| | | | | | | | |

Lemon Blueberry Cake Recipe

Lemon blueberry cake

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:

  1. Two large mixing bowls.
  2. Several smaller mixing bowls.
  3. A whisk.
  4. An 8×8 inch or 9×13 inch baking pan.
  5. Oven mitts
  6. Serving plates.

The Recipe

Lemon blueberry cake

Lemon Blueberry Cake

This moist lemon cake is exploding with fresh blueberries and topped with a simple lemon glaze. It is perfect for summertime treats.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Brunch, Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal


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


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.


  1. Use fresh lemons for the best lemon flavor.
  2. For an extra lemon flavor, add a teaspoon of lemon juice to the cake batter.
  3. Don’t over bake the cake! Start checking on it at the 30 minute mark.
Keyword blueberries, Dessert, lemon cake, summer

Alternative Ingredients

If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.

All-purpose flourCake flour, whole-wheat flour
Unsalted butterSalted butter (reduce salt in recipe), shortening, vegan butter substitute
MilkButtermilk, sour cream thinned with a little water, non-dairy alternative
Granulated sugarBrown sugar, honey, maple syrup
BlueberriesRaspberries, 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!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating