Irresistible Blueberry Lemon Cak

Blueberry lemon cake brings bright citrus flavor and juicy berries into one soft, tender dessert. Lemon zest and fresh lemon juice give the crumb a clean, fresh taste, while blueberries add sweet pops and a little jammy texture as they bake.

This cake works for brunch, birthdays, or an easy weekend treat because it looks beautiful without complicated decorating. A simple lemon glaze finishes it with a sweet tang that makes every slice taste lighter and more vibrant.

Reasons to Try Blueberry Lemon Cake

• Bold lemon flavor: Lemon zest carries the strongest aroma, and lemon juice adds a sharp, clean finish.
• Juicy blueberry bursts: Blueberries soften as they bake and create pockets of fruity sweetness.
• Soft and tender crumb: Butter, eggs, and milk create a cake that stays moist without feeling heavy.
• Pretty without effort: The blueberries and glaze make it look bakery style with minimal work.
• Great for make ahead: The flavor improves after it rests, especially the lemon notes.

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Ingredients Notes

For the Cake:

• All purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice
• Milk
• Vanilla extract
• Blueberries

For the Lemon Glaze:

• Powdered sugar
• Lemon juice
• Lemon zest

Instructions Notes

For the Cake:

1. Mix dry ingredients
2. Cream butter and sugar
3. Add eggs and flavor ingredients
4. Alternate dry ingredients and milk
5. Fold in blueberries gently
6. Bake until the center sets

For the Lemon Glaze:

1. Whisk glaze ingredients
2. Pour over cooled cake
3. Let the glaze set before slicing

What You Must Know Blueberry Lemon Cake

Use room temperature butter, eggs, and milk. Cold ingredients make the batter split and bake unevenly. Zest the lemons before you juice them, because zest sticks better to whole fruit. Toss the blueberries with a little flour before folding them into the batter.

This reduces sinking and helps them stay suspended in the crumb. Do not overmix after adding flour. Overmixing develops gluten and makes the cake tight and dry. Let the cake cool fully before glazing, or the glaze will melt and soak in instead of setting on top.

Helpful Tips

• Use a light colored metal pan for more even baking. Dark pans can brown the edges too fast.
• If you use frozen blueberries, keep them frozen until the last second and fold them in quickly to reduce streaking.
• Line the pan with parchment to lift the cake out cleanly.

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Variations and Substitutions

• Greek yogurt option: Replace part of the milk with plain Greek yogurt for a richer crumb.
• Orange twist: Swap lemon zest for orange zest for a softer citrus profile.
• Glaze swap: Skip the glaze and dust with powdered sugar for a simpler finish.
• Flour option: Use a gluten free 1 to 1 baking flour blend if you need a gluten free version.
• Berry mix: Replace part of the blueberries with raspberries for a sharper fruit flavor.

Serving Suggestions for Blueberry Lemon Cake

Serve slices with extra fresh blueberries and a little lemon zest on top. Pair it with whipped cream, vanilla yogurt, or a scoop of vanilla ice cream. For brunch, serve it alongside fresh fruit and hot tea or coffee. If you want a cleaner presentation, wipe the knife between cuts to keep the glaze lines neat.

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Storage

Store the cake covered at room temperature for up to two days. For longer storage, keep it in the fridge in an airtight container for up to five days. Let chilled slices sit at room temperature for a short time before serving, because the texture tastes softer when it warms slightly. You can also freeze individual slices wrapped tightly, then place them in a freezer bag for up to two months.

Nutrition Facts (Per Serving)

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Irresistible Blueberry Lemon Cake With Zesty Glaze

Bake a bright blueberry lemon cake with juicy berries, fresh zest, and a simple lemon glaze. This blueberry lemon cake stays soft, moist, and easy to slice.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course CAKE, Dessert

Cuisine American

Servings 10 servings

Calories 320 kcal

Ingredients

  

For the Cake:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 4 teaspoon salt
• 1 2 cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1 4 cup lemon juice
• 1 2 cup milk
• 1 teaspoon vanilla extract
• 1 1 2 cups blueberries

For the Lemon Glaze:

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

Instructions

 

For the Cake:

• Heat the oven to 350 degrees F. Grease a 9 inch loaf pan or 8 inch square pan and line it with parchment.
• Whisk flour, baking powder, and salt in a bowl.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
• Add the dry mixture in two additions, alternating with milk, and mix just until combined.
• Toss blueberries with 1 tablespoon flour from the measured flour, then fold them into the batter gently.
• Pour batter into the pan and smooth the top.
• Bake until the center is set and a toothpick comes out with a few moist crumbs, about 40 to 50 minutes.
• Cool in the pan for 15 minutes, then lift out and cool completely on a rack.

For the Lemon Glaze:

• Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
• Spoon the glaze over the fully cooled cake.
• Let the glaze set for 15 minutes, then slice and serve.

spring dessert, citrus cake, brunch cake, berry cake, easy baking