This Lemon Blueberry Cake is the perfect dessert to celebrate spring. Bursting with bright citrus flavor and juicy blueberries, it’s light, moist, and beautifully balanced. Finished with a tangy lemon glaze or creamy frosting, it’s an ideal centerpiece for any brunch, tea party, or springtime gathering.

Why You’ll Love This Recipe

This cake is a true showstopper, not only in appearance but in taste. The combination of tart lemon and sweet blueberries provides a refreshing flavor profile that’s both comforting and elegant. Whether you’re a seasoned baker or trying your hand at something new, this recipe is approachable and delivers a delicious result every time.

Bright, fresh flavor from real lemon juice and zest
Juicy blueberries in every bite
Soft, moist crumb that holds its shape beautifully
Versatile for different occasions – from casual brunches to special celebrations
Easy to customize with different toppings or glazes

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Lemon zest
Lemon juice
Buttermilk
Fresh or frozen blueberries
Optional: powdered sugar, lemon juice (for glaze), or cream cheese (for frosting)

directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, and salt in a medium bowl.
Cream the butter and sugar in a large mixing bowl until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared pan, smoothing the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze or frost as desired before serving.

Servings and timing

This Lemon Blueberry Cake yields approximately 8-10 servings. The total time to prepare and bake the cake is around 1 hour, including:

Prep time: 20 minutes
Baking time: 35-40 minutes
Cooling time: 10-15 minutes before glazing or frosting

Variations

Lemon Poppy Seed Blueberry Cake: Add 1 tablespoon of poppy seeds for added texture and a twist on flavor.
Gluten-Free Option: Substitute a 1:1 gluten-free baking flour.
Vegan Version: Use plant-based butter, dairy-free buttermilk (such as almond milk with lemon juice), and flax eggs.
Bundt Cake Format: Bake in a bundt pan and drizzle with lemon glaze for a more dramatic presentation.
Muffin Form: Turn the batter into muffins by dividing it into a lined muffin tin and baking for 18-22 minutes.

storage/reheating

Storage: Keep the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Freezing: The cake can be frozen (unfrosted) for up to 3 months. Wrap tightly in plastic wrap and foil.
Reheating: Bring refrigerated slices to room temperature before serving. Warm in the microwave for 10-15 seconds if desired.

FAQs

How do I keep the blueberries from sinking to the bottom of the cake?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent bleeding.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and store it covered at room temperature or in the fridge.

What type of frosting goes best with this cake?

Cream cheese frosting or a simple lemon glaze both pair beautifully with the bright, fruity flavors.

Can I use lemon extract instead of fresh lemon juice?

Yes, but use it sparingly. Fresh lemon juice provides the best flavor, but a few drops of lemon extract can be used in a pinch.

What’s the best way to zest a lemon?

Use a microplane or fine grater to remove just the yellow outer skin. Avoid the bitter white pith beneath.

Can I make this recipe into cupcakes?

Yes, divide the batter into cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean.

How do I ensure my cake turns out moist?

Using buttermilk and not overbaking the cake are key to achieving a moist texture.

Can I add other fruits to this cake?

Raspberries or blackberries can be used as substitutes or additions to the blueberries for variety.

Is it necessary to use buttermilk?

Buttermilk helps with the cake’s texture and flavor. If you don’t have it, you can make a substitute using milk and lemon juice.

Conclusion

This Lemon Blueberry Cake captures the essence of spring in every bite. Its tender crumb, refreshing citrus notes, and sweet blueberries make it a delightful treat for any occasion. With easy-to-follow instructions and versatile options, it’s a recipe you’ll return to time and again. Whether you’re serving it for brunch, dessert, or a special celebration, this cake is sure to impress.