Lemon Blueberry Cake Recipe
This Lemon Blueberry Cake recipe is moist with a bright, lemon flavor and is filled with blueberries. It is a perfect summery dessert!
Hello there, my friend 👋! Want a taste of summer sunshine? This lemon blueberry cake is just what you need.
It is a light and refreshing cake exploding with fresh blueberries and a delicious lemon flavor.
Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Two large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- An 8×8 inch or 9×13 inch baking pan.
- Oven mitts
- Serving plates.
The Recipe
Lemon Blueberry Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs at room temperature
- Zest of 2 large lemons
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch or 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, milk, and vanilla extract.
- Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don’t overmix!
- Gently fold in the blueberries.
- Pour the batter into your prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan completely before glazing.
Make the lemon glaze:
- Whisk together the powdered sugar and lemon juice. Start with 2 tablespoons of lemon juice, and add more until you reach your desired consistency.
- Drizzle the glaze over the completely cooled cake.
Notes
- Use fresh lemons for the best lemon flavor.
- For an extra lemon flavor, add a teaspoon of lemon juice to the cake batter.
- Don’t over bake the cake! Start checking on it at the 30 minute mark.
Alternative Ingredients
If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, whole-wheat flour |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Milk | Buttermilk, sour cream thinned with a little water, non-dairy alternative |
| Granulated sugar | Brown sugar, honey, maple syrup |
| Blueberries | Raspberries, chopped strawberries |
What to Serve with Lemon Blueberry Cake
This cake is delicious on its own or paired with:
- A scoop of vanilla ice cream.
- Whipped cream.
- Fresh berries.
- A warm cup of tea.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Thaw the frozen blueberries and drain off any excess liquid before using them in the cake.
How should I store leftover cake?
Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make this lemon blueberry cake ahead of time?
Yes, you can. Prepare the cake a day in advance and keep it covered in the refrigerator.
Let me know if you have any other questions!
