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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

4.77 from 406 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

  • Sharmin
    April 11, 2021

    Baked it today and it’s wonderful and yummy! This one and strawberry cake are my two favorite cakes and I entertain my guests with them! Thank You Natasha and the team!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      You are very welcome! Good to know that those recipes are your favorites, thank you for your great comments and feedback.

      Reply

  • Jan
    April 9, 2021

    Yumm, when I made this my family loved it and it did not last long. I used a corning white round dish as I did not have a spring load pan. No issues. We just cut in the dish and pulled the wedges out. I made it with cornstarch on the blueberries but was wondering why is that suggested? What is the cornstarch supposed to do for the blueberries? I have another cake in my oven right now and did not do the cornstarch this time as I did not know the reason for my doing it the first time.

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Jan, the cornstarch helps them stay put, helps with sinking, and does not bleed into the recipe, but you’re welcome to omit it. Several of our readers say it works well without it also.

      Reply

  • Zaina
    April 7, 2021

    I am baking it right now in the Bundt cake pan couldn’t use parchment paper tho 🙁 ill post another comment telling you how it goes 🙂

    Reply

    • Natasha's Kitchen
      April 7, 2021

      I hope it becomes a hit! Please share with us again how it goes.

      Reply

  • Sonya
    April 7, 2021

    I made this yesterday and it came out sooo good! It’s the perfect dessert for when you’ve got a sweet tooth but don’t want something overly sweet. I love the combination of the tart blueberries, the perfect amount of lemon, and the dusting of powdered sugar on top. Yum! One of my new go-to’s, for sure!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      That sounds perfect! Thank you for your great review, Sonya. I’m happy to know that you enjoyed this recipe.

      Reply

  • Jenna
    April 5, 2021

    I made this yesterday and I can tell I undermixed the eggs, it came out a little “dense” I know I didnt over work the batter once I added the flour. But either way it came out lovely, it reminded me of the Costco blueberry muffins. I didnt have a lemon so I used an orange for the zest. Wonderful recipe!

    Reply

    • Natashas Kitchen
      April 5, 2021

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

      Reply

  • Mariah
    March 30, 2021

    What if I don’t have Starch on hand ? Is it ok to skip it or Mby use flour?

    Reply

    • Natasha
      March 30, 2021

      Hi Mariah, I would skip it. Otherwise, the blueberries that end up on top of the cake will have bits of flour on them. I have had readers report great results without any corn starch on the berries.

      Reply

  • Rogie
    March 30, 2021

    I would love to try baking this cake for my family. My problem is that, it is difficult for me to find fresh blueberries in my country. Is it possible to use dried blueberries or canned blueberries? Please help me with this 🙁

    Reply

    • Natasha's Kitchen
      March 30, 2021

      Hi Rogie, I haven’t tried that yet but I imagine, dried or canned should work too. If you do an experiment, please share with us how it goes.

      Reply

  • Kris
    March 29, 2021

    Excellent recipe! I made this yesterday for mom’s 97th birthday and everyone loved it.

    Reply

    • Natashas Kitchen
      March 29, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. Happy Birthday to your Mom!

      Reply

  • Delia Kozak
    March 28, 2021

    Can I ask how big is your cup measurement? 100gr or 200gr?

    Reply

    • Natasha
      March 30, 2021

      Hi Delia, if you click “metric” in the recipe card, you will see gram measurements.

      Reply

  • Lana Rankov
    March 27, 2021

    Hi. I am wondering if there is a way to make the cake without corn starch? Thank you. Lana.

    Reply

    • Natasha's Kitchen
      March 28, 2021

      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

  • Linda
    March 27, 2021

    I’d like to make this ahead before my weeklong guests arrive. Can this cake be refrigerated for a few days or frozen and thawed?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Linda, We haven’t tried freezing this cake to make it longer in advance, but we have kept it in the fridge for a few days.

      Reply

  • Catherine
    March 27, 2021

    Hi. Love your recipes! Could I use cranberries instead of blueberries?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Catherine, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Catherine
    March 27, 2021

    Hi. Could I use cranberries instead of blueberries?

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Hi Catherine, 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

  • Frances
    March 26, 2021

    I love your blog.🥰
    Recipes are the best!! Thanks for everyone of them all!!!😁

    Reply

    • Natashas Kitchen
      March 27, 2021

      I’m so happy you’re enjoying our recipes, Frances! Thank you for sharing that with us!

      Reply

  • Jan
    March 26, 2021

    I do not have the type of pan that you baked this in. Can I use a rectangle or square pan do you think? I am thinking it would be fine. I bought all the ingrediants and Saturday is the day I bake.

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Jan, I bet that could work! If you experiment, let me know how you liked the recipe.

      Reply

  • Karen
    March 26, 2021

    I made this cake it was delicious.

    Reply

    • Natashas Kitchen
      March 26, 2021

      I’m so happy you enjoyed that.

      Reply

  • Jan Boak
    March 21, 2021

    Do you have to use a spring form pan?

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Others used a 9×9 square pan and it worked just fine. You can try a bundt cake pan too or regular cake pan.

      Reply

    • Catherine
      March 26, 2021

      Can I use cranberries instead of blueberries?

      Reply

      • Natashas Kitchen
        March 26, 2021

        Hi Catherine, 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

  • Judy Ann Cox
    March 18, 2021

    Hi I watch you all the time. I dont use regular sugar. I use xylitol. I also used organic flour .I am baking it now so I hope that it is delicious. I couldn’t find my spring form pan So I put it in a 9×9 square pan.

    Reply

    • Natashas Kitchen
      March 18, 2021

      Thank you so much for sharing that with me.

      Reply

  • Karen
    March 17, 2021

    Hi Natasha, would I be able to make a layered cake with this recipe? Would it be strong enough to hold 4 layers, should I reduce the amount of blueberries?

    Reply

    • Natasha
      March 18, 2021

      Hi Karen, I haven’t tried it as a 4-layer cake but I would probably reduce the blueberries or it can get pretty heavy.

      Reply

  • Vanessa
    March 16, 2021

    How can I substitute almond flour to make this gluten free??

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Vanessa, 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

  • Julia
    February 26, 2021

    Hi Natasha, I tried to bake it again. Now it didn’t raise. It’s still delicious but not soft and puffy, like in your video.

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Julia, so sorry to hear that. I suspect your baking powder may be the other culprit; might it be old? It might be the culprit of the cake being dense since it relies on the baking powder to rise. Also, we have made this with an electric stand mixer and an electric hand mixer, and both had great results. 🙂

      Reply

  • Julia
    February 22, 2021

    Hi Natasha,
    Thank you for sharing your recipes. I tried a few, they are good. Our family favorite is Sharlotka :). I tried to make a blueberry cake, but it didn’t come out good :(. I follow the recipe precisely with all management. But, when I added 1 1/2 cups of flour, my dow becomes too thick, so I stopped adding the flour in about 1 3/4 cups. After 20 minutes or so, the cake becomes very brown but defiantly didn’t baked in the oven. So, I covered the top with foil, reduced the temperature to 350F, and continue until 55 minutes. It baked but was very brown outside and brownish inside, not like yours gold yellow. Please let me know what could be the reason. Thanks

    Reply

  • Sheena
    February 17, 2021

    Can I use this recipe for layer cake? will it be too dense for stacking and frosting?

    Reply

    • Natashas Kitchen
      February 17, 2021

      Hi Sheena, as you said, this might be too dense of a cake to stack (it’s fairly heavy) unless you used a sturdy buttercream frosting. I haven’t tried making a layered cake out of it, but I think it’s worth experimenting with. You would have to divide it between cake pans and bake for less time.

      Reply

  • Shreya
    February 17, 2021

    Hi Natasha,

    I am willing to try this recipe for my birthday 🙂 but i have a 10 inch springform pan. Can you please suggest me how should I adjust the igredients so i don’t mess it up?

    Reply

    • Natashas Kitchen
      February 17, 2021

      Hi Shreya, one of my readers, Marina wrote in saying: “I also used a 10-inch spring form so ended up only baking for about 38 minutes and it was perfect, looks just like yours, fluffy and light…” I hope that helps!

      Reply

  • Merle Fabrigaras
    February 8, 2021

    May i ask, what if i only have blueberries in can? How do i use it in cake?

    Reply

    • Natasha
      February 9, 2021

      Hi Merle, I would make sure they are very well-drained and even pat dry with paper towels after draining. Canned blueberries will turn the batter more bluish, but should still work.

      Reply

  • Donna Talbert
    January 31, 2021

    Hello,
    I made the lemon blueberry cake and added raw sugar to the top. I took a photo but not sure where to send it to you.

    Thank you, I love your website and FB page.

    Donna

    Reply

    • Natasha's Kitchen
      January 31, 2021

      You are very welcome, Donna. Feel free to share some photos of your creation on our Facebook page in the comments section or share it in our Facebook group. Thank you!

      Reply

  • Liz
    January 30, 2021

    Can I make this cake into a loaf? If so, how long would you cook it for?

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Liz, I haven’t tested this recipe with a 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

  • Scott
    January 7, 2021

    I enjoyed making this recipe and did substitute no sugar added apple sauce instead of the oil and I thought it was delious. Will be baking this again.

    Reply

    • Natasha's Kitchen
      January 7, 2021

      I’m glad you liked this recipe, Scott!

      Reply

  • Nely
    January 4, 2021

    Thanks for this amazing recipe! If I make this cake to be served the next day, does it need to be refrigerated overnight?

    Reply

    • Natashas Kitchen
      January 4, 2021

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

      Reply

  • CG
    January 3, 2021

    Another good recipe. I didn’t find this one to be super memorable but it was good and perfect for tea time. I’d say it had a muffin-type flavor but it was more moist.

    I made a half recipe. I used a regular cake pan and it baked in 24 or 25 mins.

    Reply

    • Natashas Kitchen
      January 4, 2021

      Thank you so much for sharing that with me.

      Reply

  • Lorraine
    January 1, 2021

    Very good, i find the batter always to thick, so i use a little less flour, and i add i touch of milk, otherwise it is excellent !

    Reply

  • Sarah
    December 28, 2020

    Very good and moist. I used three eggs, one cup whole fat yogurt. I used 9×12 pan, baked it cor 35 minutes

    Reply

    • Natashas Kitchen
      December 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Sophia
    December 27, 2020

    I was wondering if anyone has tried this with almond flour or a coconut and almond flour combo?

    Looks amazing

    Reply

    • Natasha's Kitchen
      December 27, 2020

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

      Reply

  • Heather Berry
    December 25, 2020

    I just made this for Christmas and it looks amazing. Thank you Natasha. Now its time to make your Pumpkin Cheesecake. Yummy

    Reply

    • Natasha's Kitchen
      December 26, 2020

      So great to hear that, I hope you love the cheesecake too!

      Reply

  • Diane
    December 23, 2020

    Went ahead and used cranberry and orange instead of blueberry and lemon. Then glazed with powdered sugar mixed with orange juice and it was FABULOUS! Thank you for all your great recipes!

    Reply

    • Natashas Kitchen
      December 23, 2020

      You’re welcome, Diane! I’m happy you enjoeyd that!

      Reply

  • Diane
    December 23, 2020

    I’ve made this before and it turns out lovely. How do you think this would turn out if I used cranberries and orange instead if blueberries and lemon? Would I need to add more sugar?

    Reply

    • Natashas Kitchen
      December 23, 2020

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

      Reply

  • Johana Kruse
    December 21, 2020

    Love your recipes, they are simple to make and delicious!

    Reply

    • Natashas Kitchen
      December 21, 2020

      You’re so nice! I’m so glad you enjoyed our recipes!

      Reply

  • Joanne
    December 21, 2020

    Hello. Is that 16 oz, as in 1 pound, or 16 fluid oz, as in 2 cups, of blueberries? Thank you

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Joanne, this would be a solid weight measurement (weight) since it is not liquid. Most produce has 8oz or 16 (etc) listed on the packaging 🙂 I hope this helps.

      Reply

  • V4life
    December 18, 2020

    OMG.. I am freaking out. My dad made this cake for my birthday and it is the best cake I have ever had . I could eat the full cake in one sitting and I love…. it loads. Definitely a must have cake.❤️❤️❤️ So glad my mom found this recipe and I will be making this a lot😘😘😋😋😋

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

  • Geraldine STEGMAN
    December 11, 2020

    I’m not a baker…so….
    I only have a 7″ springform pan.

    can it work?
    a) should i just add a little less of the batter?
    b) add it all and hope it wont overflow- but how much longer to cook?

    Reply

    • Natashas Kitchen
      December 11, 2020

      Hi Geraldine, I haven’t tested this in a 7,” but I imagine this recipe will overwhelm a pan of that size. You may need to cut back on the recipe a bit. If you happen to experiment, I would love to know how you like it.

      Reply

  • Mary
    December 7, 2020

    Hi Natasha really enjoyed this Lemon Blueberry cake. Turned out great my family couldn’t get enough of it. This is a keeper. Thanks

    Reply

    • Natashas Kitchen
      December 7, 2020

      You’re weclome! I’m so glad you enjoyed it, Mary!

      Reply

  • Shaa
    December 6, 2020

    Tried the blueberry lemon cake today! No words just amazing!!! Loved it loved it!!! I halved the recipe and made in a 6” pan perfect for a family of 3!!! I even love your peach cake too.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Very nice, Shaa. Thanks for sharing that with us!

      Reply

    • CG
      January 1, 2021

      Do you remember the baking time for a half recipe?

      Reply

  • Svetlana
    December 3, 2020

    Tasty, fluffy, light, perfect with a cup of coffee!
    Thank you Natasha!
    Love your recipes!
    Xoxox

    Reply

    • Natasha's Kitchen
      December 3, 2020

      Love it, sounds perfect! Thank you so much.

      Reply

  • Kai
    November 17, 2020

    I’ve made this cake several times now and it is always amazing! I usually halve it, since we’re a small family, and I bake it in a plain old cake pan instead of a springform, but it comes out brilliantly every time. Thank you so much for this!

    Reply

    • Natasha's Kitchen
      November 18, 2020

      I’m so happy to hear that, Kai. Thank you for sharing that with us!

      Reply

    • CG
      January 3, 2021

      Kai- do you know how long you cooked it for? I also want to make a half order but I imagine it would cook faster?!

      Reply

  • Judy
    November 11, 2020

    Great cake! Can I make ahead and freeze this cake?

    Reply

    • Natashas Kitchen
      November 11, 2020

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

      Reply

  • Brynnan
    October 27, 2020

    Would another type of baking pan work or does it need to be springform? I couldn’t find the note that went with the asterisks beside the springform pan. Thanks!!

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Brynnan, if you don’t have a springform pan, this would probably work in a tall walled cake pan – it would just be a little more effort to remove it, so I would definitely line the bottom of the pan with parchment.

      Reply

      • Brynnan
        October 28, 2020

        Thanks so much – can’t wait to try it!

        Reply

  • Jay Webb
    October 25, 2020

    Made my brides favorite lemon blueberry cake to try out the new spring form pan, I took it out of the oven and it is beautiful, thank you for posting so many great recipes!

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Yay, fantastic! Thanks for your awesome feedback Jay. We appreciate it!

      Reply

  • Lavv
    October 20, 2020

    Hi, this looks delish!! Would it be possible to turn this into a layer cake?

    Reply

    • Natashas Kitchen
      October 20, 2020

      Hi Lavv, this might be too dense of a cake to stack (it’s fairly heavy) unless you used a sturdy buttercream frosting. I haven’t tried making a layered cake out of it but I think it’s worth experimenting. You would have to divide it between cake pans and bake for less time.

      Reply

  • Dianne Cruz
    October 13, 2020

    Hi! Can i use blueberry Jam? Thank you

    Reply

    • Natasha's Kitchen
      October 14, 2020

      Hello Dianne, I haven’t really tried that yet to advise. Maybe someone else has tried it can share with us their experience?

      Reply

  • Romila
    October 9, 2020

    Pls help me as to what I can use as sour cream? We don’t find it where I live. I would love to make this for my boys

    Reply

    • Natashas Kitchen
      October 9, 2020

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

      Reply

  • Crissy
    October 6, 2020

    Extremely moist and flavorful! I will make this again. I would like to try raspberries next time.

    Reply

    • Natashas Kitchen
      October 6, 2020

      I’m so happy to hear that! Thank you, Crissy!

      Reply

  • Jocelyn Ludwigsen
    October 3, 2020

    I made this cake for the second time and man o man is it good!

    Reply

    • Natashas Kitchen
      October 3, 2020

      I’m so happy you enjoyed that Jocelyn!

      Reply

  • Lucy
    October 2, 2020

    Amazing cake! Turned out really soft and delicious.

    Reply

    • Natashas Kitchen
      October 2, 2020

      I’m so glad you enjoyed it!

      Reply

  • Jane Voepel
    October 1, 2020

    Loved the blueberry/lemon cake.
    Gave my dietitian a slice and she also liked it.
    Lots of great recipes to try!
    Thanks,

    Reply

    • Natashas Kitchen
      October 1, 2020

      I’m so happy you enjoyed that! Thank you for that wonderful review!

      Reply

  • Denise Baxter
    October 1, 2020

    I have made this recipe more than a dozen times and the results are always amazing! Everyone raves about the great “pop” of the blueberries and the lemon zest flavor! This is my “go to” recipe whenever I have extra blueberries! Thank you for the great instructions and video!

    Reply

    • Natashas Kitchen
      October 1, 2020

      You’re welcome, Denise! I’m so glad you enjoyed this recipe!

      Reply

    • Suzr
      December 2, 2020

      What is the reason to use corn starch?

      Reply

  • 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

        • Cherene Mohamed
          October 22, 2020

          Hi Natasha if I don’t own any springform pans can I use a regular cake pan instead or a Bundt tin? If so are there tips for using these instead? Thank you

          Reply

          • Natashas Kitchen
            October 22, 2020

            Hi Cherene, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes. This would probably work in a tall walled cake pan – it would just be a little more effort to remove it so I would definitely line the bottom of the pan with parchment.

    • 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

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