Name: Lemon Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh blueberries (or frozen); Powdered sugar for dusting (optional)

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A moist and tangy lemon cake filled with juicy blueberries, this Lemon Blueberry Cake is the perfect balance of citrusy brightness and fruity sweetness. Whether served as a light dessert or an afternoon treat with tea, it’s sure to be a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup fresh blueberries (or frozen)

Powdered sugar for dusting (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar if desired before serving.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Variations

Gluten-Free: I swap the all-purpose flour for a 1:1 gluten-free baking flour blend.

Dairy-Free: Replacing butter with dairy-free margarine and buttermilk with almond milk + lemon juice works great.

Extra Lemon Flavor: Adding a lemon glaze (powdered sugar + lemon juice) enhances the tanginess.

Berry Mix: I sometimes use a mix of raspberries and blueberries for added flavor.

Muffins Instead: The batter works well for muffins—just reduce the baking time to 18-20 minutes.

Storage/Reheating

Room Temperature: I keep the cake in an airtight container for up to 2 days.

Refrigerator: For longer storage, I refrigerate it for up to 5 days, bringing it to room temperature before serving.

Freezing: The cake freezes well for up to 3 months. I wrap individual slices in plastic wrap and place them in a freezer-safe container.

Reheating: If I want a warm slice, I microwave it for 10-15 seconds.

FAQs

How do I keep blueberries from sinking in the cake?

I toss the blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed.

Can I use frozen blueberries?

Yes! I use frozen blueberries straight from the freezer without thawing to prevent excess moisture.

What can I use instead of buttermilk?

A simple substitute is mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

How do I make a lemon glaze for the cake?

I mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth, then drizzle it over the cooled cake.

Can I bake this cake in a different pan?

Yes! A loaf pan works well but requires a longer baking time (about 40-45 minutes).

Conclusion

This Lemon Blueberry Cake is an easy, refreshing dessert that’s perfect for any occasion. The soft, moist texture with bursts of juicy blueberries makes it irresistible. Whether served plain, dusted with powdered sugar, or topped with a lemon glaze, it’s always a hit.

Recipe:

Lemon Blueberry Cake

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Print Recipe

This Lemon Blueberry Cake is a moist and flavorful dessert bursting with citrusy lemon zest and juicy blueberries. Perfect for brunch, afternoon tea, or a light dessert, this easy-to-make cake has a soft, tender crumb with a refreshing balance of sweet and tangy flavors. Serve it plain, dusted with powdered sugar, or drizzled with a lemon glaze for an extra zing!

Total Time: 45 minutes
Yield: 8 servings

Instructions

Preheat & Prepare Pan – Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar – In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
Add Eggs & Flavorings – Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract.
Combine Wet & Dry Ingredients – Gradually mix in dry ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Fold in Blueberries – Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Bake – Pour batter into the prepared pan, smooth the top, and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.