Name: Lemon Blueberry Cake Recipe
Prep time: 20 min
Cook time: 60 min
Ingredients: All-purpose flour – 2 ½ cups (gives the cake structure while still keeping it soft; spoon and level for accuracy.); Baking powder – 2 ½ teaspoons (helps the cake rise evenly and stay light, not dense.); Salt – ½ teaspoon (balances sweetness and enhances the lemon flavor.); Unsalted butter – ¾ cup (room temperature, creams better at room temperature and creates a tender crumb.); Granulated sugar – 1 ½ cups (adds sweetness and helps achieve a soft, moist texture.); Eggs – 3 large (room temperature, bind everything together and give the cake richness.); Lemon zest – from 2 lemons (where the real lemon flavor comes from; always zest before juicing.); Lemon juice – ¼ cup (freshly squeezed, adds brightness without bitterness.); Vanilla extract – 2 teaspoons (rounds out the citrus flavor and adds warmth.); Whole milk – ¾ cup (keeps the batter smooth and the cake moist.); Fresh blueberries – 1 ½ cups (fresh works best as frozen berries release too much moisture.); All-purpose flour (for blueberries – 1 tablespoon, tossing berries in flour prevents them from sinking.)

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I still remember pulling this Lemon Blueberry Cake recipe out of the oven and instantly falling in love with the smell. The mix of fresh lemon zest and juicy blueberries made my kitchen feel like a bakery, especially when I’m planning a full homemade spread alongside savory dishes like the Chicken Spiedini Recipe.

When I finally sliced into it, the crumb was soft, moist, and perfectly balanced between sweet and tangy. I’ve made this cake a few times now, and every single time it disappears fast. If you love bright flavors and simple homemade desserts, this is one cake I genuinely enjoy making and sharing.

Ingredients

A quick look at what makes this cake work so beautifully and how to get the best results.

All-purpose flour – 2 ½ cups, gives the cake structure while still keeping it soft; spoon and level for accuracy.
Baking powder – 2 ½ teaspoons, helps the cake rise evenly and stay light, not dense.
Salt – ½ teaspoon, balances sweetness and enhances the lemon flavor.
Unsalted butter – ¾ cup (room temperature), creams better at room temperature and creates a tender crumb.
Granulated sugar – 1 ½ cups, adds sweetness and helps achieve a soft, moist texture.
Eggs – 3 large (room temperature), bind everything together and give the cake richness.
Lemon zest – from 2 lemons, where the real lemon flavor comes from; always zest before juicing.
Lemon juice – ¼ cup (freshly squeezed), adds brightness without bitterness.
Vanilla extract – 2 teaspoons, rounds out the citrus flavor and adds warmth.
Whole milk – ¾ cup, keeps the batter smooth and the cake moist.
Fresh blueberries – 1 ½ cups, fresh works best as frozen berries release too much moisture.
All-purpose flour (for blueberries) – 1 tablespoon, tossing berries in flour prevents them from sinking.

Note: This ingredient quantity yields approximately 10–12 servings.

Variations

This lemon blueberry cake is easy to customize based on your needs or preferences. For a dairy-free version, I’ve swapped the butter with plant-based butter and used almond milk with great results. If you want a lower-sugar option, you can reduce the sugar slightly and rely more on the natural sweetness of blueberries.

Adding a lemon glaze or cream cheese frosting can boost flavor for special occasions, especially when serving it alongside lighter savory appetizers such as the Creamy Spinach Roll Ups Recipe. You can also fold in raspberries or blackberries for a mixed-berry twist.

Cooking Time

Here’s how much time you’ll need from start to finish:

Prep Time: 20 minutes
Cooking Time: 55–60 minutes
Total Time: About 1 hour 20 minutes

Equipment You Need

Mixing bowls – for separating dry and wet ingredients
Electric mixer – helps cream butter and sugar smoothly
Zester – extracts fresh lemon zest without bitterness
Measuring cups and spoons – ensures accurate ingredient ratios
9-inch springform or cake pan – allows even baking and easy removal
Cooling rack – prevents soggy bottoms while cooling

How to Make Lemon Blueberry Cake Recipe?

This recipe comes together smoothly when taken step by step. Each stage builds flavor and texture.

Prepare the Pan and Oven

Preheat the oven to 350°F and grease your cake pan well. I like lining the bottom with parchment for easy release. This step ensures the cake doesn’t stick and bakes evenly.

Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Mixing them first helps distribute the leavening evenly. It also prevents clumps in the batter later.

Cream Butter and Sugar

Beat the butter and sugar until light and fluffy. This step adds air to the batter, making the cake soft. I usually mix for about three minutes.

Add Eggs and Flavorings

Add eggs one at a time, mixing well after each. Then blend in lemon zest, lemon juice, and vanilla. The batter will smell amazing at this stage.

Combine Wet and Dry Ingredients

Alternate adding the dry mixture and milk into the batter. Start and end with dry ingredients. This keeps the batter smooth and prevents overmixing.

Prepare the Blueberries

Toss blueberries with a tablespoon of flour. This small step keeps them from sinking. Gently fold them into the batter using a spatula.

Bake the Cake

Pour the batter into the pan and smooth the top. Bake for about 55–60 minutes until a toothpick comes out clean. Let it cool before removing.

Additional Tips for Making This Recipe Better

After making this cake several times, these little tips really made a difference for me:

I always use fresh lemons because bottled juice tastes flat
Letting the cake cool fully helps the flavors settle better
I tap the pan gently before baking to remove air bubbles
I dust the top with powdered sugar for a simple finish
I avoid overmixing once flour is added to keep it tender

How to Serve Lemon Blueberry Cake Recipe?

This cake looks beautiful on its own, but I love dressing it up a bit. Serve it slightly warm or at room temperature with a light dusting of powdered sugar. For gatherings, I add lemon slices and fresh blueberries on top for color. A dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly and makes it feel extra special.

Nutritional Information

Approximate values per slice to help you plan your portions.

Calories: About 420 kcal
Protein: 6 g
Carbohydrates: 58 g
Fat: 18 g

Make Ahead and Storage

Storing

I usually store this cake covered at room temperature for up to 2 days. If refrigerated, it stays fresh for about 5 days. Always keep it in an airtight container.

Freezing

This cake freezes surprisingly well. I wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

To refresh a slice, I warm it slightly in the microwave for 10–15 seconds. This brings back the softness without drying it out.

Why You’ll Love This Recipe?

This cake has become one of my favorites, and here’s why it stands out.

It’s simple enough for beginners yet bakery-quality in taste
The lemon and blueberry combination is fresh and balanced
It works for birthdays, brunches, or casual desserts
You can easily customize it with glazes or frosting
The texture stays moist even the next day

This lemon blueberry cake is one of those recipes I keep coming back to. It’s reliable, flavorful, and always gets compliments, which makes baking it even more satisfying.