If there’s one show-stopping treat I make on repeat during blueberry season, it’s this Lemon Blueberry Cake. Bursting with fresh blueberries and layered with the brightest, zestiest lemon flavor, it’s a simple yet spectacular cake that always wins rave reviews at brunches, birthdays, or “just because” afternoons. Every bite perfectly balances sweet, tangy, and tender crumb, crowned with a tangy lemon glaze that ties it all together. Whether you’re a seasoned baker or brand new to cakes, you’ll fall in love with how easy and impressive this recipe is—definitely a must-bake for your next gathering or sunny day treat.
Ingredients You’ll Need
The beauty of this Lemon Blueberry Cake is how it transforms everyday ingredients into something completely magical. Each component is essential—working together to bring sweetness, structure, freshness, and an irresistible pop of color from the blueberries.
- All-purpose flour: Provides the foundation for your cake and ensures a tender crumb—don’t skip tossing your blueberries in a little extra to prevent sinking!
- Baking powder: Gives the cake just the right amount of lift and fluffiness.
- Baking soda: Reacts with the acidic lemon juice for extra lightness and rise.
- Salt: Enhances all the flavors and ensures your cake never tastes flat.
- Unsalted butter (softened): Lends richness and a classic buttery taste—let it come to room temperature for easy creaming.
- Vegetable oil: Helps keep the crumb moist and light, making each slice ultra-delicate.
- Granulated sugar: Sweetens the cake and helps blend all the flavors together smoothly.
- Large eggs: Bind everything together and help the cake hold its shape.
- Lemon zest: Packs a citrusy punch—always zest your lemons before juicing for maximum flavor.
- Fresh lemon juice: Adds brightness and zing, making the lemon flavor truly shine.
- Vanilla extract: Rounds out the lemon notes with warmth and depth—always use pure vanilla for the best taste.
- Buttermilk: Makes the crumb incredibly tender while adding a delicious subtle tang.
- Fresh or frozen blueberries (tossed in flour): The star ingredient! Tossing them in flour helps prevent sinking and keeps the color from bleeding.
- Powdered sugar (for glaze): The base for a silky-smooth glaze that blankets the whole cake.
- Fresh lemon juice (for glaze): Whisks into the powdered sugar for a tangy-sweet drizzle that brings the whole cake to life.
How to Make Lemon Blueberry Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or for easy unmolding, line it with parchment paper. Taking this step ensures your Lemon Blueberry Cake releases perfectly after baking and keeps the bottom and edges golden but not overbaked.
Step 2: Whisk Dry Ingredients Together
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This mixes your leaveners evenly throughout the flour, giving your cake a consistent rise and tender texture—no pockets of baking powder, just fluffy cake from edge to edge!
Step 3: Cream the Fats and Sugar
In a large bowl, beat softened butter, vegetable oil, and granulated sugar with a hand or stand mixer until it’s light and fluffy. This step infuses the batter with air, creating that signature airy crumb in your Lemon Blueberry Cake. Don’t rush it! You’ll see the mixture pale and almost double in volume.
Step 4: Add Eggs and Flavors
Add the eggs one at a time, beating well after each is added. Now, mix in the lemon zest, fresh lemon juice, and vanilla extract. The zest releases all those fragrant natural oils and ensures you get mouthfuls of lemony flavor throughout every slice.
Step 5: Combine Wet and Dry Ingredients
Add your dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. This method ensures the batter stays smooth and doesn’t get overmixed, keeping the cake fluffy and tender. Mix just until combined—no need to beat vigorously.
Step 6: Fold in Floured Blueberries
Gently toss your blueberries with a tablespoon of flour and fold them into the batter. This old trick will help suspend the blueberries evenly throughout your Lemon Blueberry Cake instead of sinking to the bottom—plus, it helps lock in their juicy color!
Step 7: Bake
Pour the luscious batter into your prepared pan and smooth the surface with a spatula. Bake for 40–45 minutes, until golden on top and a toothpick inserted into the center comes out clean. The kitchen smells like pure sunshine at this point—trust me, it’s worth the wait.
Step 8: Cool and Glaze
Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over the cake in generous zig-zags. The glaze soaks into the top just enough to create a tangy, sweet finish to your Lemon Blueberry Cake.
How to Serve Lemon Blueberry Cake
Garnishes
A thick drizzle of lemon glaze is classic, but don’t stop there! Top your Lemon Blueberry Cake with extra fresh blueberries, a sprinkle of additional lemon zest, or even a few edible flowers for a real “wow” factor. The bright garnish really pops against the golden crumb and glossy glaze—make it as pretty as you like.
Side Dishes
This cake is a star on its own, but it plays beautifully with a scoop of vanilla ice cream, a cloud of sweetened whipped cream, or a spoonful of lemon curd. Pairing it with fresh berries or a fruit salad keeps things light and summery—perfect for a warm-weather brunch or dessert spread.
Creative Ways to Present
For special occasions, try slicing the cake horizontally and adding a layer of whipped cream and extra blueberries between the layers. Or bake as mini loaves or cupcakes for individual servings. However you slice it, Lemon Blueberry Cake always makes an impression—get creative and make it your own signature treat!
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Blueberry Cake covered at room temperature for up to three days—it actually gets more flavorful by the next day! Store it under a cake dome or tightly wrapped in plastic to prevent it from drying out.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole (unglazed) cake in plastic wrap, followed by a layer of foil. Store in the freezer for up to two months. When ready to serve, thaw at room temperature and then add the fresh glaze before slicing.
Reheating
If you love a warm slice, just zap a piece in the microwave for about 10–15 seconds. The glaze will soften and the crumb will be tender as if freshly baked. For a big batch, you can warm slices in a low oven (300°F) for several minutes.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just add them straight from the freezer, tossed in flour, to prevent bleeding and excess moisture in your Lemon Blueberry Cake. No need to thaw—just fold them in gently and bake as usual.
How do I keep blueberries from sinking to the bottom?
The secret is tossing the blueberries with a tablespoon of flour before folding them into the batter. This helps them hold their place and keeps your Lemon Blueberry Cake dotted with juicy fruit from top to bottom.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Keep in mind that texture may vary a bit, but the lemon and blueberry flavors will be just as delicious!
What’s the best way to zest a lemon?
Use a microplane or fine grater, taking care to zest only the outer yellow skin—not the bitter white pith underneath. Zest your lemon before juicing to capture all those fragrant oils for your Lemon Blueberry Cake.
Can I double this recipe for a layered cake?
Definitely! Double the ingredients and bake in two 9-inch pans. Cool completely, then fill and frost with extra lemon glaze, whipped cream, or cream cheese frosting for a truly spectacular Lemon Blueberry Cake centerpiece.
Final Thoughts
If you’ve been looking for a dessert that’s as fresh and sunny as a perfect spring morning, I can’t recommend this Lemon Blueberry Cake enough. It’s simple, bursting with real fruit and citrus, and guaranteed to make any occasion feel a little brighter. Give it a try—I’d be thrilled to hear how it becomes a new favorite in your kitchen, too!
Print
Lemon Blueberry Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of tangy lemon and sweet blueberries with this delightful Lemon Blueberry Cake. Moist, tender, and bursting with flavor, this cake is a wonderful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat wet ingredients: In a large bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine ingredients: Alternately add dry ingredients and buttermilk to wet ingredients, then fold in blueberries.
- Bake: Pour batter into the pan and bake for 40-45 minutes until a toothpick comes out clean.
- Glaze: Mix powdered sugar and lemon juice, then drizzle over the cooled cake.
Notes
- Use frozen blueberries to prevent bleeding.
- Covered at room temperature, the cake stays fresh for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
