Blueberry Lemon Cake Recipe (VIDEO)
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake and it’s easy, easy, easy!!
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I love having recipes like this which come together quickly and are perfect for un-planned company and my evening sweet-tooth cravings. Bite into this while it’s still a little warm and you’ll have no words, only sound effects… mmm!
This blueberry lemon cake is perfectly satisfying on it’s own without any kind of frosting. A generous dusting of powdered sugar is all you need. It is moist, fluffy and tastes like a decadent blueberry muffin from a fancy bakery.
For reals though, it’s really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!
You’ll make this cake again and again! Go ahead and print a few extra copies of the recipe since you will likely get some recipe requests for this blueberry lemon cake :).
Ingredients for Blueberry Lemon Cake:
This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it always disappears fast! P.S. This homemade vanilla extract makes it even better!
Important Tips for Success:
*Click here for easy video tutorial on how to measure dry and wet ingredients correctly.
***Reader Polina wrote that she “used the Stonefield whole milk yogurt for the recipe – turned out perfect soft and very moist.”
****On baking in a Tube pan: Reader, Kelly, writes: “I did this a a tube pan and upped all the ingredients by half. I was feeding 2 families :). I used the “Baking Happy” Pam non stick spray with flour and it popped out beautifully. It baked for 55 mins, and was perfect!!! Since the pan is larger, upping the ingredients by half was a perfect fit for the pan- once baked, the cake cake right to the top. I sprinkled with powdered sugar. Delicious recipe…everyone loved it! Thanks so much!!!”
Can I Substitute Frozen Blueberries for Baking?
If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.
How To Make Blueberry Lemon Cake:
Prep: Lightly butter a 9-inch springform pan**** and line the bottom with parchment paper. Preheat Oven to 375˚F.
1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition (DO NOT OVERMIX or the cake will be dense). Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest. (I really like to use this lemon zester).
4. Rinse blueberries and drain well. Transfer to a medium bowl add 1/2 Tbsp corn starch and 1 tsp lemon juice. Stir until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above.
5. Pour half of the batter into the prepared springform pan and even out the top with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them about halfway into the batter. Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan for 15-20 minutes then remove ring and cool until room temp or just warm.
Serve dusted with powdered sugar.
Does this blueberry cake work for muffins?
Because so many of you have asked, we (finally!) have a recipe for blueberry muffins.
P.S. If you are looking for more easy cake ideas, be sure to try our fresh strawberry cake and this loaded peach cake!
Watch How to Make Blueberry Lemon Cake:
Mmm fluffy, moist and seriously delicious… I hope you love every bite of this lemon blueberry cake!! If you haven’t already, click to subscribe to our Youtube Cooking Channel and be sure to click the BELL icon so you’ll be the first to know when every time we post a new video. Thank you for subscribing!
⬇ Print Friendly for Lemon Blueberry Cake:
Blueberry Lemon Cake
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream (8oz)
- 1/2 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour*
- 2 tsp baking powder
- 1 medium lemon zest and juice, divided
- 1/2 Tbsp corn starch
- 16 oz fresh blueberries **
- Powdered sugar to dust the top optional
Instructions
Prep:
-
Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
How to Make Blueberry Lemon Cake:
-
Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
-
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
-
Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
-
Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
-
Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.
Recipe Notes
**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Could I double the recipe and make in a 9-13 pan ?
Hi Kim, I haven’t tried doubling this recipe so I can’t say for sure how that would affect the rising and the baking time may need to be longer since it will be taller than the original if you double the recipe for a 9×13 pan. Let me know if you experiment!
This looks so delicious! I bought all the ingredients today and will be making it this weekend! I have a couple of questions on the techniques.
1. Can I beat egg whites separately till hard peaks appear and then mix in with the batter at the end? Will that make this cake more fluffy and soft? Do you recommend doing this?
2. Can I use a large size loaf pan for this recipe or should I make any adjustments?
Thanks a lot! Can’t wait to bake this!
Hi Gayathri! Without testing that I cannot advise but it may work. If you experiment with that I would love to her how you liked that. I haven’t experimented with a loaf pan but one of the readers wrote this: “I doubled the recipe and used two loaf pans. However the cake is dense so it took extra baking time but just as yummy! You can try a bunt cake pan too. When I use that pan it was only half full once baked.” I hope that helps
I used a 9 inch spring form. There was not enough batter to cover the bottom AND the layer of blueberries. The blueberry juice leaked from the bottom of the spring-form baking pan all over the kithen counter, floor and oven. The cake came out lopsided, again leaking juice everywhere. I will NOT be making again.
Hi Gigi, I haven’t had that happen before but I am always happy to help troubleshoot. Normally, the batter on the bottom seals off the base, unless you have a known leak in your springform pan in which case it would be a good idea to wrap the base in a sheet of foil before baking to prevent leaks from going down into the oven. I highly recommend watching the video to see possibly where things went wrong – sometimes something as seemingly small as changing up the order of adding ingredients, can be devastating in how the batter comes (or doesn’t) together. Also, be sure to measure dry ingredients and wet ingredients correctly, and do not overmix after adding the dry ingredients. Lastly, adding more blueberries than what is called for could be a culprit. I hope that helps to troubleshoot.
My husband loves the blueberry lemon cake from a favorite Italian restaurant. I’ve tried LOTS of recipes trying to find just the right taste. This was wonderful! Thank you!
You’re welcome! I’m so happy you both enjoyed it, Carrie!
Amazing!!! I made it this morning, forgot to do the corn starch and lemon juice on the blueberries, but it still turned it good. It was a huge hit at a family gathering. Made it again tonight and added more lemon zest and juice because my hubby prefers more lemon and it is DELICIOUS!!!
I’m not good at baking, and this was nice and easy to follow and it turned out wonderful.
Thank you!
I’m so happy to hear that! Thank you for sharing your great review!
I make this several times a year and when I see friends they ask me to make them one. Super easy but don’t let that fool you it has amazing flavor.
Isn’t it amazing how delicious this is for such an easy recipe! Thank you for that awesome review!
Sour cream substitute?
Hi Sim, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!”
I’m excited to make this!
I only have a 10 inch spring foam. Do you think it will work on it?
Hi Sue, one of my readers, Marina wrote in saying: “I also used a 10 inch spring form so ended up only baking for about 38 minutes and it was perfect, looks just like yours, fluffy and light…” I hope that helps!
Thank you so much. Can’t wait to try!
I brought this cake to a dinner party Saturday night. With each bite, they could not stop saying how fantastic and yummy it was. I thank you so much. Will try the Ricotta cake next.
I need to buy more blueberries.
Keep up the good job.
That’s so great! It sounds like you have a new favorite! Thank you for sharing that with us!
I made it in a springform pan. Thought this is important
Joan
Thank you for sharing that with us!
I just made the blueberry lemon cake. I used almond flour and greek yogurt came out fantastic. I use almond flour in most recipes that call for all purpose flour. The cake comes out much lighter. Love your recipes and your blog. Keep up the good work. Thanks again Joan
I’m so happy you enjoyed that. Thank you for sharing that with us!
what did you substitute the greek yogurt for
This blueberry bundt was incredible, and then again when we made one with raspberries instead. Absolutely perfect recipe.
I’m so happy to hear that Sher!
Hi, can I make this in the form of a pound cake? Will any of the recipe change?
Hi Inessa, although I haven’t experimented with making this a pound cake, a few of our readers mentioned it reminded them of one. If you experiment, let me know how you liked the recipe
Hi Natasha, just wanted to thank you for your wonderful recipes, my husband says your amazing,, I enjoy making cakes once again thanks to you..
regards Yolanda xx
Hi Yolanda! That’s so awesome! i’m so happy our recipes have been helpful!
Hi Natasha, can I use a bundt cake pan for this? Will it affect anything with the cake…taste or texture?
Looks delicious and plan on making it very soon. Thanks.
Hi Judy, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes.
I made this pie yesterday and instead of regular sour cream I used DAIRY FREE sour cream. It didn’t look as promising while I was making it but after it was done baking and resting we tried it and my very picky son who is allergic to all dairy said it was DELICIOUS! Very good recipe, thank you Natasha!
That is the best when kids love what we moms make. That’s just awesome!! Thank you for sharing your wonderful review
I need to make a 6 inch x 5inch tall layered cake covered in fondant. Will this recipe work?
I have made the muffins so I know how exactly this will taste,
But I need to know if it will work with fondant as it’s for a client.
Hi Hamna, this might be too dense of a cake to stack (it’s fairly heavy) unless you used a sturdy buttercream frosting. I haven’t tried making a layered cake out of it but I think it’s worth experimenting. You would have to divide it between cake pans and bake for less time.
Can this cake be frozen? i would like to make it ahead to save time. I have made it often and it is delicious.
Hi Gail, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well.
Can you use almond flour instead of regular flour for this cake? If not, is there any other recipe you know of that I can use almond flour with?
Hi Racheel, You may want to try this almond cake here instead. I haven’t tried that substitution but I don’t think almond flour would work properly in this recipe.
Hi! Can I prepare this batter ahead of time before I bake it?
Hi Grace, I haven’t tested making the better ahead of time so I cannot advise. However, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge.
This cake is heaven on earth! I shall be serving it my next Sunday brunch. Thank you, Natasha.
You’re welcome! I’m so happy you enjoyed it
Yummy cake. I replaced the blueberries with raspberries and added chunks of white chocolate. Family loved it.
I’m so glad you all enjoyed it! Thank you for the wonderful review!
I made this cake a while back and it was delicious. Thank you again for all your great recipes.
You’re welcome! I’m so happy you enjoyed it, Laurna!
I made this cake tonight,but I used a bundle form. I like the way I looks.
I bake a lot and have made lots of blueberry breads and cakes over the years,but this one beats them all. This cake is so moist and it seems like it melts in your mouth.
Thank you so much for sharing this recipe. Will definitely be making this again.
Wow! I’m so happy you enjoyed this recipe, Monika! Thank you for sharing your feedback with me!! 🙂
Hi Natasha,
I have a question. Do we need to put corn starch at the berries?, because I don’t have cornstarch and cornstarch is not in the supermarkets.
Hi Tabitha! The corn starch serves to thicken the juices of the blueberries slightly. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps
I have done this cake now twice and I don’t know what goes wrong 🙁 My cake comes so thin and stays down.. when it is suppose to come like fluffy / big… I don’t know what is wrong..especially the 2nd time I really followed the instructions..Even didn’t as much blueberries as the first time.. what is wrong???
Hi in, are you possibly using an expired leavening? That would be my best guess if everything is being done by the recipe without any substitutions (or over-mixing and baking right away once the batter is made). I hope that helps!
Can we use blueberry crush instead of fresh blueberries
Hi Sophia, I have not tried that but I think that could work. If you experiment please let me know how you like that.
Hi Natasha, thanks for sharing the recipe. With everyone’s reviews I tried out this recipe and used the same proportion of blueberries. Instead of sour cream I used Greek full fat yoghurt and the cake did rise a lot when in the oven but till it actually cooled down on the cooling rack it sank and was dense. I baked it at 165C Fan oven. It’s moist and soft to eat but it’s not as fluffy and light. I love lemons and blueberries so I want to try and get this as close as yours. Would you have any suggestions? Many thanks
Hi Monika, I will be happy to troubleshoot. Are you possibly at a higher elevation? Several of our readers have reported great results using greek yogurt without making adjustments.
I am on the 5th floor Natasha so not very high. Do you reckon that I use a higher temperature initially for 15 mins and then reduce the heat of the oven. I baked the cake for 55 mins, checked and the toothpick from the centre was sticky so baked for another 10 minutes with the foil paper on. I baked it at 165C fan oven throughout.
I am not a very high altitude so I guess for me that adjustment in the baking ingredients is not required. Very close to the sea level
Hi Monika, I haven’t tested it with the changes in bake times and temperatures so it is difficult to guess but I hope it worked out well for you!
Do you think I could use gluten free flour?
Hi Chris, I honestly haven’t tested this with gluten free flour but there was one person who wrote in and shared their experience: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.”
Can you use blackberries in place of blueberries
Hi Pam, I think blackberries would be delicious! I hope you love the blackberry cake! 😉
This cake was wonderful! And quite easy to make. It’s only half gone and Hubby is already asking when I’ll make it again
Awww that’s the best! Thank you so much for sharing that with me :).
Tasted a little too sour to me even though I used the exact amounts of lemon juice and sugar as in the recipe. Is that how it’s supposed to taste?
Hi Natalie, did you possibly use lemon juice from concentrate instead of fresh lemon juice? I have gotten the opposite comments that people wanted even more lemon juice but it should not be overwhelming the way it is written using freshly squeezed lemon juice.
Do you need to make adjustment for high altitude?
Hi Julie, we are about 2700-3000 altitude and have had no problem with this. I honestly don’t have any experience with high altitude baking (I am assuming that is what you are referring to with time/temp modifications), so I won’t be able to advise since I can’t test that. You might do a quick google search to see if there are guidelines on high altitude baking. Sorry I can’t be more help!
How high an altitude? I’m in Pueblo, around 5000 ft high. I cut the baking powder/soda in half for all recipies, because if you use the regular amount, the batter first puffs up, and then just collapses. I think up to 4500 feet high you’re safe with what the recipe calls for – although, if it was me, and above 4000 ft, I’d cut it by 1/3.
I just made the Lemon blueberry cake and it was fantastic. My husband doesn’t even eat desserts and he loved it!
I’m so happy you both enjoyed that. Thank you for sharing that with us!
Made this for my family last night and they loved it! It has a good flavor to it and the cake was almost about gone after one night. Would definitely make again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I use Splenda in place of the sugar? My husband is diabetic.
Hi Deni, I haven’t tested the splenda substitution so that one is hard to guess – sorry I can’t be more helpful with that. Maybe someone else has tried a sugar substitution? (thanks in advance for letting us know if you have!)
Thanks SO much for the note about using Frozen blueberries, (which is what I have QUARTs of in my freezer).
Now I don’t have to figure it out by trial and error.
(was sure they would be too wet and heavy, even though I rinse them and put straight into blueberry pancakes with no problem Again, Thanks, good call to add that note.
I’m so happy to hear that!
Could I make this as a bundt cake?
Hi Marie, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes.
Made this today! Everyone LOVED it! Total success. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi,can I put buttercream frosting to make it as a birthday cake?
I think that should work I haven’t tried it with this specific recipe myself, however. If you experiment, let me know how you liked the recipe
I made this cake as written (twice, because it’s sooo good and was specifically requested again! 💓), and then tried it as a double layer cake with a lemon buttercream- it was also amazing and an extra special treat for my mum’s 60th.
Hi Katrina, Sounds like you found a favorite!! Thank you for that great review!
Made this on a request for my daughters birthday and our family LOVED it. Im diabetic and was able to eat a small piece and it never changed my numbers and thats a good thing!!!!
That’s amazing! Thank you for sharing this review with us!
Is it possible to use caster sugar in place of the granulated sugar ? Would the amount stay the same?
Thanks!
Hi Amelia! I haven’t tried this recipe with caster sugar but I think that should work!
How long can this cale stay out of the fridge for ?
Hi Christine, you can store it at room temperature for a day. For any longer, I would put it in the fridge.
Hi Natasha,
The recipe looks amazing, but I was wondering if I can make this without a mixer? What would I have to do differently in that case?
Thanks in advance. I can’t wait to try making this. 😊
Hi, I would highly recommend using at least an electric hand mixer, otherwise step 1 will be time consuming (and will require some elbow grease) ;). You can do it by hand, but it will take longer and be sure to watch the video to get the consistency correct before moving onto the next step 🙂
Can this be baked a day ahead? Should it be kept refrigerated or is it ok at room temp?
I don’t see why not! you can store it at room temperature for a day. For any longer, I would put it in the fridge. 🙂
Thanks so much!! I just took it out of the oven and it looks delish!! I cannot wait to serve this beauty!
Hey it’s me again asking about the almond flower, can you try it out and let me know if it is good with almond flour because my aunt is on a diet and I want to make her the cake for her bday
Hi Karinna, Due to time constraints I probably won’t get back to you in time. You may want to try this almond cake here instead. I haven’t tried that substitution but I don’t think almond flour would work properly in this recipe.
I have a question. Can I substitute the all purpose flower for almond flower
Hi Karinna, I scrolled through the comments and did not find any reviews on using almond flour. There was one reader who wrote: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps!
What can I substitute sour cream with as it’s not available in my country?
Hi Anu, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!”
Hi Natasha! I’ve made this cake twice now and it’s been a big hit with my family, I love how it’s not super high in sugar so I don’t mind my toddler having a little slice! Two questions: 1) the texture seems a little dense, is this the nature of the cake or am I doing something wrong? 2) for my mums 60th, I was thinking of making a naked cake by layering two with some lemon buttercream- have you tried that before? Thanks for the recipe, we love it!!
Hi Katrina! I’m so happy you all enjoyed this recipe! I’m glad you enjoyed the flavor! Be sure to use dry ingredients measuring cups so you can scrape off the top for an accurate measure. Also, adding more blueberries than what is called for in the recipe can increase the bake time and make the batter seem more dense and wet. I haven’t tried layering that but would love to know how it turns out if you experiment! I hope that helps!
I have a lot of blueberry purée. Is there a way to make this recipe with that instead of whole blueberries?
Hi there Kendall! I haven’t tested with a blueberry puree so I can’t speak to that or gauge how it would affect the consistency or bake of the cake. If you experiment, let me know how it goes 🙂
Finally made this! I used what I had on hand so – 1/4 cup blueberry purée and 1/4 cup oil; 1/2 cup whole milk yogurt and 1/2 cup sour cream; 4-5 oz frozen blueberries. I cooked it for 42 minutes. Overall, it’s tasty! It looks like yours is a bit fluffier and more blueberries (which I would’ve liked), but it’s a nice, not too sweet cake. I think my family will enjoy it for breakfast or an afternoon snack!
Could I use almond flour instead of regular flour in this recipe?
Hi Dianne, I scrolled through the comments and did not find any reviews on using almond flour. There was one reader who wrote: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps!
What are some tips for high altitude baking? I live at about 7000ft above sea level so how should I modify this recipe?
Hi Batoul, not for this recipe specifically since I have no experience baking at altitude that high but here are some general tips to follow depending on the cake. Anything above 7000 feet would require reducing baking powders and some dry ingredients like sugars and increasing liquid as well as increasing oven temperature by 25 degrees F or so. I haven’t seen any feedback for those living above 7k feet yet so I’d love to know how it works if you experiment.
I learned this over 30 years ago. When baking, oil DRIES as it ages, and butter MOISTENS as it ages. Always use butter in baking cakes, brownies, etc… especially if there’s a chance there will be some of it leftover for tomorrow! (Never happened at my house since I had 7 kids). Even if a mix calls for margarine or oil, sub an equal amount of butter. What a difference it will make!
Thank you for sharing that with us Nikki!
Love this snd have made it twice now. Only problem is I need to know the carbs in it. Csn you helo me out. Specialklo13@yahoo.com
Hi Karen all of the carbs and nutritional facts are located at the bottom of the print out in the blog post. I hope this helps.
My batter was very thick as I added the flour. I didn’t overmix but had to stir a little to mix the flour into the batter and mixed 1/3 of the flour as instructed but it was SO thick! It’s in the oven now so hope it comes out ok.
Hi Susan. Did you alter anything in the recipe? Also, make sure to use a dry ingredients measuring cup to get an accurate measure, spooning it into the cup and scraping off the top and also, over-mixing can cause the cake to be more dense. I hope that helps!
The same happened to me. I added an extra egg and 1/4 cup of sour cream.
I just made this too and my batter was so thick I had to scoop it into the pan. Didnt seem right but gave it a go. I made sure to measure correctly and not over mix. There simply was too much flour to liquid. Maybe another egg next time
I don’t have a springform but I do have a pit/tart with a bottom that comes out. Could I 1/2 the recipe and not make as deep using that pie pan. Could I use a 9″ cake pan and just grease bottom/parchmont paper for full recipe so it comes out of pan easily? TIA.
Hi Dev, I think that could work. Making sure you don’t overfill it would be best. If you try that I would love to know how it turns out!
I’ll let you know how it comes out. I realized I threw my springform out… I think it will be OK. I always look at springforms as an “easy escape” pan. I was just worried maybe using a different pan would affect cooking ie air circulation, etc, but I think it will be ok.
I’d love to hear how it turns out. Enjoy!
Reporting live from my cake outcome: using a cake pan was perfectly fine. Realized I didn’t have corn starch, used flour instead to coat blueberries. Added a bit more lemon juice cause I bend to tart and didn’t really measure the zest but it came to about 1.5 smaller lemons. Didn’t dust w/ powder sugar (trying to cut down rather than increase). Final verdct: Yummy! And baked in my convection toaster oven so it seemed to take a bit longer to complete, but this is a great recipe to make. I brought it to my friends who dug right into it. I can see how adding powder sugar does make for prettier presentation, but it turned out my friends had just made homemade blueberry ice cream so we added that. Will def make again. One of those recipes where the presentation is so lovely, there’s no way someone wouldn’t appreciate it and it’s super tasty! Thanks for helping me navigate. re: pan usage. I was actually thinking making a double layer with some frosting would make a great birthday cake! Will start checking out your other recipes. Glad I found your blog! ~d
That’s so great, Dev! Thank you for the quick response with your feedback! I’m so happy you enjoyed this recipe!
Made this today. I have food sensitives, so I used half “cup4cup” gluten free flour and half oat flour, and I used egg whites in place of whole eggs. Absolutely bursting with blueberries. It was delicious! Thanks for the recipe!
Hi Joanne! I’m so happy you enjoyed that! Thank you for your wonderful review!
What is the purpose of the cornstarch on thr blueberries? Thanks!
Hi Kelly! The corn starch serves to thicken the juices of the blueberries slightly. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps
Thank you so much! It makes sense now! I’m going to try as is and also with raspberries instead of blueberries! 🙂
You’re welcome, Kelly!
I’ve made this cake twice and it was delicious!!! I did not add the corn starch or lemon juice to the blueberries and it turned out great and very moist.
I’m so happy to hear that!
This was fantastic! I’ve made it twice so far! The second time I doubled up on the lemon ingredients and it was awesome!
That’s so great Kendyl. I’m happy you enjoyed that!
Hello! I ve made this cake several times now and it was so good that it was gone in less than a day!!! Excuse my silly question but as we really like this batter, I was wondering if I could use it to make an apple cake. Thank you in advance!
Hi Aristea, regarding apple: I have not tried that substitution, but I imagine with the lengthy baking time the apples would work if they are diced or sliced. Let me know how it goes! I’m so curious now! There is room to experiment with various fruits and berries. I imagine diced stone fruits (like peach, plumb, apricot) would work well. Also, we have a similar strawberry cake with the same cake base that worked really well paired with the strawberry sauce (so yum!).
Well, I did try this batter with apples, added a crumble consisted of flour, brown sugar, butter, cinnamon, nutmeg and chopped pecans on the top and served it with caramel sauce and ice cream!!! It was amazing!!!!
Wish I could add a photo!
Hi Aristea! That’s so great! I’m so happy you enjoyed that! I would love to see your creation. You can add that on our Facebook Cooking Group here, or share it on Instagram and use #natashaskitchen so we can see it! Your post might get featured as well.
Help!!
Is it 8 ounces in a measuring cup or 8 ounces on a scale.
Thx
Hi Jess, are you referring to the sour cream? We have it posted as “1 cup sour cream (8oz)”
Sorry, I mean the blueberries. Is it one pound weight or 2 cups
No problem. That would be 16 oz in weight. Hope this helps
Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!
I’m so happy you enjoyed that! Sounds like you found a new favorite!
Can I use banana’s instead of sugar?
Hi Christina, I searched through the comments and I didn’t find any reviews using bananas instead. I can’t make that recommendation without testing it first but if you try it out, please let me know how it goes! 🙂
It was a “fight” over the last piece! This was amazing without words to describe the deliciousness. I did “alter” it slightly by draining a can of sliced pears and drying them with a paper towel of excess moisture and then arranging around the top of the cake with the blueberries. Num, num, yum, yum…is all I can say! Natasha, you never disappoint!!!
Thank you for such a thoughtful review! I’m so happy you shared that with me!
Haven’t cut it yet (saving for tomorrow morning) but looks and smells delicious. Made it in a 9” cakepan as I only had a 10” springform pan. I was worried it would flow over the sides but luckily the batter is stiff and it just rose in place. Can’t wait to try it! It did take an extra 5 minutes (60 minutes total)
Thank you for sharing your changes with us Jo-Ann! I’m sure our readers will find helpful!
Hi Natasha. Would like to check if I could replace the oil with butter? Coz I realize I don’t have oil and only extra virgin and butter after preparing to start…..
Hi Winnie, I haven’t I haven’t experimented with that but one reader mentioned using softened butter instead of oil and another used melted butter and both reported great results.
Thank you very much, dear Natasha, for great recipe. I made this cake for our wedding anniversary dinner. It came out soooo good! Very light, delicious and lemon gives an amazing accent to it.
I’m so happy you enjoyed this one Alla! Happy Anniversary!
I made this case already twice. It really moist and not too sweet. A perfect recipe for the blueberry season. Great success with all my friends! Thank you, Natasha!
Thank you so much for sharing your awesome review with us Mila!
My husband sent this recipe to me on my phone. I just happened to have all the ingredients on hand so I made it tonight. I had a dark pan so it was finished in just 45 minutes. It is sooo delicious and he was very pleased!😊
Thank you for sharing that with us Joyce. I’m so happy you and your husband enjoyed this cake!
Natasha! your recipes are super! and this one it s perfect!
I’m so happy you enjoyed that Inna! Thank you for the awesome review!
I took the lemon glaze from the blueberry muffin recipe on your site and added it to the cake. It was amazing!
Hey! What a great idea! Thank you for sharing that with us!
Hi Natasha,
I just got home from the grocery store and I realized I forgot the sour cream. Is there anything else I may use?
Hi Gina! Several of my readers reported great results using plain Greek Yogurt instead of sour cream
Thank you, I actually used cream cheese and it came out really well. I do think I’ll try the yogurt suggestion in the future.
I’m so happy you enjoyed that!
I made this cake,followed all instructions and it looked beautiful coming out of oven,did toothpick check at 50 minutes,came out clean.Half hr. later the middle sagged,tasted great but looked strange with the indented centre. Why would this happen?
Hi Teresa, I haven’t had that experience but I am always happy to help troubleshoot. It may be that it needed an extra 5 minutes in the oven since not all ovens are created equal and make sure you are baking in the center of your oven on the regular conventional bake mode (not convection). Also, was your baking powder fresh?
Easy to make and very delicious, no changes needed. Thanks fior sharing.
I’m so happy you enjoy this cake recipe Margaret!
Easy and delicious recipe, no changes necessary. Thanks for sharing. Love it.
You’re welcome! I’m so happy you enjoyed that!
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!!
I’m so happy you loved it! Thank you for sharing your amazing review and results in the glass pan.
Hi Natasha would like to seek for your advice I did measure all ingredients as per your mentioned but the batter very sticky till I can’t pour out even the 2 cups of flour I also did not finished it. So I add more lemon juice and vegetable oil and turn up my cake was not cook
Hi Karen, I haven’t had that experience following the recipe – did you possibly change any of the ingredients or change the order in which the ingredients were added?
So, our cake did turn out kind of ugly, because the strawberries were too big and covered half of the cake which was not pretty. Also, our cake was kind of bent to one side. But, this didn’t matter because the cake was SO delicious! Thank you Natasha! God bless you.
ounds like the flavor wasn’t compromised and still tasted great! I’m happy you enjoyed it besides the imperfections! Let me know if I can help trouble shoot in any way!
By the way, I wanted to post this comment on the 2016 strawberry cake. Sorry for the misunderstanding.
I can change for almond flour?
Hi Veronica, I scrolled through the comments and did not find any reviews on using almond flour. There was one reader who wrote: ”used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps!
While watching the video, I was wondering if I could use GF flour. Scrolled to comments and there was my answer.Going to try and use a sugar substitute as well.
This is why we love our comments section! We can all help and learn from each other!
I don’t have any cornstarch can I use flour instead
Hi Sharon, I haven’t tried omitting that but I think it would work. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps
This looks really good…going to try it today. Can this be frozen?
Hi Pamela! We haven’t tried freezing this cake but we have kept it in the fridge for a few days.
I do freeze this cake. I cut it into individual servings, place each slice on a small piece of parchment, wrap each slice individually in plastic wrap, then place all the slices in a zip-lock freezer bag. I thaw one or two slices at a time. It works beautifully.
Thank you so much for sharing this with all of us Linda!! 🙂
Awesome, thank you! I am going to try this for my AirBnb guests. Looks delicious!
I made this last night. It is soooo good!! Perfect. I think the only thing I will do differently next time is maybe cover the top loosely with tin foil so it browns just a little less.
This is really great…ty!
I’m so happy you enjoyed that Pam!
Looks yum! Will give this a try very soon.. is it possible to substitute eggs with something else?
Hi! Although I have never tried this. One of our readers wrote “Ground flaxseed is a great substitute for eggs. 1Tbsp of ground flax seed in 2 1/2Tbsp of water equals 1 egg. Let it set for about 5 minutes to thicken before adding to your recipe.”
Is there a substitute for the cornstarch. I’m allergic to all corn products. It looks so yummy and easy. Thanks. 🙂
Hi Betsy! I haven’t tried omitting that but I think it would work. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps
Trying the recipe for the first time. Hope it comes as good as it looks in the video.
I hope so too! It is a good one!
Love this recipe!!! Just found it and already baked it twice!
Thats so great Joyce! Thank you for the great review!
Hi Natasha made the cake it is SUPER GOOD….the only thing is it has a bitter aftertaste. Wondering what went wrong. Please advise. Thankyou
Hi Christine! I’m so happy you enjoyed that! I’m always happy to help troubleshoot. Are you certain you didn’t accidentally use baking soda instead of baking powder? I’ve never noticed any bitterness in this cake. Did you make any other substitutions without deviating from the recipe?
Some lemons are very bitter if you grate past the flavourful yellow rind and get the white bitter pith, which could be the problem. Making it now, looks great in the oven!
maybe you zested the lemon too much, got some pith. very bitter.
Okay, question here. I want to make this cake, but I didn’t pick that many blueberries this time. How many cups equals 16oz of them?
Thanks!
Hi Lynn we measured 16oz by weight not cups. If I had to guess I would say 2.5 cups or so, probably closer to 3 cups of blueberries.
This was the 2nd time I made the Fresh Blueberry Lemon Cake. And, I made the Fresh Peach Cake. We’ve had a lot of rain here in Northern Virginia so I posted pictures on Facebook and let me friends know I was baking during our monsoon rains – well, I got more than 100 “likes” and great comments. Love both these recipes. Will recommend to all my friends!
That’s so awesome Denise! Thank you for sharing that with us!
My wife and I picked blueberries Saturday morning and I baked the blueberry lemon cake Sunday after church. I substituted plain Greek yogurt for the sour cream and arrowroot powder for the cornstarch. I used a hand whisk, which worked out great! Also added some extra fresh blueberries! Didn’t have a spring form pan, so used a 9″ round – just cut slices right from the pan. Cake came out awesome! So light and not sweet! Next time I will increase the amount of lemon zest and fresh lemon juice.
I have just subscribed to your blog! Thanks!
Arthur
Thank you so much for sharing that with us! We love hearing this and getting these thoughtful reviews!
Dear Ms. Natashaskitchen, I made your Blueberry Lemon Cake today substituting Fresh Fredericksburg, Texas Peaches and used 1/2 cup Premium Colavita Olive Oil and 1 cup full fat Coconut Milk. The cooking time was an additional 20-25 minutes. It turned out quite delicious and will be added to my repertoire of recipes. I would add a picture but alas, there is not a space for such. Thank you, Miss Dahlia
Hello Miss Dahlia! We would LOVE to see that creation! We have a group on Facebook where you can leave that for us to see! Thank you for sharing that with us!
Can I make this two and a half days before serving?
Or
What about one and a half days before?
Will the quality suffer a lot?
Hi Ruth, you can store it at room temperature for a day. For any longer, I would put it in the fridge. 🙂
WOW! This was one of the best cakes I have ever made and so moist and easy! I used Greek yogurt in place of the sour cream and it was excellent!! Thank you Natasha for sharing such wonderful recipes!
You are so welcome, Lori! I’m happy you have enjoyed that!
Hi Natasha
Want to try this recipe. Should I use the sour cream direct from the fridge or bring it to room temperature. Pls let me know. I tried your peach cake and it was awesome. Thank you!
Sanny, thank you for the nice feedback on the peach cake 😀. We used sour cream from the fridge.
Made this cake again today and it was as great a hit as it was when I first made it. It doesn’t last long in my home! Great recipe! Thanks so much. 🙂
Hi Elva! That’s so great! Thank you for the great review!
Hi Natasha, can I use coconut oil for this recipe?
Hi Beth, here is what one of the readers wrote: “When I made this cake a few weeks back I used coconut oil, the batter was extremely thick but the cake came out perfect and moist. I will use coconut oil every time I make this now!”. I hope it helps 😀
I have an 8″inch and a 10″pan what should I use? Or I have a9″inch bundt pan.
Hi Georgeanna, I think both will work fine. The cake will be slightly tall for the 8″ pan and slightly skinnier cake for the 10″ pan.
This cake is perfection, not too sweet and the perfect amount of lemon, yum! My friends bought me a kitchen aid stand mixer for my birthday, and this is the first thing I made with it, it turned out beautifully. Thank you!
What a great gift! & Happy (late) Birthday!
Made this awesome dessert loved it. Added more sugar and blue berry jam to blue berries in middle of cake. It was really good
Thank you for the great review! I’m so happy you enjoyed that!
Can I freeze it by slices?
Hi Jeannie, I haven’t tried it but It should work 😀
Has anyone doubled the recipe for a 9×13 pan yet? I’m anxious to try it.
Hi Audrey, I haven’t tried doubling this recipe so I can’t say for sure how that would affect the rising and the baking time may need to be longer since it will be taller than the original if you double the recipe for a 9×13 pan. One of my readers wrote “I just made this today, for a crowd, I did 1 1/2 of the recipe, & put in 9×13 pan. Turned out perfect!!” Let me know if you experiment! 🙂
Hi…i just want to know, what ingredians we can add instead off sour cream?..can we bake this cake with normal aluminium baking tray?
Hi Amutha, Several of my readers reported great results using plain Greek Yogurt instead of sour cream
Today we picked own own blueberries and right away decided to try this recipe…simply easy and amazing
Hi Victoria! That’s so great! I’m so happy you enjoyed that!
OMG… Just made this for my majong/ kinda like cards but with tiles.. gang. some of who are excellent bakers.. I am doing gluten and dairy free.. substituted Bobs blue label one to one for the flour and So delicious vanilla yogurt alternative made with coconut milk for the sour cream.. I then reduced the oil to1/3 cup so it would not be too runny.. Made it friday night covered it with plastic wrap and left it out in aced room and served it saturday with a blueberry sauce made ffrom the berries a bit of sugar and lemon juice… I was awesome.. Some had it with just the sauce, others with sauce and whipped cream and others with sauce and ice cream.. fantastic..If planning on having it plain, without any sauce etc i would say double the lemon juice and jest.. but it was easy peasy and came out yummy… tytyty.. this will be my go to recipe for any fruit thats in seasone.. love it
I’m so glad you enjoyed it!
I am waiting for blueberries too thaw. I wish there were no directions for using frozen berries without having to wait for them to stop. I am using 3 1/2 cups because I do not have a device to weigh out to the blueberries and I had to Google that. I’m also using a 10.25 inch spring form pan so the dough might not be enough for the size. I’m hoping it turns out OK.
Hi Wanda, the best way to thaw frozen blueberries is per the package instructions which is usually in the refrigerator, but you can also leave them at room temperature for 1 hour.
When I use frozen blueberries (generally fresh picked and frozen), I measure them and toss in a bag or bowl just a tad of flour. This keeps them from sinking to the bottom of the cake.
Made the lemon and blueberry cake – I was disappointed with end results. Just not enough flavor or sweetness. I thought the blueberries & lemon would really make this a great dessert — but sorry to say it was just ok …..
Hi Kathy, if you want a stronger kick of lemon flavor, I would highly highly recommend the lemon glaze from our blueberry muffins. It’s easy to whip up and so tasty!
I try the Blueberries Muffins today, it turns out very good. Thanks for the receipt.
I’m so happy to hear that! Thank you for the amazing review!
I want to make 3 or 4 different 6″ springform pan cakes. My food pantry does a monthly lunch for the volunteers. I like a variety as I’m sure they don’t all like the same flavor.
How long would you thing it would take to bake these smaller sizes?
Any suggestion for other easy but awesome cakes? Thanks in advance for your help.
Hi Sue, without experimenting, I could only guess and it depends on how much you fill the cake pans. I would test them at 40 minutes and continue baking until a toothpick comes out clean.
Thanks for the suggestion, Think I’ll be at your site at least once a month!
You’re welcome! & Thank you for following our blog we are so happy to have you here!
I like to use a tube pan and glaze with confectioners sugar and cream cheese frosting laced with lemon juice and zest.
Thank you for sharing that with us!
I don’t have a spring pan?? Can I use a bundt pan?? Please hel!
Hi Elaine, I haven’t experimented with this blueberry lemon cake recipe using a bundt pan, but readers have reported great results, recommending baking closer to 45-47 minutes.
This just came out of the oven and waiting to remove the ring…does this need to be refrigerated?? I will be bring it to a party at 3 p.m. today. Thanks. Can’t wait to taste it and will be back with a review!!
Hi Celeste, it can keep well at room temperature covered with plastic wrap once it is no longer warm. You can also cover and refrigerate overnight if you prefer or until you are ready to serve it same day. 🙂
A wonderful, light and easy-to-make summer cake! My 4 year old daughter loved helping me – it’s actually a great one to make with the kids! Thanks for a great recipe – it’ll be a staple in our house.
I’m so glad you enjoyed it! Thank you for the wonderful review!
EXCELLENT !! Made this and followed recipe exactly except put in a little more lemon juice & lemon rind – still felt, for my taste coulda used little more lemon, but I LOVE lemon ! As is, has “mild hint” of lemon. I made 1/2 with powdered sugar, other 1/2 with muffin strudel topping. Everyone loved strudel topping better ! Definitely make again !!
That’s so great, Anna! I’m so glad you enjoyed it!
How can you “follow the recipe exactly” when you added more lemon juice and rind? Plus you added streusel to the top of one….
I’ve tried this recipe twice. Tastes heavenly! My only problem is that the batter is a lot thicker than in the video. Just wondering if I’m over/under mixing?
Hi Lee, make sure to use a dry ingredients measuring cup to get an accurate measure, spooning it into the cup and scraping off the top and also, over-mixing can cause the cake to be more dense. I hope that helps!
This cake was a hit in my house. My boyfriend isn’t a huge sweets eater, but enjoys things like this! It was so moist and the right amount of sweetness/blueberries and lemon. My only issue. Publix carried a larger springform pan (10) and the cake was a little thinner than yours, also my batter was thick. So it wasn’t as fluffy. I did use a hand mixer while mixing in the flour mixture. Would that have cause the thickness? Any advice or tips would be greatly appreciated! Best cake I’ve ever made (and I’m my own worse critic!!)
Hi Kandis, I’m so glad you liked the cake! A 10″ pan will make it a thinner cake since the batter is more spread out. Also, over-mixing can cause this cake to become dense so that could be the culprit.
I would like to use frozen sour cherries would it work?
Hi Bella, I would thaw per the same instructions as using frozen blueberries in the recipe and definitely make sure those cherries are pitted! 🙂
Made this cake ….turned out really well……not too sweet…so next time will make a glace to top it…..thanks for the detailed recipe and video
You’re welcome! I’m so happy you enjoyed it
I made the blue berry lemon cake it’s so good.
I’m so glad you enjoyed it!
I am making this cake for the 5th time! Everyone that has had it, absolutely loves it. It’s perfect for a light summer dessert and then enjoy the rest for breakfast! I have made it using sour cream, plain Greek yogurt, as well as an equal combination of the two. I couldn’t tell a difference in any of the cakes, so I will continue to use whichever I have on hand. Thank you for this amazing go-to cake!
You’re welcome! I’m so happy you enjoyed it, Tiffany!
Hi, I made the Blueberry Lemon Cake! My family loved it! It was so easy to make and the directions were easy to follow. Thank you!
That’s so great! Thank you for the wonderful review, Kimberly!
What kind of oil is best?
Hi Rose, we use an extra LIGHT olive oil and it works really well.
Would you say making the recipe the way it is good enough to bake in a 9 x 13 pyrex or do I have to double it, also how long would I bake it and finally would your answer work for all your cake recipes?
Hi Joyell! That is totally fine! One of our readers recently wrote “I just made this today, for a crowd, I did 1 1/2 of the recipe, & put in 9×13 pan. Turned out perfect!!” & Not necessarily, some recipes may be softer than other and harder to remove from certain pans than in others so it all depends on the recipe.
My springform pan seems to have disappeared so I might use a 9 x 13 pan also. Since you said you tried it with 1 1/2 recipe but you didn’t mention how long to bake it for (?).
I can’t wait to make this; it sounds so delish !!
Hi Alice, One of my readers wrote in with the following: ” I just made this today, for a crowd, I did 1 1/2 of the recipe, & put in 9×13 pan. Turned out perfect!!” I assume it would be baked about the same amount of time but I would suggest still doing the toothpick test to check for doneness.
It’s not clear about what she used when writing 1 1/2 of recipe. Does it mean she used half of the recipe or the whole recipe PLUS an additional half.
I believe it reads as one whole recipe plus an additional half of the recipe. I hope you love it!
Can you use plain Greek yogurt instead of sour cream?
Hi Salina, Several of my readers reported great results using plain Greek Yogurt instead of sour cream
I was planning on taking a cake to a function on Friday. Would this cake be okay to put icing on instead of powdered sugar? I know it’s an odd question but I need a cake I can do a logo on with icing, and this just looked so yummy!
Hi Joanne, yes that would work with icing over the top of this blueberry cake!
Thank you for putting the Nutrition Facts at the end of your recipe. It doesn’t print out, but that’s okay, I wrote it on the recipe. There are so many Type 1 Diabetics and they NEED to know how many carbs are in a serving. Really appreciate your thoughtfulness.
You’re welcome! I appreciate the feedback!
For the blueberry lemon cake what flour do you use ? Plain or self raising? Please thanks
Hi Jenny, I’ve used plain all purpose flour 😀
Is it possible to use self-rising flour and leave out the baking powder and salt?
Hi Linda, I haven’t tested it that way so It is difficult to guess. It seems like it should work and if you experiment, let me know how it goes!
I made the mistake of using olive oil because it was listed first. The flavor was off. I wouldn’t recommend using olive oil in this cake, it was to dominant.
Hi Joe, did you use regular olive oil or extra light olive oil because it will make a difference in the flavor. Thank you for making the recipe 😀
Just made this. Delish!!
You are very welcome Lee and thank you for trying 😀
I ran out of all purpose flour and all I have is self rising flour can I use this?
Hi Trista, I haven’t tested that so I’m not sure how it would affect the bake or if any other modifications are needed. I think it’s worth experimenting. If you test it out, let me know how it goes 🙂
Natasha,
I would love to make this cake but I don’t have access to my springform pan right now. Would a 9 inch regular cake pan fully lined with parchment paper work? Thank you for your delicious recipes!
Ashley
Hi Ashley. We’ve had readers make this cake in a pyrex dish with parchment paper as well as in a square pan. Both came out great!
Hello I am making this for Father’s Day. Can I make it a day or two ahead? If so how would I store it to keep it fresh. And if there is anything I need to do prior to serving it. Thank you. Alyssa
Hi Alyssa! I think this is best eaten the same day as it is made but that could work if you let it come to room temp then cover and refrigerate until ready to serve. Let it come to room temp before serving so it softens slightly
Hello! This cake looks delectable & I really look forward to making it this weekend. I just ordered & received the 9″ spring form pan that you recommended from Amazon. After noticing many reviews that mention it is not leakproof, I’m curious if that causes an issue with this particular recipe. If so, how can I “leak-proof” this 9″ spring form pan? Thank you so much in advance! (:
Hi Michelle, most springform pans aren’t completely leak proof and I’ve never found one that was. This cake does not require a completely leak proof pan so no worries 🙂
Michelle, the only time that the springform pan is a leaking problem is when you are baking a cheesecake that requires being baked in a water bath. At that time you can wrap the outside carefully so that only the foil is in the water. A custard type of recipe might also be a problem but can easily be fixed.
Would this be okay to make in a smaller cake pan? I would like to make 2 so I can give one to my family and another to friends but neither will eat a whole big one.
HI Victoria, it would work, but you would have to experiment with baking times if you are dividing it in half and making it in 2 smaller pans. It should bake faster that way. I hope you love it!
Hi! Can I substitute Greek yogurt for sour cream? Thanks!!
Hi Eliana, Several of my readers reported great results using plain Greek Yogurt instead of sour cream. 🙂
The blueberry lemon cake is in the oven as I type this. So easy to put together and it smells so delicious already. The anticipation is killing me!
That’s so great! I bet it smells amazing in your home right now, Lisa.
Thank you for sharing this récipe, it’s a delicious cake. I will be making it often 🙂
Thank you for the wonderful review, Ana!
I don’t have a mixer with a whisk attachment. Will this turn out with the same texture if I use a regular beater? Thanks.
Yes absolutely!! Watch the video recipe – I used an electric hand mixer with egg beater attachment and it was great. You could use a whisk and do it by hand but the initial mixing of eggs and sugar will take forever.
Hi 😁 his looks amazing. I am unable to eat dairy. What can I substitute the sour cream with do you think?
Hi Louise, I haven’t experimented with that but a reader shared their experience with dairy free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.”
Coconut yogurt is awesome, or coconut cream (thicker than coconut milk), or a mix of the two if you are using the single serve coconut yogurts. I also use coconut oil instead of the olive oil. I think I will make this again tonight! Except I’m using lime instead of lemon and no berries 🙂
Hi Natasha, this cake looks amazing, and I’m excited to try making it for my mom’s birthday. My sister is lactose-intolerant, so would it work to use a heavy coconut milk to replace the sour cream?
Natalie, I haven’t experimented with that but a reader shared their experience with dairy free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.”
Wondering it I can substitute raspberries instead of blueberries.
Hi Krissi, I think it can be done, although I think blueberries bake a little nicer than raspberries especially given the longer bake time.
Made this cake for church small group. Everyone loved it. I will use this recipe a lot.
I did have to cook it 15 min. longer than the recipe. Delicious!
I’m so happy you all enjoyed that, Diana. 🙂
Could this be doubled and Baked in a 13X9 inch cake? I have a large family and one 9 inch isn’t going to go far. Thank you.
Hi Sue, I haven’t tried doubling this recipe so I can’t say for sure how that would affect the rising and the baking time may need to be longer since it will be taller than the original if you double the recipe for a 9×13 pan. Let me know if you experiment! 🙂
Hello Natasha, I tried this recipe and although It came out delicious soft and not too sweet a few things were different.
Firstly did not have the exact amount of sour cream so the remaining 75gr. were of plain full day youghout. The batter was not so think therefore the blueberries dropped to the bottom.
However It was delicious.
Thank you.
Lidia
Lidia, Thank you for that wonderful compliment! I’m glad it all worked out.
This is my favorite kind of cake! Can this be made gluten-free? What would the substitute(s) be? Thank you!
Hi Christine, there was one reader who wrote: ”Used Cup4Cup Gluten Free Multipurpose Flour. It is expensive but the best I’ve tried so far. Anyway, the cake came out great. We loved it and I’m planning to make it again for Easter. Just wanted to let any possible gluten intolerant folks now.” I hope that helps!
I was hoping for that even swap. Thank you!
You’re welcome! 🙂
Can this cake be made using a boxed cake mix, i.e., yellow cake mix?
Hi Sue, I haven’t experimented with boxed cake mix so I’m not sure how well the blueberries will hold up without sinking to the bottom. If you experiment, let me know how it goes 🙂
I am going to have to disagree with you on 1 point with this cake. No way would it feed 10 people! I would dare say, I could feed myself only! This is superb. I have never tasted anything more heavenly than this. I think I died and went to Heaven with each bite. p.s. I did share, just saying it is so good I could bake it and hide it!
Awww that’s the best! Thank you Kimberly & I totally agree, its too good for just one piece! :). I’m all smiles!
lol … my fears exactly
This cake is amazing! My husband loved it! My neighbors loved it too! I’ll make it again soon! I may try strawberries or raspberries!
I’m so glad you enjoyed it Denise!
Hi Natasha, Thank you for the yummy recipe. I misplaced my 9 inch springform so I used the mini springforms and 4 were a perfect fit and came out beautifully for 45 minutes.
I’m so happy it worked out with the 4 small ones, Mannette! That’s just awesome!!