How to Make the Perfect Lemon Blueberry Cake | Easy Lemon Blueberry Cake Recipe

There’s something irresistibly refreshing about a lemon blueberry cake—the burst of tangy citrus, the sweetness of juicy berries, and the soft, moist crumb all come together in perfect harmony. Whether you’re planning a summer brunch or simply craving a slice of something special, this cake is guaranteed to steal the spotlight. Read on to discover the secret to mastering this delightful dessert.

Ingredients

• 1 and 1 half cups all purpose flour
• 1 teaspoon baking powder
• 1 half teaspoon baking soda
• 1 quarter teaspoon salt
• 1 half cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 half cup buttermilk
• 1 cup fresh or frozen blueberries
• 1 tablespoon all purpose flour

For the glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice

Equipment

• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Microplane or zester
• 9 inch round cake pan
• Parchment paper
• Cooling rack

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper and lightly grease the sides. This helps ensure an easy release from the pan and prevents overbaking on the edges.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I recommend sifting if your flour tends to clump. Set this aside.
3. Step 3: In your main mixing bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 2 to 3 minutes. You want the sugar dissolved and the mixture pale in color, almost like whipped cream in texture.
4. Step 4: Add the eggs one at a time, mixing well after each. Beat in the vanilla extract, lemon zest, and lemon juice. This is when the fragrance really starts to fill the kitchen. Fresh zest makes a difference, so spend a moment with that microplane.
5. Step 5: Add half of the dry ingredients to the wet batter and mix on low just until you do not see flour streaks.
6. Step 6: Mix in the buttermilk, then add the rest of the dry ingredients. Mix only until just combined. Overmixing can lead to a tough cake, and we want a tender crumb.
7. Step 7: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps keep them from all sinking to the bottom while baking. Gently fold them into the batter with a spatula.
8. Step 8: Pour the batter into your prepared cake pan and smooth the top. Give it a gentle tap or two on the counter to release large air bubbles.
9. Step 9: Bake for 45 to 50 minutes until the top is golden and a toothpick in the center comes out clean. Every oven varies, so start checking at the 45-minute mark.
10. Step 10: Cool the cake in the pan for 10 minutes before transferring to a rack to cool completely. This resting time helps the structure set before moving.
11. Step 11: In a small bowl, whisk the powdered sugar and lemon juice together until you get a smooth glaze. Adjust the consistency to your liking. Once the cake is cool, drizzle generously over the top for a bright, tangy finish.

Nutrition per serving

Description

Bright as a summer afternoon and bursting with cheerful flavor, this lemon blueberry cake is like sunshine on a plate. The zesty tang of fresh lemon zest lifts the delicate crumb of the buttery vanilla cake, while a generous scattering of juicy blueberries adds pockets of sweet surprise in every bite. Baked to golden perfection and drizzled with a rich lemon glaze, this cake brings the perfect balance of sweet and tart, soft and satisfying.

This cake evokes memories of weekend brunches on the porch, afternoon tea with a delicate dessert plate, or that homemade treat brought to a picnic by someone who really knows their way around a mixing bowl. The lemon glaze soaks ever so slightly into the top of the cake, creating a citrus-kissed crust that gives way to a moist and fluffy interior. Whether enjoyed warm from the oven or cooled to room temperature, it is a comforting classic that never goes out of style.

Why You’ll Love This Recipe

This lemon blueberry cake is as versatile as it is delicious. It uses simple pantry staples, comes together with minimal fuss, and can be enjoyed as a breakfast treat, afternoon snack, or elegant dessert. The flavors are vivid yet approachable, and the recipe can be made in just one bowl if desired, which means less mess to clean up.

Blueberries and lemons are both rich in antioxidants and vitamins, and when paired, they create a refreshing and satisfying flavor profile that tastes indulgent but feels light. The recipe is flexible enough to swap fresh or frozen berries and still bakes up beautifully every time. Whether you are baking for a spring gathering or just craving a bright, fruity cake, this recipe will not let you down.

Serving and Storage Tips

To store your lemon blueberry cake, allow it to cool completely and then wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. The flavor tends to deepen and improve after a day in the fridge.

For longer storage, wrap the fully cooled cake in plastic wrap followed by foil and freeze for up to 2 months. Defrost overnight in the refrigerator and let it come to room temperature before serving. You can also slice and individually wrap portions for easy grab-and-go indulgence.

Reheating is simple—just warm a slice in the microwave for 10 to 15 seconds to bring it back to cozy, fresh-baked bliss. This recipe is also great to prepare a day in advance, as the lemon flavor intensifies slightly overnight, making it even more irresistible.

Course, Cuisine, Keywords

Dessert, American, lemon cake, blueberry dessert, citrus cake, easy baking, summer cake

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 10
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Serving Size: 1 slice

For extra brightness, use freshly squeezed lemon juice and zest. You can also add a dash of almond extract for a lovely twist. Leftovers make an amazing companion to your morning coffee.

FAQ

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Lemon Blueberry Cake

Bright as a summer afternoon, this lemon blueberry cake features a delicate, buttery crumb, zesty lemon, and juicy blueberries, all finished with a sweet-tart lemon glaze. The perfect treat for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 285 kcal

Ingredients

  

1x2x3x

• 1 and 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup buttermilk
• 1 cup fresh or frozen blueberries
• 1 tablespoon all purpose flour for blueberries
• For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
• In a medium bowl, whisk together 1 and 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
• Add eggs one at a time, beating well after each. Mix in vanilla extract, lemon zest, and lemon juice.
• Add half of the flour mixture to the wet batter and mix on low speed just until incorporated.
• Pour in the buttermilk and mix briefly. Add the remaining flour mixture and mix until just combined. Do not overmix.
• In a small bowl, toss blueberries with 1 tablespoon of flour. Gently fold blueberries into the batter.
• Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
• For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.

Nutrition

Calories: 285kcalCarbohydrates: 41gProtein: 3gFat: 12gSodium: 160mgFiber: 1gSugar: 27g

Keyword lemon cake, blueberry dessert, citrus cake, easy baking, summer cake

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