This Blueberry Lemon Cake is a delightful choice for brunch or any time you’re craving something fresh and flavorful.
Perfect for spring or summer gatherings, this cake is ideal for serving a crowd. The classic pairing of juicy blueberries and zesty lemon creates a harmonious balance of sweet and tart. Best of all, it’s incredibly easy and quick to make — making it a go-to dessert you’ll return to again and again.
Ingredients
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 also 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 – fresh lemon is a must for this cake.
How to make this Recipe:
- Prepare pan
Oil a 9″ springform pan and line the bottom with parchment paper. Preheat oven to 375˚F.
- Toss blueberries with flour
In a small bowl, toss the blueberries with 1 teaspoon of flour. Set aside.
- Combine wet and dry ingredients
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 blueberries
Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Bake
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.
- Transfer to a platter
Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter.
- Enjoy
Cool and dust with powdered sugar, if desired. Slice with a serrated knife.
Common Questions
– Use fresh blueberries instead of frozen.
– Toss berries in a tablespoon of flour before folding into the batter.
– Add them last, right before baking.
This often happens due to:
– Underbaking the center of the cake.
– Adding too many blueberries or too much liquid (like lemon juice).
– Overmixing the batter, which deflates the structure.
Tip: Gently coat blueberries in flour before adding them to prevent sinking.
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.
More Dessert Recipes you will Enjoy!
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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.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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