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
Hi Natasha. Could I use a round Dutch oven to make the cake?
Hi Diane, I haven’t tested this recipe in one to advise. If you experiment, let me know how you liked the recipe.
If I use almond flour as a substitute for all purpose flour would you recommend a 1:1 substitution?
Hi Evan, I haven’t tested that to advise but a 1:1 sounds right. Someone commented that they used almond flour and it turned out great too!
Absolutely love the way the Blueberry Lemon Cake turned out! The only thing I changed was, I blended blueberries then added lemon juice and cornstarch, my kid wouldn’t try blueberries in a cake like that but looking like a jam he would. I spread this blueberry compote in layers with a spoon and it came out awesome! Thank you so much for this recipe! Much love, Svetlana
You’re welcome! I’m so happy you enjoyed it Svetlana!
Hello,
This recipe looks delicious however my brother has a severe dairy allergy. Is there any way for me to substitute the sour cream for coconut yogurt or something else?
Hi Sabrina, I haven’t experimented with that but a reader shared their experience with dairy-free: “I completely replaced the sour cream, with whole fat coconut milk from a can. I mixed it completely before measuring, and to compensate for the added wetness I reduced the oil to about 1/3 Cup. It was still a little runny, but the bake was perfect.”
This cake was absolutely delicious! I served it with a side of fresh whipped cream. My family loved it. I will try the strawberry cake next time. Your video instructions were clear & perfect. Thank you!
I’m so happy that video was helpful! Thank you for sharing that with us!
Fantastic recipe and really turned out well
Thank you so much, Deepika.
My cake was well done on the edges but raw in the middle after 50 minutes in the oven at 350. I don’t think it would have been done in 5 more minutes, but maybe so. It’s a reliable temp oven. What did I do wrong???
Hi Tricia, I have never had that happen before. Did you possibly use a smaller sized pan or bake on convection settings? This recipe is written for a conventional oven.
The recipe gives an oven temperature of 375.
Just finished making it for the first time. I swapped the sour cream for fat free Greek yogurt. It was delicious!!! Thank for you another great recipe.
So great to hear that Tara, thank you for sharing that with us!
What if I don’t have/want corn starch? How will that change the recipe or can I most likely to replace it
Hi Didi, I haven’t tried omitting or substituting that but I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps.
Hi Natasha i am making the lemon and Blueberry cake second time! With my 3 year old who loves blueberries. Absolutely love itt. Thank you for giving a quick easy recipe ! X
I am so happy to hear that. It sounds like this blueberry cake has become a favorite!
Do u think strawberries raspberries and blueberries blackberries together would work?
Hi Bev, I have not tested that but it sounds delicious! If you experiment, please let me know how you like that.
Hi Natasha, I am super excited to try this recipe tomorrow. I have been having a hard time finding a 9 inch spring form pan, and I’m still waiting for my order from Canadian Tire. Can I use another square pan or another type of pan I have at home?
Hi Nadia, you might be able to make it work if it is a different size springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in a specific size, I won’t be able to make an exact recommendation for that.
Thank you. Getting a springform pan is like finding gold. lol
Can i use dried blueberries?
Hello Yollie, I haven’t personally tried that but Imagine that should work too. Let me know how it goes if you decide to give it a try.
What a great cake! A new favorite to make when lemons are in season. I had some lemon flavored simple sugar left from another ‘project’ and used a spoonful over the top of a slice of this cake versus powdered sugar before serving and it was a wonderful addition.
So nice to know that, Patricia. Thank you for sharing that with us, I am so happy to know that you enjoyed this recipe! Thanks for the excellent feedback!
Hi, I am somewhere where I don’t access to a mixer and I only have an 8 x 8 cake pan. Is there a way I can still make this recipe?
Hi Kendall, you might be able to make it work if it is a springform pan with taller walls, although it would need to be baked longer, but it would overflow a standard 8×8 cake pan with shorter walls and would probably need to be scaled back. Without testing it in that specific size, I won’t be able to make an exact recommendation for that.
Absolutely DO add more than 1lb of blueberries! It’s so much better with 1,5 lbs.
The recipe is great – super easy to make. For those who don’t like lemon flavor, simply don’t add lemon zest. Delicious!
Thank you for that wonderful tip Olga! I’m so glad you enjoyed this recipe!
This might be a silly question, but my husband doesn’t care for fresh blueberries and requested I use blueberry pie filling instead. What do you think would happen to this if I did that?
Hi Karin, I think blueberry pie filling will be too moist for this and may make this cake dense. I haven’t tested that though so that’s my best guess.
What can you use in place of cornstarch if you can’t fine any at the store.
Hi Adrianna, I haven’t tried omitting or substituting that but I’ve had a couple of readers write in that they enjoyed it without any corn starch and just adding the berries uncoated. I hope this helps.
Hi Natasha,
Can I use Greek yogurt instead of sour cream? Should I use a cup as the same amount or just half?
Hi Mariana, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!”
Hi Natasha,
I’m from Australia, I’m not sure if measurements are different, but my batter turned out thicker than yours, what do I do??
Hi Tee, this post on measuring should help with that.
Hi there , measuring video is useless if you don’d have dose cups. Would be much easier just to say in the recipe how many grams /ounces of flour do I need instead of a cup. That’s how people get their measurements wrong – because it’s not explained properly in the recipe.
So, your cake looks amazing and easy and I totally want to make it but not until I know EXACT measurement of flour.
Thank you
Thank you so much for that feedback Marta! We do have the metric conversion recipe on the recipe card of this and most of our recipes. Simply scroll to the bottom of the recipe post and on the recipe card click “US Customary – Metric” I hope that helps!
Can I make the batter and leave it in the fridge over night so I can bake in the morning?
Hi Adriana, I haven’t tried that so I’m not sure if it would hurt the outcome if the leavening is activated and then sits in the fridge overnight. I have always baked this right away.
what can I use in place of springform pan?
Hi Mary, Here is what one of our readers wrote, I hope it helps” “I didn’t have a springform pan so I ended up using my 8×8 glass baking dish for the Lemon Blueberry Cake. I had to add 15 mins to the baking time but it turned out fantastic! Love this recipe!!”
Love your recipes.Cakes are yummy.
You’re so nice! Thank you for that compliment Jolanta!