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 or too tangy, but just right. This is my favorite tea or coffee blueberry cake, and it’s easy, easy, easy!
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Why You’ll Love This Easy Blueberry Cake
Blueberries become juicy and jammy when baked into desserts and sweet breads. We sure love our blueberry desserts, from Blueberry Crumble to Blueberry Pie, and this easy Blueberry Cake does not disappoint.
You will love having easy and dependable recipes like this, or our easy Strawberry Cake and simple Peach Cake – they 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 and fluffy and tastes like a decadent Blueberry Muffin from a fancy bakery. Seriously though, it’s really good. Watch the blueberry lemon cake video tutorial to see just how easy it is.
Lemon Blueberry Cake Video
This cake is fluffy, moist, and bursting with sweet blueberry flavor. I hope you love every bite of this lemon blueberry cake. This is one of those cakes you will make on repeat.
Blueberry Cake Recipe
This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it always disappears fast! You can use fresh or frozen blueberries (see my note on substituting frozen blueberries below).
Tips for Success
- Measuring Ingredients – Click here for an easy video tutorial on how to measure dry and wet ingredients correctly.
- Room-Temperature Ingredients – Ensure your liquid ingredients and even your blueberries are at room temperature for an even bake time and smoother batter.
- Don’t overload blueberries – adding more than 16 oz of blueberries can weigh down the cake and prevent it from rising properly.
- Do Not Overmix – overmixing the batter can make the cake dense.
Can I Substitute Sour Cream?
Several of our readers have reported great results using whole milk yogurt and whole milk Greek yogurt instead of sour cream.
Can I Substitute Frozen Blueberries?
If using frozen blueberries, you can add them frozen, but as I learned from King Arthur Baking, it is recommended to rinse them to help prevent your batter from discoloring and turning an ugly purple-green tint. Here’s how:
- Rinse your frozen blueberries a couple of times in cold water before you use them.
- Drain well and gently pat dry with several layers of paper towels.
- Gently toss with a full 1 Tbsp of starch, and do not add lemon juice to blueberries.
How To Make Lemon Blueberry Cake
Prep: This cake is easiest to remove when using a springform pan. Lightly butter a 9-inch springform pan and line the bottom with parchment paper. This ensures an easy release after baking. Preheat the Oven to 375˚F.
- In the bowl of a stand mixer with the whisk attachment or using an electric hand mixer, beat 2 eggs and 1 cup sugar with the whisk attachment on high speed for 5 minutes or until lightened 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 between each addition (DO NOT OVERMIX, or the cake will be dense). Finally, use a lemon zester to add the lemon zest then squeeze in the fresh lemon juice.
How to Assemble and Bake
- 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 the substitution note above.
- 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 the 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 or until a toothpick inserted into the center comes out clean (mine was perfect at 55 minutes). Let cake rest in the pan for 15-20 minutes then remove the springform ring and cool until room temperature or just warm.
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.
If you really want things to get excited, you can also make a Blueberry Sauce for a topping.
Can I turn this into Muffins?
Because so many of you have asked, we (finally!) have a recipe for blueberry muffins.
Also, if you’d like to bake this in a loaf pan, I highly recommend following our Blueberry Loaf Recipe.
Can I Bake this in a Bundt 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!”
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:
- No-Bake Strawberry Blueberry Trifle
- Pavlova Recipe
- Fruit Tart
- Blueberry Ricotta Cake
- Blueberry Scones
- Berry Cake
Go ahead and print a few extra copies of the recipe since you will likely receive some requests for this blueberry cake.
Lemon Blueberry Cake Recipe
Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, (8oz), preferably at room temperature for 1 hour
- 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 Lemon Blueberry 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.
Notes
or they weigh down the cake.
*Measure flour by spooning it into measuring cup then scraping off the top.
Nutrition Per Serving
Filed Under
Ok. I’m a great baker, but I did SOMETHING wrong!?! Came out “gummy”. I wonder if I only put in half the sugar..used a 1/2 cup measuring cup x two and think I forgot the “two”. Will try again!
Hi Lyn, I can’t speak to those substitutions since I haven’t tried that and haven’t had those results but it is definitely a possibility. Also, when measuring, be sure you measure dry and wet ingredients correctly (see this handy video tutorial).
HI Natasha. I made your blueberry lemon cake, This is my first attempt at baking….your receipt looked so good and not to hard. The cake is very moist and does not looks like yours. Do you think it’s done or just very moist.
Hi Lilly, did you add more blueberries than what was called for and bake in the same size pan in a conventional oven? Sometimes the way ingredients are measured, it can throw off the balance of dry to wet ingredients. This video on measuring should help. 🙂
Thanks for your reply, will try this receipe again, I may have undercooked or not measured properly. Will let you know how it turns out.
Have you ever used this recipe for muffins? Recipe sounds delicious.
Hi Francine, I haven’t tried this as cupcakes but it’s on my to-do list. One of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking longer until a toothpick comes out clean of wet batter. I hope that helps!
Has any one used frozen blueberries?
Hi Betty, it is ok to use frozen. I have tips in the recipe above on using frozen 🙂
Trying this tomorrow for sure ! I just came across your site when looking for a creamy shrimp pasta dish to make for my 90 year old in laws for dinner. Do you have any Perogie recipes ? I only have the one I use from my Great Grandma and would love to find new ways to cook them?
Hi Sherrie, I sure do! Here are all of our pierogi recipes 🙂
YAY<3 Thank you so Much !
You’re welcome Sherrie!
I don’t have a whisk attacment on my beater, what can I use to replace it?
Hi Maureen, you can use an electric hand mixer with the egg beater attachment, or even whisk together by hand using a hand held whisk.
Love,love,love this cake. Making it again tomorrow.
I’m glad you love it Melissa! Thanks for sharing! 🙂
Hi there, can this cake be frozen?
Thanks
Kathy
Hi Kathy, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well.
You are adorable Natasha! Love your recipes & videos!!
Awe, thank you Colleen! I’m glad you enjoy them as much as we like making them. 🙂
I made this cake today. Love the recipe. Easy to make. I suggest you use the springform pan. Mine was lost in the move and I chose another dish and it took longer to cook through. I will be making this again after I purchase a new pan.
I’m glad you enjoy the recipe! Thanks for sharing! 🙂
can you just put this in a regular cake pan thats the only cake pans i have. And could you use coconut flour instead of regular flour??
Hi Linda, I haven’t tried coconut flour and searched the comments also but no one has left a reply about that, so I can’t really advise on that substitution. You can use a different type of pan just make sure it has fairly tall walls. A 9″ cake pan with 1 1/2″ walls might be too small to fit the batter. Also keep in mind that if you use a wider pan, it will bake faster since the cake will be thinner.
Do you have a modification for baking this at high altitude? Thank you
Hi Pearl, I honestly don’t have any experience with high altitude baking. I’m sorry I can’t be more helpful with that.
Maybe someone else has tried this successfully at high altitudes?? If so, please share your experience and tips with us!. Thanks in advance!
Hi: I live in high altitude (above 6000ft) and made no adjustments. I believe they are necessary when using baking soda and not when using baking powder. i have made all these cakes and they turned out great.
Thanks so much for sharing!
Yes, thank you. Thank makes perfect sense.
The recipe calls for lite olive oil. Can I use extra virgin? Thanks.
Hi Donna, I haven’t tried EV in this recipe but in general, I don’t use EV in my baking since it imparts strong flavor.
I used different types of red berries and it was delicious! Just one question, Natasha: your cake came out flat and mine rose too much in the middle and remained so. Would you know why? In all other aspects it was really good, but just don’t want it to look like a mountain 🙂 Thanks!!
Hi Irina, did you made sure to use leveled measuring spoon for your leveling ingredients? I’m glad yo liked the recipe 😬
This was a very good cake. I used blueberries and blackberries (because they were on sale). I also used egg whites to replace eggs and rice flour to make it gluten free. I made for a birthday celebration and it was delish. Thank you!
You’re welcome Susan! I’m glad the recipe is a success. Thanks for sharing your great review with other readers!
Can you substitute butter for olive/vegetable oil?
Hi Adam, I haven’t tested that but I have had a reader mention they used softened butter instead of oil and another used melted butter and both reported great results.
OMG! I ve tried this today, it’s just simply delisious! I added cup of chopped walnuts and is was soooo yum! Definitely is a keeper. Thanks a lot Natasha and Happy new year!
P.s. I wonder myself how many comments I’ve already left?? Whatever I do (except chicken Madeira 🙈🙈) is always great!
Hi Aigul, it is always nice to hear from you! I can see the comment count on the back end and yours is at 13!! That is awesome! I’m so happy you are enjoying our recipes 🙂
Is the batter for this cake really thick. Mine was and I didn’t know if I did something wrong
Hi Kim, it is normally fairly thick. Did you add the ingredients in the order stated in the recipe? Also, make sure to measure the flour per the instructions above. I hope that helps! 🙂
I guess my question is more on how big a “serving” is? You have the nutritional value on your recipe, which is 434, but is that for 1/8th of the cake? or is the whole cake (8 servings??) 434 calories? Neat website! I just can’t figure out the serving sizes thing…
Hi Devin, the nutrition label shows the values for each serving and there are 8 servings in the cake. So each slice will have 434 calories.
Is that 434 calories for the whole 8 slices or 434 calories for one slice, and there are about 8 slices in the cake?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Devin!