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–+ servings
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 33 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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
  • 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.

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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