries together would work?

    Reply

    • Natashas Kitchen
      April 27, 2020

      Hi Bev, I have not tested that but it sounds delicious! If you experiment, please let me know how you like that.

      Reply

  • Nadia
    April 24, 2020

    Hi Natasha, I am super excited to try this recipe tomorrow. I have been having a hard time finding a 9 inch spring form pan, and I’m still waiting for my order from Canadian Tire. Can I use another square pan or another type of pan I have at home?

    Reply

    • Natashas Kitchen
      April 24, 2020

      Hi Nadia, you might be able to make it work if it is a different size springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in a specific size, I won’t be able to make an exact recommendation for that.

      Reply

      • Nadia
        April 24, 2020

        Thank you. Getting a springform pan is like finding gold. lol

        Reply

  • Yolie Yabut
    April 19, 2020

    Can i use dried blueberries?

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Hello Yollie, I haven’t personally tried that but Imagine that should work too. Let me know how it goes if you decide to give it a try.

      Reply

  • Patricia
    April 16, 2020

    What a great cake! A new favorite to make when lemons are in season. I had some lemon flavored simple sugar left from another ‘project’ and used a spoonful over the top of a slice of this cake versus powdered sugar before serving and it was a wonderful addition.

    Reply

    • Natasha's Kitchen
      April 16, 2020

      So nice to know that, Patricia. Thank you for sharing that with us, I am so happy to know that you enjoyed this recipe! Thanks for the excellent feedback!

      Reply

  • Kendall
    April 14, 2020

    Hi, I am somewhere where I don’t access to a mixer and I only have an 8 x 8 cake pan. Is there a way I can still make this recipe?

    Reply

    • Natasha
      April 14, 2020

      Hi Kendall, you might be able to make it work if it is a springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in that specific size, I won’t be able to make an exact recommendation for that.

      Reply

  • Olga
    April 14, 2020

    Absolutely DO add more than 1lb of blueberries! It’s so much better with 1,5 lbs.
    The recipe is great – super easy to make. For those who don’t like lemon flavor, simply don’t add lemon zest. Delicious!

    Reply

    • Natashas Kitchen
      April 14, 2020

      Thank you for that wonderful tip Olga! I’m so glad you enjoyed this recipe!

      Reply

      • Karin Stephens
        April 14, 2020

        This might be a silly question, but my husband doesn’t care for fresh blueberries and requested I use blueberry pie filling instead. What do you think would happen to this if I did that?

        Reply

        • Natasha
          April 14, 2020

          Hi Karin, I think blueberry pie filling will be too moist for this and may make this cake dense. I haven’t tested that though so that’s my best guess.

          Reply

  • Adrianna
    April 13, 2020

    What can you use in place of cornstarch if you can’t fine any at the store.

    Reply

    • Natasha's Kitchen
      April 13, 2020

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

      Reply

      • Mariana
        May 2, 2020

        Hi Natasha,
        Can I use Greek yogurt instead of sour cream? Should I use a cup as the same amount or just half?

        Reply

        • Natasha's Kitchen
          May 2, 2020

          Hi Mariana, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!”

          Reply

  • Tee
    April 11, 2020

    Hi Natasha,

    I’m from Australia, I’m not sure if measurements are different, but my batter turned out thicker than yours, what do I do??

    Reply

    • Natashas Kitchen
      April 13, 2020

      Hi Tee, this post on measuring should help with that.

      Reply

      • Marta
        August 4, 2020

        Hi there , measuring video is useless if you don’d have dose cups. Would be much easier just to say in the recipe how many grams /ounces of flour do I need instead of a cup. That’s how people get their measurements wrong – because it’s not explained properly in the recipe.
        So, your cake looks amazing and easy and I totally want to make it but not until I know EXACT measurement of flour.
        Thank you

        Reply

        • Natashas Kitchen
          August 4, 2020

          Thank you so much for that feedback Marta! We do have the metric conversion recipe on the recipe card of this and most of our recipes. Simply scroll to the bottom of the recipe post and on the recipe card click “US Customary – Metric” I hope that helps!

          Reply

  • Adriana
    April 11, 2020

    Can I make the batter and leave it in the fridge over night so I can bake in the morning?

    Reply

    • Natasha
      April 11, 2020

      Hi Adriana, I haven’t tried that so I’m not sure if it would hurt the outcome if the leavening is activated and then sits in the fridge overnight. I have always baked this right away.

      Reply

  • Mary
    April 11, 2020

    what can I use in place of springform pan?

    Reply

    • Natashas Kitchen
      April 11, 2020

      Hi Mary, 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!!”

      Reply

  • Jolanta
    April 8, 2020

    Love your recipes.Cakes are yummy.

    Reply

    • Natashas Kitchen
      April 8, 2020

      You’re so nice! Thank you for that compliment Jolanta!

      Reply

  • Madalina
    April 7, 2020

    Could blueberries be replaced with apples? Is so, same quantity?
    Thanks

    Reply

    • Natashas Kitchen
      April 7, 2020

      Hi Madalina, 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!

      Reply

  • Maria Altamariano
    April 6, 2020

    I make this delicious cake, but I use splenda instead of regular sugar, but my mix was to dry any subjections what to add to my mix is no to dry??

    Reply

    • Natasha
      April 7, 2020

      Hi Maria, I haven’t tried using splenda, but make sure you are adding the wet and dry ingredients in the correct order or it may not come together correctly. The batter should be thick but not dry. Also, make sure you are using the same amounts of oil and sour cream to keep the wet to dry ingredients balanced.

      Reply

  • Alison
    April 4, 2020

    Can I use almond flour or any other substitute to regular flour?

    Reply

    • Natasha's Kitchen
      April 5, 2020

      Hi Alison, someone commented that they used almond flour and it turned out great too!

      Reply

  • Janine
    April 3, 2020

    Blueberry Lemon Cake
    Dear Natasha, thank you for your delicious recipes.
    I tried your Blueberry Lemon Cake twice. So yummy.
    Though, and you might consider this, the first time a made a mistake. So used to add butter to my cakes, I accidentally put 2 eggs, 1 cup of butter and 1 cup of sugar to start with, never realizing my mistake. The cake was insane! Everybody loved it. Trying the cake again, this time with raspberries, I realized my mistake and went with your original recipe. The cake is very good. But honestly we all loved the butter version better. Maybe you’d like to try it too.
    Thank you for all your excellent cooking ideas.

    Reply

    • Natashas Kitchen
      April 3, 2020

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

      Reply

  • Karin
    April 2, 2020

    Could I make muffins with this batter?

    Reply

  • Nada
    April 2, 2020

    Hey Natasha,
    I don’t have any sour cream..Can I use yogurt instead of sour cream? do I need to add more oil for richness??what do you recommend
    Thanks in advance Natasha!

    Reply

    • Natashas Kitchen
      April 2, 2020

      Hi Nada, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!”

      Reply

      • Susanna Harmstad
        April 5, 2020

        Natasha; I just need a little help with this. I answered my corn starch question by reading the other reviews. My cake was not dense! So, I didn’t have that problem. However, the bottom of my cake became super dark with a little burnt taste. Now, I had to keep my cake in about 5 – 7 minutes over 55 minutes, as the middle wasn’t quite done. Would this be the reason the sides and bottom were so very dark? Would it be helpful if I buttered the top of the parchment paper as well as underneath it?

        Reply

        • Natasha
          April 6, 2020

          Hi Susanna, it could be due to using a different kind of pan (a very dark pan can darken a cake more), also the distance to the heating element could be an issue if using a smaller oven. Make sure the cake is in the center of the oven and that the cake is baked on conventional settings and not convection bake mode. I hope that helps.

          Reply

  • Amirah
    March 28, 2020

    Hi Natasha, I want to make these muffins for an event tomorrow, but I wont have time to prep them tomorrow, can I make the batter tonight, refrigerate it, and use it tomorrow?

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Amirah, 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.

      Reply

  • Mary Campbell
    March 28, 2020

    Mine is in the oven now. Smells heavenly!

    Reply

    • Natashas Kitchen
      March 28, 2020

      I bet your home smells so good right now! Thank you for sharing that with me.

      Reply

  • Mike
    March 23, 2020

    Hi Natasha,
    I made this in a 9.5″ pyrex and it still came out awesome! The blueberries on top looked a bit fuller than the ones on your page but still great flavor through and through. Just the right amount of lemon in this recipe. Keep keeping on with with all the great recipes.

    Reply

    • Natashas Kitchen
      March 23, 2020

      Thank you so much for sharing that with me Mike! That’s so great!

      Reply

  • Tammy
    March 22, 2020

    As we hunker down,, I’ve only wanted to make desserts! This was so easy and amazingly delicious and as always my 3 year old helped!
    Because there have been shortages at our grocery store I only had one egg left, I used less than half a cup of sour cream and I even threw in about 1/2 a cup of cottage cheese and it turned out so fluffy and moist!

    Reply

    • Natasha's Kitchen
      March 23, 2020

      So great to hear that you were able to make it work despite the shortage of ingredients. Good job and thanks for the awesome review!

      Reply

  • Mercedes Grandinetti
    March 15, 2020

    Can i use a angel cake pan instead?

    Reply

    • Natasha's Kitchen
      March 15, 2020

      Hi Mercedes, I haven’t tried that yet to advise. If you test that out, let us know how it goes.

      Reply

  • Hyunika
    March 14, 2020

    Thank you for sharing the recipe Blueberry lemon cake. Tried baking it today..it was delicious and moist. The sweetness is just right. LOVE IT! Will bring some for my friends.. 🙂

    Reply

    • Natasha's Kitchen
      March 14, 2020

      I’m glad you loved this recipe. This is one of our favorite desserts too! I hope your friends will love it too as much as you do.

      Reply

  • Zainab
    March 10, 2020

    Hi Natasha. Thanks for this awesome recipe. I can tell by now, I am 33 yo, this is the most delicious cake I have ever tried ! 👌😊

    Reply

    • Natasha's Kitchen
      March 10, 2020

      Sounds like you just found your favorite! Thanks for the wonderful review and glad to know that you loved this.

      Reply

  • Glorianna
    March 5, 2020

    Can I use a gluten free flour instead of what flour?

    Reply

    • Natasha's Kitchen
      March 5, 2020

      I honestly haven’t tested this with gluten-free flour but there was one person who wrote in and shared their experience: ”used Cup4Cup Gluten-Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.”

      Reply

  • dan hotz
    March 1, 2020

    Here’s what happens when you use 2lbs of blueberries!
    Oops!
    Had to stay in the oven for an extra 35 minutes, but tastes amazing!

    Reply

    • Natasha's Kitchen
      March 1, 2020

      Thanks for sharing that with us, I’m glad it worked out well!

      Reply

  • Olivia
    February 28, 2020

    I saw this recipe a few days ago and I knew I had to make it! It was so incredibly soft and lightly sweet. It’s a perfect crowd pleaser! To fit what my family likes I would just add 2 tbl more of lemon juice since we love lemon.

    Reply

    • Natashas Kitchen
      February 29, 2020

      Thank you for that wonderful review, Olivia. I’m so glad you enjoyed this recipe.

      Reply

  • RJ
    February 27, 2020

    I noticed you used a hand whisk in the video but recipe says use stand mixer. Which one is the correct one?

    Reply

    • Natasha
      February 28, 2020

      Hi RJ, either one will work well. I used a whisk in the video because it is easier to see inside the bowl and visualize what the texture should be like.

      Reply

  • Alexis Donald
    February 27, 2020

    Hello! How long can I keep this cake after baking? What are your tips for keeping it fresh? Thanks!

    Reply

    • Natashas Kitchen
      February 27, 2020

      Hi Alexis, 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

      Reply

      • Ellen
        April 8, 2020

        Thank you for the recipe, I made last week this cake is very delicious!

        Reply

        • Natasha's Kitchen
          April 8, 2020

          Great to hear that, Ellen. Thanks for sharing!

          Reply

  • Laur
    February 24, 2020

    Can you use wheat flour alternatives such as almond or rice flour?

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Someone commented that they used almond flour and it turned out great too!

      Reply

  • Sue
    February 22, 2020

    Hi I have tried all your recipes and usually all turn out fine but this one unfortunately was a hot mess! Way too dense!! I did not overmix and flour was lightly measured. I could tell even before I mixed it it looked way thicker than your video . Could I have added more oil possibly? Willing to give it one more try !!!

    Reply

    • Natasha
      February 22, 2020

      Hi Sue, I haven’t had that experience – if you measured the flour by spooning it into the measuring cup and leveling off the top for an accurate measure, maybe consider if there were any modifications or substituitons in the recipe or in the process? Sometimes adding ingredients in the wrong order can mess up the texture of the batter.

      Reply

    • Olivia
      February 28, 2020

      I saw this recipe a few days ago and I knew I had to make it! It was so incredibly soft and lightly sweet. It’s a perfect crowd pleaser! To fit what my family likes I would just add 2 tbl more of lemon juice since we love lemon.

      Reply

      • Natashas Kitchen
        February 29, 2020

        That’s so awesome Olivia! Thank you for sharing that great review with me.

        Reply

    • Janet
      April 4, 2020

      HIi Sue, I made this on March 30th the same thing happened to me! I was shocked. I used yogurt instead of sour cream as I usually do, and measured everything as Natasha’s other video demonstrated. As soon as I took it out of my oven, it fell to the thickness of a flan. Cutting a slice, I could tell that it didn’t look baked in the centre – all doughy. I tried to just eat the edges but it was a mess and too much effort so I threw it out. All those yummy blueberries! I usually don’t use the whisk attachment to beat my eggs with oil and sugar but I did because that’s what the pictures showed. Next time I will use the regular beater. I will try it again only because I love all recipes!
      Janet

      Reply

      • Natasha
        April 4, 2020

        Hi Janet, one of the things I noticed is the cake can be denser when the batter is over-mixed. That may be the culprit. Also, make sure when measuring flour to follow our tutorial to ensure the liquid to dry ingredients measurements are balanced. Also, if substituting, I suggest a full fat Greek yogurt – the fat in the mixture will help achieve the right texture. I hope that helps!

        Reply

  • Linda
    February 18, 2020

    Natasha, is the purpose of the 1/2 T. of cornstarch to prevent the blueberries from sinking to the bottom of the cake? If so, I would like to substitute 1 T. of the required amt. of flour for the cornstarch in that step. I’m on a very low carb diet, & I like to cut carbs wherever possible.

    Thanks.

    Reply

    • Natashas Kitchen
      February 18, 2020

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

      Reply

      • Linda
        February 19, 2020

        Natashas, thanks for your prompt reply.

        Reply

        • Natashas Kitchen
          February 19, 2020

          You’re welcome!

          Reply

  • Steve
    February 18, 2020

    Hi Natasha, I’ve made (just out of the oven) this afternoon. I mixed raspberries and blueberries and it is yummy. Thank you x

    Reply

    • Natashas Kitchen
      February 18, 2020

      That sounds delicious! Thank you for sharing that with me.

      Reply

      • Steve
        February 29, 2020

        I made the strawberry version of this today…….still yummy. Thank you x

        Reply

        • Natasha's Kitchen
          February 29, 2020

          That’s fantastic! Thanks for sharing Steve

          Reply

    • Maria
      April 8, 2020

      Can I use a 9×13 pan? First time baking and it’s all we have at home and don’t really want to go out at this time…

      Reply

  • Erin
    February 14, 2020

    Have it in the oven now. Didn’t have a 9 inch spring form pan, but had a 9inch round cake pan. Hope that works the same.

    Reply

    • Natashas Kitchen
      February 14, 2020

      Hi Erin, it may be a little tough to remove but it should work. I hope you love this recipe.

      Reply

  • PurpleCakeSeeker
    February 9, 2020

    Hi! My 2-turning-3-yr old has requested a “purple cake” for his birthday. I was wondering if I puréed the blueberries (vitamix) into the recipe, do you know if I would get the desired effect? Thanks!

    Reply

    • Natashas Kitchen
      February 10, 2020

      Hi! That sounds like a fun cake! Without testing it I’m afraid I cannot advise but it seems like a great idea! If you experiment, let me know how you liked the recipe.

      Reply

    • Suzana
      March 9, 2020

      Love this cake. Can it be made in a 9×13 pan.

      Reply

      • Natashas Kitchen
        March 9, 2020

        Hi Suzanne, I haven’t tested that in a 9×13 but I imagine you will need to double it since it will be a very short cake if not. I hope that helps.

        Reply

        • suzana medancic
          March 9, 2020

          Thank You ! I will have to give it a try

          Reply

          • Natashas Kitchen
            March 9, 2020

            I hope you love it!

  • Ayesha
    January 11, 2020

    Hi Natasha, I made this a few months ago and loved it! I want to make it in mini loaf pans this time and was wondering if you had any experience with that. How long should I leave it in the oven you think?

    Reply

    • Natasha
      January 11, 2020

      HI Ayesha, I honestly haven’t tried that so I can’t say for sure. I have turned these into muffins but not mini loaves.

      Reply

  • Patty
    January 5, 2020

    Love this cake, but I want to know if you have ever used daily free sour cream in the recipe?

    Reply

    • Natashas Kitchen
      January 6, 2020

      Hi Patty, 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

    • Angela
      March 18, 2020

      I have made this with both tofutti’s better than sour cream and kite hill’s almond and coconut based sour cream. It has come out great both times.

      Reply

      • Natashas Kitchen
        March 18, 2020

        Thank you so much for sharing that with us, Angela.

        Reply

  • TRag1
    January 5, 2020

    Anyone make this Gluten free?

    Reply

    • Natashas Kitchen
      January 6, 2020

      I honestly haven’t tested this with gluten-free flour but there was one person who wrote in and shared their experience: ”used Cup4Cup Gluten-Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.”

      Reply

  • Josh
    December 26, 2019

    I made this and the strawberry cakes recipes a couple of times each. The strawberry cake was a hit all around. For the blueberry cake, the sweetness of the blueberries is key. In winter the blueberries in our stores are very tart which makes the cake almost sour. It still get eaten but with puckered lips. I look forward to making the peach cake. Thanks!

    Reply

  • Kathy E Lewis
    December 21, 2019

    this looks so good, and would love to try it, however, it is not diabetic friendly. and i see that there are 48 carbs,, a serving but does not state what a serving size is, would you happen to know? love the fact that you put in the nutritional values, but most diabetics carb count and a serving size is very helpful….

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Kathy, we have the serving size towards the bottom of the post on the printable sheet. “Servings: 10 people (9″ blueberry cake)” I hope that helps.

      Reply

      • Suzanne
        March 8, 2020

        I love this cake ! My question is, I would like to make it in a 9×13 pan. Do I need to double the recipe. Thank you.

        Reply

        • Natashas Kitchen
          March 9, 2020

          Hi Suzanne, I haven’t tested that in a 9×13 but I imagine you will need to double it since it will be a very short cake if not. I hope that helps.

          Reply

  • Zainab
    December 14, 2019

    I made this cake following the recipe word by word and it turned out amazing!
    I used frozen Blueberries following the relevant notes.
    I learned baking in a proper oven will give better results than microwave – convection oven.
    Thank you so much Natasha!

    Reply

    • Natashas Kitchen
      December 14, 2019

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

      Reply

  • Pierre
    December 13, 2019

    Just curious, would cranberries work with this recipe?

    Reply

    • Natashas Kitchen
      December 13, 2019

      Hi Pierre, to be honest, I haven’t tried fresh cranberries so I’m not sure. It might be worth an experiment and if you do test it out, let me know how you like it!

      Reply

      • Catherine
        January 3, 2020

        Hi Pierre,

        I have tried it with Fresh Cranberries (12oz pack) and Orange/Orange zest, it turned out terrific! It’s a great recipe Natasha!!

        Reply

  • Katie
    November 27, 2019

    Hello Natasha, can I substitute sour cream with buttermilk? (Don’t have sour cream at the moment🙈)

    Reply

    • Natasha
      November 27, 2019

      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.

      Reply

  • Kelly
    November 16, 2019

    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!

    Reply

    • Natasha
      November 16, 2019

      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.

      Reply

  • Jenny
    November 11, 2019

    Could I substitute gluten free plain flour.

    Reply

    • Natashas Kitchen
      November 11, 2019

      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.”

      Reply

  • Alicia Lopez
    October 13, 2019

    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

    Reply

    • Natasha
      October 14, 2019

      Happy birthday to your daughter!! I usually stir the blueberries with lemon juice and corn starch until the starch dissolves.

      Reply

      • Alicia
        October 14, 2019

        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

        Reply

  • Celeste Prater
    September 17, 2019

    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!!!

    Reply

  • Regina
    September 17, 2019

    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! 😢😢

    Reply

    • Natasha
      September 17, 2019

      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.

      Reply

  • Kelly
    September 14, 2019

    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!

    Reply

    • Natashas Kitchen
      September 14, 2019

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

      Reply

  • Rose
    September 13, 2019

    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!

    Reply

    • Natashas Kitchen
      September 13, 2019

      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.

      Reply

      • Rose
        September 16, 2019

        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

        Reply

  • Elaine
    September 13, 2019

    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!

    Reply

    • Natashas Kitchen
      September 13, 2019

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

      Reply

  • Lara
    September 10, 2019

    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) !!

    Reply

    • Natashas Kitchen
      September 10, 2019

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

      Reply

  • Jocelyne Poitras
    August 28, 2019

    Good afternoon, Can the sour cream be replace by plain yogourt.

    Reply

    • Natashas Kitchen
      August 28, 2019

      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!”

      Reply

    • Angela
      December 11, 2019

      Hi Natasha,
      I made this cake today and shared it with a group who meet once a month. I was actually using them as testers. I had no problem with texture because I sift my flour before measuring and I never overbeat when the flour goes in. I usually hand stir then. Although I don’t like sweet, I found that maybe an extra heaping tablespoon of sugar would give it more flavour. I will add a little more sugar next time for Christmas. I only had 3/4 lbs blueberries. Does that make a difference? I have to check to see if my friends would like it sweeter or maybe the blueberries were not sweet enough. Why cornstarch instead of flour? Please let me know. Thanks Angela

      Reply

      • Natashas Kitchen
        December 11, 2019

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

        Reply

  • Kristi L Stern
    August 26, 2019

    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!

    Reply

    • Natashas Kitchen
      August 26, 2019

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

      Reply

  • Trish
    August 25, 2019

    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!!!)

    Reply

    • Natashas Kitchen
      August 26, 2019

      That sounds delicious! Thank you so much for sharing that with me.

      Reply

  • Moi
    August 23, 2019

    This has to be the worst waste of good blueberries I’ve ever experienced. Gooey, gummy, tasteless and a total disappointment. Bleh.

    Reply

    • Natasha
      August 24, 2019

      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.

      Reply

    • Kristi L Stern
      August 26, 2019

      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!

      Reply

    • Melissa
      September 6, 2019

      What if I made these in a cupcake pan? How long do you think they’ll need to cook?

      Reply

      • Natashas Kitchen
        September 6, 2019

        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

        Reply

  • Terri
    August 14, 2019

    Truly an excellent and easy to make cake! Moist and tasty!

    Reply

    • Natashas Kitchen
      August 14, 2019

      That is is! Thank you for that great review Terri!

      Reply

      • Terri Williams
        August 18, 2019

        What I like most about this cake is that you don’t need a microscope to find the blueberries; it’s full of them!

        Reply

        • Natashas Kitchen
          August 18, 2019

          Isn’t that the best! Thank you for that awesome feedback, Terri.

          Reply

  • Alycia
    August 10, 2019

    Hi, can I freeze this cake?

    Reply

    • Natashas Kitchen
      August 10, 2019

      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.

      Reply

  • Adriana
    August 6, 2019

    Thank you Natasha!
    Very delicious yet easy recipe. My husband and three boys loved it!

    Reply

    • Natashas Kitchen
      August 6, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Adriana!

      Reply

  • Innesa
    August 6, 2019

    What can I substitute the sour cream for?

    Reply

    • Natashas Kitchen
      August 6, 2019

      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!”

      Reply

  • Marcia
    August 3, 2019

    Blueberry lemon cake was amazing! Thanks for this recipe👍

    Reply

    • Natashas Kitchen
      August 4, 2019

      I’m so glad you enjoyed it!

      Reply

  • Nikki
    August 1, 2019

    Can I put this in the fridge and reheat for a party?

    Reply

    • Natasha
      August 1, 2019

      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.

      Reply

  • Meredith
    July 30, 2019

    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 ?

    Reply

    • Natashas Kitchen
      July 30, 2019

      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!

      Reply

      • Meredith
        August 1, 2019

        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.

        Reply

    • Andre
      August 3, 2019

      Lemon extract

      Reply

  • Jo
    July 29, 2019

    Can you use fresh raspberries in this? Instead of blueberries.

    Reply

    • Natashas Kitchen
      July 29, 2019

      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”

      Reply

  • Kathy
    July 29, 2019

    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?

    Reply

    • Natashas Kitchen
      July 29, 2019

      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.

      Reply

  • Christine
    July 29, 2019

    What if I don’t have a springform pan?

    Reply

    • Natashas Kitchen
      July 29, 2019

      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!!”

      Reply

  • Elizabeth
    July 28, 2019

    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 🙂

    Reply

    • Natashas Kitchen
      July 29, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Elizabeth.

      Reply

  • Tara
    July 26, 2019

    Can wholemeal flour be used for the cake?

    Reply

    • Natasha
      July 26, 2019

      HI Tara, I haven’t experimented with that so I can’t say for sure.

      Reply

  • Teresa
    July 25, 2019

    Can this recipe substitute Splenda in place of sugar?

    Reply

    • Natashas Kitchen
      July 25, 2019

      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!)

      Reply

  • LaLe
    July 23, 2019

    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!

    Reply

    • Natashas Kitchen
      July 23, 2019

      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.

      Reply

      • LaLe
        July 24, 2019

        Thank you, Natasha! I am not a fan of blackberries, but raspberries sound great! Do you think this cake would work with cherries?

        Reply

        • Natashas Kitchen
          July 24, 2019

          Cherries would work well, I could cut the cherries in half and leave raspberries whole for this recipe.

          Reply

          • LaLe
            July 24, 2019

            Thank you, Natasha! I will definitely try.

  • Heather
    July 23, 2019

    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!

    Reply

    • Natashas Kitchen
      July 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Heather!

      Reply

  • Pam Jackson
    July 23, 2019

    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!

    Reply

    • Natashas Kitchen
      July 23, 2019

      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!

      Reply

  • Sheila
    July 22, 2019

    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!

    Reply

    • Natashas Kitchen
      July 22, 2019

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

      Reply

  • LoriAnn
    July 20, 2019

    Delicious! First time making it and it turned out perfect. I will definitely make it again … and for company!

    Reply

    • Natashas Kitchen
      July 20, 2019

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

      Reply

  • Flower
    July 17, 2019

    The best blueberry cake. Thank you. I wish I could post the picture of my cake. It turned out moist and delicious. ❤️💜💙 love it.

    Reply

    • Natashas Kitchen
      July 17, 2019

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

      Reply

  • Rimi
    July 17, 2019

    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 🙂

    Reply

    • Natasha
      July 17, 2019

      Hi Rimi, I think it could work in an 8″ springform pan, but I would use a little less blueberries and bake slightly longer.

      Reply

  • Bonnie
    July 15, 2019

    I made this with Bob’s Red Mill 1for1 gluten free baking flour. Wow!!! Came out GREAT!!!!!

    Reply

    • Natashas Kitchen
      July 15, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Bonnie!

      Reply

  • Anna
    July 13, 2019

    Hi Natasha
    Can this be made in 13 by 9 cake pan?
    Thank you 😊

    Reply

    • Natashas Kitchen
      July 14, 2019

      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.

      Reply

      • Anna
        July 14, 2019

        Thank you 😊

        Reply

  • Marisa
    July 7, 2019

    I made this cake and it turned out great, so delicious. My family love it. Definitely a keeper. Thank you for sharing.

    Reply

    • Natashas Kitchen
      July 8, 2019

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

      Reply

  • Lena
    July 7, 2019

    If I am having company over on a Friday, can I make the cake on Wednesday and keep it in the fridge

    Reply

    • Natasha
      July 8, 2019

      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.

      Reply

  • Christine N Brown
    July 3, 2019

    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.

    Reply

    • Natashas Kitchen
      July 3, 2019

      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.

      Reply

      • Christine N Brown
        July 4, 2019

        Thank you.

        Reply

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