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Plump, juicy blueberries and citrusy lemon are baked into this moist and delicious lemon blueberry cake recipe that never fails to please.
Holly’s Recipe Highlights
- Flavor: Sweet-tart and oh-so light, this lemon blueberry cake is the perfect balance of lemon and blueberries.
- Swaps: Use any variety of berries, or a mix of berries, and make a new cake every time.
- Yield: Sheet cakes are perfect for gatherings because they can be cut to fit any size crowd.
- Freezing: Freeze single portions and pop one into a backpack or briefcase, and they’ll be ready to enjoy by lunchtime.
Ingredient Tips for Lemon Blueberry Cake
- Lemons: Fresh lemons are best in this recipe. Once the lemons are zested, roll them on the counter to extract the most juice.
- Blueberries: Fresh, whole blueberries are preferred, but frozen can be used; just add about 10 minutes to the bake time (be sure they are coated in flour first).
- Batter: Basic cake ingredients are all you need for this recipe. For the best results, check the expiration dates on baking powder and make sure the eggs are fresh. Whole milk or any non-dairy substitute can be used.
- Glaze: The lemon sugar glaze infuses the cake with a bright, tangy flavor! Punch it up even more by adding a splash of lemon extract to the glaze in Step 7.
- Topping: This recipe is perfect with a simple glaze, but freshly whipped cream or homemade cream cheese frosting gives this cake an elegant presentation. Garnish with lemon zest, sliced lemons, fresh blueberries, and sliced almonds.
How to Keep Cake Fresh
Store lemon blueberry cake in a covered container for up to a week in the refrigerator. Freeze fully cooled portions for up to 2 months by first wrapping them in plastic wrap and transferring them to a zippered bag.
More Light and Delicious Desserts
Did you enjoy this Lemon Blueberry Cake Recipe? Leave a comment and rating below.
Lemon Blueberry Cake
Ingredients
- 2 lemons divided use
- ¾ cup butter softened
- 1¾ cups granulated sugar divided
- 3 eggs room temperature
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 cups fresh blueberries
- 2 cups whipped cream or whipped topping
Instructions
- Zest and juice lemons and set aside.
- Preheat oven to 375°F. Grease and flour a 9×13 pan.
- Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.
- Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
- Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
- Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.
- Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
- Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
- Once cooled top with whipped cream or whipped topping.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
absolutely delicious.
It’s summer now and time to make Blueberry cake, like All your recipes, mine came out perfect and delicious. Your recipes are like what I grew up with in PA Dutch Amish country, (except yours are better)… but I’m old now and you have helped me jog my memory about all the good stuff to keep on my radar. Your photos are Amazing, gives one a quick picture of all the ingredients needed, instructions clear, and Tips for some of technique things we tend to forget when you get old.. hahaha
I shared some of your recipes with my sister, and she says she already knew all about you… so I’m like… ‘why you didn’t let me know before??’… hahaha
Thank you for all your efforts in making your website,
Keith, thank you so much for your kind words! I’m so happy the blueberry cake (and other recipes) brought back good memories from PA Dutch country—what an amazing food heritage to have. I love that you and your sister both enjoy them—what a sweet surprise!
Wishing you many more delicious moments in the kitchen.
The bottom came out way to soggy. The flavor is wonderful though. Not a do over.
Sorry to hear that this recipe didn’t turn out for you, Lynn!
Tasty cake. I think I’ll be looking for another lemon blueberry cake recipe though, because I thought this one came out a bit stodgy from the glaze. Also, whoever says this cake isn’t lemony is losing it.
Very easy to throw together for a work meeting tomorrow morning! Delish! I had everything on hand. I appreciate your hard work and for sharing your recipes with us!
Thank you for your kind words ❤️ We are so happy you enjoyed it, Jules!
Can I use frozen berries?
Yes you can, no need to thaw first.
People said, “delicious. Strong lemon taste.” I love it. Thanks for this recipe. Followed to the tee.
You’re welcome Alice, thank you for sharing!
Love every recipe we’ve tried!
You made my day Annie!
I was very disappointed with this recipe. Despite putting my blueberries in the flour “wash,” they still ended up going straight to the bottom of the cake and therefore the very center of my cake did not bake out right. We had to “eat around the center.” And the lemon flavor was NOT there. I even added extra lemon as we are a lemon loving family!
Side note, I am 60ish and have been cooking/baking since I was 5 when my mom and Aunties started teaching me the basic’s.
Hmmm Diane, I’m surprised to hear that. That’s dissapointing. Did you use fresh blueberries? Did a toothpick come out clean when you tested the cake for doneness? Even if the blueberries sink in the cake, the cake should bake through, so perhaps your cake needed to bake a bit longer. Did you use 2 full lemons (about 4 tablespoons of lemon juice and approximately 2 tablespoons of lemon zest? Did you poke the cake and drizzle it?
Hi , I made the recipe yest . I made a smaller cake so I halved the recipe .. i could smell eggs in the cake.. u dint add vanilla essence. Pls tell me shld we add
I don’t add vanilla to this cake however you can add a teaspoon if you’d like.
I love cooking but would like to Learn how to cook different things
Well you’re in the right place Robert! You’ll find all types of recipes on Spend With Pennies.
Does this cake need refrigerated if you don’t put whipped topping on it?
It should be ok left out for a day or two. It’s quite moist so I wouldn’t suggest leaving it longer than that.
This recipe was a crowd pleaser. The blueberry and lemon was a wonderful combination. The cake was even better refrigerated the next day.
So happy this cake was a hit!
My lemons are quite small. Depending on the size of the lemons you used, would you know approximately how much juice/rind the 2 lemons yielded?
Hi Pam, it would be about 4 tablespoons of lemon juice and approximately 2 tablespoons of lemon zest.
With it being blueberry season in Georgia we have tried several of Holly’s blueberry recipes and this was a crowd pleaser. It was even better the next day refrigerated. The combination of lemon and blueberry was delicious. As always the recipe was easy and did not disappoint.
Thanks! I am glad you love this recipe as much as we do!
How much lemon zest for the cake?
Hi Angela, it is the zest from two lemons :)