Name: Lemon Blueberry Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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)

This Lemon Blueberry Cake is a true slice of sunshine! Bursting with juicy blueberries and bright lemon flavor, this moist, tender cake delivers the perfect balance of sweet and tangy in every bite. It’s remarkably simple to make but tastes like you spent hours in the kitchen – the ideal dessert for both weeknight treats and special occasions when you want to impress without the stress!

Why You’ll Love This Recipe

Incredibly Moist: The combination of sour cream and oil creates a cake with a tender crumb that stays moist for days.
No Mixer Needed: While you can use a stand mixer, this cake comes together beautifully with just a whisk and a bowl.
Perfect Balance of Flavors: The bright, zesty lemon perfectly complements the sweet, juicy blueberries for a cake that’s never too sweet or too tart.
Versatile: Works as a casual snack cake, breakfast treat, or dressed up with whipped cream for an elegant dessert.
Foolproof: Even novice bakers will have success with this straightforward recipe.

Ingredients You’ll Need

Eggs: Creates structure and helps the cake rise beautifully. Make sure they’re at room temperature for better volume.
Granulated Sugar: Provides sweetness and helps create that lovely golden crust.
Sour Cream: The secret weapon! Adds incredible moisture and a subtle tanginess that makes this cake special.
Light Olive Oil: Keeps the cake moist for days. Its neutral flavor lets the lemon and blueberries shine.
Vanilla Extract: Enhances all the other flavors without overpowering them.
Salt: Just a pinch balances the sweetness and makes the flavors pop.
All-Purpose Flour: Provides structure. Be careful not to overmix once added to maintain tenderness.
Baking Powder: Gives the cake its perfect rise without complicating the recipe.
Lemon: Both zest and juice bring bright, fresh flavor throughout the cake. The zest contains those flavorful oils that make all the difference.
Cornstarch: Coats the blueberries to prevent them from sinking and helps thicken any juice they release during baking.
Fresh Blueberries: The star of the show! They burst in the oven, creating pockets of jammy goodness throughout the cake.
Powdered Sugar: A light dusting makes the cake look bakery-worthy with minimal effort.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Try these delicious twists:

Berry Swap: Replace blueberries with raspberries or blackberries for a different berry experience.
Citrus Twist: Substitute orange or lime for the lemon for a unique flavor profile.
Almond Accent: Add 1/2 teaspoon of almond extract along with the vanilla for a subtle nutty note.
Streusel Topping: Mix 1/4 cup flour, 1/4 cup sugar, 3 tablespoons butter, and a pinch of cinnamon for a crumbly topping.
Glaze Finish: Skip the powdered sugar and drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

How to Make Lemon Blueberry Cake

Step 1: Prepare Your Pan and Oven

Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat your oven to 375°F so it’s fully heated when your batter is ready.

Step 2: Create a Light and Airy Base

Beat the eggs and sugar for a full 5 minutes until pale and thick. This creates air pockets that give the cake its lovely texture. The mixture should fall in ribbons from the beater.

Step 3: Add the Wet Ingredients

Gently whisk in the sour cream, oil, vanilla, and salt until just combined. The mixture will look smooth and glossy.

Step 4: Incorporate the Dry Ingredients

Whisk the flour and baking powder together, then add to the batter in three portions. Mix just until no dry streaks remain – overmixing will make your cake tough. Fold in the lemon juice and zest.

Step 5: Prepare the Blueberries

Toss the blueberries with cornstarch and a splash of lemon juice. This prevents them from sinking and helps thicken their juices as they bake.

Step 6: Layer and Bake

Pour half the batter into your prepared pan, sprinkle with half the blueberries, then repeat with remaining batter and berries. Push the top berries slightly into the batter so they don’t roll off when serving.

Step 7: Bake to Golden Perfection

Bake for 45-55 minutes until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back slightly when touched.

Step 8: Cool and Serve

Let the cake rest in the pan for 15-20 minutes before removing the springform ring. Cool completely or serve slightly warm, dusted with powdered sugar.

Pro Tips for Making the Recipe

Room Temperature Ingredients: The eggs and sour cream blend more smoothly when not cold from the refrigerator.
Don’t Rush the Egg/Sugar Step: The full 5 minutes of beating creates volume that gives the cake its perfect texture.
Gentle Folding: Once the flour is added, use a light hand to maintain as much air in the batter as possible.
Berry Distribution: The layering technique ensures blueberries throughout the cake, not just on top or bottom.
Check Early: Start checking for doneness at the 45-minute mark, as ovens vary widely in temperature.
Test Properly: Insert the toothpick in the center, not where there’s a blueberry, for an accurate doneness test.

How to Serve

This versatile cake works beautifully in so many settings:

Breakfast or Brunch

Serve slightly warm with a dollop of Greek yogurt and a drizzle of honey for a special morning treat.

Afternoon Tea

Pair with Earl Grey or chamomile tea for a lovely afternoon pick-me-up.

Dessert

Dress it up with a scoop of vanilla ice cream or freshly whipped cream and additional fresh berries for an elegant dessert.

Coffee Pairing

The cake’s flavors pair wonderfully with a cup of coffee, making it perfect for after-dinner conversation.

Make Ahead and Storage

Storing Leftovers

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake actually improves on the second day as the flavors meld together!

Freezing

Wrap individual slices or the entire cake (without powdered sugar) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. The texture holds up remarkably well.

Reheating

Thaw frozen cake overnight in the refrigerator. Warm individual slices briefly in the microwave (about 15-20 seconds) for that fresh-baked taste. Dust with fresh powdered sugar before serving.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Don’t thaw them first – toss them with the cornstarch and lemon juice while still frozen. You may need to extend the baking time by 5-10 minutes as the frozen berries will lower the temperature of the batter.

Why did my blueberries sink to the bottom of the cake?
This usually happens when the batter is too thin or the blueberries aren’t coated in cornstarch. Make sure you’re coating them thoroughly and don’t skip the layering technique in the recipe. Also, using extra-large blueberries can increase sinking due to their weight.

Can I make this cake with whole wheat flour?
You can replace up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor. Using entirely whole wheat flour will result in a denser, heavier cake, but it will still be delicious.

Why do you use oil instead of butter in this cake?
Oil creates a moister cake that stays tender longer than butter-based cakes. Butter provides flavor, but in this recipe, the lemon and blueberries are the stars, so we prioritize texture. If you prefer butter’s flavor, you can substitute melted and cooled butter for the oil.

This Lemon Blueberry Cake is truly one of those recipes that delivers maximum flavor with minimum fuss. The brightness of lemon combined with pockets of juicy blueberries creates a cake that’s both comforting and refreshing. Whether you’re a seasoned baker or just starting out, this foolproof recipe will have everyone asking for seconds. Give it a try this weekend – your kitchen will smell amazing, and your taste buds will thank you!