Description
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.
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.