Lemon Blueberry Cake Recipe with Lemon Glaze – Easy, Moist & Bursting with Fresh Lemon Flavor
Some days, I buy a big bag of fresh lemons with grand plans—maybe a bright lemony chicken for dinner or a fresh lemonade stand with the kids. But then life happens, and a week later, I’m staring at that pile of lemons on the counter, wondering what to make with lemons before they shrivel into little yellow rocks. If you’ve ever been in the same boat, let me tell you—this Lemon Blueberry Cake is the answer.
This cake is the perfect mix of sweet and tangy, packed with fresh lemon flavor, and topped with a simple lemon glaze that makes it chef’s kiss good. It’s one of the best lemon desserts I’ve ever made, and trust me, I’ve tried a lot of delicious lemon desserts over the years. Plus, it’s an easy dessert recipe, which, as a mom of three, is basically a requirement in my house.
If you’re looking for things to do with lemons, things to make with lemons, or just recipes to use up lemons before they go bad, this cake is it. It’s one of those summer lemon desserts that’s light and refreshing but still feels like a treat. And if you love lemon sweets like I do, this will quickly become one of your favorite lemon dessert recipes easy enough for busy weeknights but fancy enough for a special occasion.
So if you’ve got some lemons sitting around, let’s turn them into something amazing. This is one of those lemon treats that’ll have everyone coming back for seconds. Let’s bake!
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened (not melted, just nice and soft)
- 1 ¾ cups sugar
- 4 large eggs
- 1 tbsp lemon zest (basically all the zest from 2 lemons)
- ¼ cup fresh lemon juice (about 1 lemon’s worth)
- 1 tsp vanilla extract
- 1 cup buttermilk (or cheat and use 1 cup milk + 1 tbsp vinegar, let sit for 5 min)
- 2 cups fresh blueberries (tossed with 1 tbsp flour so they don’t sink)
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk (if needed, to thin it out)
Step 1: Preheat & Prep
Turn your oven to 350°F and grease two 9-inch cake pans. (I like to make one smaller than the other for more pleasing look, in that case, take 10 and 8 inch cake pans) If you’ve got parchment paper, line the bottoms so nothing sticks (trust me, nothing ruins cake excitement faster than it getting stuck in the pan).
Step 2: Mix the Dry Stuff
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside and feel accomplished for completing step one.
Step 3: Beat the Butter & Sugar
In a big mixing bowl, beat the butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes with a hand or stand mixer. If you’re using a spoon because all your kids’ sports gear is somehow plugged into the outlet you need—well, just consider it an arm workout.
Step 4: Add the Eggs & Lemon Goodness
Add the eggs, one at a time, mixing well after each. Then toss in the lemon zest, lemon juice, and vanilla extract. At this point, it might look a little weird—kind of like it’s curdled. Don’t panic. Keep going.
Step 5: Mix in the Dry Stuff & Buttermilk
Now, grab that bowl of dry ingredients. Add it to the wet mixture in three parts, alternating with the buttermilk. Start with the dry, mix a little, add some buttermilk, mix again. Repeat until everything is combined.
Why do we alternate? I don’t know, probably science. But it works, so let’s just roll with it.
Step 6: Fold in the Blueberries
Now, take those flour-coated blueberries and gently fold them in with a spatula. Don’t overmix—just a few gentle stirs. The flour keeps them from sinking straight to the bottom of the cake like tiny fruit anchors. Add few on top for added blueberry yumminess.
Step 7: Bake the Cake
Pour the batter evenly into the two pans. Smooth out the tops and pop them in the oven for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean (or with just a few crumbs).
Let them cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely. If your kids are anything like mine, this is the part where they start circling the kitchen like tiny cake vultures.
Step 8: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice. If it’s too thick, add a little milk. If it’s too thin, add a little more sugar. We’re aiming for a smooth, pourable consistency that will drip just a little down the sides of the cake.
Step 9: Assemble & Glaze
Once the cakes are completely cool (not warm, not almost cool—completely cool), place one layer on a plate. Drizzle half the glaze over it, place the second layer on top, and pour the rest of the glaze over everything. Let it set for a few minutes before slicing.
Or don’t. I won’t judge if you dig in immediately.
FAQs About Lemon Blueberry Cake
Can I use frozen blueberries instead of fresh?
Absolutely! If you’re using frozen blueberries, don’t thaw them first—just toss them in a little flour (like you would with fresh ones) and mix them in while still frozen. Otherwise, they’ll turn your batter a weird blueish-purple color.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and boom—instant buttermilk.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. The glaze should be added fresh before serving.
How do I keep my blueberries from sinking to the bottom?
Toss them in 1 tablespoon of flour before adding them to the batter. This helps them stay evenly distributed instead of all sinking like tiny fruit anchors.
Can I use lemon extract instead of fresh lemon juice?
Fresh lemon juice is best, but if you’re out of lemons (how ironic for a lemon cake), you can use ½ teaspoon of lemon extract per tablespoon of lemon juice as a substitute.
Lemon Blueberry Cake Recipe Card
Lemon Blueberry Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper. (or u can take one pan smaller than the other like me)
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
- Mix in eggs, one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Gradually add the flour mixture in three parts, alternating with buttermilk. Begin and end with the flour mixture.
- Gently fold in the floured blueberries with a spatula. Don’t overmix.
- Divide the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice until smooth. Add milk if needed to reach a pourable consistency.
- Place one cake layer on a plate. Drizzle with half the glaze, add the second layer, and pour the rest of the glaze on top. Let it set before slicing.
Notes
- Tossing the blueberries in flour prevents them from sinking.
- If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes.
- Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
And there you have it—one of the best lemon desserts you’ll ever make! This Lemon Blueberry Cake is sweet, tangy, and packed with fresh flavor. Whether you’re looking for easy dessert recipes to impress guests, things to do with lemons before they go bad, or just craving something light and refreshing, this one checks all the boxes.
I love how this cake comes together without a ton of effort. It’s one of those lemon dessert recipes easy enough to whip up on a weeknight but fancy enough for a celebration. And if your house is anything like mine, where snacks mysteriously disappear, you might want to hide a slice for yourself before the kids get to it.
If you’re always searching for lemon desserts with fresh lemons or recipes to use up lemons, this is a must-try. And if you’re feeling fancy, pair it with some whipped cream or a scoop of ice cream for the ultimate lemon treat.
So next time you’re staring at a pile of lemons, wondering what to make with lemons, just remember this cake. It’s one of my favorite summer lemon desserts, and I bet it’ll be one of yours too. Now go enjoy a slice before someone asks you for another snack.
