Lemon Blueberry Cake

What do you get when you cross a lemon with a blueberry? A cake so good, it’ll make your taste buds throw a pool party! This lemon blueberry cake is the ultimate summer dessert—bright, fruity, and guaranteed to disappear faster than sunscreen in July. Whether you need cake ideas for a picnic or just a sweet treat, this recipe has you covered!

Prep Time
20 minutes

Cook Time
50 minutes

Servings
10

Nutrition Info (per slice)
Calories: 320 | Fat: 12g | Carbs: 48g | Protein: 5g | Sugar: 30g

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• Zest of 2 lemons
• 2 tbsp lemon juice
• 1 ½ cups fresh blueberries (plus extra for topping)

For the Glaze (Optional but Highly Recommended)

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest

How to make Lemon Blueberry Cake

Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan. Dust it with flour to prevent sticking.

Step 2
In a bowl, whisk the flour, baking powder, and salt. Set it aside.

Step 3
In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time. Mix in the vanilla, lemon zest, and lemon juice.

Step 4
Alternate adding the flour mixture and milk to the butter mixture. Mix until just combined. Gently fold in the blueberries.

Step 5
Pour the batter into the pan. Bake for 45-50 minutes. A toothpick should come out clean.

Step 6
Let the cake cool for 10 minutes. Transfer it to a wire rack.

Step 7
For the glaze, mix powdered sugar, lemon juice, and zest. Drizzle over the cooled cake. Top with extra blueberries.

Why You’ll Love This Recipe

• Perfect for summer cakes—light, fresh, and bursting with flavor.
• A must-try for fans of blueberry recipes and lemon desserts.
• Easy to make, even if your baking skills are “store-bought level.”

Final Note

This lemon blueberry cake recipe is a star in any summer dessert recipes collection. Whether you’re browsing summer dessert recipes or just craving blueberry desserts, this cake delivers. Slice, serve, and enjoy the taste of sunshine!

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Lemon Blueberry Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

A cloud-soft cake bursting with juicy blueberries, each bite giving way to a bright zing of lemon. The crumb is tender, the glaze sweet-tart and glossy, while those plump berries promise little explosions of jammy goodness. It’s like summer decided to hug your mouth—warm, sweet, and impossible to resist. 

Print

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• Zest of 2 lemons
• 2 tbsp lemon juice
• 1 ½ cups fresh blueberries (plus extra for topping)

For the Glaze

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Prep Pan
   Heat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
2. Dry Mix
   Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Wet Mix
   Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla, lemon zest, and juice.
4. Combine
   Alternately add dry mix and milk to wet mix. Fold in blueberries gently.
5. Bake
   Pour into pan. Bake 45-50 minutes until toothpick comes out clean.
6. Cool
   Rest 10 minutes, then move to a rack.
7. Glaze & Serve
   Mix powdered sugar, lemon juice, and zest. Drizzle over cooled cake. Scatter extra berries on top.

Notes

Tip: Don't overmix - keeps cake tender! 😊

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 320Total Fat: 12gCarbohydrates: 48gSugar: 30gProtein: 5g