Go Back

Lemon Blueberry Cake

This Lemon Blueberry Cake is light, fluffy, and bursting with fresh lemon flavor and juicy blueberries. Topped with a simple lemon glaze, it's the perfect balance of sweet and tangy. Whether you’re looking for an easy lemon dessert, a way to use up extra lemons, or a summer lemon dessert that everyone will love, this cake is a winner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 29 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 tbsp lemon zest about 2 lemons
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh blueberries tossed in 1 tbsp flour
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp milk if needed, to thin it out

Method
 

Preheat & Prepare Pans
  1. 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)
Mix Dry Ingredients
  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Beat Butter & Sugar
  1. In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
Add Eggs & Lemon Flavor
  1. Mix in eggs, one at a time, then add lemon zest, lemon juice, and vanilla extract.
Alternate Dry Ingredients & Buttermilk
  1. Gradually add the flour mixture in three parts, alternating with buttermilk. Begin and end with the flour mixture.
Fold in Blueberries
  1. Gently fold in the floured blueberries with a spatula. Don’t overmix.
Bake the Cake
  1. Divide the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely
  1. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Glaze
  1. Whisk together powdered sugar and lemon juice until smooth. Add milk if needed to reach a pourable consistency.
Assemble & Glaze
  1. 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.