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. I am wondering if there is a way to make the cake without corn starch? Thank you. Lana.
I haven’t tried omitting or substituting cornstarch 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.
I’d like to make this ahead before my weeklong guests arrive. Can this cake be refrigerated for a few days or frozen and thawed?
Hi Linda, We haven’t tried freezing this cake to make it longer in advance, but we have kept it in the fridge for a few days.
Hi. Love your recipes! Could I use cranberries instead of blueberries?
Hi Catherine, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe
Hi. Could I use cranberries instead of blueberries?
Hi Catherine, to be honest, I haven’t tried fresh cranberries, so I’m not sure. It might be worth an experiment and if you do test it out, let me know how you like it!
I love your blog.🥰
Recipes are the best!! Thanks for everyone of them all!!!😁
I’m so happy you’re enjoying our recipes, Frances! Thank you for sharing that with us!
I do not have the type of pan that you baked this in. Can I use a rectangle or square pan do you think? I am thinking it would be fine. I bought all the ingrediants and Saturday is the day I bake.
Hi Jan, I bet that could work! If you experiment, let me know how you liked the recipe.
I made this cake it was delicious.
I’m so happy you enjoyed that.
Do you have to use a spring form pan?
Others used a 9×9 square pan and it worked just fine. You can try a bundt cake pan too or regular cake pan.
Can I use cranberries instead of blueberries?
Hi Catherine, to be honest, I haven’t tried fresh cranberries, so I’m not sure. It might be worth an experiment and if you do test it out, let me know how you like it!
Hi I watch you all the time. I dont use regular sugar. I use xylitol. I also used organic flour .I am baking it now so I hope that it is delicious. I couldn’t find my spring form pan So I put it in a 9×9 square pan.
Thank you so much for sharing that with me.
Hi Natasha, would I be able to make a layered cake with this recipe? Would it be strong enough to hold 4 layers, should I reduce the amount of blueberries?
Hi Karen, I haven’t tried it as a 4-layer cake but I would probably reduce the blueberries or it can get pretty heavy.
How can I substitute almond flour to make this gluten free??
Hi Vanessa, 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.”`
Hi Natasha, I tried to bake it again. Now it didn’t raise. It’s still delicious but not soft and puffy, like in your video.
Hi Julia, so sorry to hear that. I suspect your baking powder may be the other culprit; might it be old? It might be the culprit of the cake being dense since it relies on the baking powder to rise. Also, we have made this with an electric stand mixer and an electric hand mixer, and both had great results. 🙂
Hi Natasha,
Thank you for sharing your recipes. I tried a few, they are good. Our family favorite is Sharlotka :). I tried to make a blueberry cake, but it didn’t come out good :(. I follow the recipe precisely with all management. But, when I added 1 1/2 cups of flour, my dow becomes too thick, so I stopped adding the flour in about 1 3/4 cups. After 20 minutes or so, the cake becomes very brown but defiantly didn’t baked in the oven. So, I covered the top with foil, reduced the temperature to 350F, and continue until 55 minutes. It baked but was very brown outside and brownish inside, not like yours gold yellow. Please let me know what could be the reason. Thanks
Hi Julia, did you add the flour at the correct step in the process? Also, make sure to measure flour correctly or you can get 25% too much flour.
Can I use this recipe for layer cake? will it be too dense for stacking and frosting?
Hi Sheena, as you said, 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 with. You would have to divide it between cake pans and bake for less time.
Hi Natasha,
I am willing to try this recipe for my birthday 🙂 but i have a 10 inch springform pan. Can you please suggest me how should I adjust the igredients so i don’t mess it up?
Hi Shreya, 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!
May i ask, what if i only have blueberries in can? How do i use it in cake?
Hi Merle, I would make sure they are very well-drained and even pat dry with paper towels after draining. Canned blueberries will turn the batter more bluish, but should still work.
Hello,
I made the lemon blueberry cake and added raw sugar to the top. I took a photo but not sure where to send it to you.
Thank you, I love your website and FB page.
Donna
You are very welcome, Donna. Feel free to share some photos of your creation on our Facebook page in the comments section or share it in our Facebook group. Thank you!
Can I make this cake into a loaf? If so, how long would you cook it for?
Hi Liz, I haven’t tested this recipe with a bread 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 enjoyed making this recipe and did substitute no sugar added apple sauce instead of the oil and I thought it was delious. Will be baking this again.
I’m glad you liked this recipe, Scott!
Thanks for this amazing recipe! If I make this cake to be served the next day, does it need to be refrigerated overnight?
Hi Nely, this cake is best when it is enjoyed the same day it is made, but it will cover and refrigerate. To liven it up on the day you are serving it; you might drizzle the top with the lemon glaze from our blueberry muffins.