Lemon Blueberry Cake is such a bright and cheerful treat! It’s a soft, moist cake packed with bursts of juicy blueberries and a fresh lemony flavor that makes every bite feel like a little celebration. The combination of tart lemon and sweet berries creates a perfect balance that’s hard to resist.
I love making this cake whenever I want something that feels special but isn’t too complicated. One of my favorite things is how the blueberries scatter through the cake like little surprises, and the lemon zest gives it that fresh, tangy kick that lifts the whole flavor. It’s a cake that everyone seems to enjoy, no matter the occasion.
My go-to way to serve it is with a simple dusting of powdered sugar or a light lemon glaze, but it’s also delicious just on its own with a cup of tea or coffee. This cake always brings a smile to the table, and I find it’s great for sharing with friends and family or just treating yourself on a relaxed afternoon.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. If you want a dairy-free option, try coconut oil instead. It adds a slight tropical note that pairs nicely with lemon and blueberry.
Lemon zest and juice: Fresh lemon zest and juice give the bright, natural flavor. Avoid bottled lemon juice for the best taste. For zest, I find a microplane grater works perfectly to get fine, fragrant bits.
Yogurt or sour cream: These keep the cake moist and tender. Greek yogurt works well, but regular or even buttermilk can be swapped in. This ingredient also adds a slight tang that balances the sweetness.
Blueberries: Fresh blueberries are ideal to keep their shape and juiciness. If frozen is all you have, don’t thaw them first—toss them in flour before adding to prevent the batter from turning blue.
Powdered sugar glaze: Simple and bright, it adds sweetness without heaviness. You can add more lemon juice for a thinner glaze or less for a thicker one. A drizzle on top looks pretty and adds extra zing.
How Can I Prevent Blueberries from Sinking in the Cake?
Blueberries can be heavy and may sink to the bottom during baking. To keep them evenly spread, try these tips:
- Gently toss blueberries in a little flour before folding them into the batter. This lightly coats them and helps suspend them throughout.
- Fold the berries in last and do so gently to avoid breaking them and coloring the batter.
- Use fresh or properly frozen berries. Overly ripe or thawed frozen berries can bleed more and weigh down the batter.
- Use a slightly thicker batter. If your batter is very runny, it won’t hold the berries well.
These simple steps helped me keep blueberries scattered beautifully rather than sinking to the bottom, making each bite flavorful and balanced.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it bakes the cake evenly and makes slicing easy.
- Mixing bowls – handy for whisking the dry ingredients and combining wet ingredients separately.
- Microplane or zester – perfect for getting bright, fragrant lemon zest that truly flavors the cake.
- Whisk or electric mixer – makes beating the butter and sugar quick and smooth.
- Spatula – helps gently fold in the blueberries without crushing them.
- Cooling rack – cools the cake evenly before glazing and slicing.
- Small bowl for mixing the glaze – keeps things tidy and helps you pour or drizzle easily.
Flavor Variations & Add-Ins
- Swap blueberries for sliced strawberries or raspberries for a different berry twist that gives fresh flavor and color.
- Discover a richer flavor by adding a splash of almond extract or vanilla bean seeds into the batter.
- Mix in chopped nuts like almonds or walnuts for extra crunch and texture.
- For a more tart glaze, add a teaspoon of lemon or lime zest to the powdered sugar and lemon juice mixture.
Lemon Blueberry Cake
Ingredients You’ll Need:
For The Cake:
- 1 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
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (plus extra for topping)
For The Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 50-60 minutes for baking. After baking, the cake needs about 10 minutes to cool in the pan, plus additional time to cool completely on a rack before glazing. Plan for about an hour and a half total to enjoy this delightful cake.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan so the cake won’t stick and comes out easily.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside to add later.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes with a mixer.
4. Add Eggs and Lemon Zest:
Add the eggs one by one into the butter and sugar mix, beating well after each addition to keep the texture smooth. Then stir in the lemon zest to mix in that fresh lemon flavor.
5. Combine Wet Ingredients:
In a separate small bowl, mix together the yogurt (or sour cream), fresh lemon juice, and vanilla extract.
6. Mix Dry and Wet Ingredients:
Now, add the dry ingredients and wet yogurt mixture alternately to the butter mixture. Start and end with the dry ingredients. Mix gently just until everything is combined — take care not to overmix.
7. Fold in Blueberries:
Carefully fold the fresh blueberries into the batter. Be gentle to avoid crushing the berries, which helps keep the cake looking vibrant and pretty.
8. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Let the cake cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely. This helps keep the cake moist and stops it from becoming soggy underneath.
10. Prepare the Lemon Glaze:
While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the glaze thickness by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
11. Glaze and Garnish:
Drizzle the cooled cake evenly with the lemon glaze. Sprinkle fresh blueberries and a bit of lemon zest over the top for a pretty and tasty finish.
12. Serve and Enjoy:
Slice your moist, lemony blueberry cake and enjoy it with a cup of tea or coffee. It’s perfect for a fresh dessert or a sweet snack anytime!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just toss the frozen blueberries in a little flour before folding them into the batter to prevent them from sinking and bleeding color. No need to thaw them first.
How Should I Store Leftover Lemon Blueberry Cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance and keep it covered at room temperature. Add the lemon glaze and fresh blueberries just before serving to keep it fresh.
What Can I Use Instead of Yogurt or Sour Cream?
If you don’t have yogurt or sour cream, buttermilk is a great alternative. Use the same amount to keep the cake moist and tender with a slight tang.
