Best One Bowl Lemon Blueberry Cake Recipe – Swirled!

Imagine a cake bursting with juicy blueberries, infused with bright lemon flavor, and boasting a secret: a luscious swirl of lemon curd that elevates every bite! This one bowl lemon blueberry cake recipe is incredibly easy to make and delivers a moist, flavorful treat that’s perfect for breakfast, brunch, or dessert. You’ll learn how to make this simple yet impressive cake with a delightful lemon curd twist. This easy lemon blueberry cake is destined to become a family favorite.

Why You’ll Love This Recipe

This isn’t just another lemon blueberry cake. The swirl of lemon curd adds a tangy creaminess that takes it over the top! The lemon curd creates pockets of intense lemon flavor and a beautiful marbled effect. It complements the blueberries perfectly, creating a symphony of sweet and tart.

Easy Clean-Up: This is a true one-bowl recipe, meaning less time washing dishes and more time enjoying cake.

Perfect for Any Occasion: Enjoy it for breakfast, brunch, dessert, or a snack. It’s incredibly versatile.

Impress Your Friends: The lemon curd swirl adds a touch of elegance that will wow your guests.

Ingredients Needed

¾ cup granulated sugar (150 g)
2 Tablespoons lemon zest (from about two lemons)
¼ cup fresh lemon juice (59 ml)
½ cup neutral flavored oil, such as avocado or canola (118 ml)
2 large eggs
½ cup plain whole Greek yogurt (113 g)
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour (218 g) plus one Tablespoon (for coating the blueberries)
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh blueberries (148 g)
½ cup powdered sugar (65g)
1 Tablespoon fresh lemon juice

Ingredient Notes & Substitutions

Greek Yogurt: Use full-fat Greek yogurt for the best moisture and texture. You can substitute with sour cream if needed.

Oil: Avocado or canola oil are recommended for their neutral flavor. Melted coconut oil can also be used, but it will impart a slight coconut flavor.

Blueberries: Fresh blueberries are preferred, but frozen blueberries can be used (see FAQ for adjustments).

Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.

Lemon Zest: Rubbing the lemon zest with the sugar really wakes up the lemon flavor. Don’t skip this step.

How to Make One Bowl Lemon Blueberry Cake

Get Started

Preheat the oven to 350°F (175°C). Grease a 9×5-inch heavy-weight steel loaf pan or line it with parchment paper. This prevents sticking and ensures even baking.

Combine Ingredients

In a large bowl, add the sugar and lemon zest. Using clean hands, rub the lemon zest into the sugar until fragrant and well incorporated. This releases the lemon’s essential oils, boosting the flavor. You can learn more about the science of flavor by exploring how ingredients interact. Add the lemon juice, oil, eggs, Greek yogurt, and vanilla extract to the bowl. Whisk until the mixture is smooth and creamy.

Mix Batter and Blueberries

Add the 1 ¾ cups of flour, baking powder, and salt to the wet ingredients. Stir gently until just combined, being careful not to overmix. A few lumps are okay. Overmixing can lead to a tough cake. In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.

Assemble and Swirl

Pour ⅓ of the batter into the prepared loaf pan. Gently layer in ½ of the blueberries, followed by ⅓ of the batter, then the remaining blueberries, and finally the remaining batter. Smooth the top. Now, dollop spoonfuls of store-bought or homemade lemon curd on top, and using a knife or skewer, gently swirl into the batter.

Bake and Cool

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Watch carefully to avoid over-baking, which can result in a dry cake. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents the bottom from becoming soggy.

Glaze and Finish

While the loaf cools, make the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. The glaze should be pourable but not too thin. Drizzle the glaze over the top of the cooled loaf, allowing some to drip down the sides. Let the glaze set completely before slicing and serving.

Preventing Blueberries from Sinking

Flouring the blueberries before adding them to the batter is key to prevent them from sinking. The flour creates a barrier that helps them stay suspended in the batter.

For the best results, use fresh blueberries. If using frozen blueberries, pat them dry to remove excess moisture, and don’t overmix the batter. A thick batter and the right loaf pan will also ensure even distribution of blueberries throughout the cake.

Baking Time Adjustments for Different Loaf Pans

Metal pans conduct heat more efficiently than glass pans, so it’s important to adjust baking times accordingly.

Reduce baking time by 5-10 minutes for metal pans and increase it by 5-10 minutes for glass pans. An oven thermometer can also help ensure accurate temperature readings. Always check for doneness with a toothpick.

Pro Tips & Troubleshooting

Pro Tips

Use room temperature ingredients for a smoother batter and better emulsion.

Rub the lemon zest into the sugar for extra lemony flavor.

Use a heavy-duty metal loaf pan for even baking.

Don’t overmix the batter to avoid a tough cake.

Gently swirl the lemon curd into the batter to create a beautiful marbled effect.

Cool the cake completely before glazing for the best results.

Use a serrated knife for clean slices.

Common Mistakes to Avoid

Over-baking the loaf can result in a dry cake. Check for doneness with a toothpick.

Using frozen blueberries without patting them dry can stain the cake and add too much moisture.

Overmixing the batter can lead to a tough cake.

Not greasing the loaf pan properly can cause the cake to stick.

Adding too much lemon curd can make the cake soggy, so use sparingly and swirl gently.

Serving & Storage

Serving Ideas

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy a slice with a cup of tea or coffee for breakfast or an afternoon treat. This would pair well with a kale mango smoothie.

Garnish with fresh blueberries and lemon zest.

Drizzle with extra lemon curd for an extra burst of flavor.

Storage and Make-Ahead

Store the cake in an airtight container at room temperature for up to 3 days.

For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

The cake can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Conclusion

This one bowl lemon blueberry cake recipe is easy to make, bursting with lemon and blueberry flavor, and elevated by the lemon curd swirl. Even beginner bakers will find this recipe straightforward and easy to follow.

Try variations, such as adding a streusel topping or using different berries. If you enjoyed this lemon blueberry cake recipe, please share it with your friends and family!

FAQ

Can I use frozen blueberries in this recipe? How do I adjust? Yes, you can use frozen blueberries. Do not thaw them before using. Toss them with the flour, just like fresh, but add them directly to the batter while still frozen. This will help prevent them from bleeding into the batter too much.

What is the best way to prevent the blueberries from sinking to the bottom of the cake? Tossing the blueberries in flour before adding them to the batter is key. Also, avoid overmixing the batter, as this can cause the blueberries to sink more easily.

How can I make this loaf cake gluten-free or dairy-free? To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. For dairy-free, use a dairy-free yogurt alternative like coconut yogurt.

How should I store this cake to keep it moist? Store the cake in an airtight container at room temperature. To maintain its moisture, you can also wrap it tightly in plastic wrap before placing it in the container.

What is the ideal baking temperature and time for a perfect loaf? The ideal baking temperature is 350°F (175°C). Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around the 45-minute mark to prevent over-baking.

Why is it important to rub the lemon zest into the sugar? Rubbing the lemon zest into the sugar releases the lemon’s essential oils, resulting in a more intense lemon flavor throughout the cake.

You can read more about lemon and its varieties on Allrecipes.

How long does this cake last? This cake will last for 2-3 days at room temperature when stored properly in an airtight container. It can also be frozen for longer storage.

You can enjoy this cake as a dessert with strawberries and cream tiramisu.