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