If you love the refreshing tang of lemons and the sweetness of juicy blueberries, this lemon blueberry cake is sure to become a favorite! It has a beautiful balance of tart and sweet flavors, with a tender, buttery crumb and a bright citrus aroma in every bite. I’ve been making this cake for years, and it never fails to impress. It’s always a huge hit at family gatherings, celebrations, and parties. Made with a handful of simple ingredients, this dreamy homemade lemon blueberry cake is a crowd-pleasing dessert that’s as delicious as it is beautiful!

Why You’ll Love This Lemon Blueberry Cake

Lemons and blueberries are truly a match made in food heaven! To put it simply, this homemade lemon blueberry cake, made completely from scratch, is my absolute favorite lemon cake, and I have a feeling it will become yours, too! It’s wonderfully versatile and delicious just as it is. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

One of the things I love most about this recipe is how easily you can adapt it. You can omit the blueberries and replace them with raisins or cranberries, or simply leave them out for a deliciously simple lemon cake. It’s just as satisfying on its own!

And here’s another bonus: You can use this same recipe to make lemon blueberry cupcakes! I tested a batch, and they turned out beautifully. I even topped them with a simple, fuss-free cream cheese frosting, and they were a real treat!

Frequently Asked Questions

Should the eggs and butter be at room temperature when making lemon blueberry cake?

Yes! Room-temperature eggs whip up more easily and incorporate better into the batter, while softened butter traps air during creaming. Together, they help create a lighter, fluffier cake texture.

Can I use bottled lemon juice instead of fresh lemon juice?

Freshly squeezed lemon juice is my recommendation because it gives the cake a brighter, fresher citrus flavor. For an extra boost of lemon flavor, you can also add a drop of pure lemon extract.

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour, but the cake may have a slightly denser texture. I prefer cake flour for this recipe because it produces a softer, more delicate crumb.

Why should I sift the cake flour?

Sifting helps remove lumps and distributes the baking powder evenly throughout the flour, helping the cake rise more uniformly.

Should I coat the blueberries with flour before adding them to the batter?

Yes! Tossing the blueberries with a little flour helps absorb excess moisture and can help prevent them from bleeding into the batter. This is particularly helpful when using frozen blueberries.

Can I use frozen blueberries instead of fresh blueberries?

Absolutely! Frozen blueberries work well in this recipe. There is no need to thaw them first. Toss them with a little flour before folding them gently into the batter.

Can I bake this lemon blueberry cake in a loaf pan instead of a Bundt pan?

Yes! I have made this cake in a Bundt pan, but a loaf pan works, too. Whichever pan you choose, use one with approximately 11 cups of capacity to accommodate the batter.

Why should I grease and flour the cake pan?

Greasing and flouring the pan helps prevent the cake from sticking, making it much easier to release once baked. Make sure to coat all the crevices if you’re using a Bundt pan.

Where should I position the cake in the oven?

Place the cake on the middle oven rack. This allows the heat to circulate more evenly around the pan, helping the cake bake uniformly.

 How do I know when my lemon blueberry cake is done?

Avoid overbaking, as this can dry out the cake. Since oven temperatures vary, start checking toward the end of the recommended baking time. Insert a wooden toothpick into the center; it should come out clean or with a few moist crumbs.

Should I remove the cake from the pan while it is hot?

Let the cake cool slightly in the pan before carefully turning it out onto a serving plate. This allows it to firm up and reduces the risk of breaking.

How can I decorate lemon blueberry cake?

You don’t need an elaborate decoration! I love keeping it simple with a generous dusting of powdered sugar. It gives the cake a beautiful snowy finish and lets its homemade charm shine.

More Delicious Cake Recipes to Try

• Lemon Pound Cake
• Moist Orange Cake with Fresh Orange Syrup (Easy & Buttery)
• Date and Pistachio Cake (Naturally Sweetened & Refined Sugar-Free)
• Susie’s Strawberry Cake
• Blueberry-Cinnamon Coffee Cake

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Lemon Blueberry Cake

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Prep: 15 minutes minutes

Cook: 1 hour hour

Servings 10

Course

cakes

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Dessert

Cuisine

International

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Description

This lemon blueberry cake brings together bright citrus notes, juicy blueberries, and just the right amount of sweetness, all wrapped in a tender, buttery crumb. A delightful dessert for lemon and blueberry lovers!

Ingredients

 

1x2x3x

• ▢ 2 1/2 cups cake flour plus 4 tablespoons to coat the blueberries
• ▢ 2 cups granulated sugar
• ▢ 3/4 cup butter 1 1/2 sticks, softened
• ▢ 4 eggs
• ▢ 1 cup milk
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon lemon extract
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 lemon zested and juiced (Zest of 1 lemon, Juice of 1 lemon)
• ▢ 1 1/2 cups fresh blueberries
• ▢ 1/2 cup powdered sugar for dusting before serving

Instructions

 

Prep Work

• Preheat the oven to 180°C / 350°F and place a rack in the center.
• Lightly grease an 11-cup Bundt pan or a loaf pan with a piece of butter, then gently coat it with flour, tapping out any excess.
• Sift the cake flour, baking powder, and salt together into a bowl, then set aside.
• Toss the fresh blueberries with the reserved 4 tablespoons of cake flour in a small bowl until evenly coated, then set aside.

Preparing the Batter

• Cream the softened butter and gradually add the granulated sugar using an electric mixer. Beat for 2 minutes until light and fluffy, then scrape down the sides of the bowl.
• Add the eggs and beat for an additional 30 seconds until fully incorporated.
• Pour in the milk gradually while mixing for another 30 seconds.
• Flavor the mixture by adding the lemon extract, vanilla extract, lemon zest, and fresh lemon juice.
• Combine the dry ingredients by adding the sifted flour mixture with the mixer set to its lowest speed, beating just until combined to keep the cake tender.
• Fold the flour-coated blueberries gently into the batter using a spatula to ensure an even distribution.

Baking and Serving

• Transfer the smooth batter into your prepared cake pan, smoothing the top with a spatula.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cake completely in the pan on a wire rack before inverting it onto a flat serving dish.
• Dust the top generously with powdered sugar to give the cake a beautiful, snowy effect right before serving.

Notes

 

Keyword blueberry, lemon, lemon blueberry cake

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