5 Easy Secrets for Bold, Flavorful Family Meals, everytime! DOWNLOAD
  • Skip to primary navigation
  • Skip to footer navigation
  • Skip to secondary navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups

Immaculate Bites

African and Caribbean Recipes Made Easy

  • Recipe Index
  • Collections
  • Recipe by Cuisine
    • African
    • Caribbean
    • Southern
    • Mediterranean
    • French
    • Italian
    • Mexican
    • Puerto Rican
  • Recipe by Type
    • 59 Mins or Less
    • Healthy Options
    • Comfort Foods
    • Spices & Seasonings
    • Sauces
    • How To’s
    • One Pot
    • Picnics and Cookouts
    • Baking
      • Breads
      • Cakes
      • Cookies
      • Savory
  • Recipe by Category
    • Beverage Recipes
      • Juice Recipes
      • Non-Alcoholic
      • Alcoholic
    • Mains
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Vegetarian
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Instant Pot
    • Lunch
    • Pasta
    • Snacks
    • Side Dishes
    • Slow Cooker
    • Soups
Home / Baking

Blueberry Lemon Cake

Jump to Recipe Jump to Video Print Recipe
Author: Imma Published:1/19/2018Updated:5/13/2021
FacebookTweetPin445YummlyEmail3Shares448

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!

Blueberry Lemon Cake

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.

Blueberry Lemon Cake

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.

Blueberry Lemon Cake

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?

Blueberry Lemon Cake

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.

Blueberry Lemon Cake

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:

  1.  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.
  2. Do not add more than 5.25 oz or 150 grams of blueberries or it will weigh down the cake.
  3. 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.
  4. 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.
  5. To store this cake, place it in an airtight container at a room temperature for 2-3 days.

Watch How To Make It

Looking for more recipes? Follow on...
My Newsletter
Lemon Blueberry Cake
Print

Blueberry Lemon Cake

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!
4.7 from 10 votes
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
American
Servings 8 -10 slices

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:

Calories: 496kcal (25%)| Carbohydrates: 35g (12%)| Protein: 9g (18%)| Fat: 35g (54%)| Saturated Fat: 21g (131%)| Cholesterol: 195mg (65%)| Sodium: 66mg (3%)| Potassium: 292mg (8%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 1145IU (23%)| Vitamin C: 2.5mg (3%)| Calcium: 139mg (14%)| Iron: 2.6mg (14%)
Author: Imma
Course: Dessert
Cuisine: American
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram
Nutrition Facts
Blueberry Lemon Cake
Amount Per Serving
Calories 496 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 195mg65%
Sodium 66mg3%
Potassium 292mg8%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 1145IU23%
Vitamin C 2.5mg3%
Calcium 139mg14%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Blueberry Lemon Cake

In a small bowl, mix together flour, baking powder and lemon zest.

Blueberry Lemon Cake

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.

Blueberry Lemon Cake

Add yogurt and continue mixing.

Blueberry Lemon Cake

Sift in the flour mixture into the batter and mix

Blueberry Lemon Cake

Then add vanilla extract and lemon juice.

Blueberry Lemon Cake

In a separate bowl, beat egg whites until soft peaks form.

Blueberry Lemon Cake

 Using a spatula, gently fold in the beaten eggs whites into the batter.

Blueberry Lemon Cake

Blueberry Lemon Cake

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.

Blueberry Lemon Cake

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.

Blueberry Lemon Cake

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.

SaveSave

Blueberry Lemon Cake
Blueberry Lemon Cake
Blueberry Lemon Cake

SaveSave

SaveSave

SaveSave

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews
  1. Priya says

    Posted on 11/2 at 12:54AM

    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.

    Reply
  2. Kathyann says

    Posted on 7/12 at 3:08PM

    5 stars
    Great recipe. Cake came out great, not too sweet. I didn’t have yogurt so used sourcream instead. Will definitely make again.

    Reply
    • ImmaculateBites says

      Posted on 7/14 at 4:08PM

      Thanks for the feedback.

      Reply
  3. L Barnes says

    Posted on 11/15 at 1:14PM

    5 stars
    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!

    Reply
  4. Lynne Fisher says

    Posted on 11/12 at 7:55PM

    Can you use gluten free flour instead and if so how much? Thanks

    Reply
    • imma africanbites says

      Posted on 11/13 at 3:03PM

      Hi Lynne. I’m sorry, I can’t exactly answer your questions as I haven’t tried making one with gluten free flour.

      Reply
  5. Kay says

    Posted on 10/5 at 7:50PM

    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

    Reply
  6. Yumi says

    Posted on 4/25 at 4:25PM

    4 stars
    I don’t have stand mix, can I use hand mixer?

    Reply
    • imma africanbites says

      Posted on 4/25 at 4:29PM

      Yes, you may.

      Reply
  7. Jana says

    Posted on 4/14 at 6:42AM

    5 stars
    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!

    Reply
    • ImmaculateBites says

      Posted on 4/14 at 7:04AM

      So happy you are going with this one. Can’t wait to hear how it turned out for you, Jana. Happy cooking!

      Reply
  8. Lorna says

    Posted on 2/2 at 5:10PM

    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!

    Reply
    • ImmaculateBites says

      Posted on 2/5 at 6:31AM

      Great ! Do let me know how it works out for you. Thanks!

      Reply
  9. Debbie says

    Posted on 1/28 at 11:14AM

    5 stars
    Hi Joyce,
    The cornstarch was mentioned in the instruction. It’s actually the first in the pictures.

    Reply
  10. Joyce says

    Posted on 1/21 at 7:25PM

    4 stars
    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.

    Reply
    • Jasmine says

      Posted on 6/13 at 3:51PM

      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.

      Reply
      • Jsmine says

        Posted on 6/13 at 4:08PM

        5 stars
        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

        Posted on 6/14 at 7:13AM

        You’re welcome! Thanks for the feedback.

      • ImmaculateBites says

        Posted on 6/15 at 7:36PM

        So sorry to hear that. Recipe has been updated to make it clearer.

  11. vincent says

    Posted on 1/19 at 9:59PM

    5 stars
    i tried the above recipe and it was so moist and yummy, the cake got eaten and finished on the same day.

    Reply
    • ImmaculateBites says

      Posted on 1/20 at 6:27AM

      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 .

      Reply
  12. MeeMee says

    Posted on 1/19 at 3:38PM

    I said can you use a bundt pan

    Reply
    • ImmaculateBites says

      Posted on 1/20 at 6:27AM

      You sure can .

      Reply
  13. MeeMee says

    Posted on 1/19 at 3:36PM

    4 stars
    Can you use a bunny pan I just Love a bunny cake

    Reply
  14. Marita says

    Posted on 1/19 at 10:18AM

    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.

    Reply
    • ImmaculateBites says

      Posted on 1/20 at 6:33AM

      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.

      Reply
  15. Ashani M says

    Posted on 1/19 at 7:44AM

    Any particular flavor of yogurt? Or just plain? Would a lemon yogurt work. I used 2 % greek yogurt

    Reply
    • ImmaculateBites says

      Posted on 1/19 at 7:45AM

      Plain yogurt or lemon yogurt would work just fine.

      Reply
Newer Comments

Primary Sidebar

  • Southern
  • African
  • latin fusion
  • comfort food

favorites...

a bowl of gumbo dish with a spoon to scoop it out

Gumbo Recipe (Plus Video)

Southern Baked Mac and Cheese with evaporated milk

Southern Baked Mac and Cheese

Easy Homemade Bread

Basic Homemade White Bread

best thanksgiving desserts

Caramel Cake

Footer

Recipe by Type

  • African
  • Caribbean
  • Southern
  • Mediterranean
  • French
  • Italian

Recipe by Category

  • Dinner
  • Desserts
  • Breakfast
  • Breads + Cakes
  • Pasta
  • How To’s

FOLLOW ALONG

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Immaculate Bites

  • About Imma
  • Subscribe by Email
  • Contact

Site Resources

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Copyright © 2022 · African Bites · All Rights Reserved · Website by Anchored Design

Opens in a new window Opens an external site Opens an external site in a new window

Subscribe & Receive A FREE Recipe Book!

    Share this ArticleLike this article? Email it to a friend!

    Email sent!