Recipes Desserts Cakes Lemon Cake Recipes Lemon Blueberry Cake 4.9 (25) 22 Reviews 10 Photos This lemon blueberry cake made with fresh blueberries, lemon zest, and sour cream is lovely and moist. It's hard to stop going back for more! Submitted by Catherine Fabre Updated on December 12, 2023 Save Rate Print Share Add Photo 10 10 10 10 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 10 Yield: 1 (9-inch) cake Jump to Nutrition Facts Jump to recipe This sweet, colorful lemon blueberry cake recipe is bursting with fruity flavor. Lemon Blueberry Cake Ingredients These are the ingredients you’ll need to make this top-rated lemon blueberry cake recipe: Butter and flour: Prevent sticking by buttering and flouring the sides of a 9-inch springform pan. Berries: Choose fresh blueberries that are fragrant and deeply colored. Avoid ones that appear bruised or wrinkly. Lemon: You’ll need a tablespoon + one teaspoon of fresh lemon juice. You’ll also need fresh lemon zest. Sugars: Use white granulated sugar for the cake batter and dust the finished cake with confectioners’ sugar before serving. Eggs: Two large eggs give the cake richness and flavor. Make sure your eggs are room temperature before incorporating them into the batter. Sour cream: A cup of sour cream adds even more richness and moisture. Plus, it gives the cake a subtle tangy flavor. Oil: A neutral oil, such as vegetable oil, is essential for this moist and dense lemon blueberry cake. Vanilla and salt: Vanilla extract and a pinch of salt enhance the overall flavor of the citrusy cake. Flour: All-purpose flour gives the cake structure. Tossing the berries in flour, meanwhile, will help prevent them from sinking. Baking powder: Baking powder acts as a leavener, which means it helps the cake rise. France C How to Make Lemon Blueberry Cake You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade lemon blueberry cake: Toss the berries in flour and lemon juice. Make the batter. Pour half of the batter into the prepared pan, then top with half of the blueberry mixture. Pour the remaining batter over the berries, then finish with the remaining berry mixture. Bake in the preheated oven until a toothpick comes out clean. Dust the cooled cake with confectioners’ sugar. How to Store Lemon Blueberry Cake Store the lemon blueberry cake in an airtight container at room temperature for up to two days or in the refrigerator for up to one week. Allrecipes Community Tips and Praise “Easy to make and delicious,” according to Grace Miner. “It was just the right sweetness and was a terrific way to use fresh picked berries.” “Very good,” says Allrecipes Allstar Yoly. “The only thing different that I did was to use frozen blueberries that I had previously flash frozen. Simple recipe and easy to make.” “What a lovely cake,” raves on Allrecipes community member. “So easy to make and so delicious!” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 teaspoon butter, or as needed 12 ounces fresh blueberries 1 tablespoon all-purpose flour 1 teaspoon lemon juice 1 cup white sugar 2 large eggs 1 cup sour cream ½ cup vegetable oil 1 teaspoon vanilla extract ¼ teaspoon salt 2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon lemon juice ½ tablespoon lemon zest 2 tablespoons confectioners' sugar, or as needed Directions Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper. Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice. Beat sugar and eggs in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well. Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter. Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter. I Made It Print Nutrition Facts (per serving) 363 Calories 18g Fat 48g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 363 % Daily Value * Total Fat 18g 23% Saturated Fat 5g 25% Cholesterol 48mg 16% Sodium 186mg 8% Total Carbohydrate 48g 17% Dietary Fiber 2g 5% Total Sugars 25g Protein 5g 10% Vitamin C 4mg 5% Calcium 93mg 7% Iron 2mg 9% Potassium 103mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.