LEMON BLUEBERRY CAKE

Name: LEMON BLUEBERRY CAKE
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1.5 cups all-purpose flour (sifted); 1 cup granulated sugar; 0.5 cup butter (softened); 2 eggs (large); 1 tbsp lemon zest (freshly grated); 1 cup blueberries (fresh or frozen)

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By: Maria
Posted: 02/25/2025

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!

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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

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

Step 2: Make the Cake Batter

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

Step 3: Bake the Cake

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

Step 4: Make the Lemon Glaze

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

Step 5: Serve and Enjoy!

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!🍋🫐✨

Frequently Asked Questions

Can I make this Lemon Blueberry Cake ahead of time, and how should I store it?

Yes, you can definitely make this cake ahead! The baked cake can be stored at room temperature, tightly wrapped, for up to 2 days. For longer storage, refrigerate it for up to 5 days. Alternatively, you can freeze individual slices, wrapped tightly, for up to 3 months. Allow the cake to thaw completely before glazing and serving.

What are some ingredient substitutions I can make if I don’t have all the ingredients on hand?

If you’re out of buttermilk, you can substitute it with a mixture of 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar; let it sit for 5 minutes before using. You can also substitute half of the butter with Greek yogurt or sour cream for extra moisture. If you don’t have fresh blueberries, frozen ones work perfectly; just toss them in flour before adding them to the batter.

How do I know when the Lemon Blueberry Cake is perfectly baked?

The cake is done when it appears golden brown and the edges pull slightly away from the sides of the pan. The most reliable test is to insert a toothpick into the center of the cake; if it comes out clean (with no wet batter), the cake is ready. Additionally, the cake should spring back lightly when gently touched in the center. The internal temperature should be around 200-210°F (93-99°C).

Can I scale this recipe up to make a larger cake, like a double-layer cake?

Yes, you can easily double the recipe to make a larger cake. Double all the ingredients and bake in two 9-inch round cake pans, or a larger pan. You may need to adjust the baking time; start checking for doneness around 50 minutes and add more time as needed, until a toothpick comes out clean. Keep in mind that the glaze will also need to be doubled.

What are the nutritional highlights of this Lemon Blueberry Cake?

This cake provides a good source of Vitamin C from the lemons and blueberries, which also offer antioxidants. Blueberries are rich in fiber, and the eggs contribute protein. While the cake is a treat, it does offer some nutritional value.