🍋🫐 Lemon Blueberry Cake (So Fresh & Fluffy!)

If sunshine had a flavor, it would totally be this Lemon Blueberry Cake. 🍋🫐 It’s soft, moist, and bursting with juicy blueberries in every bite—plus that lemony zing? Chef’s kiss. This is my go-to cake for spring brunches, baby showers, or anytime I wanna impress without going full bakery mode.

📌 Save this recipe on Pinterest so you’ve got it handy when blueberry season hits!

Whether you’re serving it plain with a dusting of powdered sugar or going all-in with a lemon glaze, this cake is the perfect sweet treat for warm days, potlucks, or even just a random Tuesday (because why not?).

🍋 Ingredients

• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 cups fresh blueberries (tossed in 1 tbsp flour)

🧁 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
2. Cream butter and sugar in a large bowl until light and fluffy—about 3–4 minutes.
3. Add eggs one at a time, beating well after each. Stir in lemon zest, juice, and vanilla.
4. Whisk dry ingredients in a separate bowl: flour, baking powder, baking soda, and salt.
5. Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined (don’t overmix!).
6. Fold in blueberries gently—don’t skip tossing them in flour or they’ll sink!
7. Pour into prepared pan and smooth the top. Bake 45–55 minutes, until golden and a toothpick comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Drizzle with lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) for extra zing!

✨ Tips & Tricks

• No buttermilk? Use 1/2 cup milk + 1/2 tbsp lemon juice or vinegar.
• Frozen blueberries work too—don’t thaw them!
• Want cupcakes instead? Bake for 20–22 minutes at 350°F.

🧊 Storage & Make-Ahead

• Store leftovers in an airtight container at room temp for up to 3 days.
• Freeze slices (wrapped well) for up to 2 months—thaw overnight in the fridge.
• Cake stays super moist even a day later, making it great for make-ahead desserts.

Lemon Blueberry Cake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10 Servings

Ingredients

  

• 1 cup butter softened
• 1 1/4 cups sugar
• 4 eggs
• Zest of 2 lemons
• 1/4 cup lemon juice
• 1 tsp vanilla
• 2 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 cups blueberries tossed in flour

Instructions

 

• Preheat oven to 350°F. Grease and flour your cake pan.
• Cream butter + sugar until fluffy.
• Add eggs, lemon zest, juice, and vanilla.
• Mix dry ingredients in another bowl.
• Alternate adding dry mix + buttermilk to wet.
• Fold in blueberries.
• Pour into pan + bake 45–55 mins.
• Cool 10 mins in pan, then move to rack.
• Optional: Add glaze!

Whether you’re baking this for a party or just craving something fruity and fluffy, you’ll LOVE this lemon blueberry cake. Try it once, and it might just become your signature spring bake. 💛

👉 If you liked this, check out my [Lemon Bars] or [Blueberry Muffin Cake] too!