Blueberry Lemon Cake

A delicious recipe for Blueberry Lemon Cake using crème fraîche, sour cream or natural yoghurt to produce a fluffy and moist cake. Bake it in a bundt tin to make it extra special!
blueberry lemon cake sliced

Blueberry Lemon Cake

Strangely, I have always associated blueberries with muffins. And pancakes. Of course, you can eat them just as they are, as nature intended, but I’m sure most of us are more acquainted with blueberries in cakes and bakes.

blueberry lemon cake on white cake stand with fresh blueberries in bowl

This Blueberry Lemon Cake tastes like one big blueberry muffin which, I think, makes it a perfect contender as a sweet option at breakfast or brunch.

Like any good blueberry muffin, this Blueberry Lemon Cake is light and moist, owing in part to the crème fraîche and lemon zest in the batter.

blueberry lemon cake dusted with icing sugar on white cake stand

I used to make this Blueberry Lemon Cake in a loaf tin but recently discovered that it looks so much prettier in a fancy cake tin.

The blueberries inevitably settle to the bottom of the cake but, once inverted, this plain cake is transformed into a berry-studded beauty.

So use whatever cake tin you like – a small Bundt tin is also a great idea – but make sure there is about a 2 cm (1 inch) space between the batter and the top of the cake tin to prevent any overflow, and adjust the baking time accordingly.

blueberries at farmers market


Blueberry Lemon Cake

4.8 from 4 reviews

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4 to 6
  • Category: Cakes
  • Cuisine: Australian

A delicious recipe for Blueberry Lemon Cake using crème fraîche, sour cream or natural yoghurt to produce a fluffy and moist cake. Bake it in a bundt tin to make it extra special!



  1. Preheat the oven to 160°C (320°F).
  2. Lightly butter and flour a 13 x 23 cm (5 x 9 inch) loaf tin or 20 cm (8 inch) round cake tin.
  3. In a large bowl, beat together the butter, sugar and eggs.
  4. Add the crème fraîche, lemon zest and vanilla. Mix until well combined.
  5. Gently fold through the flour and baking powder.
  6. Stir through the blueberries.
  7. Pour the batter into a cake tin and bake for about 1 hour, or until the cake is lightly golden and a skewer inserted in the middle comes out clean.
  8. Allow the cake to cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.
  9. Dust with icing sugar before serving.

Kitchen Notes

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Serving Size: Per slice
  • Calories: 379
  • Sugar: 27.4g
  • Sodium: 27.5mg
  • Fat: 17.6g
  • Carbohydrates: 49.9g
  • Fiber: 1.1g
  • Protein: 6.3g
  • Cholesterol: 89.1mg

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  1. Nkem 17 November 2013

    Oh my! Adding this to my list Along with the lemon friands!

    • eat, little bird 17 November 2013

      Sounds like there will be lots of nice things coming out of your kitchen soon 🙂 Hope you will enjoy these recipes!

  2. Alexandra 17 November 2013

    Just checked my pantry if I have everything your recipe calls for… unfortunately my pantry is not in for a quick Sunday afternoon baking session. Nevertheless your cake sounds delicious and the missing blue berries are already on the shopping list …

    • eat, little bird 18 November 2013

      I hope you will enjoy this recipe! It’s a lovely way of using blueberries.

  3. Eva in the Kitchen 17 November 2013

    Wow, this looks delicious! I used to make a similar cake quite often and I really wonder why I haven’t made it for such a long time. Thanks for the reminder 😉

    • eat, little bird 18 November 2013

      You’re welcome! I also have lots of old favourites which I love to return to. This is one of them 🙂

  4. Eli 17 November 2013


    I am going to find room for this in my next news letter….


  5. Katrina @ Warm Vanilla Sugar 18 November 2013

    This cake looks positively perfect! I love lemon and blueberry together!

  6. anita menon 18 November 2013

    oh so beautiful. Feels like summer again. someone once gave me a tip to coat chocolate chips with flour before immersing them in the cake batter to keep them from sinking at the bottom. I wonder it this trick would work with the blueberries too.

    • eat, little bird 18 November 2013

      Hi Anita,
      I’ve read about that tip too, although it has never really worked for me. I think it’s just simply due to gravity? I’m sure there’s also a bit of science involved, maybe something to do with the density of the batter …

  7. Rushi 18 November 2013

    Oooooh such a pretty cake, I could dive into a slice right now. Thanh do you think frozen berries would work in case you can’t get your hands on fresh one?

    • eat, little bird 18 November 2013

      Hi Rushi,
      Yes, frozen berries would definitely work in this cake. In fact, it’s probably an easier option as fresh blueberries are not always available year round.

  8. thelittleloaf 18 November 2013

    Gorgeous flavours and beautiful pictures. I love blueberry pancakes but love them even more in cake! 🙂

    • eat, little bird 18 November 2013

      I think I prefer blueberries in cake form too … but blueberry pancakes come a very close second!

  9. Paula 18 November 2013

    Big blueberry muffin sounds perfect!!! You have find the perfect description to make people feel desire 😛

    I love blueberries, but whenever I buy them, just eat them like that. Well… not always! 😛
    Like you, I associate blueberries to muffins and pancakes, but also to any dessert with lemon or white chocolate 🙂

    Well, maybe this weekend we have for breakfast your cake at home, you’ll know 😉

    Have a nice week, and thanks for showing some beautiful photos on a rainy Monday 😛

  10. Paula 18 November 2013

    Hey, me again!! I was writting the recipe on my notebook (yeah, very modern and updated, that’s me), and I liked the formar, somewhat different to other times.

    But… I guess it’s not a mistake, but… 125 g flour makes you 1 and 1/2 cup? I guess so, but it surprises me, my measure cup is full with 130-140 grams.

    Yes, I’m a nuisance, today I bother you wit two comments. Horrible Monday! 😛

    • eat, little bird 18 November 2013

      Hi Paula,
      You’re not a nuisance at all! I owe you a big thank you for noticing my mistake! The recipe should read “225g plain flour”, which is roughly equivalent to 1 & 1/2 cups of plain flour. The cups I use are standard US & UK measuring cups. Weight measure is always more accurate but a lot of readers are more familiar with cup measurements, so I try to provide this where possible. Of course, measuring ingredients in cups is not as accurate as people fill and pack their cups differently. I’ve updated the recipe above. Thanks again for letting me know 🙂

      Please let me know if you try this recipe. It will be a nice change from the usual muffins and pancakes 🙂 And I think cake at breakfast is a fabulous idea!

      • Paula 19 November 2013

        Oh, I’m worse than a nuisance. You make the recipe looks cute, and I screw you up 😛
        See how am I insufferable? 😛 Just kidding this time 😛

        I also use the grams (not if I have lazy day), but seeing that it didn’t coincide, I had the doubt.

        I’ll tell you this weekend, now that I know how to measure fluor 😛 Thanks!

  11. Nkem 18 November 2013

    My cake is in the oven RIGHT now! I’ll let you know how it pans out 🙂

  12. Nkem 19 November 2013

    It’s out! It’s a roaring success! I have inhaled two slices already (much to my shame! ) How can I send you a picture?

    • eat, little bird 19 November 2013

      Oh I’m so glad you enjoyed this recipe! I would love to see a photo! You can email me at thanh[at]

  13. The Food Sage 29 November 2013

    I adore cakes with citrus and this one looks as if it has a lovely crumbly texture. Will put it on the “to bake” list, which i plan to attack over summer. Thanks for sharing.

  14. Dina 10 December 2013

    it looks delish!

  15. Morgan 26 October 2017

    Do you think this cake would work if I used spelt flour?

    • Eat, Little Bird 28 October 2017

      Hi Morgan,
      Yes, I think you could use spelt flour in this recipe, but the cake will taste a bit different, of course. Please let me know how it turns out!

  16. Julia 12 April 2018

    Oh my gosh I need to try ASAP! This is delicious. Thanks for the recipe!

  17. Toni Jo 9 February 2019

    I realize this is years old! But I just made this recipe myself, I had a lot of creme fraiche left over and was looking for a nice cake to bake. The only thing I changed was to add 1/4 tsp of salt… the cake is lovely, so moist! I will be keeping this one in my go-to list. Thank you.

    • Eat, Little Bird 19 February 2019

      Hi Toni,
      So glad you enjoyed this recipe! It’s an oldie but a goodie 🙂 I make it quite often, also when we have lots of yoghurt or crème fraîche leftover. In fact, I made it the other day with some frozen raspberries!

  18. Heather Albion 12 April 2020

    Lovely cake, used less sugar (90g) and it turned out fine! Added zest of two lemons, split the mix between two ‘small’ loaf tins, and once baked, drizzled with lemon juice and gin – it’s super lovely! Thanks for the recipe 🙂

    • Eat, Little Bird 15 April 2020

      Hi Heather,
      Thank you for your feedback! I love the idea of baking this cake in a loaf pan. I will try that next time 🙂

  19. Rebecca Clark 7 July 2020

    Lovely recipe, I was wondering next time if you didn’t have yogurt or cream fresh if buttermilk could be used instead? Also I would love to know the name of the tin and where I could purchase one.