Why You’ll Love This Recipe

I love how naturally lemon and blueberries complement each other. Fresh lemon zest gives me a fragrant citrus flavor, while the blueberries add juicy sweetness and a beautiful pop of color.

I also like how simple this cake is to prepare. I can serve it as an afternoon treat with tea or coffee, dress it up for dessert, or add a creamy frosting when I want something suitable for a celebration.

Ingredients

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

For the cake:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Large eggs
Fresh lemon juice
Fresh lemon zest
Vanilla extract
Milk or buttermilk
Fresh blueberries

For the lemon glaze:

Powdered sugar
Fresh lemon juice
Fresh lemon zest

Directions

I start by preheating my oven to 350°F (175°C). I grease and line a cake pan with parchment paper so I can remove the finished cake easily.

In a medium bowl, I whisk together the flour, baking powder, and salt. I set the dry ingredients aside while I prepare the wet mixture.

In a large bowl, I beat the softened butter and granulated sugar until pale and fluffy. I add the eggs one at a time, mixing well after each addition.

I mix in the fresh lemon zest, lemon juice, and vanilla. I then gradually add the dry ingredients, alternating them with the milk or buttermilk. I mix only until everything is combined so I don’t overwork the batter.

I lightly toss the blueberries with a small amount of flour, then gently fold them into the batter. I find this helps distribute the berries throughout the cake.

I transfer the batter to my prepared pan and smooth the surface. I scatter a few additional blueberries over the top and bake for about 40–50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

I let the cake cool in the pan for about 10–15 minutes before transferring it to a wire rack.

Once the cake has cooled completely, I whisk powdered sugar with fresh lemon juice until I have a thick but pourable glaze. I drizzle it over the cake and finish with additional lemon zest.

Servings and Timing

I usually cut this lemon and blueberry cake into 8–10 slices.

Prep time: 20 minutes
Cook time: 40–50 minutes
Cooling time: about 1 hour
Total time: approximately 2 hours
Servings: 8–10

Variations

I sometimes add a little almond extract to the batter because its subtle nutty flavor pairs beautifully with both blueberries and lemon.

For extra texture, I add sliced almonds, chopped walnuts, or a simple crumb topping before baking. I can also sprinkle coarse sugar over the batter to create a lightly crunchy top.

When I want a richer dessert, I replace the lemon glaze with cream cheese frosting. I add lemon zest to the frosting so I don’t lose the fresh citrus character.

I can also bake the batter as muffins or cupcakes. I simply adjust the baking time and start checking them much earlier than I would a full cake.

For a mixed-berry variation, I replace some of the blueberries with raspberries or blackberries.

Storage/Reheating

I store my lemon and blueberry cake in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to about 5 days.

I usually serve this cake at room temperature, so I don’t need to reheat it. If I prefer a warm slice, I microwave it for around 10 seconds.

I can also freeze individual slices for up to 2–3 months. I wrap them securely and place them in a freezer-safe container. I prefer freezing the cake without the glaze and adding fresh lemon glaze after it has thawed.

FAQs

Can I use frozen blueberries?

Yes. I can use frozen blueberries without thawing them first. I fold them directly into the batter because thawing can release extra juice and turn more of the batter purple.

How do I stop blueberries from sinking to the bottom?

I lightly coat the blueberries with flour before folding them into the batter. I also make sure my batter isn’t excessively thin, which helps keep the fruit distributed throughout the cake.

How can I make the cake taste more lemony?

I add extra finely grated lemon zest because the peel contains aromatic oils that provide strong citrus flavor. I can also brush the warm cake with lemon syrup or add a generous lemon glaze once it has cooled.

Can I make lemon and blueberry cake ahead of time?

Yes. I can bake the cake a day before serving and keep it in an airtight container. If I’m using a glaze, I often add it after the cake has completely cooled or shortly before serving.

What can I serve with lemon and blueberry cake?

I like serving it with whipped cream, Greek yogurt, crème fraîche, or vanilla ice cream. I can also add fresh blueberries and a little extra lemon zest for a simple presentation.

Conclusion

Lemon and blueberry cake is a simple bake I love for its combination of bright citrus and juicy berries. Fresh lemon juice and zest give me plenty of refreshing flavor, while blueberries create sweet bursts throughout the soft, buttery crumb. Whether I finish it with a simple lemon glaze, cream cheese frosting, or just a little powdered sugar, it’s an easy and versatile cake I can enjoy for dessert, afternoon tea, or a special occasion.

Lemon and Blueberry Cake

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Lemon and blueberry cake combines a soft, buttery crumb with bright fresh lemon and juicy blueberries in every slice. A simple lemon glaze adds an extra burst of citrus while keeping this versatile cake light and fresh.

Author: Laura
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: Approximately 2 hours
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease a cake pan and line it with parchment paper.
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the fresh lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients, alternating with the milk or buttermilk. Mix only until combined.
Lightly toss the blueberries with a small amount of flour, then gently fold them into the cake batter.
Transfer the batter to the prepared pan and smooth the surface. Scatter a few additional blueberries over the top if desired.
Bake for 40–50 minutes, until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack and allow it to cool completely.
For the glaze, whisk the powdered sugar with fresh lemon juice until thick but pourable.
Drizzle the lemon glaze over the cooled cake and finish with additional fresh lemon zest before slicing and serving.

Notes

Frozen blueberries can be used without thawing them first to minimize excess juice and discoloration in the batter.
Lightly coating the blueberries with flour can help keep them distributed throughout the cake instead of sinking.
Add a little almond extract for a subtle nutty flavor that complements the lemon and blueberries.
Sliced almonds, chopped walnuts, coarse sugar, or a crumb topping can be added before baking for extra texture.
For a richer dessert, replace the lemon glaze with lemon-zest cream cheese frosting.
The batter can be baked as muffins or cupcakes, but begin checking for doneness much earlier.
Raspberries or blackberries can replace some of the blueberries for a mixed-berry variation.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to about 5 days.
Individual slices can be frozen for up to 2–3 months. For best results, freeze the cake without the glaze and add fresh glaze after thawing.
Serve at room temperature or briefly warm individual slices in the microwave for about 10 seconds.

Nutrition

Serving Size: 1 slice
Calories: 360 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 75 mg