Blueberry Lemon Cake – super easy, moist and fluffy cake loaded with fresh blueberries and a kissed of bright lemon flavors. Not too sweet and not too tangy. Perfectly satisfying on its own without any frosting!
It’s no secret that I love bright lemony flavors. If you’ve been following this blog for a while, you’ll definitely notice most of my dishes call for a kissed of lemon juice or zest.
With the abundance of lemon here in LA year round, I got to thrown in some bright pop to the usual recipes. But I got to say lemony cakes are close to my heart; like this Lemon Almond Yogurt Cake and Lemon Sour Cream Pound Cake here.
However, I haven’t shared on the blog a classic cake flavor combo of blueberry and lemon. I just don’t know why. Until last week.
You guessed right, blueberries are on sale in my neck of the woods. Your girl here can’t seem to pass up a good sale- $1.50. I snag up 10 packs. Yes 10!
Don’t worry, I’ve put those blueberries to good use. 😉 And I’m just so excited to share this Blueberry Lemon Cake here.
It’s super easy to make and uses a handful of simple and easy to find ingredients. This cake is dotted with 1 1/2 cup of fresh, juicy, sweet and plump blueberries – just enough for you to come begging for the whole thing. It’s not too sweet and not too tangy. It is perfectly right!
What makes this Blueberry Lemon Cake so moist and decadent is…… yogurt.
If you’ve noticed, this recipe only calls for whipping the eggs whites, but do you see how beautiful it has risen up?
Whipping egg whites and folding them into this cake helps makes it lighter. A trick I use sometimes to make cake lighter. Don’t discard the yogurt. Its sourness also adds a little pop to the bright lemony flavor.
Your family and guests would mistaken this cake like those fluffy and moist blueberry muffins from posh bakeries. Oh Yes!
Be sure to let it cool to room temperature before slicing. I know, your patience would be rewarded.
Pair this with your coffe/afternoon tea or better yet for breakfast. It’s also a quick and easy option especially when you have unplanned guests coming over or simply when your sweet tooth craving strikes.
You can’t go wrong with this mix-and-dump cake that is perfect for any occasions!
I know…..you’re probably drooling over this cake, so let’s quit talking and start baking! Enjoy!
Tips and Notes:
- Â If you’re using frozen blueberries, do not attempt to defrost those. Break them up if clumped, measure them and put them back in the freezer until the moment you are going to stir them in.
- Do not add more than 5.25 oz or 150 grams of blueberries or it will weigh down the cake.
- Be very careful not to over measure the flour or it’ll result into a heavy,dense crumb. Measure the flour by spooning it into the measuring cup and scraping off the top.
- Also do not dump the blueberries in the cake batter in will sink to the bottom. It’s best to place a small amount of batter first before layering the blueberries.
- To store this cake, place it in an airtight container at a room temperature for 2-3 days.
Watch How To Make It
Blueberry Lemon Cake
Ingredients
- 2 cups (260 g) all purpose flour
- 1 tablespoon (6 g) lemon zest
- 2 teaspoons (8 g) baking powder
- 8 ounce (226.80 g) unsalted butter
- 1 ½ cup (300 g) granulated sugar
- 4 large eggs (separate )
- 1 cup (245 g) yogurt (I used Greek Yogurt 2% )
- 1 teaspoon (4.20 g) vanilla extract
- ½ freshly squeezed lemon juice (about 2 Tablespoons )
- 1/2 tablespoon (4.69 g) cornstarch
- 1- 1 ½ cup (100- 150 g) blueberries
Instructions
- Dust the blueberries with cornstarch
- .Pre-heat the oven to 160°C/350°F. Grease a 10 inch springform pan generously with cooking spray and set aside.
- In a small bowl mix together flour, baking powder and lemon zest.
- Cream together the butter and sugar at high speed in a stand mixer – about 2 to 3 minutes. Add egg yolks a little at a time and continue mixing an additional 2 minutes.
- Add yogurt and continue mixing. Sift in the flour mixture into the batter, and then add vanilla extract and lemon juice.
- In a separate bowl, beat egg whites until soft peaks form.
- Using a spatula, gently fold in the beaten eggs whites into the batter.
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour half of the batter into the greased cake pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then place the rest of the blueberries evenly over the top.
- Tap pans on work surface to eliminate any large air bubbles.
- Bake at 350 F until a tester inserted into the center comes out clean – about 50 -55 minutes. Transfer to a wire rack.
- Let cake rest in the pan for about 20 mins then remove ring and let it cool. Don’t be tempted to remove before then.
- Dust with powdered sugar.
Nutrition Information:
Dust the blueberries with cornstarch -Pre-heat the oven to 160°C/325°F. Grease a 10 inch springform pan generously with cooking spray and set aside.
In a small bowl, mix together flour, baking powder and lemon zest.
Cream together the butter and sugar at high speed in a stand mixer – about 2 to 3 minutes. Add egg yolks a little at a time and continue mixing an additional 2 minutes.
Add yogurt and continue mixing.
Sift in the flour mixture into the batter and mix
Then add vanilla extract and lemon juice.
In a separate bowl, beat egg whites until soft peaks form.
 Using a spatula, gently fold in the beaten eggs whites into the batter.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour half of the batter into the greased cake pan and spread evenly.
Top with half of the blueberries. Spread with remaining batter then place the rest of the blueberries evenly over the top. Tap pans on work surface to eliminate any large air bubbles.
Bake at 350 F until a tester inserted into the center comes out clean – about 50 -55 minutes. Transfer to a wire rack. Let cake rest in the pan for about 20 mins then remove ring and let it cool. Don’t be tempted to remove before then. Dust with powdered sugar.
Priya says
Recipe looks very interesting. Just one query. Can oil be added instead of butter and how much oil should be use. Thanks in advance for your time and advice. Rgds. Priya.
Kathyann says
Great recipe. Cake came out great, not too sweet. I didn’t have yogurt so used sourcream instead. Will definitely make again.
ImmaculateBites says
Thanks for the feedback.
L Barnes says
DELISH!! Hubby will have a nice surprise when he gets home from work. I like to cut into individual portions and freeze so he can pull one out each morning for breakfast. Thank you!
Lynne Fisher says
Can you use gluten free flour instead and if so how much? Thanks
imma africanbites says
Hi Lynne. I’m sorry, I can’t exactly answer your questions as I haven’t tried making one with gluten free flour.
Kay says
Hi there love your recipes, just wondering do you still sprinkle the cornstarch over the berries if your using frozen in place of fresh, I’ve bought yellow maise flour which I was told it’s same as cornstarch do you agree? Thanks in advance
Yumi says
I don’t have stand mix, can I use hand mixer?
imma africanbites says
Yes, you may.
Jana says
Have this in the oven now!! Used sour cream instead of yogurt because I was going to make a different one but then came across yours and wanted to make it instead. I didn’t have full fat Greek yogurt on hand (only fat free). Can’t wait to try it!
ImmaculateBites says
So happy you are going with this one. Can’t wait to hear how it turned out for you, Jana. Happy cooking!
Lorna says
I am so excited to see your lovely food pictures! I will be trying some for sure. First Will be the Lemon Blueberry cake…sounds delicious!!
Thanks for sharing!
ImmaculateBites says
Great ! Do let me know how it works out for you. Thanks!
Debbie says
Hi Joyce,
The cornstarch was mentioned in the instruction. It’s actually the first in the pictures.
Joyce says
I printed the recipe and noticed that cornstarch was included in the ingredients but there was no mention in the instructions about when and where to use it. I remembered reading about using it on the blueberries in your comments. Had I not read the entire article and not been slightly experienced as a cook, I would have been stumped. I am sure it is just an oversight. By the way the cake was delicious.
Jasmine says
Same thing happened to me, Joyce, therefore the corn starch was not used. After it was in the oven, I took a look to see why it wasn’t used, well to my surprise I saw the blueberries with the cornstarch on it. It was in the pictures but not in the instructions.
Jsmine says
Just tasting my cake…..delicious and moist!! I used vanilla Greek yogurt because I did not have plain. Will definitely make it again!!
Thanks for such terrific recipes!!!
ImmaculateBites says
You’re welcome! Thanks for the feedback.
ImmaculateBites says
So sorry to hear that. Recipe has been updated to make it clearer.
vincent says
i tried the above recipe and it was so moist and yummy, the cake got eaten and finished on the same day.
ImmaculateBites says
Wonderful! Same thing happened in my household – the next I made it I had to quickly freeze some of it , that’s the only way I could prevent my two guys from eating the whole thing! Thanks for sharing this with us Vincent .
MeeMee says
I said can you use a bundt pan
ImmaculateBites says
You sure can .
MeeMee says
Can you use a bunny pan I just Love a bunny cake
Marita says
Hi, I just love all your recipes! Thank you for sharing all those wonderful flavors with all of us. I use your creole and other seasonings all the time.
This looks delicious.
Could one use other berries instead? I have tons of raspberries and also strawberries frozen. Strawbs may be too big.
Love blueberries but here in South Africa they are very expensive.
ImmaculateBites says
Thanks Marita! So happy you are giving the recipes a try – the creole seasoning is one of my favorite ! Yes , you can use other berries – if using strawberries cut in half or quarters. Do let me know how it works out for you. Thanks again.
Ashani M says
Any particular flavor of yogurt? Or just plain? Would a lemon yogurt work. I used 2 % greek yogurt
ImmaculateBites says
Plain yogurt or lemon yogurt would work just fine.