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Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

I still remember pulling this lemon blueberry cake 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.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 12
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Wet and Dry Ingredients
  6. Alternate adding the dry mixture and milk into the batter. Start and end with dry ingredients. This keeps the batter smooth and prevents overmixing.
  7. Toss blueberries with a tablespoon of flour. This small step keeps them from sinking. Gently fold them into the batter using a spatula.
  8. 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.

Notes

  • 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