Easy Lemon Blueberry Cake Recipe

I made this lemon blueberry cake on a whim the week the kids had three evening activities and I had two meetings and zero patience for complicated baking. It’s bright, a little tangy, moist in the middle, sprinkled with juicy blueberries that pop, and forgiving when your life is chaotic—exactly my kind of dessert.

My little family calls it “the cake we demand on Sundays.” My husband will slice a piece, sneak out to the porch, and inhale it like he won the lottery. Once I baked it for a dull weeknight and my kiddo announced it was the best thing they’d ever had at dinner—then proceeded to eat three slices before bedtime. It’s the kind of recipe that rolled into our rotation because it’s easy, cheerful, and somehow always disappears.

Kitchen Talk

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This cake forgives my scatterbrained mornings. I’ve forgotten to bring butter to room temp and slapped it in the microwave for eight seconds—worked fine but don’t hold your breath. Once I accidentally used frozen berries straight from the bag and the batter turned purple in streaks; it was gorgeous and still tasty, though the color bled a bit more. If you overmix a touch, it’s not the end of the world—just stop when the flour disappears and fold gently. Also: zest like you mean it. The lemon oil is the personality of the cake.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and fresh baking powder for the best rise—old leaveners = sad flat cake.
– Fats & Oils: Unsalted butter gives the best flavor control; if you grab salted, skip extra salt in the batter.
– Eggs: Large eggs are what most recipes assume; if you’re out, two medium won’t ruin things but measure on the cautious side.
– Dairy: Buttermilk or plain yogurt amps the tang and makes the crumb tender—pick whichever you find handy.
– Citrus: Look for firm, glossy lemons with bright skin—less pithy and more zest-per-press.
– Produce/Fruit: Fresh blueberries are ideal, but frozen work in a pinch—toss them in a little flour first so they don’t sink.

Prep Ahead Ideas

– Mix the dry ingredients and stash them in an airtight container the day before; zest the lemons and keep zest separate in a small jar.
– You can fold blueberries into the batter and keep it in the fridge overnight, then bake the next morning—bring it to room temp for 20 minutes before popping into the oven.
– Bake the cake a day ahead and store wrapped at room temp; glaze it the day you want to serve so it looks fresh.
– Use shallow, airtight containers for slices if you’re packing for school lunches or neighbors.

✔Time-Saving Tricks

– Use a stand mixer or hand mixer to cream butter and sugar quickly; otherwise vigorous whisking by hand works if you’re patient.
– Frozen blueberries = no rinse or pat dry; toss in flour and add directly to batter to save time.
– Make a quick lemon glaze (powdered sugar + lemon juice) instead of a full frosting—takes two minutes and looks great.
– Don’t rush the cooling too much—glaze when the cake is slightly warm so it sets fast.

✔Common Mistakes

– Overmixing after adding flour: I did this once and the cake was dense—fold just until combined.
– Using watery fruit straight from the fridge: extra moisture can sink berries—bring frozen fruit to room temp or toss with flour.
– Skipping the pan prep: this cake sticks if you’re lazy; butter + flour (or parchment) saves you from a tragic loaf-to-floor situation.
– Glazing a piping hot cake: I rushed once and the glaze slid right off—cool for 10–15 minutes first.

What to Serve It With

– A dollop of whipped cream or spoonful of vanilla yogurt keeps it light.
– Strong coffee or a citrusy tea for contrast.
– Fresh fruit salad to double down on brightness.
– A scoop of vanilla ice cream for a dessert-forward approach.

✔Tips & Mistakes

– Let the butter soften but don’t melt it—soft means dentable, not liquid.
– Toss berries in a tablespoon of flour so they don’t sink.
– If your cake pulls away from the pan edges early, trust it’s done; use a skewer to confirm.
– If it’s underbaked in the center, tent with foil and give it 5–10 more minutes.

✔Storage Tips

Store wrapped at room temperature for 2 days, or in the fridge for up to 5 days if you’ve glazed it. Sliced in an airtight container it travels well—cold cake is perfectly fine for breakfast (I won’t judge you). If you want to freeze, wrap tightly and freeze for up to 2 months; thaw in the fridge overnight.

✔Variations and Substitutions

– Swap lemon for orange if you want mellower citrus—use the same zest/juice ratio.
– Use yogurt or sour cream in place of buttermilk one-for-one for a tender crumb.
– Almond flour swap: replace up to 1 cup for a nuttier flavor, but expect denser crumb and a shorter rise.
– Honey or maple: you can replace part of the sugar with liquid sweetener, but reduce other liquids slightly.
– Add a handful of chopped nuts (almonds or walnuts) on top for crunch—do it before baking so they toast.

Frequently Asked Questions

Easy Lemon Blueberry Cake Recipe

Bright lemon and juicy blueberries shine in this soft, tender cake. Simple prep, bakery-level results.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour for the batter
• ▢ 2 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 0.75 cup unsalted butter, softened
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 1 tbsp fresh lemon zest from 1–2 lemons
• ▢ 1.5 tsp vanilla extract
• ▢ 0.5 cup plain Greek yogurt or sour cream
• ▢ 0.25 cup whole milk
• ▢ 3 tbsp fresh lemon juice
• ▢ 1.5 cup fresh blueberries if using frozen, do not thaw
• ▢ 1 tbsp all-purpose flour, for tossing berries

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line a 9-inch round cake pan.
• Whisk flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and sugar until pale and fluffy, 2 to 3 minutes.
• Add eggs one at a time. Mix in lemon zest and vanilla.
• Stir yogurt, milk, and lemon juice together in a small bowl.
• Add dry ingredients to the butter mixture in two additions, alternating with the yogurt mixture.
• Toss blueberries with 1 tablespoon flour. Fold into the batter gently.
• Spread batter in the pan and smooth the top.
• Bake 40 to 45 minutes, until a toothpick comes out clean.
• Cool 15 minutes in the pan. Turn out and cool completely.

Notes

For a quick glaze, whisk 1/2 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over the cooled cake. To prevent sinking, reserve a handful of berries to scatter on top before baking. Store covered at room temperature for 2 days or refrigerate up to 5 days.

This recipe is an original creation inspired by classic Easy Lemon Blueberry Cake Recipe flavors. All ingredient ratios and instructions are independently developed.