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Home » All Recipes » Desserts » Cakes » Easy Cakes

Easy Moist Blueberry Cake (One Bowl)

Published: Jan 16, 2023 by RichandDelish · This post may contain affiliate links ·

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This easy and moist blueberry cake is made in one bowl and is loaded with bursting blueberries and lemon zest flavor.

Slice pulled out from a blueberry cake.

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.

Jump to:
  • Why this recipe works
  • Ingredients
  • Instructions
  • Expert Tips
  • Faq's
  • Storing
  • Freezing
  • Substitutions
  • Variations
  • 📖 Recipe

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.
Close up shot of a sliced blueberry cake,

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 â€“ 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 8-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.

Cake process shots.

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.

Cake process shots.

Add the flour and baking powder and mix until almost combined.

Cake process shots.

Add the blueberry mixture and mix until just combined and there are no lumps of flour visible. Do not overmix!

Cake process shots.

Pour the cake batter into an 8-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.

Cake process shots.

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!

Blueberry cake on a cooling rack.

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.
Close up of a slice of cake on a plate.

Faq's

How long will this cake last?

This cake will last for up to 4 days stored in an airtight container at room temperature.

Can I use frozen blueberries?

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.

What flour do you use for this cake?

We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.

Close up of a slice of cake.

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.

Top of a blueberry cake.

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.

Blueberry banana muffins- These blueberry banana muffins are extra moist and melt in your mouth. They are made with ripe bananas and blueberries. These take 10 minutes to prep, and come together in under an hour from start to finish!

Lemon blueberry cake- This lemon blueberry cake is one of my favorite desserts to make, its super quick to whip up, and made with lemon zest and blueberries that give this cake an amazing flavor.

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📖 Recipe

Close up shot of a sliced blueberry cake,

Easy Moist Blueberry Cake (One Bowl)

Rich and delish
This easy and moist blueberry cake is made in one bowl and is loaded with bursting blueberries and lemon zest flavor.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

Ingredients
 
 

  • 2 Eggs
  • ½ cup Vegetable oil
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • â…” 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 8-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 an 8-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.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 42mgSodium: 262mgPotassium: 84mgFiber: 1gSugar: 29gVitamin A: 159IUVitamin C: 4mgCalcium: 98mgIron: 2mg
Keyword blueberry cake
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