This easy moist blueberry cake is a simple homemade dessert packed with juicy blueberries and fresh lemon zest. Made in just one bowl, it has a soft texture, rich flavor, and is perfect for breakfast, afternoon tea, or a sweet family treat.

Ingredients

2 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup sour cream
1 tablespoon lemon zest
1 ¼ cups granulated sugar
2 cups all-purpose flour
3 teaspoons baking powder
2 cups blueberries
1 tablespoon cornstarch

Instructions

Preheat the oven to 180°C (350°F) and prepare a 9-inch cake pan with parchment paper.
Add blueberries and cornstarch to a bowl and gently mix until the blueberries are coated. Set aside.
In a large bowl, whisk together vegetable oil, sour cream, eggs, lemon zest, vanilla extract, salt, and sugar until smooth.
Add flour and baking powder, then mix gently until almost combined.
Fold in the coated blueberries until the batter is combined and no flour pockets remain. Avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Add extra blueberries on top if desired.
Bake for 45–55 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes, then remove and allow it to cool completely.
Sprinkle with powdered sugar before serving.

Serving and Storage Tips

Serve this blueberry cake with powdered sugar, whipped cream, vanilla ice cream, or a cup of coffee or tea.
For extra freshness, serve slightly warm with a drizzle of honey or lemon glaze.
Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerate the cake for up to 5 days to keep it moist.
Freeze individual slices wrapped tightly for up to 3 months. Thaw at room temperature before serving.

Variations

1. Lemon Glazed Blueberry Cake
Add a simple glaze made with powdered sugar and lemon juice on top for a bright citrus flavor.

2. Blueberry Cream Cheese Cake
Add a layer of sweetened cream cheese mixture in the center before baking for a rich cheesecake-like texture.

3. Blueberry Streusel Cake
Top the batter with a cinnamon streusel made from flour, butter, and sugar before baking for a crunchy topping.

4. Blueberry Almond Cake
Replace some vanilla extract with almond extract and add sliced almonds on top for a nutty flavor.

5. Blueberry Coconut Cake
Mix shredded coconut into the batter and add coconut flakes on top for a tropical twist.

6. Blueberry Yogurt Cake
Replace sour cream with Greek yogurt for a lighter version with a soft texture.

7. Blueberry Chocolate Chip Cake
Add white or dark chocolate chips to the batter for a delicious combination of flavors.

8. Blueberry Banana Cake
Mash one ripe banana into the batter for extra moisture and natural sweetness.

9. Blueberry Cinnamon Cake
Add ground cinnamon and a little nutmeg to the batter for a warm bakery-style flavor.

10. Blueberry Muffin Cake
Bake the batter in a muffin pan instead of a cake pan to create individual blueberry muffin cakes.

11. Mixed Berry Cake
Replace some blueberries with raspberries, blackberries, or strawberries for a colorful fruit cake.

12. Blueberry Coffee Cake
Add a buttery crumb topping and serve it as a breakfast coffee cake.

13. Gluten-Free Blueberry Cake
Use a gluten-free all-purpose flour blend instead of regular flour for a gluten-free option.

14. Blueberry Vanilla Bean Cake
Use vanilla bean paste instead of vanilla extract for a deeper vanilla flavor.

15. Blueberry Lemon Poppy Seed Cake
Add poppy seeds to the batter for extra texture and a classic lemon bakery flavor.

FAQs

1. Can I use frozen blueberries for this cake?
Yes, frozen blueberries work well. Do not thaw them before adding them to the batter to prevent excess moisture.

2. Why do I coat blueberries with cornstarch?
Cornstarch helps prevent the blueberries from sinking to the bottom of the cake while baking.

3. Can I make this cake without sour cream?
Yes, you can replace sour cream with Greek yogurt or plain yogurt.

4. How do I keep blueberry cake moist?
Store it in an airtight container and avoid overbaking the cake.

5. Can I add more blueberries?
Yes, you can add extra blueberries, but avoid adding too many because they may make the cake too wet.

6. Can I use other fruits instead of blueberries?
Yes, raspberries, blackberries, or chopped strawberries can be used.

7. How do I know when the cake is done?
The cake is ready when a toothpick inserted in the center comes out with a few moist crumbs.

8. Can I make this cake ahead of time?
Yes, you can bake it a day ahead and store it covered until serving.

9. Can I freeze blueberry cake?
Yes, wrap slices or the whole cake tightly and freeze for up to 3 months.

10. Is blueberry cake good for breakfast?
Yes, this cake is a delicious breakfast or brunch option served with coffee or tea.

This one bowl blueberry cake is an easy and delicious dessert with a soft texture, fresh blueberry flavor, and a hint of lemon. It is perfect for any occasion and simple enough to make whenever you want a homemade treat.

Easy Blueberry Cake Recipe

Author: Lusine Svetlana

Description

Instructions

Preheat the oven to 180°C (350°F) and prepare a 9-inch cake pan with parchment paper.
Add blueberries and cornstarch to a bowl and gently mix until the blueberries are coated. Set aside.
In a large bowl, whisk together vegetable oil, sour cream, eggs, lemon zest, vanilla extract, salt, and sugar until smooth.
Add flour and baking powder, then mix gently until almost combined.
Fold in the coated blueberries until the batter is combined and no flour pockets remain. Avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Add extra blueberries on top if desired.
Bake for 45–55 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes, then remove and allow it to cool completely.
Sprinkle with powdered sugar before serving.

Notes

Serve this blueberry cake with powdered sugar, whipped cream, vanilla ice cream, or a cup of coffee or tea.
For extra freshness, serve slightly warm with a drizzle of honey or lemon glaze.
Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerate the cake for up to 5 days to keep it moist.
Freeze individual slices wrapped tightly for up to 3 months. Thaw at room temperature before serving.