Lemon Blueberry Cake

Why You’ll Love This Recipe

Lemon Blueberry Cake is a refreshing and vibrant dessert that combines the zesty brightness of lemon with the sweet burst of blueberries. Moist, fluffy, and packed with flavor, this cake is perfect for spring and summer gatherings or as a year-round treat. Its beautiful crumb and naturally fruity flavor make it a standout on any dessert table.

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
lemon zest
lemon juice
buttermilk
fresh or frozen blueberries
all-purpose flour (for tossing blueberries)

Optional glaze or frosting:
powdered sugar
lemon juice or cream cheese

directions

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or line with parchment paper.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in the vanilla extract, lemon zest, and lemon juice.

Gradually alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.

Toss the blueberries with a tablespoon of flour to prevent sinking, then gently fold them into the batter.

Pour the batter into the prepared pan and smooth the top.

Bake for 40-45 minutes, or 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.

Optional: Drizzle with a lemon glaze or spread cream cheese frosting over the cooled cake.

Servings and timing

This recipe yields approximately 10–12 slices.
Preparation time: 20 minutes
Baking time: 40–45 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Substitute buttermilk with plain yogurt or sour cream for a slightly tangier flavor.
Add a layer of lemon curd between cake layers for an extra citrus punch.
Use a bundt pan for a more elegant presentation.
Top with fresh blueberries and lemon slices for decoration.

storage/reheating

Store Lemon Blueberry Cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for longer freshness.
Freeze slices tightly wrapped for up to 2 months.
To reheat, microwave individual slices for 10–15 seconds.

FAQs

Can I use frozen blueberries?
Yes, do not thaw them before folding into the batter to prevent bleeding.

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend, but texture may vary slightly.

Can I use lemon extract instead of fresh lemon?
You can, but fresh lemon juice and zest provide a more vibrant, natural flavor.

Why did my blueberries sink to the bottom?
Tossing them in flour helps distribute them evenly through the cake.

Can I make cupcakes with this batter?
Yes, adjust baking time to 18–22 minutes for cupcakes.

Is it better with glaze or frosting?
Both are delicious—glaze is lighter, while cream cheese frosting adds richness.

Can I double the recipe?
Yes, bake in a 9×13 inch pan or make two 9-inch rounds for a layered cake.

How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Can I add poppy seeds?
Yes, they pair well with lemon and add a subtle crunch.

What’s the best way to zest a lemon?
Use a microplane or fine grater and avoid the bitter white pith.

Conclusion

Lemon Blueberry Cake is a delightful dessert that brings together the tangy brightness of lemon and the juicy sweetness of blueberries in every bite. Whether you’re celebrating a special occasion or simply treating yourself, this cake delivers a fresh and satisfying flavor that’s hard to resist.

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