This Lemon Blueberry Cake is a soft, moist, and flavorful cake bursting with fresh blueberries and zesty lemon flavor. Topped with a tangy lemon glaze, this cake is perfect for spring, summer, or any occasion that calls for a bright and refreshing dessert. Whether served at brunch, a tea party, or as an indulgent treat, this cake is a crowd-pleaser!

Ingredients

For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ⅓ cup (80 ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 cup (240 ml) buttermilk
• 1 ½ cups (225 g) fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Lemon Glaze:

• 1 cup (120 g) powdered sugar
• 2 tbsp fresh lemon juice
• ½ tsp lemon zest

Directions

Step 1: Preheat and Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan or a bundt pan.

Step 2: Make the Cake Batter

3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
5. Add eggs one at a time, beating after each addition.
6. Stir in lemon zest, lemon juice, and vanilla extract.
7. Gradually mix in dry ingredients, alternating with buttermilk, until just combined.
8. Gently fold in blueberries.

Step 3: Bake the Cake

9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Lemon Glaze

12. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
13. Drizzle over the cooled cake.

Step 5: Serve and Enjoy!

14. Slice and enjoy this bright, citrusy, and sweet treat!

Notes

• Use frozen blueberries? No need to thaw—just toss in flour and mix directly into the batter.
• For extra moisture: Replace half of the butter with Greek yogurt or sour cream.
• Storage: Store at room temperature for 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap slices and freeze for up to 3 months.

Why This Recipe Works

The zesty lemon balances the sweet blueberries, while the buttermilk keeps the cake super soft and moist. The lemon glaze adds an extra burst of tangy-sweet goodness, making every bite irresistible!

Conclusion

This Lemon Blueberry Cake is bright, fresh, and packed with citrusy flavor. Whether for brunch, dessert, or a special celebration, this cake is easy to make and guaranteed to impress. Try it today and enjoy a slice of sunshine!🍋🫐✨