Lemon Blueberry Cake

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. 

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: 

1. Toss the berries in flour and lemon juice. 
2. Make the batter. 
3. Pour half of the batter into the prepared pan, then top with half of the blueberry mixture. 
4. Pour the remaining batter over the berries, then finish with the remaining berry mixture. 
5. Bake in the preheated oven until a toothpick comes out clean. 
6. 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