lemon blueberry cake recipe

Written ByJenny Smyth Posted on
lemon blueberry cake recipe
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The Best lemon blueberry cake recipe

I’m so excited to share this lemon blueberry cake recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family and friends. The combination of the tangy lemon and sweet blueberries is absolute perfection.

I love that this cake is moist and flavorful, but not too sweet. It’s perfect for a special occasion or just a Tuesday. I’ve made this cake for birthdays, holidays, and even just a random Tuesday.

My kids love helping me in the kitchen, and this recipe is always a favorite among them. They love the process of mixing the batter and adding the blueberries, and of course, they can’t get enough of the final product. This cake is also a great way to use up fresh lemons and blueberries from your garden or farmer’s market.

Plus, it’s a great way to get some extra vitamin C into your diet. The best part? This cake is incredibly easy to make and requires minimal ingredients.

Just mix together some flour, sugar, eggs, lemon zest, lemon juice, blueberries, and butter, and you’re good to go! I like to use fresh blueberries for this recipe because they add such a lovely pop of color and flavor to the cake. If you’re using frozen blueberries, just thaw them first by leaving them at room temperature for a few hours or by microwaving them for 10-15 seconds.

Once you’ve mixed together your batter, pour it into a greased 9×13 inch baking dish and bake until it’s golden brown on top and a toothpick inserted into the center comes out clean. Let it cool completely before serving. Trust me when I say this cake is worth the wait – it’s absolutely divine!

Lemon Blueberry Cake

Lemon Blueberry Cake

4.5 from 1491 votes

A moist and tangy lemon blueberry cake perfect for tea time or a delightful dessert. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
zest of 1 lemon
2 tbsp fresh lemon juice
1 cup fresh blueberries
1/2 tsp lemon extract

For the Lemon Glaze

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour an 8-inch round baking pan.
Set aside.
3In a medium bowl, combine flour, baking powder, baking soda, and salt.
4Sift to remove any lumps and set aside.
5This will ensure a smooth batter.
6In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
7This should take about 2-3 minutes using an electric mixer on medium speed.
8Add the eggs, one at a time, mixing well after each addition.
9Stir in the vanilla extract, lemon zest, and fresh lemon juice.
10Mix until well combined.
11Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
12Be careful not to overmix.
13Fold in the blueberries and lemon extract gently.
14This will prevent the blueberries from breaking and ensure even distribution.
15Pour the batter into the prepared baking pan and smooth the top with a spatula.
16Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
17The cake should be golden brown and spring back when lightly touched.
18While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
19If the glaze is too thick, add a bit more lemon juice.
20If it is too thin, add more powdered sugar.
21Once the cake is done, allow it to cool in the pan for 10 minutes.
22Then, transfer it to a wire rack to cool completely.
23Once cooled, drizzle the lemon glaze over the top of the cake.
24Allow the glaze to set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
Baking pan
Sieve
Whisk
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Ensure blueberries are tossed in a bit of flour before adding to the batter to prevent them from sinking to the bottom.

Watch Video Of How Lemon Blueberry Cake Works

This lemon blueberry cake recipe is truly one of my favorites – it’s perfect for any occasion whether it’s a birthday party or just a Tuesday night dinner with family.

The combination of flavors is incredible: tangy lemons and sweet blueberries are simply divine together!

And let’s not forget about the added health benefits: these ingredients provide so many essential vitamins like vitamin C from the lemons that will boost your immune system plus antioxidants from berries that help prevent cancer cell growth.

❓ Frequently Asked Questions About Lemon Blueberry Cake

What type of flour should I use for this recipe?

You can use either all-purpose flour or whole wheat flour for this recipe. All-purpose flour will give you a lighter texture, while whole wheat flour will add more nutrients and texture to your cake.

Can I substitute other types of citrus fruits for the lemons?

Yes, you can use other types of citrus fruits like oranges or limes in place of lemons if you prefer their flavor over lemons.

How long does this cake stay fresh?

This cake will stay fresh for up to 3 days when stored in an airtight container at room temperature or up to 5 days when stored in the refrigerator.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time by preparing the batter and refrigerating it overnight before baking it in the morning.

What if I don’t have any fresh lemons on hand?

You can use bottled lemon juice as a substitute if you don’t have any fresh lemons on hand.

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