Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in a One-Bowl Lemon-Blueberry Cake, and they make it easy to enjoy this recipe year-round. If you defrost them first, they may release too much juice, turning the batter streaky and affecting the texture. To minimize bleeding, you can also gently toss frozen berries in flour before mixing. The end result will be just as moist and flavorful as when using fresh berries.

What’s the best way to get a strong lemon flavor in cake?

The lemon flavor in a One-Bowl Lemon-Blueberry Cake comes from a combination of zest and juice. For the most intense citrus taste, rub lemon zest into the sugar with your fingers before mixing—it releases the oils and infuses the sugar with a fragrant lemon aroma. You can also add a little extra zest if you love bold lemon desserts. Another trick is to drizzle a lemon glaze over the cooled cake, which enhances tanginess without affecting the cake’s texture.

How do I make this cake gluten-free?

Making a gluten-free version of the One-Bowl Lemon-Blueberry Cake is easier than you think. Simply replace the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Many blends already contain xanthan gum, which helps mimic the structure of gluten. If your mix doesn’t, you may want to add ½ teaspoon of xanthan gum for the right texture. The rest of the ingredients, like lemon juice, oil, eggs, and blueberries, are naturally gluten-free, so no other major changes are needed. The cake will still be moist, fluffy, and bursting with flavor—perfect for gluten-free guests without sacrificing taste.

What’s the trick to preventing blueberries from sinking in your cake?

One of the most common frustrations when baking a One-Bowl Lemon-Blueberry Cake is that the blueberries tend to sink to the bottom. The simplest trick is to toss blueberries in a tablespoon of flour before folding them into the batter. This coating helps the berries stay suspended while the cake bakes, ensuring you get juicy bites of blueberry in every slice. Another helpful tip is to save a small handful of blueberries to sprinkle on top of the batter before baking. That way, your cake looks beautiful and guarantees an even distribution of fruit throughout.

One-Bowl Lemon-Blueberry Cake – The Best Easy Recipe (Ready in 1 Hour)

Description

This One-Bowl Lemon-Blueberry Cake is a simple, fresh, and delicious dessert that combines the brightness of lemon with the sweetness of juicy blueberries. Made in just one bowl with minimal cleanup, it’s a foolproof cake that’s perfect for brunch, picnics, or an everyday treat.

Ingredients

1 1/2 cups (195 g) all-purpose flour
1 cup (200 g) granulated sugar
Zest of 2 lemons
2 tablespoons fresh lemon juice
1/2 cup (120 g) plain yogurt or sour cream
1/2 cup (120 ml) vegetable oil or olive oil
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups (220 g) fresh or frozen blueberries
2 tablespoons turbinado sugar for topping (optional)

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Instructions

Preheat and Prepare: Heat the oven to 350°F (175°C). Grease and line an 8×4-inch loaf or cake pan with parchment paper.
Mix Lemon Zest and Sugar: In a large mixing bowl, rub lemon zest into the sugar with your fingertips until fragrant and well combined.
Add Wet Ingredients: Whisk in eggs, oil, lemon juice, and yogurt until the mixture is smooth.
Incorporate Dry Ingredients: Sprinkle flour, baking powder, and salt into the bowl. Stir gently until just combined—do not overmix.
Fold in Blueberries: Toss blueberries with a tablespoon of flour, then fold most of them into the batter. Save a handful to scatter on top.
Bake: Pour batter into the prepared pan, sprinkle remaining blueberries and turbinado sugar on top. Bake for 55–65 minutes, until golden and a toothpick comes out with a few moist crumbs.
Cool and Serve: Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack. Slice and serve plain or with a drizzle of lemon glaze.

Notes

Do not thaw frozen blueberries before using—this prevents excess juice from bleeding into the batter. For stronger lemon flavor, add more zest or drizzle a simple lemon glaze over the cooled cake.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American