This Lemon Blueberry Cake is a delightful treat that combines the bright, zesty flavor of lemon with the sweetness of fresh blueberries. It’s incredibly moist and light, making it perfect for any occasion—whether it’s for breakfast, brunch, or a light dessert. With simple ingredients and an easy method, this cake is sure to become a favorite in your baking repertoire.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup freshly squeezed lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (plus extra for topping, if desired)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large bowl, cream together the softened butter and sugar until fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the milk, lemon juice, lemon zest, and vanilla extract until everything is combined.
Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
Gently fold in the blueberries.
Pour the batter into the prepared pan. Optionally, sprinkle a few extra blueberries on top for decoration.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Variations
While this cake is wonderful as is, there are a few variations I enjoy trying:
Blueberry Lemon Glaze: For an extra burst of flavor, drizzle a simple lemon glaze over the cooled cake. Just mix powdered sugar with fresh lemon juice until smooth and pour it over the top.
Add Nuts: If you like a little crunch, you can add chopped nuts like walnuts or pecans to the batter along with the blueberries.
Lemon Zest: If you want a more intense lemon flavor, try adding a little extra lemon zest to the batter for a punchier taste.
Storage/Reheating
This cake stores wonderfully. Once it’s completely cool, I keep it covered at room temperature for up to 3 days. For longer storage, I wrap it tightly and place it in the refrigerator for up to a week. If I want to reheat a slice, I simply warm it in the microwave for 10-15 seconds for a soft, fresh slice every time.
FAQs
How can I prevent the blueberries from sinking to the bottom of the cake?
To keep the blueberries from sinking, I toss them lightly in a bit of flour before adding them to the batter. This helps them stay suspended throughout the cake as it bakes.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just make sure to fold them in gently while still frozen to prevent the batter from turning blue. There’s no need to thaw them beforehand.
Can I make this cake in a different-sized pan?
Absolutely! You can use a square or rectangular pan if that’s what you have. Just adjust the baking time slightly since the thickness of the cake will change with a different pan size.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or another binder to help with structure.
Can I double this recipe?
Definitely! If you’re baking for a larger crowd, you can double the ingredients and bake the cake in two pans or a larger pan. Just adjust the baking time accordingly, checking for doneness with a toothpick.
Conclusion
This Lemon Blueberry Cake is one of those recipes that brings a touch of sunshine to any day. With its vibrant flavors and tender crumb, it’s perfect for sharing with friends and family or just enjoying with a cup of coffee. I love how easy it is to make, and the results are always delicious. Whether you’re baking for a special occasion or simply treating yourself, this cake will never disappoint!
📖 Recipe:
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Lemon Blueberry Cake
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Lemon Blueberry Cake is a delightful treat that combines the bright, zesty flavor of lemon with the sweetness of fresh blueberries. It’s incredibly moist and light, making it perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup freshly squeezed lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (plus extra for topping, if desired)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a large bowl, cream together the softened butter and sugar until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, lemon zest, and vanilla extract until everything is combined.
- Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan. Optionally, sprinkle a few extra blueberries on top for decoration.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
This cake tastes even better the next day, making it a great make-ahead option.
If using frozen blueberries, fold them in while still frozen to prevent the batter from turning blue.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
