Lemon Blueberry Cake

Introduction

Lemon Blueberry Cake is your ticket to a refreshing and flavorful dessert that brings a taste of sunshine to your kitchen! This beautifully balanced cake combines the zesty brightness of lemon with the sweet, juicy pop of blueberries, creating a treat that’s both vibrant and satisfying. Soft, moist, and bursting with fresh flavor, it’s the perfect dessert for any occasion—whether you’re celebrating a special event, hosting a brunch, or simply indulging in a homemade delight.

I still remember the first time I baked this cake for a summer picnic. The citrusy aroma filled the kitchen, and each slice was met with smiles and requests for seconds. The combination of tangy lemon and sweet blueberries is truly irresistible, especially when paired with a silky lemon glaze or a dusting of powdered sugar. You can even take it up a notch with a creamy cream cheese frosting or a dollop of whipped cream for extra indulgence.

The best part? This cake is surprisingly simple to make! With just a handful of pantry staples and fresh ingredients, you can create a show-stopping dessert that looks as good as it tastes. Whether you’re serving it with coffee in the morning, as a light afternoon treat, or as the grand finale to a meal, Lemon Blueberry Cake is sure to impress and satisfy every sweet craving!

Perfect for:

• Spring and summer gatherings
• Afternoon tea or coffee breaks
• Special occasions like birthdays and brunches
• Lemon and blueberry lovers

Why You’ll Love This Lemon Blueberry Cake

Here’s why Lemon Blueberry Cake will become your new favorite:

• Moist and Tender Texture: Thanks to butter and buttermilk, this cake stays incredibly soft and moist.
• Bright and Refreshing Flavor: The combination of fresh lemon juice, zest, and blueberries creates a vibrant, summery taste.
• Simple Yet Elegant: This cake is easy to make but has a bakery-quality appearance and flavor.
• Customizable: You can add a glaze, frosting, or even a crumb topping to enhance the cake.
• Perfect Balance of Sweet and Tart: The tartness of the lemon balances beautifully with the sweetness of the blueberries.

Preparation and Cooking Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Cooking Time: 45-50 minutes
• Servings: 10-12 slices
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 4g, Carbs: 38g, Fat: 10g

Ingredients

Gather these ingredients to make your Lemon Blueberry Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)

Ingredient Highlights

• Lemon Zest and Juice: Provides a fresh, tangy citrus flavor that brightens the cake.
• Blueberries: Juicy and sweet, they add a burst of flavor and texture. Tossing them in flour helps keep them evenly distributed.
• Buttermilk: Adds moisture and helps create a tender crumb.
• Butter: Provides richness and flavor, ensuring a soft and fluffy cake.

Step-by-Step Instructions

Here’s how to make Lemon Blueberry Cake:

Prepare the Batter:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Flavoring: Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until smooth.
5. Incorporate the Buttermilk and Dry Ingredients: Alternately add the flour mixture and buttermilk in batches, beginning and ending with the flour. Mix just until combined—do not overmix.
6. Fold in the Blueberries: Gently fold in the blueberries coated in flour to prevent sinking.

Bake the Cake:

7. Transfer to Pan: Pour the batter into the prepared cake pan and spread evenly.
8. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Lemon Blueberry Cake

Lemon Blueberry Cake is delicious on its own or with added toppings. Here are some serving ideas:

• With Whipped Cream – A dollop of freshly whipped cream enhances the cake’s light and fruity flavors.
• Drizzled with Lemon Glaze – A tangy lemon glaze adds an extra citrusy zing.
• With Vanilla Ice Cream – The creamy sweetness of vanilla ice cream balances the tartness of lemon and blueberries.
• Topped with Fresh Berries – Garnish with extra blueberries, raspberries, or strawberries for a fresh, elegant touch.
• With Lemon Curd – A spoonful of lemon curd on top intensifies the citrusy flavor.
• Dusting of Powdered Sugar – A simple but elegant way to make the cake look and taste delightful.
• Paired with Tea or Coffee – Serve as an afternoon treat alongside Earl Grey tea or a cappuccino.
• Layered with Cream Cheese Frosting – Spread a smooth layer of cream cheese frosting for a richer, tangy taste.
• Grilled with Butter – Lightly toast slices in a pan with butter for a warm, caramelized twist.
• As a Trifle – Layer cubes of cake with whipped cream and lemon custard for a beautiful dessert parfait.

Additional Tips for Lemon Blueberry Cake

Ensure your Lemon Blueberry Cake turns out perfect every time with these tips:

• Toss the Blueberries in Flour: This prevents them from sinking to the bottom of the cake.
• Use Fresh Lemon Zest: It adds a more vibrant flavor than bottled lemon juice alone.
• Avoid Overmixing: Overmixing the batter can result in a dense cake instead of a light and fluffy texture.
• Check for Doneness: Insert a toothpick in the center of the cake—if it comes out clean, it’s ready.
• Use Room Temperature Ingredients: Butter, eggs, and buttermilk should be at room temperature for the best texture.
• Store Properly: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Recipe Variations for Lemon Blueberry Cake

Here are 10 variations you can try for Lemon Blueberry Cake:

• Lemon Raspberry Cake: Swap blueberries for raspberries for a tart twist.
• Lemon Poppy Seed Blueberry Cake: Add 2 tablespoons of poppy seeds for extra texture and flavor.
• Glazed Lemon Blueberry Cake: Drizzle a lemon glaze made with powdered sugar and lemon juice over the top.
• Lemon Almond Blueberry Cake: Fold in sliced almonds for a nutty crunch.
• Lemon Coconut Blueberry Cake: Add shredded coconut to the batter for a tropical flair.
• Greek Yogurt Lemon Blueberry Cake: Replace buttermilk with Greek yogurt for added richness.
• Vegan Lemon Blueberry Cake: Use a flax egg and dairy-free milk to make it vegan-friendly.
• Lemon Blueberry Bundt Cake: Bake in a bundt pan for a stunning presentation.
• Lemon Cream Cheese Frosted Cake: Top with a tangy lemon cream cheese frosting.
• Gluten-Free Lemon Blueberry Cake: Use a gluten-free flour blend to make it gluten-free.

Freezing and Storage for Lemon Blueberry Cake

• Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Storage: Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week for longer freshness.

Special Equipment for Lemon Blueberry Cake

These tools will make baking Lemon Blueberry Cake easier:

• Electric Mixer: Helps achieve a light and fluffy butter-sugar mixture.
• Zester: A microplane zester ensures fine, fragrant lemon zest.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Cake Pan: A 9-inch round cake pan works best for this recipe.
• Parchment Paper: Helps prevent sticking and ensures easy cake removal.
• Cooling Rack: Allows the cake to cool evenly.

Frequently Asked Questions for Lemon Blueberry Cake

1. Can I use frozen blueberries?
   Yes! Just toss them in flour and do not thaw before adding to the batter.
2. Can I make this cake gluten-free?
   Yes, substitute the flour with a 1:1 gluten-free flour blend.
3. What if I don’t have buttermilk?
   You can make a substitute by mixing 1 cup milk + 1 tablespoon lemon juice and letting it sit for 5 minutes.
4. Can I make this into cupcakes?
   Yes! Bake in a muffin tin at 350°F (175°C) for 18-22 minutes.
5. Can I use oil instead of butter?
   Yes, but the texture may be slightly different. Use ¾ cup vegetable oil instead.

Print

Conclusion

Lemon Blueberry Cake is a delightful way to enjoy the perfect balance of sweet and tart flavors. With its light, moist crumb and bursts of juicy blueberries, this cake is simply irresistible. Enjoy it plain, drizzled with a zesty glaze, or topped with fluffy whipped cream for an extra indulgent touch.

This easy-to-make cake is perfect for any occasion, from casual gatherings to special celebrations. Whether you’re sharing it with loved ones or treating yourself, every bite is a taste of homemade happiness.

I’d love to see how your Lemon Blueberry Cake turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!