Easy Blueberry Cake

This easy blueberry cake recipe is stunning: it’s fluffy, lightly sweet, and scented with lemon. Perfect for dessert or brunch!

Blueberry Cake

Growing up, my mom this “magic” blueberry cobbler dessert in the summer. It became a famous family recipe that she makes to this day. My sister and I once even made it with mountain blueberries we had picked in the Pacific Northwest. (Pretty ideal!) So when I say we have a new blueberry dessert to compete with the cobbler: it’s major. Meet this blueberry cake! It’s fluffy, just sweet enough, and with a hint of lemon. It’s light and fresh, perfect for a light summer dessert or midday brunch. Keep reading for the recipe!

Related: 10 Best Blueberry Recipes

Blueberry cake

Why make this blueberry cake?

There are lots of variations on blueberry cake! What’s great about this one? This blueberry cake:

  • Is fluffy, moist, and scented with lemon. This one is a round cake, fluffy and moist, topped with a layer of purple-blue ripe blueberries. It’s lightly sweet and has a hint of lemon.
  • Has a healthy spin. This blueberry cake also has a bit of a healthy spin! It’s made with olive oil, Greek yogurt and applesauce instead of rich butter.
  • Works for both brunch and dessert. This cake tastes light and fresh instead of indulgent. So it works as a blueberry breakfast cake or at a baby shower or bridal shower brunch. Or, serve it for dessert topped with vanilla ice cream or whipped cream!

How to make blueberry cake

How to make blueberry cake? This is a one-bowl cake recipe that’s seriously easy to whip up! Here are the basic steps (or scroll down to the recipe):

  1. Mix the dries: Mix the dry ingredients: flour, brown sugar and spices.
  2. Mix the wets: Mix together an egg, olive oil, Greek yogurt, and applesauce, then add them to the dries. The applesauce helps to add moisture and substitutes in for a bit of the fat that would be present in a standard cake.
  3. Top with blueberries: Once you’ve mixed up the dough, you’ll pour it into a prepared pan and spread a layer of fresh blueberries on top. They will settle into the cake and provide a beautiful topping.
  4. Bake! Bake 35 to 40 minutes until golden brown. That’s it!
Easy blueberry cake

What pan to use?

There are a few options for pans here! Here’s what we’d recommend:

  • Springform pan (best option): If you have a springform pan, it’s great to use for this blueberry cake because you can remove the sides after baking and don’t have to bother getting it out of the pan.
  • Round cake pan: Or, you can use a round cake pan with parchment paper instead. After baking and cooling, remove the cake from the pan and place it blueberry-side up on a platter. Or if you’re lazy like us, serve it right from the pan!
Blueberry breakfast cake

How to serve this blueberry cake

This blueberry cake with lemon works for so many different occasions! It tastes fresh and light, and would be perfect for a brunch or as a breakfast cake. It also works perfectly as a dessert, with or without a topping. If you’d like to make it more decadent, here are a few toppings for this blueberry cake that would work well:

Blueberry lemon cake

Want to freeze blueberries?

Got a load of berries and want to freeze them? When we go blueberry picking, we usually bring home a huge haul and can’t use them all at once. Or, are you wondering if you can use frozen berries in a baking recipe? (We wouldn’t recommend them here since they might bleed into the batter!) Head to our resource: How to Freeze Blueberries.

Blueberry cake

This blueberry cake recipe is…

Vegetarian.

Print
Blueberry Cake

Easy Blueberry Cake


1 Star2 Stars3 Stars4 Stars5 Stars (35 votes, average: 4.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x

Description

This easy blueberry cake recipe is stunning: it’s fluffy, lightly sweet, and scented with lemon. Perfect for summer evenings or brunch!


Scale

Ingredients

  • 1 1/4 cups plus 1 teaspoon all-purpose flour, divided
  • 2/3 cup firmly packed cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 1/3 cup olive oil
  • 1/2 cup plain Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries
  • 1 teaspoon lemon zest plus 1 teaspoon lemon juice
  • Powdered sugar (optional), for dusting

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter an 8 or 9-inch springform pan or round cake pan, then dust it with flour. If using a cake pan, line the bottom with parchment paper.
  3. Place the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into a medium bowl and use a fork to thoroughly mix the ingredients together.
  4. Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, vanilla, and lemon zest. Use a fork to mix the ingredients together until smooth and blended.
  5. In another bowl, mix the blueberries with the lemon juice and 1 teaspoon flour.
  6. Pour the batter into the prepared pan. Sprinkle the blueberries in a single layer on the top (no need to press them down).
  7. Bake until the cake 35 to 40 minutes (ours took 37 minutes), until golden brown on top and a toothpick in the enter comes out clean.
  8. Remove from the oven and leave on the counter to cool completely, 1 hour. If using a springform pan, remove the sides (if using a cake pan, you can leave in the pan or remove it). If desired, sprinkle with powdered sugar. Cut into pieces and serve. If desired, serve with ice cream or whipped cream.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Blueberry cake, Lemon blueberry cake, Blueberry breakfast cake

Looking for more blueberry recipes?

This blueberry cake is so easy to make at home! Here are a few more of our favorite easy blueberry recipes:

Last updated: March 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

7 Comments

  • Reply
    Cheryl Parris
    July 24, 2019 at 12:12 pm

    I only have frozen blueberries. Would you suggest thawing them before adding them to the top of the cake?

    • Reply
      Alex
      July 24, 2019 at 2:19 pm

      Hi! We have not tried it, but I think keeping the blueberries frozen would be best!

  • Reply
    Amy
    July 25, 2019 at 3:18 pm

    Can you store room temp?

  • Reply
    Sarah
    August 1, 2019 at 8:36 pm

    Any suggestions for making this vegan? Sounds delicious!

  • Reply
    Julie
    May 9, 2020 at 9:15 am

    Can you use almond flour? Would it be equal amounts to the all-purpose flour?

    • Reply
      Alex Overhiser
      May 9, 2020 at 12:57 pm

      Sorry, you can’t sub almond flour for this one!

  • Reply
    J
    June 12, 2020 at 5:07 pm

    This cake was moist, delicious, and easy to make. I subbed peach yogurt because that’s what I had and topped with a lemon glaze. fantastic!

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