Lemon Blueberry Cake

This Lemon Blueberry Cake is a delightful dessert that combines the zesty brightness of lemon with the sweet burst of fresh blueberries. With a moist crumb and a tender texture, it’s perfect for spring and summer gatherings or any time you’re craving a refreshing treat. Whether served plain or topped with a tangy lemon glaze or cream cheese frosting, this cake is sure to become a favorite.

Why You’ll Love This Recipe

This Lemon Blueberry Cake is the epitome of fruity, fresh, and flavorful baking. It’s simple to make and perfect for various occasions—from birthdays to brunches. The blueberries add a pop of natural sweetness, while the lemon brightens each bite with citrusy zing. The combination of flavors and soft, fluffy texture make this cake a standout. Plus, it can be made with fresh or frozen blueberries, making it versatile and accessible year-round.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Fresh lemon juice
• Lemon zest
• Whole milk or buttermilk
• Blueberries (fresh or frozen, tossed in flour)

Optional (for glaze or frosting):

• Powdered sugar
• Lemon juice
• Cream cheese
• Butter

directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
5. Add the dry ingredients in batches, alternating with milk or buttermilk, beginning and ending with the dry ingredients.
6. Gently fold in the blueberries coated in a bit of flour to prevent them from sinking.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Optional: Drizzle with lemon glaze or spread cream cheese frosting once the cake is fully cooled.

Servings and timing

This Lemon Blueberry Cake yields 8 to 10 servings.
Prep time: 20 minutes
Cook time: 40–45 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 30 minutes

Variations

• Lemon Blueberry Loaf: Bake in a loaf pan for a tea-time favorite.
• Add Nuts: Incorporate chopped pecans or almonds for extra texture.
• Frosting Options: Swap lemon glaze with a classic vanilla glaze or whipped cream.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.
• Vegan Option: Substitute eggs with flax eggs and use plant-based milk and butter.
• Berry Mix: Replace half the blueberries with raspberries for a twist.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

To reheat, microwave individual slices for about 10–15 seconds or warm in a 300°F oven for 5–10 minutes.

FAQs

How do I prevent the blueberries from sinking to the bottom of the cake?

Toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent discoloration and excess moisture.

What frosting pairs best with Lemon Blueberry Cake?

A lemon glaze or cream cheese frosting are excellent options. Both enhance the citrus flavor and balance the sweetness.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and store it covered at room temperature or refrigerate it.

How do I know when the cake is done?

Insert a toothpick in the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready.

Can I double the recipe?

Yes, simply double the ingredient amounts and divide the batter between two cake pans or use a larger pan.

What’s the best way to zest a lemon?

Use a microplane or fine grater to zest only the yellow part of the skin, avoiding the bitter white pith.

Is it possible to make this cake without lemon zest?

Yes, but the zest adds a lot of fresh lemon flavor. If omitted, consider adding more lemon juice or lemon extract.

What kind of milk should I use?

Whole milk or buttermilk are best for a rich, tender crumb. But you can use any milk, including dairy-free options.

Can I make cupcakes instead of a full cake?

Yes, this batter makes excellent cupcakes. Bake in a lined muffin tin for about 18–22 minutes.

Conclusion

Lemon Blueberry Cake is a vibrant, crowd-pleasing dessert that’s simple yet special. With fresh lemon flavor and juicy blueberries in every bite, it’s perfect for any occasion. Whether you keep it classic or try one of the variations, this cake is guaranteed to impress. Enjoy a slice with tea, coffee, or simply on its own—you won’t be disappointed.

Print