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Lemon Blueberry Cake

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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.

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

  1. Preheat oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract and mix until combined.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
  6. Gently fold in the flour-coated blueberries.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. 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.

Nutrition

Find it online: https://cookibly.com/lemon-blueberry-cake/