Lemon Blueberry Cake is a delightful, moist, and bursting-with-flavor cake perfect for any occasion. This recipe is incredibly useful because it delivers a homemade treat that rivals bakery favorites, offering a bright citrus kick and sweet berry bursts in every bite.
Jump To :
show
Key Ingredients for Lemon Blueberry Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 2 large lemons
- ⅓ cup fresh lemon juice
- ¾ cup milk (whole or 2%)
- 1 ½ cups fresh blueberries, lightly floured
How to Make Lemon Blueberry Cake:
This Lemon Blueberry Cake recipe is designed for ultimate ease and flavor. In under 20 minutes of active prep time, you’ll create a wonderfully moist cake with a tender crumb, infused with vibrant lemon and studded with juicy blueberries for a truly satisfying dessert that’s perfect for spring gatherings or a simple afternoon treat.
Step-by-Step Instructions:
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or two 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms of round pans with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures your leavening agents are evenly distributed throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This process incorporates air, which helps create a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Incorporate Lemon Zest and Juice: Add the zest of the two large lemons and the fresh lemon juice to the butter mixture. Mix until just combined. The lemon zest will release its aromatic oils, intensifying the citrus flavor.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix, which can result in a tough cake. For example, add about a third of the dry ingredients, mix, then half of the milk, mix, another third of the dry ingredients, mix, the remaining milk, mix, and finally the last third of the dry ingredients and mix until no streaks of flour remain.
- Prepare Blueberries: In a small bowl, toss the fresh blueberries with a tablespoon of the prepared flour mixture from step 2. This light coating helps prevent the blueberries from sinking to the bottom of the cake as it bakes.
- Fold in Blueberries: Gently fold the floured blueberries into the cake batter using a spatula. Again, avoid overmixing.
- Pour into Pan: Pour the batter evenly into your prepared Bundt pan or cake pans. Smooth the top with your spatula.
- Bake the Cake: Bake for 30-40 minutes for round pans, or 45-55 minutes for a Bundt pan, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary depending on your oven, so start checking for doneness a little before the minimum recommended time.
- Cool the Cake: Let the cake cool in the pan(s) for 10-15 minutes before inverting it onto a wire rack to cool completely. If using round pans, be sure to run a knife around the edge first to loosen.
Why You’ll Love This Lemon Blueberry Cake:
This Lemon Blueberry Cake is an absolute dream! Its main feature is an incredibly moist and tender crumb, kissed with bright, zesty lemon and bursting with plump, sweet blueberries. Imagine a sunny afternoon with a slice of this – it’s like sunshine on a plate! It’s significantly more cost-effective than buying a specialty cake from a bakery, allowing you to enjoy this delightful treat without breaking the bank. The subtle tang of lemon perfectly complements the sweet pop of blueberries, making it a flavor combination that’s truly irresistible, far surpassing your average vanilla cake.
If you’re looking for a simple yet elegant dessert that’s guaranteed to impress, this is it. It’s lighter and more refreshing than a dense pound cake, yet still wonderfully satisfying. Don't wait for a special occasion; this Lemon Blueberry Cake is perfect for any day you need a little sweetness and sunshine. Give this recipe a try – you won't be disappointed!
Storing and Reheating Tips:
- Room Temperature Storage: Once completely cooled, this Lemon Blueberry Cake can be stored in an airtight container at room temperature for up to 2-3 days. Ensure it's properly wrapped to prevent it from drying out.
- Refrigeration: For longer storage, up to 5 days, keep the cake refrigerated in an airtight container. The cake might become slightly firmer when chilled, which is perfectly normal.
- Reheating: To reheat, you can gently warm slices in a toaster oven or microwave for a few seconds until just warmed through. Be careful not to overheat, as this can dry out the cake.
- Freezing: This cake freezes beautifully for future enjoyment. Wrap individual slices or the whole cake securely in plastic wrap, then in aluminum foil or place in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving or bring to room temperature.
Final Thoughts:
This Lemon Blueberry Cake is a truly special recipe that brings pure joy with every bite. Its simple elegance and incredible flavor make it a must-try for any home baker. Gather your ingredients and whip up this delightful cake to brighten your day!
Lemon Blueberry Cake
Lemon Blueberry Cake is a delightful, moist, and bursting-with-flavor cake perfect for any occasion. This recipe is incredibly useful because it delivers a homemade treat that rivals bakery favorites, offering a bright citrus kick and sweet berry bursts in every bite.
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or two 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms of round pans with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures your leavening agents are evenly distributed throughout the batter.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This process incorporates air, which helps create a tender cake.1 cup unsalted butter, 1.75 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract. Make sure each egg is fully incorporated before adding the next.3 large eggs, 1 teaspoon pure vanilla extract
- Add the zest of the two large lemons and the fresh lemon juice to the butter mixture. Mix until just combined. The lemon zest will release its aromatic oils, intensifying the citrus flavor.2 large lemons, 0.33 cup fresh lemon juice
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix, which can result in a tough cake. For example, add about a third of the dry ingredients, mix, then half of the milk, mix, another third of the dry ingredients, mix, the remaining milk, mix, and finally the last third of the dry ingredients and mix until no streaks of flour remain.2.5 cups all-purpose flour, 0.75 cup milk
- In a small bowl, toss the fresh blueberries with a tablespoon of the prepared flour mixture from step 2. This light coating helps prevent the blueberries from sinking to the bottom of the cake as it bakes.1.5 cups fresh blueberries, 2.5 cups all-purpose flour
- Gently fold the floured blueberries into the cake batter using a spatula. Again, avoid overmixing.1.5 cups fresh blueberries
- Pour the batter evenly into your prepared Bundt pan or cake pans. Smooth the top with your spatula.
- Bake for 30-40 minutes for round pans, or 45-55 minutes for a Bundt pan, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary depending on your oven, so start checking for doneness a little before the minimum recommended time.
- Let the cake cool in the pan(s) for 10-15 minutes before inverting it onto a wire rack to cool completely. If using round pans, be sure to run a knife around the edge first to loosen.
Notes
Once completely cooled, this Lemon Blueberry Cake can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, up to 5 days, keep the cake refrigerated in an airtight container. This cake freezes beautifully for future enjoyment, wrapped securely and frozen for up to 2-3 months.