A tender, citrus-bright cake studded with fresh blueberries — this Lemon Blueberry Cake is the kind of dessert that feels both homey and special. It comes together quickly with pantry staples, brightens a weekend brunch, and makes a lovely finish to a weekday dinner. If you want a dessert that’s easy to slice and share, and that travels well to potlucks or picnics, this is it. For a full brunch spread, pair it with morning favorites like cinnamon-swirl pancakes to cover every craving at the table.
What makes this recipe special
This cake balances tart lemon and sweet berries without being fussy. It uses simple techniques — creaming butter and sugar, alternating dry and wet ingredients, and folding in fruit gently — so even novice bakers can expect reliable results. It’s compact enough for a single 8- or 9-inch pan, which means less fussing and faster baking.
“Light, moist crumb, and a bright lemon tang — perfect with a cup of coffee. The blueberries sink just enough to make a pretty, rustic top.” — a quick reader note after trying this cake
Why people keep making it:
- Quick ingredient list and minimal equipment.
- Crowd-pleasing: not too sweet, easy to slice.
- Versatile: serves as dessert, snack, or brunch centerpiece.
How this recipe comes together
A practical overview before you start:
- Cream butter and sugar until pale and fluffy to trap air — that’s the lift for this small cake.
- Add eggs and lemon for structure and brightness.
- Alternate adding dry flour mixture and milk so the batter stays smooth.
- Fold in blueberries carefully so they don’t break and turn the batter purple.
- Bake until a toothpick comes out clean — about 25–30 minutes — then cool completely before frosting.
This short roadmap helps you move through the recipe confidently without surprises.
Key ingredients
- 1 cup all-purpose flour — the base; you can substitute 1:1 gluten-free flour in most blends (see Variations).
- 1/2 cup granulated sugar — balances the lemon; for a subtler sweetness try 1/3 cup brown sugar.
- 1/2 cup unsalted butter, softened — room temperature for proper creaming.
- 2 large eggs — room temperature is best for emulsifying.
- 1/2 cup milk — whole milk gives a richer crumb; use 2% if that’s what you have.
- 1 teaspoon baking powder and 1/2 teaspoon baking soda — leavening agents for lift.
- 1/4 teaspoon salt — enhances flavor.
- 1 cup fresh blueberries — rinse and drain; if using frozen, toss with a little flour (see Tips).
- Zest of 1 lemon and 2 tablespoons lemon juice — both contribute aromatic and acidic brightness.
If you’re planning a brunch spread, note that this cake pairs well with warm pancakes and other morning favorites.
Step-by-step instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Grease an 8- or 9-inch cake pan (or line it with parchment for easy removal).
- Cream butter and sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy — about 2–3 minutes with an electric mixer.
- Add eggs and lemon: Beat in the eggs one at a time, scraping the bowl between additions. Stir in the lemon zest and lemon juice until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate dry and milk: Add the dry mixture to the creamed mixture in three additions, alternating with the milk (dry, milk, dry, milk, dry). Mix gently until just combined — don’t overmix.
- Fold in blueberries: Carefully fold in the blueberries using a spatula, trying not to crush them.
- Bake: Pour batter into the prepared pan and smooth the top. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and frost: Let the cake cool completely in the pan on a wire rack. Once cool, frost with lemon cream cheese frosting, if desired.
Short and simple — the key is gentle handling of the batter and watching bake time.
Best ways to enjoy it
- Slice and serve at room temperature with a dollop of whipped cream or a thin spread of lemon cream cheese frosting.
- For brunch or coffee hour, plate with fruit and a light powdering of powdered sugar.
- Serve single slices with a scoop of vanilla ice cream for a dessert twist.
For a fuller breakfast spread, this cake complements other griddle treats — try it alongside fluffy flapjacks to make everyone happy.
Storage and reheating tips
- At room temperature: Store unfrosted slices in an airtight container for up to 2 days.
- Refrigeration: If frosted with cream cheese frosting, refrigerate in an airtight container for up to 4 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap the unfrosted, fully cooled cake tightly in plastic wrap and then foil; freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.
- Reheating: Warm single slices in a 300°F oven for 8–10 minutes or microwave briefly (10–15 seconds) if you prefer a cozy, just-baked feel. Avoid overheating — it dries the crumb.
Food safety note: Because the frosting often contains cream cheese, keep frosted cake refrigerated and discard after 4 days.
Pro chef tips
- Room temperature ingredients: Let butter, eggs, and milk sit at room temp for 20–30 minutes — they emulsify better and the cake rises more evenly.
- Don’t overmix: Once you add the flour, stir just until incorporated. Overmixing develops gluten and yields a dense cake.
- Blueberry trick: Toss berries with a teaspoon of flour before folding in to reduce sinking and color bleed.
- Pan size: Use an 8- or 9-inch pan. If your pan is larger, baking time will be shorter; check at 20 minutes.
- Toothpick test: A few moist crumbs are okay; a wet batter means it needs more time.
- Frosting tip: For lemon cream cheese frosting, beat 4 oz cream cheese with 1/4 cup softened butter, 1–1 1/2 cups powdered sugar, and 1–2 tbsp lemon juice to taste.
Creative twists
- Lemon streusel top: Mix cold butter, flour, brown sugar, and a pinch of cinnamon and sprinkle on before baking for a crunchy finish.
- Muffin version: Spoon batter into lined muffin tins and bake 16–20 minutes for portable treats.
- Dairy-free: Replace butter with coconut oil and milk with almond milk; use a stabilized vegan cream cheese for frosting.
- Less sugar: Reduce sugar to 1/3 cup if you prefer tangier results; the lemon and berries will still shine.
- Glaze swap: Skip cream cheese frosting and drizzle a thin lemon glaze (powdered sugar + lemon juice) for a lighter finish.
Common questions
Q: Can I use frozen blueberries instead of fresh?
A: Yes. Do not thaw them; toss frozen berries in a teaspoon of flour to prevent streaking and add them straight to the batter. Baking time remains similar, though you may see more moisture — bake until the toothpick is clean.
Q: How long does it take to make this cake from start to finish?
A: Active prep is about 15–20 minutes. Baking takes 25–30 minutes, plus cooling time (at least 30–60 minutes if you plan to frost), so plan roughly 1.5 to 2 hours total.
Q: Can I make this ahead?
A: Absolutely. Bake the cake, let it cool completely, and wrap tightly. Unfrosted, it can be frozen for up to 3 months. If frosted, store in the fridge and bring to room temperature before serving.
Q: My blueberries sink — how do I stop that?
A: Toss berries in a little flour before folding in, don’t overmix the batter, and avoid a batter that’s too thin. Using slightly less liquid can help if sinking is persistent.
Q: What frosting works best?
A: Lemon cream cheese frosting complements the cake’s tang. For a lighter option, a simple lemon glaze of powdered sugar and lemon juice is delicious and less rich.
If you want more baking ideas or breakfast companions, check the linked pancake recipes above for tasty pairing inspiration.
Lemon Blueberry Cake
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Substitute 1:1 gluten-free flour in most blends.
- 1/2 cup granulated sugar For a subtler sweetness, try 1/3 cup brown sugar.
- 1 teaspoon baking powder Leavening agent for lift.
- 1/2 teaspoon baking soda Leavening agent for lift.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Room temperature for proper creaming.
- 2 large eggs Room temperature is best for emulsifying.
- 1/2 cup milk Whole milk gives a richer crumb; use 2% if that’s what you have.
- zest of 1 lemon Contributes aromatic brightness.
- 2 tablespoons lemon juice Adds acidity.
Fruits
- 1 cup fresh blueberries Rinse and drain; if using frozen, toss with a little flour.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch cake pan (or line it with parchment for easy removal).
- In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy — about 2–3 minutes with an electric mixer.
- Beat in the eggs one at a time, scraping the bowl between additions. Stir in the lemon zest and lemon juice until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry mixture to the creamed mixture in three additions, alternating with the milk (dry, milk, dry, milk, dry). Mix gently until just combined — don’t overmix.
- Carefully fold in the blueberries using a spatula, trying not to crush them.
Baking
- Pour batter into the prepared pan and smooth the top. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack. Once cool, frost with lemon cream cheese frosting, if desired.