There are desserts that satisfy a craving, and then there are those that leave a lasting impression. The lemon blueberry cake does both. Maybe you’re looking for something fresh to bake this weekend or need a go-to treat for family brunches. Either way, this cake brings a burst of sunshine to your kitchen with its tangy citrus zest and juicy berries.
Why You’ll Love This Lemon Blueberry Cake
- Flavorful balance: The brightness of lemon perfectly complements the sweetness of blueberries.
- Moist crumb: Thanks to Greek yogurt or sour cream, every bite stays tender.
- Versatile presentation: Bake it as a loaf, a round cake, or even as cupcakes.
- Beginner-friendly: Simple steps and pantry-friendly ingredients.
- Looks as good as it tastes: Golden cake, dotted with deep blue berries, finished with a shiny glaze.
This cake isn’t just a treat—it’s a crowd-pleaser, ideal for everything from birthday celebrations to lazy Sunday mornings.
Ingredients
Cake flour – For a tender, soft crumb.
Baking powder & baking soda – Both are needed for proper rise; do not substitute one for the other.
Unsalted butter – Adds moisture and flavor; use salted butter if needed, but reduce added salt.
Granulated sugar – Sweetens the cake and helps retain moisture.
Lemon zest & juice – Give the cake a fresh, bright lemon flavor.
Vanilla extract – Adds depth to the flavor.
Greek yogurt or sour cream – Keeps the cake moist.
Blueberries – Fresh or frozen, they add juicy bursts of flavor.
How to Make This Easy Lemon Blueberry Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan.
Prep the blueberries: Toss them in 1 tablespoon of flour. This helps keep them suspended in the batter instead of sinking.
Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter with sugar until it becomes light and fluffy.
Add eggs: Mix in eggs one at a time, ensuring each is fully incorporated.
Flavor it: Add lemon zest, lemon juice, and vanilla extract. Stir well.
Combine: Add dry ingredients in three parts, alternating with milk and yogurt. Mix until just combined—avoid overmixing.
Fold in berries: Gently fold the flour-coated blueberries into the batter.
Bake: Pour into your prepared pan. Bake for 45–55 minutes, or until a toothpick comes out clean.
Cool and glaze: Let the cake cool completely before drizzling with lemon glaze for a zesty finish.
Expert Tips for Perfect Results
Use room temperature ingredients for smoother mixing and even texture.
Don’t skip coating the blueberries in flour to keep them from sinking.
Don’t overmix the batter once you add the flour. This keeps the crumb tender.
Test with a toothpick: Insert into the center; if it comes out with just a few crumbs, it’s done.
Let it cool before glazing to avoid a melted mess.
Double the lemon: Add lemon extract for an extra citrus boost if you love the intense lemon flavor.
Creative Variations You Can Try
Gluten-Free Version: Swap in a 1:1 gluten-free flour blend.
Vegan Option: Use flax eggs, plant-based yogurt, and dairy-free butter.
Mini Muffins or Cupcakes: Bake for 18–20 minutes in a muffin tin.
Layer Cake: Double the recipe and use two 8-inch round pans with cream cheese frosting.
Streusel Topping: Add a crumb topping made with flour, sugar, and butter before baking for texture.
Serving Suggestions
Serve chilled or at room temperature for best flavor.
Top with a scoop of vanilla ice cream or a dollop of whipped cream.
Garnish with lemon slices, zest, or a few fresh blueberries.
Pair with a cup of chamomile or green tea for a relaxing afternoon treat.
Slice and freeze individually for a quick dessert on busy days.
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Frequently Asked Questions About Lemon Blueberry Cake
How do I keep blueberries from sinking in a lemon blueberry cake?
Coat them in a bit of flour before adding to the batter. This helps them stay suspended as the cake bakes.
Can I use frozen blueberries?
Yes, you can use them straight from the freezer. Don’t thaw them or they may bleed into the batter.
What makes this cake moist?
Using Greek yogurt or sour cream keeps the crumb soft and tender without being too dense.
Can I make this ahead of time?
Yes. It actually tastes even better the next day after the flavors have settled. Store in an airtight container at room temperature for up to 3 days.
Lemon Blueberry Cake
Equipment
- Cake Pan
- Mixing Bowl
- Electric Mixer
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, followed by the vanilla extract, lemon juice, and lemon zest. Mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt and milk.
- Gently fold in the blueberries, being careful not to break them apart.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool completely in the pan before transferring it to a serving plate. Dust with powdered sugar before serving.