There’s something magical about springtime — the air gets lighter, flowers bloom, and our kitchens come alive with bright, fresh flavors. Growing up, my Nonna always welcomed spring with a special treat: a luscious Lemon Blueberry Cake. Moist, vibrant, and bursting with tangy lemons and sweet blueberries, this cake was the centerpiece of every spring gathering. Today, I’m excited to share her beloved recipe, reimagined for a new generation of bakers!
Whether you’re hosting a brunch, celebrating Easter, or just want a slice of sunshine on your plate, this Lemon Blueberry Cake is guaranteed to be a hit.
Table of Contents
Why You’ll Love This Lemon Blueberry Cake
This cake is:
- Moist and tender thanks to the buttermilk.
- Bursting with real fruit flavor.
- Bright and beautiful — perfect for spring celebrations!
- Easy to make, even for beginner bakers.
If you’re curious about the science behind it, you’ll love our deep dive into why lemon and blueberry taste so good together. This flavor fusion creates a balance that’s both refreshing and irresistible.
Nutritional Info
- ⏰ Prep Time: 20 minutes
- 🔥 Baking Time: 40 minutes
- ⏳ Total Time: 1 hour
- ⚡ Calories: 360 calories per slice
- 🍰 Yields: 12–16 slices
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (about 1 large lemon)
- ¼ cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Tip: If you don’t have buttermilk, simply add 1 tbsp of lemon juice to a cup of milk and let it sit for 5 minutes.
Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch pan or two 8-inch round pans.
- Line the bottoms with parchment paper for easy removal.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Set aside.
3. Cream the Butter and Sugar
- In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
4. Combine the Wet and Dry
- With the mixer on low speed, add the flour mixture in three additions, alternating with buttermilk (start and end with flour).
- Be careful not to overmix!
5. Fold in the Blueberries
- Gently fold in the floured blueberries with a spatula, distributing them evenly.
6. Bake
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 38–42 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Drizzle the Glaze
- Whisk powdered sugar and lemon juice together until smooth.
- Drizzle over the cooled cake and let it set before slicing.
Tips for the Perfect Lemon Blueberry Cake
- Use fresh blueberries when possible! Frozen blueberries can work but may bleed color into the batter.
- Room temperature ingredients ensure a smooth, even batter.
- Don’t overmix once you add the flour. Overmixing can make the cake dense.
- For an extra fancy touch, garnish with lemon slices or a few fresh blueberries on top.
Related Recipes You’ll Love
If you enjoy this cake, you might also want to try these other fruity desserts:
- For a handheld treat, our Lemon Blueberry Cookies are a chewy, tangy option perfect for lunchboxes and picnics.
- Craving a super easy option? Our Lemon Dump Cake is a fantastic shortcut dessert you’ll want to make on repeat.
- If you’re in the mood for a creamy, decadent twist, don’t miss the Best Lemon Blueberry Cheesecake that combines the same fresh flavors with a luscious texture.
Serving Suggestions for Lemon Blueberry Cake
This Lemon Blueberry Cake shines on its own, but a few thoughtful touches can turn it into a real showstopper:
- With Whipped Cream: A dollop of fresh whipped cream balances the tart lemon perfectly.
- Berry Garnish: Scatter fresh blueberries, raspberries, and a few mint leaves on top for a vibrant, springy look.
- Vanilla Ice Cream: For a decadent dessert, serve a slice warm with a scoop of classic vanilla ice cream.
- Dusting of Powdered Sugar: A light dusting adds an elegant finish if you’re keeping it simple.
- Paired with Tea: A floral or citrusy herbal tea makes the perfect pairing for an afternoon treat.
Tip: Hosting a brunch? Serve smaller squares of this cake alongside a spread of fresh fruits, croissants, and mimosas.
Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries, don’t thaw them. Toss them in a tablespoon of flour before adding to the batter to help prevent sinking and color bleeding.
2. How should I store Lemon Blueberry Cake?
Store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. Bring it to room temperature before serving for the best flavor.
3. Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
4. Can I make it gluten-free?
You can substitute a gluten-free 1:1 baking flour (like Bob’s Red Mill) for the all-purpose flour. The texture might be slightly different, but it will still taste delicious!
5. Can I make cupcakes instead?
Yes! This batter makes wonderful cupcakes. Fill cupcake liners about ⅔ full and bake at 350°F for 18–22 minutes.
Lemon Blueberry Cake
Equipment
- Mixing Bowls
- Electric Mixer
- Cake Pan
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/4 cups fresh or frozen blueberries tossed in 1 tbsp flour
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice for desired consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch rounds.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in blueberries.
- Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely. Whisk glaze ingredients together and drizzle over the cooled cake.
Notes
Conclusion: A Slice of Sunshine
There’s no better way to celebrate spring than with a homemade Lemon Blueberry Cake — it’s sweet, tangy, and just bursting with fresh flavor. Every bite reminds me of sunny afternoons at Nonna’s house, the table lined with homemade cakes, laughter, and love.
Whether you’re baking for a brunch, a special event, or just to brighten a regular day, this cake is sure to bring smiles all around.
Don’t be afraid to put your own twist on it — maybe try adding a cream cheese frosting, or mixing in raspberries for a berry medley! However you make it, be sure to enjoy each delicious, zesty bite.
