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Featured Lemon Blueberry Cake

The Best Lemon Blueberry Cake Recipe for Irresistible Flavor

A moist, tangy, and sweet lemon blueberry cake made with fresh blueberries, bright lemon zest, and a smooth lemon glaze. Perfect for spring, summer, holidays, or whenever you crave a bakery-style cake at home.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10
Calories 295 kcal

Ingredients
  

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh blueberries plus 1 tablespoon flour for tossing
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup unsalted butter melted
  • 2 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 2 teaspoons vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Instructions
 

Prepare the Pan

  • Grease and flour your loaf pan or round cake pan. Line the bottom with parchment paper for easy removal.

Combine the Dry Ingredients

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Toss the Blueberries

  • In a small bowl, toss the blueberries with 1 tablespoon flour. This keeps them from sinking during baking.

Mix the Wet Ingredients

  • In a separate bowl, whisk together eggs, buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.

Combine Mixtures

  • Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.

Fold in Blueberries

  • Fold the blueberries into the batter evenly.

Bake the Cake

  • Pour the batter into the prepared pan. Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick comes out clean.

Cool

  • Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Make the Lemon Glaze

  • Whisk powdered sugar, lemon juice, and zest together until smooth. Adjust thickness as needed.

Glaze the Cake

  • Drizzle the lemon glaze over the cooled cake. Allow it to set before slicing.

Notes

  • For a lemon blueberry bundt cake, pour batter into a greased bundt pan and bake 55–70 minutes.
  • For a lemon blueberry coffee cake, add a cinnamon crumble on top before baking.
  • For a lemon blueberry cheesecake cake, layer with a thin cheesecake filling.
  • Use frozen blueberries only if not thawed.
  • For sugar-free lemon blueberry pudding cake, replace sugar with monk fruit or erythritol and add ½ cup sugar-free vanilla pudding mix.