Lemon Blueberry Cake

The sweet-tart flavor of lemon and blueberry always reminds me of spring mornings — fresh, bright, and full of good vibes. A few weeks ago, I had a bunch of lemons that needed to be used up and a container of blueberries just sitting in the fridge, begging to be baked into something special.

So, I decided to whip up one of my all-time favorites: lemon blueberry cake. Let me just say — it did not disappoint!

This cake is soft, moist, and bursting with citrusy flavor in every bite. The blueberries add a juicy taste that balances the zing of the lemon perfectly.

I love making this cake when I want something that feels a little fancy but is actually super easy to put together.

Whether you’re hosting brunch, celebrating a birthday, or just want a treat to go with your afternoon tea, this lemon blueberry cake checks all the boxes. I’ll walk you through exactly how I make it so you can enjoy this beauty too. Let’s get baking!

What is Lemon Blueberry Cake?

Lemon blueberry cake is a light, fluffy dessert that combines the bright, zesty flavor of fresh lemons with the sweetness of blueberries. It’s typically made with a buttery vanilla-lemon base and folded with fresh (or sometimes frozen) blueberries, then topped with a lemon glaze or creamy frosting.

What I love about this cake is that it’s versatile — it can be made as a layered cake, a loaf, or even cupcakes if you’re feeling creative.

The lemon adds a refreshing tang that cuts through the sweetness, while the blueberries add a burst of fruity flavor in every bite. It’s the kind of cake that looks beautiful on the table and tastes even better. Whether you serve it plain, with a glaze, or dressed up with whipped cream, it always feels like a little slice of sunshine.

Why You’ll Love It

• Bright, fresh flavor: The lemon zest and juice make the cake taste so light and vibrant — it’s like sunshine in dessert form.
• Super moist texture: Thanks to the butter, eggs, and yogurt (or sour cream), this cake turns out incredibly soft and tender every time.
• Easy to make: No fancy ingredients or complicated steps — just good old-fashioned baking.
• Perfect for any occasion: From brunches to birthdays, or just a cozy weekend bake, this cake fits right in.
• Customizable: You can switch up the glaze, turn it into cupcakes, or even add a cream cheese frosting if you want to take it up a notch.

Ingredient List

For the Cake:

• 1 cup (226g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt or sour cream
• 1 1/2 cups fresh or frozen blueberries (if frozen, don’t thaw)
• 1 tablespoon flour (for tossing blueberries)

For the Lemon Glaze (Optional but delicious):

• 1 cup (120g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

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Ingredient Notes

• Unsalted butter – I prefer using unsalted so I can control the salt level in the cake. Make sure it’s softened to a cream properly.
• Lemon zest and juice – Don’t skip the zest! It gives the cake a deep lemony aroma that juice alone can’t achieve.
• Greek yogurt/sour cream – This keeps the cake extra moist and gives it a tender crumb. I usually go for full-fat Greek yogurt for the best results.
• Blueberries – If using frozen, don’t thaw them first — they’ll bleed into the batter too much. Tossing them in flour helps prevent sinking.
• Powdered sugar glaze – Totally optional, but it adds a lovely finishing touch and an extra punch of lemon.

Kitchen Tools Needed

• Mixing bowls – You’ll need a couple of bowls for wet and dry ingredients. I love using glass bowls so I can see everything clearly while mixing.
• Electric mixer or stand mixer – Makes creaming the butter and sugar a breeze. I use my stand mixer when I’m feeling fancy, but a hand mixer works just as well.
• Microplane or zester – Essential for getting all that fragrant lemon zest without the bitter pith.
• Citrus juicer – Helps extract every last drop of juice from the lemons without the seeds. A small handheld one does the trick.
• Measuring cups and spoons – Accurate measurements matter in baking, so I use stainless steel sets for consistency.
• 9-inch round cake pans or a loaf pan – Depending on how you want to shape your cake. I usually go with two 9-inch pans for a nice layered look.
• Rubber spatula – For folding in the blueberries gently and scraping down the sides of the bowl (nothing goes to waste!).
• Cooling rack – Letting your cake cool on a wire rack helps prevent it from getting soggy underneath.
• Sifter or fine mesh strainer – If you want an extra smooth glaze or lump-free powdered sugar topping.

Instructions

Step 1: Prep Your Ingredients and Tools

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch cake pans or line them with parchment paper.
• Zest and juice your lemons, and set aside.
• In a small bowl, toss the blueberries with 1 tablespoon of flour — this helps keep them from sinking to the bottom.

Pro tip: If you’re using frozen blueberries, toss them in flour straight from the freezer. Don’t thaw them — they’ll bleed into the batter and make everything blue.

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Step 2: Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and sugar together on medium speed until it’s light and fluffy (about 3–4 minutes).
• Scrape down the sides of the bowl as needed.

Pro tip: Don’t rush this step! Creaming properly incorporates air, which gives the cake that beautiful, fluffy texture.

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Step 3: Add Eggs, Lemon Zest, and Vanilla

• Add the eggs one at a time, mixing well after each addition.
• Stir in the lemon zest, lemon juice, and vanilla extract.

Note: The mixture might look a little curdled after the lemon juice — that’s totally normal and will smooth out once the dry ingredients go in.

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Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Pro tip: Whisking the dry ingredients separately helps distribute the leavening agents evenly — no random baking soda pockets here!

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Step 5: Mix It All Together

• Add the dry ingredients to the wet mixture in 2–3 batches, alternating with the yogurt. Start and end with the flour mixture.
• Mix on low speed just until combined — don’t overmix!
• Gently fold in the flour-coated blueberries with a spatula.

Be patient while folding. You want those blueberries to stay whole and juicy.

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Step 6: Bake the Cake

• Divide the batter evenly between your prepared pans and smooth the tops with a spatula.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Step 7: Make the Lemon Glaze (Optional)

• In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
• Drizzle over the cooled cake and let it set for a few minutes before slicing.

Pro tip: If the glaze is too thick, add a splash more lemon juice. Too thin? Just a bit more powdered sugar will fix it.

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Once everything is cooled and glazed, slice it up and enjoy! This cake is even better the next day after the flavors have settled — if it lasts that long.

Tips and Tricks for Success

• Bring ingredients to room temperature – This helps everything blend together smoothly, especially the butter, eggs, and yogurt.
• Don’t overmix the batter – Once the flour is in, mix just until combined. Overmixing can make the cake dense instead of fluffy.
• Toss blueberries in flour – It keeps them suspended in the batter instead of sinking to the bottom.
• Use fresh lemon zest – It packs way more flavor than bottled lemon juice alone.
• Let the cake cool completely before glazing – A warm cake will melt the glaze and make it run off too fast.
• Bake in the middle rack – For even heat distribution and the perfect golden top.

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Ingredient Substitutions and Variations

• Greek yogurt or sour cream – Either one works; just use full-fat for best texture and richness.
• All-purpose flour – Can be swapped for a 1:1 gluten-free baking blend if needed.
• Blueberries – Try raspberries or blackberries for a different fruity twist.
• Lemon juice and zest – You can use bottled juice in a pinch, but zest is non-negotiable for that real lemon flavor.
• Lemon glaze – Want something creamier? Swap it with a simple cream cheese frosting for extra indulgence.
• Make it a loaf or bundt – Pour the batter into a loaf or bundt pan — just adjust the baking time (usually 45–60 mins).

Serving Suggestions

• With a cup of tea or coffee – This cake makes the perfect afternoon treat. I usually have a slice with some lemon ginger tea — it’s a cozy combo I swear by.
• Topped with whipped cream and fresh berries – For a more elegant dessert feel, especially if you’re serving guests.
• Lightly warmed with a scoop of vanilla ice cream – Trust me on this one — the warm cake and ice cream are heavenly together.
• For brunch – Pair it with scrambled eggs, fruit salad, and mimosas for a sweet and citrusy touch to your brunch spread.
• As a birthday or celebration cake – I’ve used this as a birthday cake more than once, just layered with lemon cream cheese frosting — total crowd-pleaser!

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Storage and Reheating Instructions

• Room Temperature – Store in an airtight container for up to 2 days. Keep it in a cool spot away from sunlight.
• Refrigerator – For longer freshness, refrigerate the cake (especially if frosted). It’ll stay good for about 4–5 days.
• Freezer – You can freeze the unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight.
• Reheating – Warm individual slices in the microwave for about 10–15 seconds. It brings back the softness and makes the lemon aroma pop!
• Avoid glazing before freezing – If you’re planning to freeze, wait to add the glaze until after it’s thawed for best texture.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Just don’t thaw them before mixing them into the batter. Toss them in a bit of flour and fold them in gently to avoid streaking the batter purple.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day as the flavors develop more. Just store it in an airtight container at room temperature or in the fridge if it’s frosted.

What if I don’t have Greek yogurt?

You can use sour cream or even plain regular yogurt. Just make sure it’s not too watery—thicker is better for that moist, fluffy texture.

How do I keep the blueberries from sinking?

Toss them in a tablespoon of flour before adding them to the batter. This helps them “float” more evenly while the cake bakes.

Can I turn this into cupcakes?

Yes! Divide the batter into lined muffin tins and bake at 350°F for about 18–22 minutes. Keep an eye on them after the 15-minute mark.

Is the lemon glaze necessary?

Not at all — but it adds a lovely citrusy finish. You can also skip it or swap it for a light dusting of powdered sugar if you’re keeping things simple.

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Have more questions or want to share your lemon blueberry cake pics? Tag me on Instagram @tasiahub_ — I’d love to see your creations and chat more about all things baking!