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Lemon Blueberry Cake

Lemon Blueberry Cake

This Lemon Blueberry Cake is light, moist, and bursting with fresh lemon zest and juicy blueberries. It’s the perfect mix of sweet and tangy flavors, ideal for any occasion — from spring brunches to summer parties. Whether baked as a blueberry bundt cake, layered as a lemon berry cake, or made into cupcakes, this recipe is a must-try for anyone who loves lemon and blueberry desserts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups 250 g all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup 115 g unsalted butter, softened
  • 1 cup 200 g granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • ¼ cup 60 ml fresh lemon juice
  • 1 tsp vanilla extract
  • ½ cup 120 ml buttermilk or plain yogurt
  • 1 ½ cups 200 g fresh or frozen blueberries, tossed in 1 tbsp flour
  • For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Method
 

  1. Preheat oven:
  2. Set oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or bundt pan.
  3. Mix dry ingredients:
  4. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  5. Cream butter and sugar:
  6. In a large mixing bowl, beat butter and sugar together until pale and fluffy, about 2–3 minutes.
  7. Add eggs and flavoring:
  8. Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract.
  9. Combine batter:
  10. Add dry ingredients in two parts, alternating with buttermilk. Mix until just combined.
  11. Fold in blueberries:
  12. Gently fold in flour-coated blueberries using a spatula.
  13. Bake:
  14. Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  15. Cool and glaze:
  16. Allow the cake to cool for 10 minutes, then drizzle with lemon glaze. Garnish with fresh blueberries or lemon slices if desired.

Notes

  • Toss blueberries in flour before folding in — this keeps them from sinking.
  • Don’t overmix once the flour is added for a tender crumb.
  • Use fresh lemons for the best citrus flavor.
  • Try turning it into a lemon blueberry bundt cake with box cake mix for a quick version.
  • Store covered at room temperature for up to 3 days or refrigerate for 5 days.