This easy and moist blueberry cake is made in one bowl and is loaded with bursting blueberries and lemon zest flavor.
I love this cake so much since it is made with such simple ingredients and takes 10 minutes to prepare! Top this cake with powdered sugar and serve it next to a cup of coffee or tea!
If you like making easy cakes, check out our orange cake, moist honey cake, banana coffee cake, chocolate biscuit cake, small chocolate cake, and strawberry crumble cake.
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Why this recipe works
- This cake has a thick batter to prevent the blueberries from sinking to the bottom of the pan.
- This cake is made in one bowl and made with simple ingredients!
- This cake is made without butter, which makes this cake more affordable. Also, there is no need to melt the butter or wait for it to soften!
- It has a soft and tender crumb and is loaded with lemon aroma and delicious blueberries.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Baking powder– to allow the cake to rise. Ensure your baking powder is not expired.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Lemon zest- you will need 1 tablespoon of fresh lemon zest for this recipe.
Sour cream- use either sour cream or greek yogurt, both will work great.
Vanilla extract- adds extra flavor.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Blueberries- we used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the frozen blueberries.
Cornstarch- roll the blueberries in the cornstarch to prevent them from sinking to the bottom of the pan.
Instructions
Preheat the oven to 180c (350f) and prep a parchment paper-lined 9-inch cake pan.
Into a medium mixing bowl, add the blueberries and cornstarch and mix it with a spoon until the blueberries are well coated. Set aside.
Into a large mixing bowl, add the vegetable oil, sour cream, eggs, lemon zest, vanilla extract, kosher salt, and granulated sugar, and mix with a whisk until well combined.
Add the flour and baking powder and mix until almost combined.
Add the blueberry mixture and mix until just combined and there are no lumps of flour visible. Do not overmix!
Pour the cake batter into a 9-inch cake pan. Smooth it out with a spatula and top with more blueberries!
Bake in a 180c (350f) preheated oven for 45-55 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then remove it from the pan. Let the cake cool to room temperature. Top with powdered sugar and serve next to a cup of coffee or tea!
Expert Tips
- Coat your blueberries in flour or cornstarch to prevent them from sinking to the bottom of the cake.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.
Faq's
This cake will last for up to 4 days stored in an airtight container at room temperature.
Yes. We used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the blueberries before adding them to the mixture.
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
Storing
It’s okay to store this cake at room temperature. Make sure that you store the cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, replace the sour cream with plant-based sour cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Crumble- you can top this cake with our favorite crumble recipe (find it in this post) for an extra crunch and delicious texture.
Cream cheese glaze- top this cake with cream cheese glaze instead of topping it with powdered sugar. You can use the recipe from my cinnamon roll cheesecake recipe.
Fruit- If you don't like blueberries or are allergic to them, you can simply replace them with your favorite fruit like raspberries, strawberries, blackberries, etc.
More blueberry recipes
Blueberry coffee cake- This blueberry coffee cake is made with a moist and soft cake filled with blueberries, and cinnamon filling, and topped with a buttery and crunchy crumble topping.
Lemon blueberry cake- This lemon blueberry cake is one of my favorite desserts to make, it's super quick to whip up, and made with lemon zest and blueberries that give this cake an amazing flavor.
Blueberry biscuits- These blueberry biscuits are loaded with bursting blueberries, have a flakey and buttery texture, and are perfect with a drizzle of honey next to a cup of coffee or tea for breakfast!
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📖 Recipe
Easy Moist Blueberry Cake (One Bowl)
Ingredients
- 2 Eggs
- ½ cup Vegetable oil
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅔ cup Sour cream
- 1 tablespoon Lemon zest
- 1 ¼ cups Granulated sugar
- 2 cups Flour AP
- 3 teaspoon Baking powder
- 2 cups Blueberries
- 1 tablespoon Cornstarch
Instructions
- Preheat the oven to 180c (350f) and prep a parchment paper-lined 9-inch cake pan.
- Into a medium mixing bowl, add the blueberries and cornstarch and mix it with a spoon until the blueberries are well coated. Set aside.
- Into a large mixing bowl, add the vegetable oil, sour cream, eggs, lemon zest, vanilla extract, kosher salt, and granulated sugar, and mix with a whisk until well combined.
- Add the flour and baking powder and mix until almost combined.
- Add the blueberry mixture and mix until just combined and there are no lumps of flour visible. Do not overmix!
- Pour the cake batter into a 9-inch cake pan. Smooth it out with a spatula and top with more blueberries!
- Bake in a 180c (350f) preheated oven for 45-55 minutes of until a toothpick inserted into the cake comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then remove it from the pan. Let the cake cool to room temperature. Top with powdered sugar and serve next to a cup of coffee or tea!
Notes
- Coat your blueberries in flour or cornstarch to prevent them from sinking to the bottom of the cake.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.
Dee says
Easy, Moist and delicious… The only thing I did different was sprinkle a little cinnamon sugar on the top before I put it in the oven. It was gone in one day.
Sandy says
The only thing I changed was that I used butter instead of oil and I only used 3/4 cup of sugar. This cake was delicious……. I couldn’t wait a full hour for it to cool either.
Hanna says
A wonderful blueberry cake, not too sweet or light, just perfect with my afternoon coffee.
Mary says
BEST EASY & MOIST BLUEBERRY CAKE WE HAVE EVER TASTED!!! 🫐🫐🫐🫐
Raquel M. says
I made this cake and it was the best I have ever made. I reduced the sugar to 1 cup in the batter, I made a topping of mixed sugar and cinnamon to sprinkle on top. I used plain Greek yogurt and added a little cinnamon to the batter. My cake was moist and delicious. My husband was very happy.
Rachel says
This cake is incredibly moist and delicious. I modified it somewhat to ingredients I had on hand (almond flour vs regular flour, olive oil vs vegetable oil, yogurt vs sour cream, lime vs lemon) and I reduced the sugar to 1 cup because I prefer less sweet. I loved it and will make it again!
RichandDelish says
Hi Rachel! Thank you so much for your kind words! I'm so glad you liked them!
Maryam says
Hi Rachel,
If you use almond flour will the cake be fluffy and moist?
Thanks
Jill says
The cake was delicious, but no way would it fit into an 8" pan! I had to dump it out of the prepared 8" pan, and start over with a 9" pan. It came to the top of that pan and baked beautifully. In an 8" pan, it would have overflowed all over my oven!
Helen Foster says
Loved this recipe!! Was moist and fluffy and the blueberries didn't sink (always a bonus). Was all gone in no time ❤️