This lemon blueberry cake is bursting with fresh flavor and has a soft, tender crumb that stays moist for days. It’s the perfect balance of sweet and tart, with the juicy blueberries adding pops of freshness in every bite. Whether you make it as a single-layer cake, a loaf, or as a layered celebration cake, it’s easy to love and hard to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Lemon zest
Lemon juice
Vanilla extract
Buttermilk or milk
Fresh or frozen blueberries (tossed with a little flour)
Powdered sugar (for optional glaze or frosting)
Directions
Preheat your oven to 350°F (175°C). Grease and flour your cake pan(s) or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing just until combined.
Gently fold in the blueberries that have been tossed with a small amount of flour to prevent sinking.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–40 minutes for a round or square pan, or 50–60 minutes for a loaf pan, until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, drizzle with a simple lemon glaze made from powdered sugar and lemon juice once the cake has cooled.
Servings and timing
This recipe makes one 9-inch round cake, one 9×5-inch loaf, or 12 slices. Prep time: 20 minutes Bake time: 40–50 minutes Total time: approximately 1 hour 10 minutes Servings: 10–12
Variations
Layered Cake: Double the recipe to make a two-layer cake with lemon cream cheese frosting.
Lemon Glaze: Mix powdered sugar with lemon juice for a tangy, sweet drizzle.
Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a slight crunch and visual appeal.
Gluten-Free: Substitute with a gluten-free flour blend for a gluten-free version.
Muffins: Turn the batter into muffins and bake for 18–22 minutes for a portable treat.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days for longer freshness. To freeze, wrap the fully cooled cake (or slices) tightly in plastic wrap and foil. Freeze for up to 2 months. To enjoy again, thaw at room temperature or microwave individual slices for 10–15 seconds for a warm, soft texture.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to avoid discoloring the cake.
Why toss the blueberries in flour?
Coating the blueberries in flour helps suspend them in the batter and prevents them from sinking to the bottom.
What kind of lemon juice should I use?
Fresh lemon juice is best for the brightest flavor, but bottled juice can be used in a pinch.
Can I use Greek yogurt instead of buttermilk?
Yes, plain Greek yogurt can be used as a substitute. You can also use sour cream or a mix of milk and lemon juice.
How do I prevent the cake from drying out?
Do not overbake, and store it properly covered to retain moisture. Using buttermilk also helps keep it soft and moist.
Can I add a frosting instead of glaze?
Absolutely. A lemon cream cheese frosting or vanilla buttercream works wonderfully for a layered or celebration cake.
Is this recipe suitable for cupcakes?
Yes, you can divide the batter into cupcake liners and bake for 18–22 minutes.
What’s the best way to zest a lemon?
Use a microplane or fine grater to remove only the yellow outer layer of the peel. Avoid the bitter white pith underneath.
Can I make this cake ahead of time?
Yes, it can be made a day or two in advance. Store it in an airtight container at room temperature or refrigerate for longer shelf life.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar without affecting the texture too much, but the flavor balance might change.
Conclusion
Lemon blueberry cake is a beautiful, flavorful dessert that brings a burst of citrus brightness and berry sweetness in every bite. Whether served with a glaze, frosting, or simply dusted with powdered sugar, it’s a fresh and satisfying cake that’s ideal for any occasion.
Lemon blueberry cake is a moist, tender dessert combining the brightness of lemon with the sweetness of blueberries. This refreshing cake is perfect for spring and summer gatherings, brunches, or a sweet everyday treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:10–12 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 cup buttermilk or milk
1 1/2 cups fresh or frozen blueberries (tossed with 1 tbsp flour)
1/2 cup powdered sugar (optional, for glaze)
1–2 tbsp lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract and mix until combined.
Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
Gently fold in the flour-coated blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For optional glaze, mix powdered sugar and lemon juice until smooth and drizzle over cooled cake.
Notes
Use frozen blueberries without thawing to prevent discoloration.Add poppy seeds for extra texture and visual appeal.Substitute buttermilk with plain Greek yogurt or sour cream if needed.Turn into muffins by baking in lined tins for 18–22 minutes.Store at room temperature or refrigerate for longer freshness.
