Easy Moist Blueberry Cake (One Bowl)
This easy and moist blueberry cake is made entirely in one bowl and loaded with bursting blueberries and fresh lemon zest flavor.
Ingredients
- 2 Eggs
- ½ cup Vegetable oil
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅔ cup Sour cream room temperature
- 1 tablespoon Lemon zest
- 1 ¼ cups Granulated sugar
- 2 cups Flour AP, plain flour
- 3 teaspoon Baking powder
- 2 cups Blueberries fresh or frozen
- 1 tablespoon Cornstarch
Instructions
- Preheat your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, combine the blueberries and cornstarch. Stir with a spoon until the berries are completely coated, then set aside.
- In a large mixing bowl, add the vegetable oil, sour cream, eggs, lemon zest, vanilla extract, kosher salt, and granulated sugar. Whisk until smooth and well combined.
- Add the flour and baking powder to the wet mixture, stirring until almost combined.
- Gently fold in the coated blueberries with a spatula just until no flour streaks remain. Do not overmix!
- Pour the batter into your prepared pan, smooth the top with a spatula, and scatter extra blueberries over the top.
- Bake in your preheated oven for 45 to 55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Dust with powdered sugar before serving!
Notes
- Fresh vs. Frozen Blueberries: Either works! If using frozen blueberries, do not thaw them before tossing them in cornstarch. Fold them into the batter cold to prevent color bleeding.
- Flour Measurement: For the fluffiest, moistest cake, fluff your flour with a spoon, scoop it into the measuring cup, and level it with the back of a knife. Packing flour directly into the cup will result in a dry, dense cake.
- Sour Cream Substitutes: You can substitute sour cream with an equal amount of full-fat plain Greek yogurt or plain whole-milk yogurt.
- Preventing Sinking Berries: Don't skip tossing the blueberries in cornstarch! This absorbs excess surface moisture and creates friction so the berries stay evenly suspended in the thick batter rather than sinking to the bottom.
- Dairy-Free Adaptation: Swap the sour cream for a plant-based plain yogurt or vegan sour cream. Since the recipe uses oil instead of butter, no other swaps are necessary.
- Gluten-Free Adaptation: Substitute the all-purpose flour with a 1:1 gluten-free measure-for-measure baking flour blend containing xanthan gum.
- Storage: Store the completely cooled cake in an airtight container at room temperature for up to 3–4 days. Freeze slices tightly wrapped in plastic wrap and aluminum foil for up to 3 months.
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
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