Lemon Blueberry Cake is a bright and cheerful dessert that combines tangy lemon with sweet, juicy blueberries in every bite. The cake is moist and tender, with a fresh lemon flavor that makes it feel light and refreshing. The blueberries add little bursts of sweetness and color that make this cake a perfect treat for spring or summer.
I love making this cake when I want something that feels special but isn’t too fussy. The lemon zest in the batter always wakes up my taste buds, and the blueberries soften just enough to give a lovely texture without making the cake soggy. One little tip I’ve learned is to toss the blueberries in a bit of flour before folding them into the batter — it helps keep them from sinking straight to the bottom.
My favorite way to enjoy this cake is with a cup of tea on a quiet afternoon or serving it at a casual get-together with friends. It’s one of those desserts where you get smiles all around because it’s simple, fresh, and always hits the right spot. Plus, the bright yellow and purple colors look so inviting on the table!
Key Ingredients & Substitutions
Butter: Gives the cake a rich, moist texture. You can swap with equal parts vegetable oil or coconut oil for a slightly different flavor and lighter crumb.
Lemons: Both zest and juice bring fresh, bright flavor. If fresh lemons aren’t available, bottled lemon juice works but zest is best fresh!
Blueberries: Fresh or frozen works well. Tossing them in flour before adding to batter helps keep berries from sinking.
Milk or Buttermilk: Buttermilk adds tang and tenderness, but regular milk or plant-based milk like almond or oat will also work fine.
Powdered Sugar Glaze: Simple and sweet with lemon juice for zing. You can add a touch of vanilla or honey for a flavor twist.
How Can You Keep Blueberries from Sinking in the Cake?
This is a common challenge, but a simple trick helps keep berries evenly mixed in the batter.
- After rinsing and drying blueberries, toss them gently in about 1 tablespoon of all-purpose flour.
- The flour coats the berries and helps suspend them in the batter, preventing them from sinking to the bottom during baking.
- Gently fold the coated berries into your batter at the last step to avoid breaking them.
This technique ensures every slice has pretty blueberry pockets throughout the cake, not just at the bottom.
Equipment You’ll Need
- 9×5-inch loaf pan – I like a standard loaf pan because it gives the cake a nice shape and bakes evenly.
- Electric mixer or whisk – makes creaming the butter and sugar easier and helps incorporate air for a fluffy cake.
- Mixing bowls – for beating the batter and mixing dry ingredients without mess.
- Measuring cups and spoons – for accurate ingredient amounts, especially the lemon juice and zest.
- Rubber spatula – perfect for folding in blueberries without breaking them.
- Cooling rack – to cool the cake evenly and prevent sogginess before glazing.
- Pastry brush or spoon – for drizzling the glaze smoothly over the cake.
Flavor Variations & Add-Ins
- Stir in chopped nuts like almonds or walnuts for crunch and extra flavor.
- Swap blueberries with raspberries, blackberries, or chopped strawberries for different berry flavors.
- Add a teaspoon of vanilla extract to the batter for a warm, sweet aroma.
- Mix in a few tablespoons of ricotta or cream cheese into the batter for extra richness and creaminess.
How to Make Lemon Blueberry Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk or buttermilk
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp all-purpose flour (for coating blueberries)
For the Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tbsp fresh lemon juice
- Lemon zest (for garnish)
- Additional fresh blueberries (for topping)
How Much Time Will You Need?
This cake takes about 15 minutes to prepare, then 60-70 minutes to bake, plus around 30 minutes for cooling and glazing. Total time is roughly 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Preheat:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Make the Cake Batter:
In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the lemon juice and lemon zest until everything is well combined.
3. Combine Dry Ingredients and Wet Mixture:
In a separate bowl, whisk the flour, baking powder, and salt. Alternately add the dry ingredients and milk into the butter mixture—start and finish with the dry ingredients. Be gentle and mix just until combined to keep your cake tender.
4. Prepare and Add Blueberries:
Toss your blueberries with 1 tablespoon of flour—this helps keep them from sinking to the bottom of the cake. Carefully fold the blueberries into the batter without smashing them.
5. Bake the Cake:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool the Cake:
Let your cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before glazing.
7. Make the Lemon Glaze and Decorate:
Whisk powdered sugar and lemon juice together until you get a smooth, pourable glaze. Drizzle it evenly over the cooled cake, letting it drip down the sides. Sprinkle extra fresh blueberries and lemon zest on top for a beautiful finishing touch.
8. Serve and Enjoy:
Slice your cake and enjoy the delightful mix of tangy lemon, juicy blueberries, and sweet glaze. Best served at room temperature, this cake keeps well for up to 3 days covered on your counter or in the fridge.
Can I Use Frozen Blueberries in This Cake?
Yes, frozen blueberries work well. Just don’t thaw them before mixing—they’ll hold their shape better and prevent the batter from turning purple.
How Should I Store Leftover Lemon Blueberry Cake?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, keep it covered in the fridge and bring to room temperature before serving.
Can I Substitute Buttermilk for Regular Milk?
Absolutely! Buttermilk adds a nice tang and makes the cake extra tender, but regular milk or even plant-based milk will work if that’s what you have on hand.
How Can I Prevent Blueberries from Sinking to the Bottom?
Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake while baking.