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Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 149 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Cake is a moist and tender cake bursting with fresh lemon flavor and juicy blueberries. Perfect for spring and summer gatherings, it’s delicious with or without a tangy lemon glaze on top. Easy to make and always impressive, this cake brings a bright, fruity twist to dessert tables.

Ingredients

Units Scale

Cake Batter

  • 2 and 1/2 cups (310g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120ml) vegetable oil
  • 1 and 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 2 cups (300g) fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

Lemon Glaze (Optional)

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan. Line the bottom with parchment paper for easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter, oil, and sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Add eggs, lemon zest, juice, and vanilla: Add the eggs one at a time, mixing well after each addition. Beat in the lemon zest, lemon juice, and vanilla extract until fully combined.
  5. Combine wet and dry mixtures: Add the dry ingredients to the wet mixture in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined (do not overmix).
  6. Prepare and fold in blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent sinking. Gently fold the blueberries into the batter using a spatula.
  7. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and glaze: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. If desired, whisk powdered sugar with lemon juice to make a glaze and drizzle over the cooled cake before serving.

Notes

  • Instead of fresh blueberries, you can use frozen — do not thaw before adding to the batter.
  • For extra lemon flavor, add a bit more zest or a dash of lemon extract.
  • The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Let the cake cool completely before adding glaze to prevent it from melting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 27g
  • Sodium: 170mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Find it online: https://slsrecipes.com/lemon-blueberry-cake-recipe/