This Lemon Blueberry Cake is a perfect combination of bright citrus flavors and juicy blueberries. With a tender, moist crumb and a tangy lemon glaze, it’s the ideal dessert to enjoy any time of year.

Why You’ll Love This Recipe

This cake is a delightful balance of sweet and tart, making it incredibly refreshing. The lemon zest and juice bring a citrusy kick that perfectly complements the juicy blueberries scattered throughout. It’s light and fluffy, but still rich, thanks to the addition of butter and oil. The glaze on top adds a bit of sweetness and extra lemon flavor, making every bite irresistible. Whether you’re celebrating a special occasion or just want to indulge in a treat, this cake is sure to become a favorite.

Lemon Blueberry Cake

Ingredients

The Cake Base:

2.5 cups All-purpose flour – plus 1 tablespoon for tossing blueberries
1.5 cups Fresh blueberries – or frozen, unthawed
3 Large eggs
½ cup Unsalted butter – softened
½ cup Neutral oil – such as canola or vegetable
1.5 cups Granulated sugar
1 cup Buttermilk
2 teaspoon Vanilla extract
2.5 teaspoon Baking powder
½ teaspoon Salt

The Lemon Magic:

2 Fresh lemons – Zest and juice used
1 teaspoon Lemon extract – Optional, boosts flavor

The Glaze:

1.25 cups Powdered sugar – sifted
2–3 tablespoon Fresh lemon juice – adjust for desired consistency
2 tablespoon Butter – melted
1 teaspoon Lemon zest – for garnish

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

Directions

Preheat the oven to 350°F and grease and flour your cake pan.
Toss the blueberries in 1 tablespoon of flour. Zest the lemons.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon zest, and lemon extract (if using).
In a separate bowl, whisk together the flour, baking powder, and salt.
In another bowl, combine the buttermilk and lemon juice.
Gradually fold the dry ingredients into the wet ingredients, alternating with the buttermilk mixture. Be careful not to overmix.
Gently fold in the floured blueberries.
Pour the batter into the prepared cake pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool completely before glazing.
For the glaze, whisk together the powdered sugar, melted butter, and lemon juice until smooth and drizzle-like in consistency.
Pour the glaze over the cooled cake and sprinkle with lemon zest.

Servings and Timing

Servings: This recipe makes 8-10 servings, depending on slice size.
Total Time: 1 hour 15 minutes (including baking and cooling time)

Variations

Add more fruit: You can substitute the blueberries with other fruits like raspberries, blackberries, or strawberries.
Lemon Cream Cheese Frosting: Swap the glaze for a tangy cream cheese frosting if you prefer a richer topping.
Gluten-Free Option: Use a gluten-free flour blend for a gluten-free version of this cake.
Add nuts: Walnuts or pecans can add a crunchy texture to this cake.

Storage/Reheating

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 1 week.
Reheating: Reheat individual slices in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes to warm it up.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work just as well as fresh. Just be sure not to thaw them before adding them to the batter.

How can I prevent my blueberries from sinking to the bottom of the cake?

Tossing the blueberries in a tablespoon of flour before folding them into the batter will help keep them suspended throughout the cake.

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with a mixture of regular milk and 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to sour before using.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Store it in an airtight container at room temperature and glaze it just before serving.

How can I make the glaze thicker?

To make the glaze thicker, reduce the amount of lemon juice and increase the powdered sugar.

Can I freeze this cake?

Yes, you can freeze the unglazed cake for up to 3 months. Thaw it at room temperature before glazing and serving.

What type of pan should I use for this cake?

You can use a standard 9-inch round or square cake pan, or a loaf pan for a different shape. Just adjust the baking time if needed.

Can I make this cake without the lemon extract?

Yes, the lemon extract is optional, but it enhances the flavor. If you don’t have it, you can simply use more lemon zest or juice.

How do I prevent the cake from being too dense?

Make sure to not overmix the batter. Mixing the wet and dry ingredients just until combined will keep the cake light and fluffy.

Can I add icing instead of glaze?

Yes, if you prefer a thicker, sweeter topping, you can use a buttercream or cream cheese frosting in place of the glaze.

Conclusion

This Lemon Blueberry Cake is an easy-to-make, flavorful dessert that’s perfect for any occasion. The bright lemon flavor combined with sweet blueberries creates a delicious, moist cake, while the tangy glaze adds the finishing touch. Whether you’re making it for a celebration or just because, it’s sure to be a hit with everyone!