Lemon Blueberry Cake Recipe

If you’re looking for a cake that’s equal parts vibrant, zesty, and irresistibly soft, you absolutely have to try this Lemon Blueberry Cake. With every tender bite, you’ll get a pop of juicy blueberries and fresh lemon flavor that feels like pure sunshine on your tongue. The bright, citrusy aroma fills your kitchen even before you take it out of the oven, and the crumb is so moist you’ll want to sneak just one more slice. This cake strikes the perfect balance between tart and sweet, making it a true treat for spring, summer, or any day that needs a little lift.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Every ingredient in this Lemon Blueberry Cake is chosen with care to create an unforgettable result. No fancy tricks or hard-to-find items here—just simple components, each playing an essential role in flavor, texture, and that signature golden look.

• Lemons: Their zest and juice bring out the bold, fresh citrus aroma and bright flavor that make this cake sing.
• Fresh Blueberries: Sweet, plump berries add juiciness and create beautiful pockets of fruit throughout the cake.
• All-purpose Flour: This pantry staple is the base that holds the whole cake together, ensuring the perfect tender crumb.
• Baking Powder and Baking Soda: These help the cake rise, giving you that wonderfully fluffy texture.
• Salt: Just a pinch balances sweetness and deepens each bite’s flavor.
• Unsalted Butter: Provides richness and delivers the soft, melt-in-your-mouth crumb that makes each forkful delightful.
• Granulated Sugar: Adds sweetness to the batter without overpowering the natural flavors of lemon and blueberry.
• Eggs: Bind everything together while contributing lightness and structure.
• Pure Vanilla Extract: Enhances all the flavors, adding a subtle depth that ties the citrus and berries together.
• Buttermilk: Keeps the cake extra tender and moist, while offering a slight tang that plays perfectly with lemon and blueberry.

How to Make Lemon Blueberry Cake

Step 1: Prep Your Ingredients

Before you dive in, preheat your oven to 350°F (175°C) and grease or line your cake pan with parchment paper. Zest and juice your lemons, rinse and dry your blueberries, and measure out all remaining ingredients. Having everything ready makes the process feel effortless and ensures nothing is forgotten.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This step ensures even distribution of the leaveners and salt, so that every slice of the cake bakes up light and flavor-packed.

Step 3: Cream the Butter and Sugar

Beat the butter and sugar together until the mixture turns pale and fluffy, usually 3 to 4 minutes. This incorporates air and helps create that soft, airy crumb that makes the Lemon Blueberry Cake truly special. Add the lemon zest during this stage to infuse the batter with bright citrus fragrance.

Step 4: Add Eggs and Vanilla

One at a time, beat in the eggs, mixing well after each addition. Add the vanilla extract. This step helps stabilize the batter and guarantees that every bite is rich, cohesive, and aromatic.

Step 5: Combine Wet and Dry, Then Add Lemon Juice

With your mixer on low or by hand, alternate adding the dry ingredient mixture and buttermilk to the creamed butter mixture, starting and ending with dry ingredients. Finally, stir in the fresh lemon juice, which brings all the lemon flavor to life and activates the leaveners for a fluffy rise.

Step 6: Fold in Blueberries

Toss your blueberries lightly in a bit of flour before gently folding them into the batter. This simple step keeps them from sinking to the bottom and dotting the whole cake with delicious, juicy bursts of berry.

Step 7: Bake

Pour your batter into the prepared pan and smooth the top. Bake for around 35-45 minutes, or until the cake is golden and a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. The hardest part is resisting the aroma while it cools!

How to Serve Lemon Blueberry Cake

Garnishes

For an elegant touch, dust the cooled cake with powdered sugar or drizzle with a quick lemon glaze (just whisk together lemon juice and confectioners’ sugar). Fresh lemon slices or a scatter of extra blueberries make it pop with color and hint at the flavors within.

Side Dishes

Lemon Blueberry Cake is wonderful all on its own, but for brunch or celebrations, serve it alongside homemade whipped cream, a bright citrus fruit salad, or a fresh blueberry compote. If you’re feeling fancy, a scoop of vanilla ice cream transforms it into a perfect summer dessert.

Creative Ways to Present

Try baking the batter as cupcakes for fun individual servings, or assemble layers with whipped cream and berries for a mini cake masterpiece. For summer parties, consider serving it in mason jars with alternating layers of cake, berries, and lemon curd—adorable and irresistible!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Blueberry Cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavors mellow and intensify overnight, making the cake somehow even better the next day!

Freezing

This cake is a dream to freeze. Wrap individual slices or the whole cake (unfrosted) tightly in plastic wrap and then foil. Freeze for up to 3 months. To enjoy, thaw in the refrigerator overnight or on the counter for a few hours.

Reheating

If you prefer your Lemon Blueberry Cake slightly warm, just pop a slice in the microwave for 10-15 seconds. The berries become juicy again and the whole kitchen will fill with that fresh lemon fragrance once more.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, don’t thaw them first; just toss in flour and fold into the batter straight from the freezer. This keeps the berries from bleeding and helps them hold their shape.

How do I keep the blueberries from sinking?

Coating the blueberries with a bit of flour before folding them into the batter helps suspend them evenly throughout the Lemon Blueberry Cake, so you’ll get perfect bursts of blueberry in each slice.

Can I substitute the buttermilk?

If you don’t have buttermilk on hand, make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes, then use as directed. The tang is key for the perfect texture!

What size pan works best?

An 8-inch or 9-inch round cake pan works beautifully, but you can also use a loaf pan or make cupcakes. Baking times may vary, so keep a close eye and test with a toothpick for doneness.

Can I make Lemon Blueberry Cake in advance?

Yes, you can bake the cake a day ahead and store tightly covered. In fact, the flavors deepen overnight, making an advanced bake a great option for entertaining.

Final Thoughts

If you’re ready to brighten your day or impress your guests, this Lemon Blueberry Cake is a must-try. It’s the kind of recipe that brings smiles, requests for seconds, and the occasional happy dance in the kitchen. Go ahead—gather your lemons and blueberries and treat yourself to a slice of sunshine. You’ll be baking this one on repeat!

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