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!
This post may contain affiliate links. Read my disclosure policy.
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
I made this cake and it was so moist and delicious!!!! I love the idea of using olive oil and yogurt instead of vegetable oil and milk (what most recipes call for) !!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lara!
Good afternoon, Can the sour cream be replace by plain yogourt.
Hi Jocelyne, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!”
Hi Natasha,
I made this cake today and shared it with a group who meet once a month. I was actually using them as testers. I had no problem with texture because I sift my flour before measuring and I never overbeat when the flour goes in. I usually hand stir then. Although I don’t like sweet, I found that maybe an extra heaping tablespoon of sugar would give it more flavour. I will add a little more sugar next time for Christmas. I only had 3/4 lbs blueberries. Does that make a difference? I have to check to see if my friends would like it sweeter or maybe the blueberries were not sweet enough. Why cornstarch instead of flour? Please let me know. Thanks Angela
Hi Angela, The corn starch serves to thicken the juices of the blueberries slightly. I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps
I made this Saturday! Wow! Delicious! I took half to my son and his family and kept half for myself and my husband. Needless to say, there wasn’t any left in either house by Sunday evening! Fantastic recipe! Thank you for sharing!
That’s so great, Kristi! It sounds like you have a new favorite!
I like a little more sweetness so I drizzled lemon glaze on top then in a pan cooked some blueberries and sugar and spooned that on top of each slice upon serving. (Just enough so with every bite you either get a bite of lemon glaze or sweet blueberries or both!!!)
That sounds delicious! Thank you so much for sharing that with me.
This has to be the worst waste of good blueberries I’ve ever experienced. Gooey, gummy, tasteless and a total disappointment. Bleh.
Hi Moi, I’m sorry to hear it didn’t work for you. This is one of our most reviewed and popular cakes and I am always happy to help troubleshoot. Overmixing is often the culprit of a dense cake. Also, it’s difficult to say what went wrong without being there, but be sure to try the recipe exactly as it is written without substitutions. If you haven’t already watched the video, that would help to see where your cake started to look different. Lastly, check to see that your rising agents are still active.
Yes, you must have done something wrong because this is truly one of the best blueberry lemon cakes I’ve had and I’ve had many as it’s one of my favorites! Good luck next time if you decide to give it another try!
What if I made these in a cupcake pan? How long do you think they’ll need to cook?
Hi Melissa, I haven’t tried this as cupcakes but it’s on my to-do list. One of my readers, Kate, shared the following: “They came out very nicely as muffins, there was enough batter for 14 muffins and they took exactly 30 mins to cook in my convection oven. I then cooled in the pans on top of wire racks for another 10 mins before removing to wire racks to completely cool.” – Note, she used a convection oven so I would suggest baking longer until a toothpick comes out clean of wet batter. I hope that helps! If you test that out, let me know how it goes
Truly an excellent and easy to make cake! Moist and tasty!
That is is! Thank you for that great review Terri!
What I like most about this cake is that you don’t need a microscope to find the blueberries; it’s full of them!
Isn’t that the best! Thank you for that awesome feedback, Terri.
Hi, can I freeze this cake?
Hi ALycia, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well.
Thank you Natasha!
Very delicious yet easy recipe. My husband and three boys loved it!
That’s just awesome!! Thank you for sharing your wonderful review, Adriana!
What can I substitute the sour cream for?
Hi Innesa, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!”
Blueberry lemon cake was amazing! Thanks for this recipe👍
I’m so glad you enjoyed it!
Can I put this in the fridge and reheat for a party?
Hi Nikki, I haven’t tried reheating it, although I think this cake tastes best the day it is made. You can store it at room temperature for a day. For any longer, I would put it in the fridge.
I’ve made this once and loved it ! I would like to make the lemon flavor stronger but I’m afraid to add too much juice . What’s the best way to do this ?
Hi Meredith, one of my readers, Denise, wrote the following: “I wanted more lemon flavor. I put the zest of 2 lemons in this one and am very pleased.” I hope you love it!
Thank you !! It’s in the oven . I didn’t read this before but I added the full zest of a very large lemon so maybe it will work lol.
Lemon extract
Can you use fresh raspberries in this? Instead of blueberries.
Hi Jo, here is what one of our readers wrote, I hope it helps “I tried this with raspberry and it was perfect and soooo yammiii. thank you for those amazing recipes”
I have company coming in little over a week and would like to make early and freeze. Do you know how it freezes? Any special way or paper to use for wrapping or package for freezer? Is it as good after freezing?
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.
What if I don’t have a springform pan?
Hi Christine, Here is what one of our readers wrote, I hope it helps” “I didn’t have a springform pan so I ended up using my 8×8 glass baking dish for the Lemon Blueberry Cake. I had to add 15 mins to the baking time but it turned out fantastic! Love this recipe!!”
This cake is so easy and delicious! A good way to use the berries as well. I added less sour cream then asked for because I ran out but the cake turned out great. Will be making again 🙂
That’s just awesome!! Thank you for sharing your wonderful review, Elizabeth.
Can wholemeal flour be used for the cake?
HI Tara, I haven’t experimented with that so I can’t say for sure.
Can this recipe substitute Splenda in place of sugar?
Hi Teresa, , I haven’t tested the splenda substitution so that one is hard to guess – sorry I can’t be more helpful with that. Maybe someone else has tried a sugar substitution? (thanks in advance for letting us know if you have!)
Natasha, I made this cake yesterday and oh my–this is heavenly! Thank you so much for such a delicious and simple recipe. I am also wondering if this cake can be made with other kinds of berries. If so, which ones would you recommend? Thank you!
He Lale, I think blackberries would be delicious! Also, here is what one of our readers wrote “I replaced the blueberries with raspberries and added chunks of white chocolate. Family loved it” I hope that helps.
Thank you, Natasha! I am not a fan of blackberries, but raspberries sound great! Do you think this cake would work with cherries?
Cherries would work well, I could cut the cherries in half and leave raspberries whole for this recipe.
Thank you, Natasha! I will definitely try.
I finally found time to make this and it turned out great! My husband even liked it, and he’s a very good cook, much better than me.
The metric conversions work fine — I made this in Japan and had no problems. I’m sharing this one at the office!
That’s just awesome!! Thank you for sharing your wonderful review, Heather!