This Blueberry Lemon Cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lemon zest and freshly squeezed lemon juice.
This Blueberry Lemon Cake is just what you need for serving for a crowd and it makes a lovely spring or summer dessert. Blueberries and lemon go perfectly together! And, it is so quick and easy to make.
Don’t forget to toss the blueberries in flour so they “float” in the cake batter, as opposed to dropping to the bottom of the cake pan during baking.
Blueberry Lemon Cake – ingredients and substitutions:
This tasty Lemon Blueberry Cake is made with very basic ingredients but there are a few of the ingredients that can be easily substituted:
Blueberries – You can use fresh or frozen blueberries. And, you can use another berry variety like chopped strawberries, raspberries, or blackberries.
All purpose flour – feel free to use a really good quality 1-1 gluten free all purpose flour.
Sour cream – you can replace sour cream with Greek yogurt.
Olive oil – you can replace it with a vegetable oil.
Lemon zest and lemon juice. I think the fresh lemon is a must for this cake.
I use a springform pan with parchment paper on the bottom for baking this cake.
What is the purpose of a springform pan?
Springform pans eliminate the risks associated with removing cakes from traditional pans. They’re a kitchen essential for producing flawlessly smooth cheesecakes, perfectly crusted tarts, or intricate ice cream cakes without damage to their tops, bottoms, or sides.
Easy Blueberry Lemon Cake
Ingredients
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 lemon (zest and juice)
- 1 cup sour cream
- ⅓ cup light olive oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 2 cups fresh blueberries
- 1 teaspoon all-purpose flower (for blueberries)
- 1 teaspoon powdered sugar (for dusting, optional)
Instructions
- Oil a 9" springform pan and line the bottom with parchment paper. Preheat oven to 350˚F.
- In a small bowl, toss the blueberries with 1 teaspoon of flour. Set aside.
- In a large bowl, whisk together 2 eggs with 1 cup sugar. Add sour cream, oil, vanilla, lemon juice, lemon zest and combine.
- In a small bowl, whisk together: flour, baking powder and salt until well incorporated.
- Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
- Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top. Bake at 350˚F for 45-55 minutes, or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 minutes before removing the ring.
- Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter. Cool and dust with powdered sugar, if desired. Slice with a serrated knife.