Martha Stewart Blueberry Lemon Cake

This Martha Stewart Blueberry Lemon Cake is a light and moist recipe, which includes fresh blueberries and lemon zest. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Martha Stewart Blueberry Lemon Cake Ingredients

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup sour cream (8 oz), room temperature
• 1/2 cup light olive oil or vegetable oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 medium lemon (zest and juice, divided)
• 1/2 tablespoon cornstarch
• 16 oz fresh blueberries
• Powdered sugar, for dusting (optional)

How To Make Martha Stewart Blueberry Lemon Cake

1. Prep the pan and oven: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375°F.
2. Beat eggs and sugar: Using a stand mixer with whisk attachment, beat the eggs and sugar on high speed for 5 minutes, or until light and thick.
3. Add wet ingredients: Lower mixer speed and add sour cream, oil, vanilla extract, and salt. Mix until fully combined.
4. Mix in dry ingredients: In a separate bowl, whisk together flour and baking powder. Add to the wet batter in thirds, mixing gently after each addition. Add 1 tablespoon lemon juice and 1/2 tablespoon zest. Do not overmix.
5. Prepare blueberries: Rinse and drain blueberries well. In a medium bowl, toss with cornstarch and 1 teaspoon lemon juice until coated and no dry starch remains.
6. Layer the cake: Pour half the batter into the prepared pan and spread evenly. Top with half the blueberries. Add remaining batter, then sprinkle remaining blueberries on top, pressing slightly into the batter.
7. Bake the cake: Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes before removing the springform ring.
8. Serve: Cool to room temperature or serve slightly warm, dusted with powdered sugar if desired.

Recipe Tips

• How to measure flour properly: Spoon flour into your measuring cup and level off—don’t scoop directly from the bag.
• Can I use frozen blueberries? Yes, rinse, drain, and pat dry first. Toss with 1 tablespoon cornstarch and skip the lemon juice.
• Why use sour cream? It adds moisture and tang that balances the sweetness.
• Can I make this in a regular cake pan? Yes, but ensure it has tall sides and adjust the bake time as needed.
• What if I don’t have a springform pan? Use a deep 9-inch round cake pan lined with parchment and greased well.

What To Serve With Blueberry Lemon Cake

This citrusy blueberry cake is perfect for spring or summer:

• A drizzle of lemon glaze
• Fresh berries and mint leaves
• Whipped cream or lemon yogurt
• A cup of Earl Grey tea or lemonade

How To Store Blueberry Lemon Cake

Room Temperature: Keep covered for up to 2 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap individual slices in plastic and freeze up to 2 months. Thaw at room temperature.

Blueberry Lemon Cake Nutrition Facts

• Calories: 353
• Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 44mg
• Sodium: 91mg
• Potassium: 222mg
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 25g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and mix gently.

Why is my cake too dense?
Avoid overmixing the batter and make sure your baking powder is fresh.

Do I need to zest the whole lemon?
You only need about 1/2 tablespoon of zest for a bright lemon flavor.

Can I use lemon extract instead of fresh lemon?
Yes, substitute 1/2 teaspoon lemon extract for the zest and juice.

Try More Recipes:

• Martha Stewart Blueberry Crumb Cake
• Martha Stewart Blueberry Coffee Cake
• Martha Stewart Blueberry Cheesecake Icebox Cake