If you’re looking for a refreshing, fruity new dessert that’s both sweet and sour, a lemon blueberry cake is your best option. From birthdays to brunches to simply satisfying a tangy craving, this guide on how to bake lemon blueberry cake will show you how it’s done like a pro—even if you’re a beginner in the kitchen.
Why You’ll Love This Lemon Blueberry Cake
This cake is so moist due to the blueberries, and the lemon zest and juice give it a lovely citrus taste. It’s topped with a lemon glaze or cream cheese frosting—so it’s light, delicious, and perfect for spring or summer!
Ingredients You’ll Need For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter at room temperature
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup plain yogurt or buttermilk 1 ½ cups frozen or fresh blueberries (mixed with 1 tbsp flour)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Step-by-Step: How to Bake Lemon Blueberry Cake
Step 1: Prepare and Warm-Up
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan. You may also line the bottom with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
Step 3: Cream the Butter and Sugar
Beat butter and sugar in a large bowl until light and fluffy. Add eggs individually, then combine the lemon juice, lemon zest, and vanilla extract.
Step 4: Mix Wet and Dry
Alternate between adding the flour mixture and buttermilk to the wet ingredients. Begin and end with the flour mixture.
Step 5: Fold in the Blueberries
Toss your blueberries in some flour so they won’t sink. Gently fold them into the batter. Step 6: Bake the Cake Pour the batter into the prepared pan and smooth out the top. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before moving to a wire rack to cool fully.
Optional: Make a Lemon Glaze
After the cake is placed for cooling, stir together sugar and lemon juice until you get a well-mixed substance. Apply it on the cooled cake as an addition to the lemony taste.
Tips for the Best Lemon Blueberry Cake
- Of course, the best flavor will be provided by using fresh lemons, and lemon juice from a bottle may taste sharp and artificial.
- If the flour was incorporated into the batter, do not overmix it, otherwise, the cake will turn out to be heavy.
- If you want to, just be aware that the fact that the blueberries are frozen is alright—before mixing, just do not thaw them.
FAQs
Q: Can I make this cake dairy-free?
Sure! Instead of butter, you can use dairy-free margarine, and instead of buttermilk, use almond milk combined with a tablespoon of lemon juice.
Q: How do I store lemon blueberry cake?
Place it in an airtight container and leave it at room temperature for up to 3 days, or in the fridge for up to 5 days.
Q: Can I freeze it?
Yes, definitely. Wrap the cake securely and freeze it for up to 2 months. Then just thaw it at room temperature next to the dessert before serving.
Now you know how to make lemon blueberry cake in a relaxed and fun way, in fact, you are just an hour away from enjoying what has become one of the most refreshing and the most fruity desserts you have ever had, the perfect fusion of tangy lemon and sweet blueberries, it will not disappoint an at all. Therefore, all that is left now is for you to stake a claim to it!
