Blueberry Lemon Cake

If you’re looking for a bright, fresh, and delicious dessert, this Blueberry Lemon Cake is the perfect recipe to try. The combination of juicy blueberries and fresh lemon creates a soft, moist cake that’s bursting with flavor in every bite. Whether you’re baking for a family gathering, brunch, birthday, or simply craving a homemade treat, this easy recipe delivers bakery-quality results with simple ingredients. The sweet blueberries balance the tangy citrus beautifully, making this cake a favorite for spring, summer, and beyond.

Why You’ll Love This Blueberry Lemon Cake

• Soft, fluffy, and incredibly moist texture
• Packed with fresh blueberries in every slice
• Bright lemon flavor from fresh juice and zest
• Easy to make with everyday ingredients
• Perfect for breakfast, dessert, or afternoon tea
• Great for holidays, parties, and family gatherings

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup milk
• 1½ cups fresh blueberries
• 1 tablespoon flour (for coating blueberries)

Optional Lemon Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

How to Make Blueberry Lemon Cake

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Toss the blueberries with one tablespoon of flour to prevent them from sinking during baking.
4. In a large mixing bowl, beat the butter and sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract, lemon juice, and fresh lemon zest.
7. Gradually add the dry ingredients, alternating with the milk. Mix until just combined.
8. Gently fold the coated blueberries into the batter without overmixing.
9. Pour the batter into the prepared cake pan and spread it evenly.
10. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
12. If using the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the completely cooled cake.