This easy blueberry cake recipe is stunning: it’s fluffy, lightly sweet, and scented with lemon. Perfect for dessert or brunch!
Growing up, my mom often made a 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: it’s major. Meet this blueberry cake! It’s fluffy, just sweet enough, and with a hint of lemon. It’s not so decadent that you couldn’t serve it for a fancy brunch either. Keep reading for the recipe!
Related: 10 Best Blueberry Recipes
How to make blueberry cake
There are lots of variations on blueberry cake! This one is a round cake, fluffy and moist, and it’s topped with a layer of purple-blue ripe blueberries. It’s lightly sweet and has a hint of lemon. 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. Because of that, the dessert tastes light and fresh instead of indulgent. This means you could serve it as a blueberry breakfast cake or at a baby shower or bridal shower brunch, and at the same time turn around and serve it for dessert topped with vanilla ice cream or whipped cream. (Keep reading for more serving suggestions).
How to make blueberry cake? This is a one-bowl cake recipe: all you have to do is mix the dries (flour, brown sugar and spices) with an egg, olive oil, Greek yogurt, and applesauce. The applesauce helps to add moisture and substitutes in for a bit of the fat that would be present in a standard cake. 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.
A note on pans
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. If you don’t, you can use a round cake pan with parchment paper instead. After baking and cooling, you can remove the cake from the pan and place it blueberry-side up on a platter: or if you’re lazy like us, just serve it right from the pan!
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:
- Vanilla ice cream: A natural choice
- Homemade whipped cream: try our classic whipped cream, a tangy yogurt whipped cream that uses yogurt for a healthy spin, or vegan coconut whipped cream
- Blueberry glaze: Wouldn’t this cake look lovely with a purple glaze like this blueberry glaze?
- Lemon glaze: Or bring out the lemon more with a lemon icing glaze! Here’s a 3 ingredient lemon glaze.
How else would you serve it? Let us know in the comments below!
Looking for easy dessert recipes?
This blueberry cake is so easy to make at home! Here are a few more of our favorite easy dessert recipes:
- No-Bowl Applesauce Cake
- Bliss Bites (Healthy No-Bake Cookies)
- Baked Bananas with Toasted Coconut
- Chocolate Almond Cake
- Easy Bananas Foster
- Chewy Pumpkin Oatmeal Cookies
- Granola Instant Pot Apple Crisp
- Chocolate Peanut Butter Mousse
- Easy Fruit Tray with Chocolate
- Maple Vegan Blondies
- Chocolate Tahini Vegan No Bake Cookies
- Chocolate Cherry Dessert Bites
- Blackberry Vegan Cheesecake Bites
- 2 Ingredient Truffles
- Fudgy Vegan Brownie Recipe
This blueberry cake recipe is…
This easy blueberry cake recipe is stunning: it’s fluffy, lightly sweet, and scented with lemon. Perfect for summer evenings or brunch!
- 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
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- 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.
- 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.
- In another bowl, mix the blueberries with the lemon juice and 1 teaspoon flour.
- Pour the batter into the prepared pan. Sprinkle the blueberries in a single layer on the top (no need to press them down).
- 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.
- 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
About the Authors
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 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.