Lemon Blueberry Cake Recipe (VIDEO)
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 and not 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 we Love this Blueberry Cake:
I love having recipes like this or our easy Strawberry Cake that 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, fluffy, and tastes like a decadent Blueberry Muffin from a fancy bakery. Seriously though, it’s really really good! Watch the blueberry lemon cake video tutorial to see just how easy it is!
Watch How to Make Lemon Blueberry Cake:
Mmm… fluffy, moist, and delicious. I hope you love every bite of this lemon blueberry cake. You’ll make this cake again and again.
Ingredients for Blueberry Lemon Cake:
This lemon blueberry cake is so quick and easy to make. It is our go-to for unexpected company and it always disappears fast! P.S. This homemade vanilla extract makes it even better!
Important Tips for Success:
Measuring Ingredients – Click here for an easy video tutorial on how to measure dry and wet ingredients correctly.
Do Not Overmix – overmixing the batter can make the cake dense.
Substituting Yogurt – Reader Polina wrote that she “used the Stonefield whole milk yogurt for the recipe – turned out perfectly soft and very moist.”
Baking in a Tube 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!”
Can I Substitute Frozen Blueberries for Baking?
If using frozen blueberries, thaw in refrigerator and drain any excess juice then in step #4: toss with a full 1 Tbsp of starch and do not add lemon juice to blueberries. Do not add more than 16 oz blueberries or they start to weigh the cake down.
How To Make Lemon Blueberry Cake:
Prep: Lightly butter a 9-inch springform pan**** and line the bottom with parchment paper. Preheat Oven to 375˚F.
1. Beat 2 eggs and 1 cup sugar with the whisk attachment on high speed 5 minutes or until lightened in color and thick.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. 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, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest. (I really like to use this lemon zester).
4. 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 note above.
5. 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 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 (mine was perfect at 55 min). Let cake rest in the pan for 15-20 minutes then remove the springform ring and cool until room temp or just warm.
To Test the Cake for Doneness: bake until a toothpick inserted into the center comes out clean.
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.
Does this Blueberry Cake Work for Muffins?
Because so many of you have asked, we (finally!) have a recipe for blueberry muffins.
P.S. If you are looking for more easy cake ideas, be sure to try our fresh strawberry cake and this loaded peach cake!
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:
- Blueberry Pie Recipe – bursting with sweet juicy blueberries
- Blueberry Crumble – loaded with berries under a crisp topping
- Ricotta Cake with Blueberries – the texture here is amazing!
- Cheesecake Danishes – topped with berries and glaze
- Berry Crumble – soft, moist and studded with blueberries
Go ahead and print a few extra copies of the recipe since you will likely get some recipe requests for this blueberry lemon cake :).
Lemon Blueberry Cake Recipe
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream, (8oz)
- 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 into measuring cup then scraping off the top.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
hi Natasha!
this looks promising, i want to bake this for a church bake sale, just wondering, can i halve the ingredients and bake it in a 6″ springform pan?
also, would you know what temperature i shud put it at if im halving the ingredients?
Hi Sharon. You may have to experiment with the size of the pan. I have not tested this in many sizes to know quite the right fit. The temperature can stay the same, but the timing likely will change depending on how thick/thin the amount of batter is in the pan size that you end up using.
Hi! I made this recipe for my state fair and it won its entire class!! Amazing cake!! And easy for beginners!!
That’s amazing! I’m so glad it was a hit!
My first time making this and it turned out great! I substituted Monkfruit for the sugar and baked it in an 8×8 pan lined with parchment. It was done in 45 minutes and it was delicious!
Thanks for sharing, Priscilla. Great to hear that Monkfruit worked well too!
I tried your blueberries cake and the middle dud not cook and collapsed why??? I follow your recipe could it be that I put it,too high in the oven.
Hi Louise. Did you use a smaller pan by chance? This would be too much batter for a smaller pan. It could be several reasons- you oven runs hot, causing the cake to bake faster on the edges but not finish baking in the middle, therefore it collapses. Using too much baking powder, or even the placement of your oven rack. I used a conventional oven with regular bake mode and my rack is positioned in the middle. I would also recommend investing in an internal oven thermometer (affiliate link) to see if your oven is heating correctly. I hope that helps.
Every time I make one of your recipes, it’s turns out perfect. And this cake is just so delicious!
Aw, that’s awesome! I’m so glad.
Excellent recipe! Made it for a family dinner, and everyone loved it. Mine needed the full 55 minute bake time, was perfectly moist and bursting with blueberries. Thanks for another great recipe!
Hi Amanda! That’s wonderful. So glad you loved it. Be sure to allow the oven to fully preheat before you start baking. I also recommend using an internal oven thermometer (affiliate link) if you don’t already.
My three daughters (ages 4, 6, and 8) made this on Sunday, and it was delicious.
We did have a hiccup in step 3 when mixing the wet and dry ingredients. The batter became somewhat pasty. Is this what happens when overcombined? It didn’t seem to make any difference when baking. The finished product was delicious.
For future reference, does overmixing cause the batter to become gooey and sticky?
I’m so glad you loved it! Yes, over-mixing the batter causes too much gluten to develop and it can be dense, gummy, and chewy.
Hi Natasta. I just finished making not one, but two of your Blueberry Lemon Cakes…OMG, it is so good. One I will give away and the other I will keep. It was a bit of a balancing act doing two at the same time but, they turned out very good. I love it because it is not overly sweet. So again, Thank You for another wonderful recipe. Hugs from Canada. P.S. I cannot wait for your cookbook.
I’m so glad to hear that, Linda! Thank you for the wonderful feedback. I’m excited for you to get your cookbook.
Can the cake be stored at room temperature or should it go into the refrigerator?
Hi Donna, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge.
So easy. Big bang for your buck. A showstopper for guests. Will make over and over again. Scrumptious.
Thank you!
My family and I are not fan cakes because they’re usually way too sweet for us. However, I’ve made this cake for over 30 times now and it’s been an amazing fast very delicious recipe for me. Every single friend who tried it, loved the cake (from how it looks to how it tastes). I appreciate your effort driving this recipe because now we can enjoy our birthdays without feeling guilty about throwing the whole cake out in the trash. During all my tries, I have implemented minor changes because of my guests dietary restrictions like artificial sweeteners, less or more lemon juice to make it more sweet or tangy and it worked! Over all this is truly my favorite cake and I’m sure I’ll make it over and over. I’m about to make two lemon blueberry cakes for couple of my friends birthdays and I figured I should leave you a comment and thank you for this!
Hi Farry! Thank you for sharing that with me, I appreciate it. I’m so glad you enjoy this recipe.
The recipe turned out wonderfully. I made it with blackberries.
Hi Donna! I’m so glad you loved it. Thank you for sharing.
I’ve made this cake twice. The first time it took an extra ten minutes to get it to toothpick clean. Otherwise, delicious and well received by all my fans. Yesterday, it came out underbaked again. I put it back in the oven for two ten minute attempts to get it properly baked. Still underbaked. So I cut it in half and put each half in the air fryer for 10 minutes each. That worked great but I must be doing something wrong. Am I overmixing in my stand mixer? I used a mixture of plain youghurt and sour cream, just to use both up, but that doesn’t seem like it would be a problem. I washed and drained the blueberries but didn’t dry them with a paper towel. Would that have made the batter too moist? I scoop the flour out of a container using a cup measure. I run the cup up the side of the container to make certain the top is flat. Will that give me too much flour? Any suggestions much appreciated because this a cake I want to make over and over again.
Hi Pat! Did you use a different size pan than recommended? If you are using a smaller pan, the batter will be thicker and take longer to bake. Also, be sure to fully preheat your oven. I highly encourage the use of an internal oven thermometer to verify that your oven is at the right temperature. I have a tutorial for how to measure ingredients here. It sounds like you could be using too much flour measure like that. If you over-mix the batter, it can cause the cake to be dense and have a gummy texture. Watch my process again in the video to see where your process could have looked different. I hope that helps.
Thanks for a speedy response. My oven is brand new so it should be accurate but I’ll check. I suspect my problem is a combination of over-mixing and too much flour. I mixed with the whisk attachment on my stand mixer. Maybe I should use the paddle attachment when I add the flour. And, if that doesn’t work, I’ll mix the flour in by hand. My pan is 9″ so that’s not an issue.
You’re welcome, Pat! I hope the next attempt turns out great.
I made for the first time today and I used the wisk on my electric mixer at the lowest setting of stir, and the cake came out beautifully. I was careful not to overmix at the low setting when I added the flour combined with the baking powder.
For peace of mind even with a new oven it is worth verifying the temperature, especially if you have made the recipe multiple times and following it precisely.
I’m so happy to hear that it turned out great! Thanks for this review, Donna.
I made the cake yesterday
It was delicious . I was wondering why the recipe asks to add lemon juice and zest at the end of preparation , when we don’t want to overmix the cake . I used. 18% sour cream and it came out perfect
I used powder sugar on top
I will be making this cake again , will add lemon juice and will double the amount of zest and will use 1 and a half times vanilla next week and plan to use some crumb topping
I will let comment again how it turned out
Hi Aga, we believe we found the perfect balance and adding it at the end has not caused any issues. Thank you so much for sharing that with me.
I used stevia instead of sugar and the batter was thicker than your video. It’s in the oven now, not sure if it will turn out?
Hi Judith! I have not tested Stevia to advise. The thick batter can also be a result of using too much flour. Watch my tutorial on how to measure ingredients correctly.
Thank you! With Stevia, it worked out. Now that it cooled I tasted the cake; sooo delicous! Blueberries and lemon paired works beautifully! Thank you, I love your recipes!!
I’m so glad to hear that, Judith! Thank you for the update.
Hi Natasha! Can you freeze this cake so it’s ready for an event later in the week? 🙂
Hi Maia! I have not tested freezing it, but like most cakes, it should be fine since there is nothing in here that won’t freeze well. I would recommend storing it in an airtight container or wrapped really well in plastic wrap.
What is the serving size (for the nutritional info)? I see the calories, fat, etc., but I don’t see if those numbers are for 1/8th of the cake or 1/12th or what. Am I missing it? Thank you!
Hi Judy, please see the servings in the recipe card. The nutrition label is per serving. If you love this blueberry cake, you will also love our Blueberry Muffins!
Hi Natasha,
I made this cake today but I’m not sure how to remove the parchment paper underneath. I’m afraid the cake with break up. How did you remove yours? Thanks.
Jo Ann
Hi Jo Ann! You can invert the cake onto a cooling rack. Remove the pan, and simply lift off the parchment paper. It’s best to do this when the cake is cooled.
Absolutely delicious cake! I made it for a potluck, and my only regret was not making two of them. This being said, can it be made in a 9×13 or in a larger cake form (like an angel food cake Bundt)? If so, what would measurements and cook time be?
Hi! I haven’t tested that in a 9×13 but I imagine you will need to double it since it will be a very short cake if not. I hope that helps.
Made this for a family gathering on the weekend … sooo good! Served it with fresh whipped cream. Very easy to make … was thinking of maybe trying it again with orange juice and orange rind. THANK YOU!
That’s wonderful, Kathy! I’m so glad it was enjoyed. Trying this with orange sounds amazing! Let us know how it turns out. 🙂
Delicious, on the first try. I added zest from two lemons, it was amazing. I will make this again.
That’s wonderful, Stephanie! I’m so glad you enjoyed it.
I’m looking forward to making this! Do you think I can substitute the oil with butter?
Hi Paula! I haven’t tested it with butter. One of my readers said they used butter but the cake was dry so I am not sure if that was the cause.
Thanks for responding to my question. I will try butter next time–when I’m not bringing it to someone’s house!
You’re welcome, Paula! 🙂
This recipe is one of my family favorites!! I love making it too- the combination of lemon and blueberry is always delicious. I add the zest of the whole lemon for a little extra pop.
You cannot go wrong. Thank you!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Janel!
I made it for the first time today. Absolutely delicious. I like a stronger lemon flavir so I added a little extra lemon juice and used the zest of an entire medium sized lemon too.
I’m glad you enjoyed it! Thanks so much for sharing.
Can you make this the night before an event and it still taste good and soft the next day?
Hi Shelley! Yes, just store it in an airtight container or well-covered.
This sounds amazing! Would it be okay to put a buttercream frosting on it?
Hi Kimberly! Sure, if you prefer that, it can work. 🙂
Hi, can we make the blueberry lemon cake without egg? I want to bake this cake for upcoming family event. I have made this cake in the past using eggs and it turned out amazing. However, now I want to bake it without using eggs. Could you please tell?
Hi Tanya! I haven’t tested an egg substitute to advise. Please let us know if you experiment.
The presentation of this CAKE is beautiful and an easy recipe to follow, however I found it way TOO SWEET. Disappointing.
I also made your Berry Crumb Cake and that was delicious! Also good was your Creamy Cucumber salad! That is a great alternative to Cole Slaw.
Thanks
Hi Eliza, I don’t recall many complaints about this being too sweet especially since it doesn’t have a frosting. It should have a sweetness similar to a muffin. Maybe you had some super sweet blueberries?
Hello Natasha, this cake is delicious! The first time I made it the batter was to dense. Second time it came out perfect! Your videos are wonderful! Really great cake! Thank you!
Hi Debra! That’s wonderful. I’m glad it turned out well the 2nd time. Over-mixing your batter or using too much flour is what usually causes a dense cake. I have a tutorial on how to measure your flour tutorial HERE. 🙂
This looks great. I will be making it soon for a brunch.
My daughter does not like blueberries and is asking if it can be made with Raspberries?
Hi! Yes, some of my readers have used other berries to make this. I hope you love the recipe!
I would like to make this using almond flour instead. Do you think that would work and how much almond flour should I use. Thank you.
Hi Teri! I have not tested this recipe with almond flour to advise. I do have an almond cake recipe HERE if you’re interested.
Today I cooked this cake for the second time. First time I strictly followed the recipe and it turned sooo good! Today I put one cup of sucralose instead of sugar, and I ruined the cake because of that. The mixture was too thick so I added more yogurt. After baking, the cake was too wet and not fluffy
I’m sorry to hear that.
Natasha I made this for our birthday and this was amazing. The flavor of everything and it is so easy to make. Thank you for the recipe. Will make this again.
So glad to hear that, Cynthia! Thank you for sharing.
I didn’t have a whisk attachment so I used a regular mixer but was careful not to overmix. Turned out dense and dry, not light and moist. I had to bake 60 minutes till the toothpick came out dry. I could barely tell there was any lemon flavor, needs more. If the entire problem was not using a whisk attachment, I guess I’ll have to blame it on that and hopefully it warns people not to make it that way. But needs more lemon.
Hi Frances! It sounds like you could have measured your flour incorrectly and used too much. Please watch my tutorial on how to measure your ingredients HERE. Also, I would recommend a whisk to incorporate the dry ingredients so you do not over-mix the batter as that could also be the cause.
After I added the flour. It is not that liquid it’s like a lump of dough. Do I use a whisk or the electric beater?
Hi Frances! It sounds like you could have measured your flour incorrectly and used too much. Please watch my tutorial on how to measure your ingredients HERE. Also, I would recommend a
whisk to incorporate the dry ingredients so you do not over-mix the batter.
An amazing recipe!! The only thing we did differently was more zest and lemon juice- we love the tartness! But now I’m curious, can you/has anyone tried substituting cranberries for the blueberries?? I’m wondering if it would essentially be the same with a pop of red color for the holidays! Please let me know 🤗
I’m glad you loved it, Ariel! One of my readers wrote in with the following: “I did not have blue berry so I substituted with walnuts and dry cranberry. It came out very nice.” I believe someone on Facebook shared that they used fresh cranberries with good results but I am not able to track down that comment. Another reader said she used cranberries but did not specify fresh or dry.
Perfect recipe , we loved this lemony cake. I used frozen blueberries and it came out well in my opinion.
Thank you for sharing! So glad you loved it.
Hi Natasha,
Good day, this is Grace from Singapore: I am trying this out today to bake in a 9 x 5 rectangular loaf tin. Hope it turns out well!
Hope so too! Please update us on how it goes.
Hi Natasha,
Thank you so much for all your recipes! We love them.
Do you think this recipe might work with grapes?
You’re welcome, Brenda. I have not tried this with grapes to advise. If you do an experiment, please share with us how it goes!
Delicious recipe. Natasha really hits it home with this one. I have made it numerous times, everyone loves it.
That’s just awesome! Thank you for sharing your wonderful review, Nancy! I’m so happy you enjoyed that.
Natasha
I have used your recipes for some time now and love them all. I made this Lemon Blueberry cake yesterday along with the Peach and coconut cake. They went for seconds even took some home. Thank you !!
Happy to know that you’re enjoying them!
The perfect Teacake. We loved it. I disagree about serving on day one. I thought it was great then, but even better the next day. Somehow the texture was more like velvet on day two. I used 12 oz. frozen blueberries and it was quite enough. Next time I’ll be trying a lemon glaze instead of the powdered sugar.
Thanks for sharing that with us, Karen. Good to know that you loved making this recipe ahead! Yes, we’d love for you to try the lemon glaze too!
I’ve made this cake recipe a few times and it’s so delicious without being overly sweet. It’s my sisters favorite cake and I’m making it again tomorrow for her birthday!
That’s wonderful! So glad to hear that, Marlene.
I remember making this for my dad’s birthday back in high school. He ended up leaving early from work, and the cake was still on the cooling rack. I knew the powder sugar would just melt into the cake, so I whipped up a glaze with the powdered sugar and some milk (eyeballed and stirred until it looked right). Then, I had the idea to add a bit of the lemon zest and a hint of the juice and it made a wonderfully sweet and slightly tart glaze icing. I wasn’t too sure about it but he loved everything together, my cake was a bit dry so it gave a bit of moisture back in it.
Can I substitute with almond flour and Splenda ? Thank you in advance.
Hi Steven, I personally haven’t tried those substitutions to advise. I think others have tried that so you might want to check the comments section if they have shared some advice.
Tout simplement DÉLICIEUX!
J’avais un moule de 8 1/2″ ça a pris 1 1/4 heure pour que la cuisson soit à point.
Thank you for the good review!
Could you make the blueberry lemon cake in a Bundt pan? If so, at the same temperature and time for cooking?
Hi Cindy! I have not tested it to advise. If you experiment, let us know how that turns out.
Wish I’d read the suggestion about adding blueberries first… too late. Hope it’s still tasty.
Hi Natasha!
Do you have a keto friendly version of this Lemon-Blueberry Cake?
Hi Wendy! I do not. I’m sorry. You could look through the comments to see if anyone has tried this in a keto version…
I will try this soon.
My family LOVE the blueberry muffins. They’re devoured quickly each time I bake them.
I hope you all love it, Paula! This recipe is very popular for good reason!
Love this cake! I’ve made it several times for multiple occasions and it’s always a hit. Mostly we’ve used it for breakfast or after dinner with coffee, so we like that it’s not very sweet.
This is perfectly matched with coffee or tea, glad you enjoyed it!
Just made the Lemon & Blueberry cake moist & Delicious, thank you !!
You’re welcome! So glad it was enjoyed! 🙂
Natasha, did you make adjustments for high altitude (I’m at 7,000′). I tried making a few adjustments re baking powder and sugar–that seemed to work–but was stymied about oven temp and time. Could you advise?
Hi Pattie, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Had company on the weekend and one our ours guests was celiac so I used an all purpose GF flour. Followed your recipe step by step and it was fabulous! A big hit with everyone. I’m always worried about the outcome when having to switch out regular flour for GF but this one was perfect, and is going to be a regular in our house! Thank you!
Hello Pam, nice to know that the GF flour worked well too! Thanks a lot for sharing that with us.
Made this blueberry !lemon cake today. Thought it to be dense than light. Did I do something wrong?
Hi Steffie. Be sure to measure your ingredients correctly as this is often due to using too much flour.
Just made this tonight and was so happy with it. Was a bit worried because I didn’t have sour cream, so I substituted homemade Crème Fraiche. The batter was thicker than yours but it came out so light and delicious!!
PS: Love, love, love your recipes!!!
Hello Cindy, nice to know that it worked well in this recipe. Thanks a lot for sharing that with us!
Good morning are we able to freeze this cake it looks so good and can you put some lemon zest
Hi Theresina, I haven’t tried freezing it, but I think it would work fine to make it ahead and freeze the cake. Most desserts can be kept in the freezer for up to 3 months, be sure to cover it well.
Lemon blueberry cake was easy to make. So delicious and moist.
So glad to hear that, John! Thank you for the review.
I loved this recipe it was supper easy and delicious. Thank you
You’re welcome! I’m so happy you enjoyed it, Ella!
I have always loved your recipes and the streak continues! This berry cake was delicious and easy (although it looked like a professional baked it). Posted a picture of it on my FB feed and friends all wanted the recipe (or more to the point, a slice).
Thanks for sharing, Jeannine and I appreciate you sharing the recipe with your friends, we appreciate it!
Made this cake this morning for the first time. I used olive oil and greek yogurt because that’s what I had on hand. Turned out great. A moist cake with the right amount of lemon flavor complimented by the blueberries and sprinkling of powdered sugar. I’ll make this again.
Hi Maria, happy to hear that the cake was lovely and you loved it! Thank you for sharing your experience trying out this recipe.
Made this cake this morning for the first time. I used olive oil and greek yogurt because that’s what I had on hand. Turned out great. A moist, light cake with a nice lemon flavor complimented by the blueberries and sprinkling of powdered sugar. I’ll make this again.
That’s great, Maria! I’m so glad you enjoyed it. Thank you for the feedback.:)
I’m thinking about just stirring all the blueberries in and not putting any on top so I’ll have a smooth top to decorate a birthday cake.
Wondering if the blueberries will just sink to the bottom.
Hi Kathy. I have not made this cake that way. Coating the blueberries with flour is what helps them not sink to the bottom. When they are not coated, they tend to sink to the bottom so I would assume the results would be the same if you mixed them in the batter.
Thank you Natasha, this cake was easy and delicious. I love all your recipes.
So glad to hear that, Tina!
Hi Natasha, I am a big fan of your Natasha’s Kitchen, and I enjoy taste of this Lemon Blubbery Cake. However I used exactly same amounts and ingredients (except I switched oil to melted butter) and I found mixture to be denser then in your video. What did I do wrong?
Hi Tamara, 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.
Hi Natasha, thanks for your reply. It was not the baking powder as actually baked cake rised well enough, it was quite moist and slightly denser, but good. So I am wondering if the reasons for the denser mixture could be that sour cream was too dry or eggs too small ? Your mixture in the video when you poured into spring form was more liquid then mine and the baked cake was definitely more fluffy. I used same amounts of ingrediences , but I used melted butter instead of oil. If that was a case can I add some milk? Also what vegetable oil you would reccommend for baking?
I see that your question didn’t get addressed– mine is the same as yours, really thick batter (no substitutes). I also see comments about more than 55 minutes. I experienced the same. I looked at the King Arthur recipe for lemon blueberry cake, and believe that would be a moister cake/better recipe. I am disappointed in this recipe from Natasha.
I changed it up to have a thinner cake batter it was too thick. I added 3 eggs instead of 2 & mixed 1/4 cup of whole milk with the sour cream. Also baking time for my oven was 70 minutes. Hope that helps.
Hi Tamara! I’m so sorry that your comment was overlooked and not responded to several months ago. I have not tested this with butter, so I am not sure if that was the cause but a couple of readers have also reported a dry cake when using butter in this recipe instead of oil. In general, cakes made with oil tend to be moister because the oil doesn’t solidify. Another cause could be that you used too much flour which made the batter too thick. Watch my tutorial here on how to measure ingredients to see how I measure my flour. I hope that helps if you make this cake again and if you do, please let us know if that resolved the issue.
Delicious. I added a tablespoon of granulated sugar to the blueberries because I know my hubby prefers sweet to tart. Other than that I followed it exactly. It got even better after a few hours! Looks beautiful like yours too! Thank you Natasha!
It’s my pleasure, happy to know that you loved it!
I’ve made this cake before and it’s always such a hit! I just made it again for a party tomorrow. Should I keep it in the fridge or just covered on the counter until tomorrow? Thanks so much!
Hi Marisa, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge.
Can you make a blueberry sauce like you did for your strawberry cake?
Hi Joan, blueberries work great using the same strawberry sauce recipe.
Can you make this in a 9×13 baking dish? How long would you bake it and any adjustments with ingredients?
Hi Lynn, I haven’t tested that in a 9×13 but I imagine you will need to double it since it will be a very short cake if not. I hope that helps.
Hi Natasha,
This recipe looks gorgeous. Cant wait to make it this weekend.
Can you share me the measurements for making this cake in a 6inch cake pan?
I am planning to make this cake for my hubby’s birthday, its just the two of us. So needed something a little smaller.
Thank u so much. – Ankita
Hi Ankita! I’m exxcited for you to try this recipe. I have not tested it in a 6” pan to advise. I would reference a cake pan conversion sheet to help with this.
Hi Natasha: I made the Blueberry Lemon Cake today. Looks and smells beautiful! Can’t wait to try that first piece with a cup of hot tea. after dinner tonight. Only substitution I made was Canola oil in place of Light Olive Oil, which I didn’t have.
Hi Susan! I hope you love this recipe. Let us know what you think. 🙂
This is a great recipe! I would however make the following comments: I’ve made this recipe twice and my prep time is more in the neighbourhood of 60 minutes vs the 15 stated (I’m a ham n egger baker!). Following the suggestions made in the Red Velvet cake recipe (which is also very good), I used an electronic scale to equally divide the batter and blueberries. Finally, after washing the blueberries, take the time to ensure they are reasonably well dried before adding the lemon juice and corn starch. Thanks again for sharing such a great recipe and Happy Mother’s Day to all the Mom’s!
Thanks a lot for sharing that with us, so glad to know that you enjoyed this recipe. We appreciate the tips!
A question on storage: if making a day before, should it be stored at room temperature or in the fridge? Also, does it freeze well?
Hi Cheryl, 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.
Made this tonight for a party tomorrow. Can’t wait to try it. Arw the sides and bottom supposed to be brown? I only baked for 45 mintues.
Hi Stacy, it shouldn’t be overly dark but golden. It could be a couple of things if it is, darker metal pans or glass pans will cause the sides and bottom to be darker. Light metal pans are best to help minimize this. Make sure your oven rack is in the middle and not too low as this will cause the bottom to bake faster. Lastly, if your oven temperature runs hot, this will cause the outside of the cake to bake faster than the rest of the cake and be darker. I recommend getting an internal oven thermometer to help.
BLUEBERRY LEMON hands down the best cake to bake when you have company over. Thanks for posting this recipe
Thank you for the awesome feedback, Ann!
Y’all, this was divine! Even though, I apparently can’t eyeball half the batter into a pan… I probably put 2/3 in first on accident, then smeared a very thin level of batter for the second layer. It was still amazing and I think Natasha should rename this to “foolproof” because I’m no baker/chef and my family loved it.
So glad it turned out great, Rachel! Thanks for the review.
Made this for a luncheon at church, it was a huge hit. I came and sent everyone a copy. Thank God for email. In years past I would have been making copies and mailing them.
This was the perfect dessert for a beautiful Spring day.
It sounds like this was a hit with the crowd! I’m so glad to hear that! Thank you for sharing that awesome review with me, Joy!
This was lovely! I followed recipe but also added a lemon glaze. Family loved:)
I’m so happy you enjoyed that. Thank you for sharing that with us, Julie!
I love this recipe! It’s perfect. This is my requested cake for Easter each year. Can I make this ahead of time a couple days? Keep covered in fridge?
Hi Stephanie, 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.
Do you need parchment paper or can I just grease it? I plan on making this tonight
Hi Cody, we prefer to use parchment paper, with grease, the cake may pull away from the sides. If you experiment though, let me know how you liked the recipe 🙂
This is my go to recipe for finishing up blueberries! Such a heavenly cake! Can i do this in two 6” pans instead of one 9” pan?
Hi Shana, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
Can I try to make this recipe substituting APF for almond flour and substitute the sugar for Swerve granulated sugar {usually a 1:1 ratio, },
… and I also have lemon Juice Powder , that adds a kick, any suggestions ? Trying for low carb, no sugar…
Hi Deana, I have not tested any of these substitutions. One of my readers said they tested it with almond flour and it turned out great. I hope that helps.
I made this tonight and it was absolutely delicious! I had to try some tonight while it was still warm, and ooh I could’ve eaten the whole cake. Natasha, your recipes never fail! I have been making your salads, dinners, and desserts recipes recently and they are all amazing. I always like to test recipes out before I serve it to others, and I will DEFINITELY be making this for my family in the future. I cannot wait for your cookbook to come out.
I’m so happy you enjoyed that Ashley!. Thank you for sharing that with us!
Hi ! Looks delicious! Can you substitute ap flour for coconut or almond flour?
Hi Senah, while I haven’t tried this, one of my readers commented that they used almond flour, and it turned out great!
I’m trying this recipe for the second time and both times the 3rd incorporation of the 2 cups of flour makes the batter very dry and clings to the whisk in clumps. The 2/3rd incorporation of flour into the batter looks a lot closer to the final batter in the video though, and I had to add more wet ingredients to attempt to fix it. What am I doing wrong?
Hi EB, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Thank you so much for your response! I finally got around to trying this recipe out again, and was able to make the cake with little complications now that I was more precise with the flour (240g all purpose). It came out so much more moist and fluffy whereas my previous attempts were very dense! I will for sure continue making this in the future, thank you for your amazing recipes.
You’re very welcome! I’m glad it was helpful and so glad that it’s turning out much better. Thank you for sharing.
Hi Natasha,
Just baked this bread.. Step by step and I don’t know why it didn’t come out like ur picture after cutting a piece. Mine looks uncooked but I gave it 55 mins. I didn’t altered the recipe but still taste good. Thank u for the recipe, love ur recipes and videos😍
Hi Annie! I’m sorry to hear that but glad it still tasted good. My recommendations would be to make sure your oven is fully preheated and watch our how to measure ingredients tutorial here.
You may also want to purchase an internal oven thermometer as your oven may run a bit cooler than displayed. Hope this helps.
I can’t have dairy so I’ve substituted the sour cream for unflavored yogurt alternative. Soy is my go to option!
How did it go? I hope you loved it!
Ok, I ve made some changes. Instead of blueberries I used strawberries, and instead of sour cream I used yogurt and a little milk (cuz it was too thick). Tasted amazing, BUT it definitely needed more than 55 minutes to bake (I did use a toothpick to check if it was done, and it came out clear, but its bottom was not done).
Hi Faye, nice to know that the substitutions that you used worked well in this recipe! Thank you for sharing that with us.
Very good cake but not enough lemon flavor for me. I also think putting cornstarch and lemon on the blueberries is not needed.
Thank you so much for sharing that with me!
I baked the cake for the full 55 minutes and it still came out raw in the middle. Not the best recipe.
Hi Sarah, I haven’t had that happen. Make sure your oven is fully preheated before putting it in the oven. I highly recommend using an in-oven thermometer to check your ovens temperature settings. Some ovens can be off 25 degrees or more or take longer to preheat even though the oven says it’s ready (like my own oven)
Ours came out perfect. However, a cake tester is a baker’s best friend.
I made this cake a few times now. Usually I use frozen blueberries because I have them in my freezer all the time. It works great! Thank you Natasha for the great recipe!
You’re so welcome, Tanya! I’m happy to know that you love this recipe a lot!
This looks heavenly! I’m planning to make it for a dinner party this weekend. Do you think I could double the recipe, and then freeze half the batter (before adding the blueberries)? I’d love to have a batch of frozen batter to pull out for another time.
Hi Lisa, 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.
Thank you, Natasha. I actually wondered about freezing the batter in advance, not a cake that has already been baked! Any thoughts on whether the batter would keep well for a few weeks, frozen?
Hi Lisa, I can’t say that will work, it will also lose its volume to bake properly.
Love this cake! We topped it with some homemade blueberry syrup and some whipped cream. Elevated the blueberry flavor even more. This is a keeper!
Sounds wonderful and I’m sure it turned out beautiful! Thanks for the review, Christine. Good to know that you loved the cake!
I made this today, on this snowy morning in Maine, and it was delicious!!! Thank you. . .
You’re most welcome, Gayle. Glad you loved it!
I baked the lemon blueberry cake. I was out of sour cream so i used cream cheese. The cake was delicious. Will use sour cream next time to compare.
Sounds good! Please let us know how it goes on your next try.
I love this as a coffee cake. I over cooked mine by 5 mins so it was browned
more than I wanted around the sides and the sides were a bit dry too so I will watch it
and start checking at 45 or 50 mins. We used whipped cream and I think vanilla ice cream would be better when it was still warm from the oven. I put it in the frig when I got home and after 4-5 days, I find I also like it ice cold with no toppings, just coffee. Yum. Will be making it again. Thank You!
You’re welcome! I’m so happy you enjoyed it, Linda!
My go to recipe for a morning coffee cake. Not too sweet and so moist. I used zest of 1 whole lemon and the juice of that lemon and it has the perfect blend of sweet blueberries and lemon
Perfect! Thanks for sharing that with us, Jill. I’m happy to know that this now your new go-to recipe.
Natasha, can I substitute olive/vegetable oil with refined sunflower oil?
Hi Olga, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi Olga, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes!
Hi natasha
what if i use blueberry jams? How much should i use? It difficult to get affordable fresh blueberry in my country.
thanks
Hi Maria, without trying them myself, I can’t say that will work. If you happen to experiment with that, I’d love to know how you like it!
Hello Natasha,
How are you doing? I had a question. I really want to bake this cake but I have one 9 inch cake pan that is about 2 or 3 inches tall (in height). Do you think that I will be able to bake this cake, but lining the sides of the pan of higher piece of parchment paper so that even if the cake rises it doesn’t overflow?
Hi Lauren, my pan is just over 2 inches tall, and I doubt all the batter will fit or bake properly in one pan. You can make half a recipe or try making half a batch at a time.
Oh ok, thank you so much for the reply. So I can make it half a batch at a time. While baking the first batch, do I need to refrigerate the other half? Also can I half the recipe and bake it in a loaf pan? Thanks for the answer in advance.
I worry the batter will deflate while waiting for the first to bake. I would make 1/2 of the batter at a time.
I am a fairly new baker… and this cake is BOMB. It’s moist, light, the perfect sweetness, fresh because of the blueberries – it’s heavenly! It’s also not complicated to make. Even my 10 year old niece thought this was “an amazing cake!”. This is a keeper/staple in our home now for when company stops by for coffee!
Thank you so much for this excellent review, Tara!! I’m happy this was a hit!
This is my 7year old grandson’s favourite cake. He’s asked me to make it for his 8th birthday party which is coming up on October 24th.
Hi Janet, happy birthday to your grandson!
Hi Natasha,
I’m living in Australia and, with some conversions and crossed fingers I made this cake today for my husband, in-laws and our best friend who we all had over for a springtime bbq. The cake came out perfectly (I used a combo of fresh and frozen blueberries). This recipe is definitely a keeper. Thanks so much for sharing it! 😃
That’s fantastic, Deb! Thank you for your good comments and feedback. Happy to know that the result was great!
I made this tonight and it came out dry. I followed the directions so I’m not too sure why that is.
HI Samantha, either over mixing or overbaking could be a culprit. Make sure not to bake on convection oven settings, but it should be conventional bake mode.
I added your crumb topping for the apple pie before baking turned out great.
Yum that sounds great!
Question: is this cake sturdy enough to double and make two layers for a layer cake?
Hi Penny, I haven’t tried it as a 2-layer cake but I would probably reduce the blueberries or it can get pretty heavy.
Many thanks! I appreciate your quick answer. Love your site. Im making your beautiful mango cake tomo for my son’s birthday.
Yay! Happy birthday to your son! I hope you all love this recipe!
Do I have to use sour cream or can I sup it with something else. I can’t use sour cream cause I get sick.
Hi Loretta, you may use Plain Greek Yogurt as a substitute
I have a bag of frozen blueberries. How many cups blueberries should I use for it to be 16oz?
Hi Sue, frozen will work but it probably needs a longer baking time using frozen. Did you see my note in the recipe about substituting with frozen? It is just below the ingredients photo.
Is it possible to do this in a loaf pan? What would be the cook time/temp?
Hi Jenny, 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
Made this cake today, it’s absolutely delicious. Should leftover cake be refrigerated and can it also be frozen?
Hi Diane, you can store the cake at room temperature for a day. For any longer, I would put it in the fridge.
At what time and how do you remove the baking paper that you put down at the bottom of the mold? Thank you.
Hi Ebeling, we remove it once it’s completely cooled and before cutting. I hope you love this recipe!
Made this today for my family and they absolutely loved it will definitely make it again! I have made many of your recipes and they are all wonderful! Love watching your videos!
Hello Clara, so great to know that your family enjoyed this recipe! I hope you and your fam will enjoy every recipe that you will try.
Quick and easy, but I’d suggest not using more than a pint of blueberries.
The 2nd time I made this, I added a bit more and it weighed down the cake and it didn’t bake all the way in the center. So stick with the right amount in the recipe.
Easy to make and very tasty. Enjoyed by the entire family & requested twice already to make again.
Thanks for the tip, Natalia! We appreciate you sharing that with us.
I had this problem too! Used just under 16 oz of blueberries and, even though the cake appeared done and toothpicks inserted in random places came out clean, parts of the center were gooey. Of course, I found this out *after* I cut into it. I tried putting it back in the oven for a bit longer, which helped some. Flavor was great and I’ll definitely be giving this a second go. Next time, I’ll use fewer blueberries and leave it in the oven a bit longer than I did today (I shortened the time due to convection setting).
I made a half of the receipe. Added 1/4 cup of coconut oil, and also used some “tvarog” ricotta style cheese together with sour cream. I also used a regular tart pan and it worked great. Love your recipes!!!
Yum! That sounds amazing! I’m so glad you enjoyed it!
Delicious!
I’m so glad you enjoyed it!
Can this be made as muffins? Sadly I have yet to remember to purchase one of those pans…
Hi Sharee, you can use my other recipe Blueberry Muffins with Lemon Glaze instead.
This was delicious. Made it for a breakfast treat for company. This was even better the 2nd day. (I made 2). Definitely going to make this again. Your recipes great! Thanks for sharing your talent!
Yum! I bet your home smelled so lovely making this! I’m so glad this was a hit!
Just made this and my family LOVED it. I’ve made several of your recipes and have never been disappointed. You’re the best and I always go to your website for recipes.
That’s fantastic! Thank you so much for sharing that with us, Sandy.
Very good recipe. I only had a 1/4 cup of sour cream so I added ricotta cheese to make a full cup and it was so light and delicious. I especially like that it’s not real sweet. Will definitely make again.
I’m so glad you enjoyed it!
Hei can i use butter instead oil?
how much?
Hi Momo, The recipe is made with oil, and I haven’t tested it with butter to advise on using butter.
Made it! Loved it! I’ll add more sugar next time. 🙂 Wanted to send you a pic of it but couldn’t paste it here?? It came out GREAT however!! 🙂
I’m happy to hear that you loved it! Feel free to share some photos of your food creation next time on our Facebook page or group.
Another great cake! So simple to make, delicious, and beautiful too. Can’t wait to have the leftovers with coffee in the morning.
Hello Nancy, it will be perfect if you pair it with coffee or tea! Thanks for your review, I’m glad you loved this cake.