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Lemon Blueberry Cake That’s Moist, Bright, and Easy to Bake

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Lemon blueberry cake is a moist, tender dessert made with fresh lemon zest and juice, juicy blueberries, and a soft vanilla-based crumb. It’s bright, balanced, and perfect for brunch, dessert, or special occasions.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk or yogurt
  • 2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest and lemon juice.
  6. Add the dry ingredients alternately with milk, mixing just until combined.
  7. Toss blueberries with 1 tablespoon flour and gently fold into the batter.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool completely before glazing or frosting.

Notes

  • Fresh blueberries work best, but frozen can be used without thawing.
  • Do not overmix the batter to keep the cake tender.
  • Lemon zest provides most of the citrus flavor, so don’t skip it.
  • A simple lemon glaze or cream cheese frosting pairs well with this cake.

Nutrition

Find it online: https://recipeshots.com/lemon-blueberry-cake/