Lemon blueberry cake is a light, moist dessert that perfectly balances sweet, tart, and fruity flavors. Bursting with juicy blueberries and bright lemon zest, then topped with a tangy lemon glaze or creamy frosting, this cake is my go-to when I want something fresh and elegant that still feels homey and comforting.
Why You’ll Love This Recipe
I love this cake because it’s simple yet impressive—every bite is packed with citrusy flavor and bursts of juicy berries. It’s perfect for spring and summer gatherings, but I also bake it in the colder months when I need a taste of sunshine. The combination of lemon and blueberry is refreshing and classic, and the texture stays soft and moist for days.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Sour cream or Greek yogurt
- Milk
- Lemon zest and lemon juice
- Vanilla extract
- Fresh or frozen blueberries
- A little flour to toss the blueberries
For the Glaze or Frosting (optional):
- Powdered sugar
- Lemon juice
- Cream cheese or butter (if making frosting)
- Vanilla extract
Directions
- I start by preheating the oven to 350°F (175°C) and greasing a loaf pan, round cake pans, or a bundt pan depending on the style I’m making.
- In one bowl, I whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
- I mix in the lemon zest, juice, vanilla, sour cream (or yogurt), and milk until smooth.
- I gently stir in the dry ingredients just until combined.
- I toss the blueberries in a little flour to prevent sinking, then fold them into the batter.
- I pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick comes out clean.
- Once it cools, I drizzle a lemon glaze or spread on frosting if I want to dress it up.
Servings and Timing
This cake serves 8–10, depending on the pan and slice size. It takes about 15 minutes to prepare and 45–55 minutes to bake. I always let it cool completely before glazing or frosting.
Variations
- I’ve made it with raspberries or blackberries for a twist.
- For a more decadent version, I add a layer of lemon curd between layers or swirl it into the batter.
- A simple powdered sugar dusting is a great alternative if I want to skip the glaze.
- Mini loaves or muffins work great for individual portions.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. It also freezes beautifully—I wrap individual slices tightly and thaw as needed. I microwave slices for 10–15 seconds if I want to warm them up.
FAQs
Can I use frozen blueberries?
Yes, I often use frozen blueberries straight from the freezer. I just don’t thaw them to avoid too much color bleeding in the batter.
How do I keep the blueberries from sinking?
I toss them in a spoonful of flour before folding them into the batter—this helps keep them evenly distributed.
Can I make this cake gluten-free?
Yes, a 1:1 gluten-free flour blend works well. I make sure it contains xanthan gum for best texture.
What kind of pan works best?
I usually use a 9x5-inch loaf pan or a bundt pan for a beautiful presentation, but round cake pans also work if I want to layer and frost it.
Do I need to refrigerate it?
Only if I’ve added a cream cheese frosting. Otherwise, it stays fresh at room temperature in a sealed container for a few days.
Conclusion
Lemon blueberry cake is one of those crowd-pleasing bakes that always delivers. It’s vibrant, tender, and full of flavor, making it perfect for any occasion—from brunch to birthdays or just an afternoon pick-me-up. Whether glazed or frosted, it’s a cake I love making again and again.
Lemon Blueberry Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This lemon blueberry cake is soft, moist, and bursting with bright citrus flavor and juicy blueberries. Whether topped with a tangy lemon glaze or rich cream cheese frosting, it’s a fresh and elegant dessert that’s easy to make and perfect for any occasion.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoon lemon juice
- ½ tsp vanilla extract
- Or For the Cream Cheese Frosting (optional):
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, bundt pan, or two round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in lemon zest, lemon juice, vanilla, sour cream, and milk.
- Gently mix in dry ingredients until just combined.
- Toss blueberries in 1 tablespoon flour, then fold into the batter.
- Pour into prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Drizzle with glaze or frost with cream cheese frosting, if desired.
Notes
- Use frozen blueberries straight from the freezer to reduce color bleeding.
- Dusting berries with flour helps prevent sinking.
- Swap blueberries for raspberries or blackberries for variation.
- Lemon curd swirled into the batter adds extra citrus flavor.
- Mini loaves or muffins are great for individual servings.
