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
I wasn’t sure how much 16 oz of blueberries means. I figured 8 oz in a cup so did 2 cups but the pictures seem to have a lot more blueberries than what I had. Can you convert to # of cups please?
It’s in the oven now so can’t comment on how it tastes with the 2 c of blueberries.
TIA.
Hi Lani, the 16 oz is a weight measurement. If you click the metric button in the recipe card, you will see the measurement in grams. 16 oz of fresh blueberries is usually 2 1/2 to 2 3/4 cups if measuring with a measuring cup.
First time ever making a blueberry lemon cake. My hubby says it is the best he has ever eaten. It is so light, soft and moist. Thank you Natasha for another great cake recipe.
That’s just awesome Yeo! Thank you for sharing that wonderful review!
Just a question is this can stackable ? Can I make a layer cake with with it ?
Hi Alicia, It’s a fairly heavy cake and not ideal for stacking.
Can red currants be used instead of blueberries?
Hi Ella, I honestly haven’t tried that yet to advise. If you want to do an experiment, please share with us how it goes.
This Cake is so moist and so good! Smells Wonderfull! Natasha, you do a great job with your videos!
Thank you for that wonderful feedback Snezhana!
I’ve made this several times…delicious. However I’m taking it with me on a short trip. Does it freeze well?
Hi Glennis, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer up to 3 months, just be sure to cover it well.
Hi Glennis, I haven’t tried freezing it but I do think that would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer for up to 3 months, just be sure to cover it well.
Heyy…i wonder when will we add vegetable oil 🧐😄
Please check out Step #2 in the process in the recipe. I hope that helps!
Anyone used brown sugar instead of white? Is it a bad idea? Also, how moist is the cake? Would adding an extra egg yolk make it too dense? Thanks!
Hi Yoobi, I haven’t tested this with brown sugar but here is what one of our readers wrote: “Made this for my mother in law’s birthday! It was a hit. Substituted Greek yogurt instead of sour cream. Also added half a cup of brown sugar. Next time will use 2 lemons instead of the one.” I hope that helps.
Hi Natasha. I love this cake and I already made 5 times in last 2 months. I used butter instead of oil. The taste is great but it doesn’t rise as much as it shows in the recipe picture. Do you think using butter causes that?
I haven’t tested it using oil but if that’s the only change you made, that’s the possible cause of it. Try using butter next time and see how it goes.
That answer doesn’t seem right.
“I haven’t tested it using oil”
Shouldn’t it be butter?
Hi Janet, you’re right, I got them backwards. The recipe was made with oil and I haven’t tested it with butter.
si je n’ai pas de crème sûre puis-je utiliser du yogourt nature merci
if I don’t have sour cream can I use natural yogourt thanks
Hi Nicole, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.
Hi Nicole, that will work!
It was so easy. I added a bit more blueberries…but it was still perfect. Light, delicious and a perfect summer dessert. Cant wait to have it with my AM coffee.
That sounds perfect! Thanks for your excellent feedback and enjoy the cake.
I was wondering as a diabetic could I use stevia in place of real sugar in your receipes
Hi Joan, I haven’t tested the stevia or splenda substitution so that one is hard to guess – sorry I can’t be more helpful with that. Maybe someone else has tried a sugar substitution? (thanks in advance for letting us know if you have!)
My son is Type1 Diabetic, so I substituted sugar with Splenda for baking. When you beat eggs with it it doesn’t come as white as with granulated sugar, but other then that end result cake was nice light fluffy and absolutely delicious. With the side of Cool Whip instead of ice cream …really good.
Thank you so much for sharing that with us Marina! I’m so glad this recipe worked with Splenda for you!
Can you replace sour cream with flavored Greek yogurt?
Hi Crystal, several of our readers have reported great results using greek yogurt! Here is what one of our readers wrote: “Hi. I used Greek yogurt instead of sour cream. I thought batter was a little thick but it was delicious. A keeper!” I haven’t seen any comments or tested with flavored yogurt to advise.
Thank you for the recipe! Very easy to make, simple instructions. I used self rising flour and it worked out great. Love lemon blueberry combination! I held it in the oven for 5 extra min, which I think was not needed. Thank you again!
You’re welcome Inga!
I was make blueberry lemon cake it was delicious,I love your recepies,thank you for share.
You’re welcome and thank you for trying out this recipe!
Is this cake moist… I was gonna make it for my mothers and fathers birthday and I wanna make sure that it isnt dry….
Also is it ok if i bake it in 2 9” cake pans?
Hi Shy, this cake is moist. Several of our readers have commented saying so. I recommend looking through the comments for more comments like that. Baking this in two pans will make it very thin. I haven’t tested that in two pans without doubling to advise.
Natasha,
I don’t have springform pan😬.What would you recommend as replacement and what size?
Hi Sadeta, this would probably work in a tall walled cake pan – it would just be a little more effort to remove it so I would definitely line the bottom of the pan with parchment.
Hi Natasha,
Can this be baked in 8*2 or 9*2 cake pan?
Hi Rajal, this may be a little tight for that size pan. If you experiment, let me know how you liked the recipe.
Hi,the first time I made this it was fluffy, the 2nd tine didn’t rise as much and kinda of dance.
Hi Debra, consider if there was anything different in the process the second time around. You might also check your leavening to ensure it is still fresh.
I wanted to print the recipe but I couldn’t. I had to write it. Can’t wait to try it out. Looks so good. Thank you for your lovely recipes.
Hi Dian, I’m so glad you enjoyed that! Did you try our print recipe button? Scroll down to the printable recipe card and hit print. I hope that helps
My cake turned out great! Thank you! However, instead of using powdered sugar for the top of the cake, I made a streusel topping which I added prior to baking. Added additional flavor and texture.
That’s a great idea! Thank you for sharing that with me Susan!
I have never made a cake, but this looked stunning with all those blueberries. So bought a tin and the ingredients, and literally produced a masterpiece! Amazeballs Natasha those that got a piece thought it was awesome. Your instructions and videos are fantastic, and this experience has given me the confidence to try something else. Thank You
That’s just awesome!! Thank you for sharing your wonderful review
Excellent cake. You can’t go wrong with this recipe. It’s a lovely recipe and you will be pleasantly surprised.
Isn’t the flavor amazing! Thank you for sharing that with us Sandy!