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A homemade slice of lemon blueberry cake with white glaze, fresh blueberries, and a lemon slice on top, served on a white plate with a fork.

Lemon Blueberry Cake

5 from 1 vote
A bright, moist, and tender lemon blueberry cake that's easy to make and packed with fresh citrus flavor and juicy berries. Perfect for birthdays, brunches, or any day that needs a little sunshine.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Cake Base:
  • 2.5 cups All-purpose flour - plus 1 tablespoon for tossing blueberries
  • 1.5 cups Fresh blueberries - or frozen, unthawed
  • 3 Large eggs
  • ½ cup Unsalted butter - softened
  • ½ cup Neutral oil - such as canola or vegetable
  • 1.5 cups Granulated sugar
  • 1 cup Buttermilk
  • 2 teaspoon Vanilla extract
  • 2.5 teaspoon Baking powder
  • ½ teaspoon Salt
The Lemon Magic:
  • 2 Fresh lemons - Zest and juice used
  • 1 teaspoon Lemon extract - Optional, boosts flavor
The Glaze:
  • 1.25 cups Powdered sugar - sifted
  • 2–3 tablespoon Fresh lemon juice - adjust for desired consistency
  • 2 tablespoon Butter - melted
  • 1 teaspoon Lemon zest - for garnish

Equipment

  • 9x13 baking pan or bundt pan (Greased and floured)
  • Electric stand or hand mixer (For creaming butter and sugar)
  • Microplane/zester (For fresh lemon zest)
  • Large mixing bowls (Wet and dry ingredients)
  • Wire cooling rack (To cool cake completely)

Method
 

  1. Preheat oven to 350°F. Grease and flour your pan. Toss blueberries in a tablespoon of flour. Zest lemons first.
    Fresh blueberries in a ceramic bowl lightly coated with flour, with a spoon resting inside and a few berries scattered on a rustic countertop.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in vanilla, lemon zest, and lemon extract if using. Alternate buttermilk and lemon juice.
    A mixing bowl with creamed butter and sugar, fluffy and pale yellow, with lemon zest and flour scattered on a marble countertop nearby.
  3. Whisk together flour, baking powder, and salt. Gently fold dry mix into the wet, alternating with buttermilk mixture. Don’t overmix.
  4. Fold in the floured blueberries gently. Pour the batter into the prepared pan.
    Fresh floured blueberries sitting on top of lemon cake batter in a mixing bowl, with a wooden spoon ready to gently fold them in.
  5. Bake for 45–55 minutes. Toothpick should come out with a few moist crumbs. Cool completely before glazing.
  6. Whisk powdered sugar, melted butter, and lemon juice until drizzle consistency. Pour over cooled cake and sprinkle with lemon zest.

Nutrition

Serving: 100gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 160mgPotassium: 110mgFiber: 1gSugar: 26gVitamin A: 300IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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