Lemon Blueberry Cake
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This foolproof lemon blueberry cake features a moist, fluffy cake bursting with tangy lemon and juicy blueberries throughout. No eggs, milk, or butter is needed.
When spring is in the air and blueberries are in season, this lemon blueberry cake recipe makes a regular appearance in my kitchen. Although it looks bakery-level impressive, it’s actually one of the easiest cakes I make, and consistently one of my most requested!
This recipe is adapted from my go-to vanilla cake, a base I’ve made hundreds of times (literally). To get the lemon flavor just right and ensure the blueberries are evenly distributed, I tested several batches, adjusting the moisture and blueberry amount until the crumb stays light and tender, with fruit in every bite!
Table of Contents
Why I love this lemon blueberry cake
- The texture is truly exceptional. Moist and fluffy in the middle, with a tender crumb and plenty of blueberries throughout.
- It’s made with pantry staple ingredients. No butter, milk, or eggs are needed, and everything is made in one bowl.
- It’s so versatile. I typically make this as a layer cake, but you don’t need to if you prefer just one layer or want to make it as a sheet cake- the ball is in your court!
★★★★★ REVIEW
“Love this lemon blueberry cake recipe! So moist.”- Ariana
Key Ingredients
Here’s what goes into a blueberry lemon cake, along with my kitchen notes. Full measurements are in the recipe card below.
- All-purpose flour. I typically use plain flour, but because many readers asked for a gluten-free option, I recently retested it, and it worked. You’ll use the same amount of gluten-free all-purpose flour (I used Bob’s Red Mill), and no other measurements need to be changed. Be sure to sift your flour to ensure that there are no clumps in the batter.
- Baking soda. Reacts with vinegar to give the cake fluffiness and rise without eggs.
- Salt. Brings out the sweetness.
- Sugar. I like using white sugar for the cake, but brown or coconut sugar also works. Please note that the cake will be darker if you choose one of the latter two.
- Lemon juice. For a more pronounced lemon flavor. Please use fresh lemon juice, as the bottled kind can often be bitter after baking.
- Vinegar. Use either white vinegar or apple cider vinegar.
- Oil of choice. Any neutral flavored oil, like canola oil, vegetable oil, or safflower oil.
- Water. To mix everything together. You can also use your favorite milk.
- Vanilla extract. A must for any good cake.
- Blueberries. If you use frozen berries, don’t worry about thawing them out. The cake turns out exactly the same regardless of which you use- in my photos, it’s fresh, and in my recipe video, the blueberries are frozen.
- Cream cheese frosting. You can either use a store-bought one or try my homemade recipe (which can also be dairy-free).
How to make a lemon blueberry cake
Step 1- Make the batter. Add the dry ingredients to a large bowl and whisk to combine. Add the wet ingredients before folding in the blueberries.
Step 2- Bake the cake. Transfer to an 8-inch cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 3- Frost the cake. Let the cake cool in the pan completely before frosting.
Arman’s recipe tips
- Don’t toss the blueberries in flour. Many (if not most) cake or muffin recipes recommend tossing blueberries in some flour to prevent them from sinking. Because my batter contains no eggs, the blueberries remained evenly distributed and didn’t sink.
- The oven’s make and model can affect the cake’s baking time. Mine took 42 minutes, but it can take up to 55 minutes. Check in around the 40-minute mark, then every 2 minutes.
- This makes a single cake. Double the ingredients for a two-layer cake, and triple them for a three-layer cake.
- For a more pronounced lemon flavor, add fresh lemon zest to the batter or lemon juice to the frosting (I find one teaspoon plenty).
Storage instructions
To store: Leftovers should be refrigerated, as they will spoil at room temperature. Keep the cake in an airtight container or covered in plastic wrap. This will ensure it will be kept for at least five days.
To freeze: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.
Frequently Asked Questions
Yes! I tested these as cupcakes, and they rose beautifully. Once you’ve made the batter, distribute it among a 12-count muffin tin, about 2/3 full. Bake for 18 minutes, then check whether the tops bounce back lightly. If they do, remove them from the oven. If not, bake in one-minute increments until done.
Provided you use a dairy-free frosting, my cake is naturally vegan.
No, I don’t recommend alternative flours like oat, almond, or coconut. The liquid ingredients are the same for all-purpose and gluten-free all-purpose flours. Swapping it out can result in either a flat, crumbly, or gummy cake.
Lemon Blueberry Cake
Video
Ingredients
- 1 1/2 cups all purpose flour gluten-free, if needed
- 1 cup sugar brown or coconut sugar work.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 5 tablespoon olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
Cream cheese frosting
- 3 tablespoons cream cheese softened, or dairy-free cream cheese
- 1 1/2 tablespoons butter or vegan butter
- 2/3 cup powdered sugar
Instructions
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside. You can also line the base of the pan with parchment paper.
- In a large mixing bowl, combine your flour, sugar, salt, and baking soda, and mix well. Add the oil, water, vinegar, lemon juice, and vanilla extract and mix until combined. Fold through your blueberries.
- Transfer the cake batter to the lined cake pan. Bake for 45 minutes or until a skewer comes out clean. Let the cake cool in the pan completely before frosting, if desired.
- To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.
Notes
- Layered cake: For a layer cake, double the ingredients. For a triple-layer cake, triple the ingredients. Toggle the 2 x or 3 x button above.
- Frosting is optional. This cake tastes delicious sans frosting.
- Tips: See my recipe tips above for making the best lemon blueberry cake.
- Leftovers: Keep in the fridge, covered, for 5 days. You can also freeze slices for up to 2 months.
Nutrition
More simple cake recipes
- Death by chocolate cake– For the ultimate chocolate lover- this is also a super simple cake!
- Coconut cake– Moist, fluffy, and with just enough coconut flavor to not be overpowering!
- Biscoff cake– Layers of creamy biscoff between a moist chocolate cake.
Originally published April 2018
Tried this long ago saved Facebook recipe on a whim for dinner with friends. Not only was it so easy to make, it was a hit! Bursting with flavor and super moist. Definitely going into the recipe book. Thank you
Hi, If i want to add eggs in the recipe, how much and will it change the texture? Thanks!
Hi Karel- yes, it will. I’ve developed this recipe to be eggless, so adding them in with make the cake a little more gummy versus fluffy.
Amazing🫐🍋 I did 1 layer in a 8×8 pan and topped with greek yogurt for breakfast.
Amazing🫐🍋
Flavor is good but the batter is way too runny as written. Blueberries all sank to the bottom, and the cake baked unevenly and deflated once out of the oven. Would definitely recommend reducing the liquid.
Hi Christine- that’s super odd to hear- did you change any ingredients or add extra liquid? The batter is thick and pourable- not liquid. And the blueberries shouldn’t sink, because of the vinegar and lack of eggs.
I made this cake this afternoon. The only things I did different like was a little less brown sugar, used vegetable oil, and had to use a square pan, this cake was so good! I did frost it with the cream cheese frosting and that just brought it up another level! Very good cake! I will be saving this recipe. Thank you!
I’m allergic to most gluten free flour but I can have almond flour and oat flour. I was wondering if one of those would be usable as a substitute for the all-purpose flour?
That won’t work, Sarah. I’ve addressed this in an updated FAQ’s. Neither of those flours are suitable for this recipe.
I’m an experienced baker and this was fabulous. So moist and fluffy and with the best crumb.
Thanks so much, Celine. I’m so glad you enjoyed the recipe!
I used self rising flour then followed the rest of the ingredients. This was my first time making a lemon blueberry loaf cake. I love them I get one from Costco every time I have a taste for one. This recipe is awesome. The cake was so moist and flavorful. I love the fact that it’s great for vegan/plant based individuals.
Can I use vegetable oil instead of olive oil?
Yes!
Can plant based cream cheese be substituted in the frosting?
Absolutely!
There is vinegar in the ingredient list but none in the instructions.
I’m putting it in, hope it works for my grand daughter’s birthday tomorrow!
The recipe calls for vinegar but nowhere in the steps of how to do it? Does it say where to add the vinegar?.
Sorry will fix it- with the liquid ingredients 🙂
So right about the taste! I’m loving this! I squeezed a lemon for the juice and added some lemon zest
Was wondering where and when do you add the white vinegar?
Sorry with the vanilla 🙂
Love your recipes! I’m hoping to make this on Sunday for a party on Monday. I’d love to do it in a Bundt pan and dust with powdered sugar to avoid any dairy. Would I use a double or triple batch? Any idea how long to bake? Thanks!
The video shows you mixing butter in for the recipe, but butter is not listed as an ingredient. Also, you list white vinegar in the list of ingredients, and never say when to add it to the mix. an you please clarify? Thank you!
Hi Karen- the video has made an error its from an older recipe 🙂 Will fix. Add the vinegar with the liquid ingredients 🙂
Hello Arman,
I just love your recipes. The lemon blueberry cake is awesome and I have baked it countless times.
I am always looking for eggless recipes.
This was made for my daughter’s birthday and it didn’t last long at all. I did a two layer cake and it turned out so well. and so pretty.
Thanks for the lovely feedback and star rating, Felicia. I appreciate you taking the time to leave a comment. I’m so glad your daughter enjoyed the cake.