Lemon Blueberry Cake


Indulge your taste buds in a burst of sunshine with this delightful Lemon Blueberry Cake. It’s a heavenly combination of zesty lemon and juicy blueberries, all wrapped up in a tender, moist cake. Perfect for any occasion, this cake is a refreshing twist on a classic dessert.


For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 cup Greek yogurt (or sour cream)
  • 2 cups fresh blueberries (tossed in 1 tablespoon of flour)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

For Garnish (optional):

  • Fresh blueberries
  • Lemon zest

Step-by-Step Instructions:

Step 1: Preparing the Oven and Pan

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

Step 2: Mixing the Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Creaming the Butter and Sugar

  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4: Adding the Eggs and Flavorings

  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract, lemon zest, and lemon juice until well combined.

Step 5: Alternating Dry Ingredients and Yogurt

  • Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt (or sour cream), beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the fresh blueberries coated in flour to prevent sinking.

Step 6: Baking the Cake

  • Pour the batter into the prepared baking pan(s) and spread it evenly.
  • Bake for 40-45 minutes (slightly less for round pans), or until a toothpick inserted into the center comes out clean, and the cake is golden brown.
  • Remove from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 7: Making the Lemon Glaze

  • In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed.

Step 8: Drizzling the Glaze

  • Once the cake has cooled, drizzle the lemon glaze over the top.
  • Garnish with fresh blueberries and lemon zest if desired.

Expert Tips for a Perfect Lemon Blueberry Cake:

  1. Fresh Blueberries: Whenever possible, use fresh blueberries for the best flavor and texture. You can also use frozen blueberries, but be sure to thaw and pat them dry before adding them to the batter.
  2. Lemon Zest: The lemon zest adds a bright, citrusy flavor. Be cautious not to include the bitter white pith when zesting the lemons.
  3. Room Temperature Ingredients: Allow your butter, eggs, and Greek yogurt (or sour cream) to come to room temperature before using. This ensures even mixing and a smoother batter.
  4. Adjust the Glaze: If you prefer a thicker or thinner glaze, you can easily adjust the consistency by adding more powdered sugar for thickness or more lemon juice for a thinner drizzle.


This Lemon Blueberry Cake is a delightful fusion of sweet and tangy flavors, making it a perfect treat for any occasion. Whether you’re celebrating a special event or simply craving a slice of something delicious, this cake will brighten your day with its vibrant lemony zest and bursts of juicy blueberries. Enjoy it with a cup of tea, share it with friends, or savor it as a well-deserved solo indulgence. It’s a cake that captures the essence of sunny days and the joy of homemade baking.

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