If sunshine had a flavor, I’m convinced it would taste like this Lemon Blueberry Cake! It’s bright, zesty, and perfectly sweet with bursts of juicy blueberries in every bite. This cake is soft, fluffy, and has just the right amount of tanginess from fresh lemon zest and juice. Whether you’re baking it for a special occasion or just because you deserve a slice of happiness, this cake is a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Light & Fluffy – The perfect balance of moist and airy texture.
- Zesty & Sweet – Fresh lemon and juicy blueberries create the ultimate flavor duo.
- Easy to Make – Simple ingredients, straightforward steps, and no fancy equipment required.
- Perfect for Any Occasion – Whether it’s brunch, a celebration, or a weekend treat, this cake fits the bill.
Try these Easy Carrot Cake Cookies soft, spiced, and delicious! 🥕🍪.Ingredients Lemon Blueberry Cake
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- Zest of 2 lemons
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) fresh lemon juice
- 1 cup (240ml) buttermilk
- 1 ½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp fresh lemon juice
- ½ tsp vanilla extract (optional)
Instructions
1. Prepare the Oven & Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper) to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter & Sugar
In a large mixing bowl, beat the butter, sugar, and lemon zest together until light and fluffy (about 3-4 minutes). This step ensures a soft and airy cake texture.
4. Add the Eggs & Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Adding Dry & Wet Ingredients
Gradually add the flour mixture in three additions, alternating with the lemon juice and buttermilk. Start and end with the flour mixture. Mix until just combined don’t overmix!
6. Fold in the Blueberries
Toss the blueberries with 1 tbsp of flour (to prevent them from sinking) and gently fold them into the batter.
7. Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Light, fluffy, and dreamy this Cloud Cake melts in your mouth! ☁️🍰 .Tips & Variations
- For extra lemon flavor, add ½ tsp of lemon extract to the batter.
- Use frozen blueberries if fresh ones aren’t available just don’t thaw them before adding to the batter.
- Make it a layer cake by doubling the recipe and stacking two layers with a lemon cream cheese frosting.
- Want a dairy-free version? Use coconut oil instead of butter and almond milk mixed with a little vinegar instead of buttermilk.
Serving Suggestions
This Lemon Blueberry Cake pairs beautifully with a cup of tea or coffee. For an extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Reheating
- Room Temperature – Store in an airtight container for up to 2 days.
- Refrigerator – Keep in the fridge for up to 5 days.
- Freezer – Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Moist, tangy, and perfectly fluffy this Kefir Sheet Cake is a must-try! 🍰 .This Lemon Blueberry Cake is a little slice of sunshine, perfect for brightening up any day! Give it a try and let me know how it turns out because everyone deserves a bite of happiness. 🍋💙
Lemon Blueberry Cake
Equipment
- 9-inch round cake pan
- Mixing bowls
- Hand or stand mixer
- Whisk
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 lemons, zest only
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups blueberries fresh or frozen (if frozen, do not thaw)
- 1 tbsp flour for coating blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- ½ tsp vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter, sugar, and lemon zest until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternate adding flour mixture and buttermilk + lemon juice, starting and ending with flour. Mix until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
- Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.