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.

Lemon Blueberry Cake Recipe – Easy, Moist, and Delicious 2026

Name: Lemon Blueberry Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 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); 1 cup powdered sugar (optional, for glaze); 2–3 tablespoons fresh lemon juice (optional, for glaze); ½ teaspoon lemon zest (optional, for glaze)

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

Scale

🛒 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

Step 1: Prepare the Cake Batter

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.

Step 2: Bake

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.

Step 3: Add the Glaze (Optional)

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