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Lemon Blueberry Cake

Lemon Blueberry Cake is a vibrant and refreshing dessert that perfectly captures the essence of summer in every bite. This cake features a moist and fluffy texture, enriched with the tangy brightness of fresh lemons and the sweet burst of blueberries.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Summer
Servings: 8 servings
Calories: 350kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake Pans
  • Wire Rack

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour Forms the base of the cake.
  • 1 tablespoon Baking powder Leavening agent.
  • ½ teaspoon Baking soda Complements the baking powder.
  • ½ teaspoon Salt Enhances flavor.

Wet Ingredients

  • 1.5 cups Granulated sugar Sweetens the cake.
  • ½ cup Unsalted butter Adds richness and moisture.
  • 1 cup Buttermilk Enhances tenderness.
  • 3 large Eggs Provides structure.
  • 2 tablespoons Lemon zest Adds citrus flavor.
  • ¼ cup Fresh lemon juice Balances sweetness.

Blueberries

  • 1.5 cups Fresh blueberries Provides sweetness and color.
  • 1 tablespoon Flour (for coating blueberries) Prevents sinking.

Optional Toppings

  • Powdered sugar For dusting Adds sweetness and visual appeal.
  • 1 cup Powdered sugar (for glaze) For optional lemon glaze.
  • 2-3 tablespoons Lemon juice (for glaze) Mixed until smooth.

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the lemon zest and lemon juice until evenly distributed.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk.
  • Toss the blueberries with 1 tablespoon of flour and gently fold into the batter.
  • Divide the batter between the prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  • Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the optional lemon glaze by whisking together powdered sugar and lemon juice until smooth.
  • Once cooled, layer the cakes and drizzle with lemon glaze or dust with powdered sugar.
  • Slice, serve, and enjoy!

Notes

Using fresh blueberries and real lemon juice will elevate the flavor. Store leftovers in an airtight container for up to 3 days.