Lemon Blueberry Cake Recipe

Is there anything more delightful than a fluffy, sunshiny Lemon Blueberry Cake? Every bite bursts with zesty lemon, juicy blueberries, and a swoon-worthy tang from the silky cream cheese frosting. This is my go-to cake when I want something refreshing, not too sweet, and absolutely crowd-pleasing—whether for brunch or that mid-afternoon treat!

Ingredients You’ll Need

Even though this Lemon Blueberry Cake feels like a café treat, all you need are simple pantry staples and a quick lemon run. Here’s how each ingredient brings something special—flavor, texture, or wonderful moistness—to every piece!

• All-purpose flour: This gives the cake structure and a tender crumb—use a gluten-free blend if needed!
• Sugar: Brown or coconut sugar add mellow sweetness and a hint of depth; use what you have on hand.
• Salt: Just enough to make the flavors pop.
• Baking soda: The secret to a light, fluffy rise, especially when combined with vinegar and lemon juice.
• White vinegar: Reacts with baking soda for a beautiful rise, and you can’t taste it at all.
• Olive oil: Keeps every bite perfectly moist and adds a subtle, delicious richness.
• Water: Helps bind the batter, ensuring the cake stays soft.
• Lemon juice: The star of the show—freshly squeezed for extra zing, making the flavor bright and lively.
• Vanilla extract: Adds a layer of cozy aroma that brings everything together.
• Blueberries: Use fresh or frozen so you can enjoy the cake year-round—each berry explodes with summery sweetness!
• Cream cheese (for frosting): Delivers that classic tangy, creamy finish on top.
• Butter (for frosting): Makes the frosting extra rich and spreadable.
• Powdered sugar (for frosting): Sweetens and smooths out the cream cheese topping to perfection.

Variations

The beauty of this Lemon Blueberry Cake is how endlessly adaptable it is! Don’t be afraid to mix and match ingredients or swap in your favorites to make it your own perfect creation.

• Switch up the fruit: Try raspberries, blackberries, or even chopped strawberries for a different twist on the classic lemon pairing.
• Make it gluten-free: Substitute a quality gluten-free all-purpose blend for the flour and enjoy every bite just the same!
• Dairy-free frosting: Use a plant-based cream cheese and vegan butter for a fully vegan cake from top to bottom.
• Lemon-lime duo: Add a little lime juice or zest for a tangy, citrusy twist that pops with flavor.

How to Make Lemon Blueberry Cake

Step 1: Prep Your Pan and Oven

Set yourself up for cake success by preheating your oven to 180°C/350°F and preparing your 8-inch cake pan—just a quick spritz of cooking spray and a parchment round on the bottom for extra insurance. This helps ensure your Lemon Blueberry Cake releases effortlessly when it’s time to serve.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine your flour, sugar, salt, and baking soda. Use a whisk to blend them well and evenly distribute the leavening—lumps at this stage are best avoided for a smooth cake texture later.

Step 3: Add Wet Ingredients and Fold in Blueberries

Pour in the olive oil, water, lemon juice, vanilla extract, and vinegar. Stir just until everything is combined—overmixing can make the cake tough! Gently fold in the blueberries at the end, making sure they’re evenly scattered throughout the batter.

Step 4: Bake to Golden Perfection

Scrape the batter into your prepared pan and smooth the top. Pop it into the oven for 35–40 minutes, or until a skewer inserted in the center comes out clean. You want the top to be lightly golden and your kitchen to smell like pure lemony joy.

Step 5: Cool and Frost

Let the cake cool in the pan completely before you even think about frosting! To make the frosting, beat together the softened cream cheese and butter until fluffy, then gradually mix in powdered sugar. Adjust the frosting thickness with a splash of water or extra sugar, as needed, for the perfect spreading consistency.

How to Serve Lemon Blueberry Cake

Garnishes

Sprinkle a handful of fresh blueberries and a little extra lemon zest on top of the cake for a dazzling, bakery-style finish. A delicate dusting of powdered sugar adds just the right vintage touch—simple, elegant, and oh-so-inviting!

Side Dishes

This cake shines alongside a cup of Earl Grey or chamomile tea, but if you’re serving brunch, a fruit salad or bowl of Greek yogurt on the side will make the zesty flavors pop. For dessert, try pairing with a scoop of lemon sorbet for double the citrus fun!

Creative Ways to Present

Try baking the batter as cupcakes for a picnic-ready treat, or serve the cake as mini slices alongside single-serve jars of extra frosting for dunking. Layer sliced Lemon Blueberry Cake with whipped cream and berries for an impromptu trifle—absolutely gorgeous and so easy!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Lemon Blueberry Cake well in plastic wrap, or store it in an airtight container in the fridge. It stays moist and delicious for up to 4 days—a perfect make-ahead treat for busy weeks!

Freezing

To freeze, let the cake cool completely (without frosting), then wrap tightly in plastic and foil. It keeps for up to 2 months; just thaw in the fridge overnight before frosting and serving as usual.

Reheating

To refresh a chilled slice, simply let it come to room temperature—or zap it (without frosting) in the microwave for 10–15 seconds for an almost bakery-fresh treat. Add frosting after if you’ve reheated.

FAQs

Final Thoughts

If you’re craving something bright, cheerful, and easy to share, give this Lemon Blueberry Cake a try! I can’t wait for you to experience its irresistible citrus-fruit combo—the kind of treat that always disappears quickly, so don’t expect leftovers for long. Happy baking!

Print