I started Eminent Recipes to share the kind of desserts I make for the people I love—simple, comforting, and always reliable. This lemon blueberry cake is a perfect example. It’s easy enough for a busy weekday, yet special enough for celebrations. With fresh lemon flavor and juicy blueberries, this moist lemon blueberry cake reflects my love for approachable baking that brings families together around homemade food.
Why You’ll Love This Recipe
This lemon blueberry cake is everything I love about home baking—simple, comforting, and made for real life. It comes together quickly with everyday pantry ingredients, making it ideal for busy weeknights, relaxed weekends, or last-minute gatherings. The fresh lemon flavor adds brightness, while juicy blueberries keep every slice soft and moist. This easy moist lemon blueberry cake is family-friendly, customizable, and dependable, whether you bake it as a loaf, bundt cake, or classic round cake.
You’ll appreciate how forgiving this recipe is. It works with fresh or frozen blueberries, pairs beautifully with a light glaze or cream cheese frosting, and stores well for make-ahead baking. Inspired by balanced, approachable cooking, this lemon blueberry cake recipe delivers bakery-style results without complicated steps. It’s a simple lemon blueberry cake that feels special enough for celebrations but comfortable enough for everyday dessert. If you enjoy lemon blueberry bread, lemon blueberry loaf, or Italian-style cakes, this recipe fits seamlessly into your routine and quickly becomes a trusted favorite.
Ingredients for This Recipe
The ingredients in this lemon blueberry cake are simple, balanced, and carefully chosen to create a soft, moist texture with bright flavor. All-purpose flour provides structure while baking powder and baking soda help the cake rise evenly. Butter and sugar work together to create a tender crumb, while eggs add richness and stability. Fresh lemon zest and lemon juice are essential for that clean, citrus taste that defines a classic lemon blueberry cake recipe. Buttermilk or yogurt keeps the cake moist and light, making it ideal for both a loaf and a round cake. Blueberries add natural sweetness and bursts of flavor, and lightly coating them in flour prevents sinking during baking. The optional lemon glaze enhances the citrus notes and adds a bakery-style finish.
🛒 Ingredients (for one 9-inch round cake or loaf)
For the Cake
▭ 2 ½ cups all-purpose flour
▭ 2 teaspoons baking powder
▭ ½ teaspoon baking soda
▭ ½ teaspoon salt
▭ 1 cup granulated sugar
▭ ½ cup unsalted butter, softened
▭ 2 large eggs
▭ 1 tablespoon fresh lemon zest
▭ ¼ cup fresh lemon juice
▭ 1 teaspoon vanilla extract
▭ ¾ cup buttermilk or yogurt
▭ 1 ½ cups fresh or frozen blueberries
▭ 1 tablespoon flour (for coating blueberries)
For the Lemon Glaze (Optional)
▭ 1 cup powdered sugar
▭ 2–3 tablespoons fresh lemon juice
▭ ½ teaspoon lemon zest
How to Make This Recipe
Making this lemon blueberry cake is straightforward and designed for consistent results, even if you’re a beginner baker. Each step builds flavor and texture, starting with properly mixing the dry ingredients to ensure even rising. Creaming the butter and sugar creates a light base, while fresh lemon zest and lemon juice intensify the citrus flavor that defines a classic lemon blueberry cake recipe. Folding in blueberries at the right moment helps keep them evenly distributed, giving every slice bursts of sweet fruit. This easy moist lemon blueberry cake method works well for a loaf, round cake, or lemon blueberry bundt cake, making it a flexible and reliable baking process.
🛒 Steps
▭ Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan to prevent sticking.
▭ In a mixing bowl, whisk all-purpose flour, baking powder, baking soda, and salt until evenly combined.
▭ In a separate bowl, cream softened butter and granulated sugar until light and fluffy to create a tender crumb.
▭ Beat in the eggs one at a time, then mix in fresh lemon zest, lemon juice, and vanilla extract for bright lemon flavor.
▭ Add the dry ingredients alternately with buttermilk or yogurt, mixing gently to maintain a soft cake texture.
▭ Toss blueberries with flour, then fold them into the batter to keep them from sinking.
▭ Pour the batter into the prepared pan, smooth the top, and bake until golden and a toothpick comes out clean.
Expert Cooking Tips
Perfecting a lemon blueberry cake comes down to technique and ingredient handling. Using room-temperature butter, eggs, and dairy helps the batter blend smoothly, resulting in a lighter crumb. Fresh lemon zest is essential for boosting citrus aroma, while real lemon juice enhances the overall lemon blueberry cake flavor without overpowering the sweetness. Blueberries should be gently folded in at the end to keep the batter airy and evenly distributed. These expert techniques ensure a moist, tender texture and make this lemon blueberry cake recipe reliable whether baked as a loaf, bundt cake, or classic round cake.
💡 Expert Tips
▭ Use room-temperature ingredients to create a smooth batter and prevent dense texture.
▭ Toss blueberries in flour before adding to avoid sinking and ensure even blueberry distribution.
▭ Zest lemons before juicing to capture maximum lemon flavor for a vibrant lemon blueberry cake.
▭ Do not overmix the batter, as this can make the cake dense instead of soft and moist.
▭ Check doneness early, especially for loaf or lemon blueberry bundt cake versions, to prevent overbaking.
▭ Allow the cake to cool completely before glazing to maintain clean slices and balanced sweetness.
FAQs
What does lemon blueberry cake taste like?
Lemon blueberry cake has a bright citrus flavor balanced by the natural sweetness of blueberries. The lemon adds freshness while the blueberries keep the cake soft, moist, and lightly sweet, making it refreshing but not overly tart.
Can I use frozen blueberries in a lemon blueberry cake recipe?
Yes, frozen blueberries work well in an easy moist lemon blueberry cake. Add them straight from the freezer and coat lightly in flour to prevent bleeding and sinking during baking.
How do I keep lemon blueberry cake moist?
Using buttermilk or yogurt, not overbaking, and properly measuring flour helps keep a lemon blueberry cake moist. Allowing the cake to cool before slicing also preserves texture.
Can this lemon blueberry cake be made as a loaf or bundt cake?
This lemon blueberry cake recipe is very versatile. It can be baked as a lemon blueberry loaf, lemon blueberry bread, or lemon blueberry bundt cake with slight baking time adjustments.
Want more sweet and savory recipes like this? Follow us on Facebook for daily dinner ideas, cooking tips, and behind-the-scenes moments from Eminent Recipes.
See how others are plating this dish on Instagram! Tag your version with #Eminentrecipes and get featured.
Love collecting recipes? Don’t miss our latest pins on Pinterest—perfect for saving your favorite meals in one spot.
Eggless Chocolate Chip Cookies That Are Soft, Chewy, and Irresistible
Greek Lemon Chicken Soup Recipe – Creamy, Healthy, and Flavorful
White Chocolate Chip Cookies with Raspberries or Lemon Zest
Marry Me Chicken Soup with Gnocchi – Cozy One-Pot Meal
This lemon blueberry cake brings together bright lemon flavor, juicy blueberries, and a soft, moist crumb in a recipe that’s both reliable and easy to make. Designed for real home baking, it fits perfectly into busy schedules while still delivering bakery-style results. Whether you bake it as a simple lemon blueberry cake, a loaf, or a bundt version, this lemon blueberry cake recipe is flexible, family-friendly, and endlessly enjoyable. It’s the kind of dessert that feels comforting, looks beautiful, and quickly becomes a favorite you’ll want to bake again and again.
Print
Lemon Blueberry Cake
- Total Time: ~1 hour 25 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
A soft, moist lemon blueberry cake bursting with fresh citrus flavor and juicy blueberries. Light, fluffy, and topped with a sweet lemon glaze or cream cheese frosting, this cake is perfect for brunch, birthdays, tea time, or any spring and summer gathering.
Ingredients
🛒 Ingredients (for one 9-inch round cake or loaf)
For the Cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tablespoon fresh lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
¾ cup buttermilk or yogurt
1 ½ cups fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
For the Lemon Glaze (Optional):
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest
Instructions
📝 Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
Add dry ingredients alternately with buttermilk, mixing just until combined.
Toss blueberries with 1 tablespoon flour and gently fold into the batter.
Pour batter into the prepared pan and smooth the top.
Bake 40–45 minutes (loaf may take up to 55 minutes), or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk powdered sugar, lemon juice, and zest until smooth.
Drizzle over the cooled cake. Let set before slicing.
Notes
Blueberry Tip: Use frozen blueberries straight from the freezer to prevent bleeding.
Extra Moist: Yogurt or sour cream makes the cake extra tender.
Bundt Option: Works beautifully as a lemon blueberry bundt cake—adjust baking time to 50–55 minutes.
Storage: Store covered at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert / Cake
- Method: Baked
- Cuisine: American / European-inspired