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Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

Melena
This Lemon Blueberry Cake Recipe is soft, moist, and bursting with fresh lemon zest and juicy blueberries. With a tender crumb and bright citrus flavor, this homemade lemon blueberry cake is perfect for spring birthdays, brunch gatherings, and summer celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup fresh blueberries
  • 1 tablespoon flour for tossing blueberries
  • 2 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • Optional Lemon Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice

Instructions
 

  • Step 1: Prep
  • Preheat oven to 350°F (175°C).
  • Grease and line two 9-inch round cake pans (or one 9x13-inch pan) with parchment paper.
  • Toss blueberries with 1 tablespoon flour and set aside.
  • Step 2: Mix Dry Ingredients
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • Step 3: Cream Butter & Sugar
  • In a large bowl, beat butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in lemon zest and vanilla extract.
  • Step 4: Combine
  • Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
  • Mix until just combined — do not overmix.
  • Gently fold in floured blueberries.
  • Step 5: Bake
  • Divide batter evenly between pans and smooth tops.
  • Bake 30–35 minutes (round pans) or 40–45 minutes (9x13 pan).
  • Cake is done when a toothpick inserted in center comes out clean.
  • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Step 6: Glaze (Optional)
  • Whisk powdered sugar and lemon juice until smooth.
  • Drizzle over completely cooled cake.
  • Let glaze set before slicing.

Notes

  • Toss blueberries in flour to prevent sinking.
  • Use fresh lemon juice and zest for best flavor.
  • Avoid overmixing to keep cake tender.
  • Cake tastes even better the next day as flavors develop.
  • Can be frosted with cream cheese frosting instead of glaze for a richer option.
Keyword Lemon Blueberry Cake Recipe