Lemon Blueberry Cake

Lemon blueberry cake was the first dessert I ever baked from scratch to celebrate a friend’s birthday and I remember how nervous but excited I felt watching it rise in the oven. When I finally served it the sweet berries and tart lemon burst with flavor in every bite and everyone asked for seconds that’s when I knew it would become a signature bake in my kitchen.

Since then this cake has become my go-to for spring gatherings brunches and rainy day pick-me-ups because it’s easy to make packed with flavor and always gets compliments for its bright colors and refreshing taste.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the cake its structure and soft crumb.
• Baking powder – Helps the cake rise and stay fluffy.
• Salt – Enhances the flavors and balances the sweetness.
• Granulated sugar – Sweetens the batter and helps cream the butter.
• Unsalted butter – Adds richness and creates a tender texture.
• Eggs – Bind the ingredients and add moisture and volume.
• Lemon zest – Packs a bold citrus flavor right into the batter.
• Fresh lemon juice – Brings brightness and tang to the cake.
• Milk – Keeps the batter moist and smooth.
• Vanilla extract – Adds warmth and depth of flavor.
• Fresh blueberries – The juicy bursts of fruit throughout the cake.
• All-purpose flour (for tossing berries) – Prevents the blueberries from sinking.

Tools You’ll Need

• Mixing bowls – I use different sizes for combining wet and dry ingredients.
• Electric mixer – Makes creaming the butter and sugar a breeze.
• Microplane or zester – Essential for getting fragrant lemon zest.
• Citrus juicer – Helps extract every drop of juice from the lemon.
• Measuring cups and spoons – Ensures accurate ingredient proportions.
• Spatula – For gently folding in the blueberries.
• 9-inch cake pan – The perfect size for this single-layer beauty.
• Oven – To bake the cake evenly and develop a golden top.
• Cooling rack – Helps the cake cool evenly after baking.

Instructions

Step 1: Preheat and Prep

I begin by preheating the oven to 350°F then I grease a 9-inch cake pan and line the bottom with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a bowl I whisk together the flour, baking powder, and salt to ensure they’re evenly distributed.

Step 3: Cream the Butter and Sugar

In a separate large bowl I cream the softened butter and sugar until it’s light and fluffy then I beat in the eggs one at a time.

Step 4: Add Lemon and Vanilla

Next I stir in the lemon zest, fresh lemon juice, and vanilla extract letting the citrus scent fill the kitchen.

Step 5: Combine Wet and Dry

I alternate adding the flour mixture and milk to the batter mixing just until everything is combined and smooth.

Step 6: Fold in Blueberries

I gently toss the blueberries in a little flour then I fold them into the batter using a spatula to avoid bursting them.

Step 7: Bake the Cake

I pour the batter into the prepared pan and smooth the top then I bake it for 40–45 minutes until a toothpick comes out clean.

Step 8: Cool and Serve

I let the cake cool in the pan for 10 minutes before transferring it to a rack and once it’s completely cool I serve it as-is or with a light lemon glaze.

Tips

If you want extra lemon flavor I recommend adding a lemon glaze made from powdered sugar and lemon juice. I also sometimes mix in a handful of white chocolate chips for a sweet twist. Be sure to toss your blueberries in flour so they don’t all sink to the bottom while baking.

Ways to Serve

This lemon blueberry cake is perfect for brunch, afternoon tea, or even as a light dessert after dinner. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream when I want to make it extra special.

Frequently Asked Questions

Can I use frozen blueberries in Lemon Blueberry Cake?

Yes! Just don’t thaw them use them straight from the freezer and toss with flour before adding to the batter.

How should I store Lemon Blueberry Cake?

Store it covered at room temperature for 2 days or refrigerate for up to 5 days.

Can I make Lemon Blueberry Cake gluten-free?

Absolutely. Just use a gluten-free 1:1 baking flour blend in place of the all-purpose flour.

See You in the Kitchen

I hope you try this lemon blueberry cake and enjoy every sweet zesty bite as much as I do! It’s the kind of cake that brightens any day and I’d love to hear how it turned out for you.

Happy Cooking!

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