Blueberry Lemon Cake Recipe

This blueberry lemon cake recipe by Natashas Kitchen is moist, refreshing, and bursting with lemon and blueberry flavors. The tartness from the lemon pairs perfectly with the sweetness of the blueberries. They definitely balance each other out, making the perfect dessert recipe. Serve it with a cup of tea, coffee, or cold juice for a wonderful snack.

RELATED: Easy Blueberry Swirl Cheesecake Bars Recipe

This cake is super easy to make and does not require any frosting. You only need simple baking ingredients for this recipe, and most of them are probably already in your pantry. Not only is it packed with juicy blueberry flavor, but it is also bursting with lemon flavors, as it uses fresh lemon zest and juice. It is absolutely delicious, perfect even without the cream cheese frosting.

For more blueberry dessert recipes, check these out: No-Bake Blueberry Yum Yum Recipe, Moist Blueberry Bread Recipe, 5-Ingredient Michigan Blueberry Pudding Recipe

Easy Blueberry Lemon Cake Ingredients

• 2 large eggs
• 1 cup of granulated sugar
• 1 cup of sour cream
• 1/2 cup of light olive oil or vegetable oil
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1 medium lemon zest (divided)
• 1/2 tablespoon of cornstarch
• 16 oz of fresh blueberries
• powdered sugar

How to Make Blueberry Lemon Cake

Step 1:

Start by lightly buttering a 9-inch springform pan and lining the bottom with parchment paper. Preheat your oven to 375F.

Step 2:

In a bowl, add 2 eggs and 1 cup of sugar. Whisk on high speed for about 5 minutes, or until light in color and thick.

Step 3:

Add 1 cup of sour cream, 1/2 cup of oil, 1 teaspoon of vanilla, 1/4 teaspoon of salt into the mixture. Whisk on low speed until well combined.

Step 4:

In different bowl, add 2 cups of flour and 2 teaspoons of baking powder. Whisk until well combined. Add to the batter 1/3 at a time, whisking after every addition. Make sure not to overmix it. Add 1 tablespoon of lemon juice and 1/2 tablespoon of lemon zest.

Step 5:

Rinse the blueberries well, then drain. In a medium bowl, add the blueberries, 1/2 tablespoon of corn starch, and 1 teaspoon of lemon juice. Stir until well combined and there are no dry white cornstarch.

Step 6:

Pour half of the batter into the prepared pan and spread evenly. Top it with half of the blueberries. Pour the remaining batter, then sprinkle the rest of the blueberries evenly on top. Push them down slightly into the batter.

Step 7:

Place inside the oven and bake at 375F for about 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Once done baking, let the cake rest in the pan for about 15 to 20 minutes, then remove the ring. Let it cool until room temp. Dust with powdered sugar on top before serving.

Blueberry Lemon Cake Recipe