by Holly
Lemon Blueberry Cake is a sweet and refreshing way to enjoy those end-of-summer blueberries. Plump fresh blueberries are baked in lemony sweet coffee cake and topped with a zesty lemon glaze and freshly whipped cream!
A coffee cake, with tea, coffee, or even an Irish coffee, is the perfect way to start the morning or end the day.
What’s in Lemon Blueberry Cake?
Much like a lemon blueberry bread, this cake is made with real blueberries that pop with flavor, pure butter, and bright, citrusy lemons that all come to together to make this delicious from-scratch recipe. This easy recipe is a bit like a poke cake as once its baked, we poke holes in it and drizzle it with a fresh lemon glaze. The glaze adds a bold lemony flavor to every bite.
Serve topped with dollop of freshly whipped cream or a sprinkle of powdered sugar.
To Make Lemon Blueberry Cake
Only the freshest flavors of lemon and blueberry are mixed together in this easy cake!
To Make the Cake:
- Zest & juice lemons.
- Combine butter, sugar, and eggs (per recipe below) and whisk dry ingredients together in a separate bowl.
- Add the flour and milk alternately to butter mixture. Then fold in blueberries carefully so they stay whole!
- Add to prepared pan and bake.
Baking Tip: Tossing fruit with a bit of flour before adding to a batter keeps it evenly distributed and can help keep the color from bleeding.
Lemon Glaze
While the cake is baking boil sugar and fresh lemon juice. Poke the cake with the end of a wooden spoon or even a chopstick while still warm.
Drizzle with the lemon glaze and let it cool completely. The lemony flavor will seep into every morsel keeping the cake moist and delicious!
This lemon blueberry cake is the perfect pair to a coffee or dessert date with friends. Just cut generous slices and serve with whipped cream and a cup of coffee!
How to Tell When a Cake is Ready
Aside from the amazing aroma, the best way to tell if the lemon blueberry cake is done is by inserting a wooden pick in the center after it’s done baking. If the skewer or pick comes out clean, it’s done!
How Long Will Blueberry Cake Last?
As long as it stays covered, the lemon blueberry cake will last about a week. It can be frozen too as long as it is fully cooled! Don’t forget to label and seal it tight!
Have Your Cake & Eat It Too!
- Yellow Cake – delicious old fashioned cake!
- Texas Sheet Cake – moist & decadent
- Classic Coffee Cake – scrumptious breakfast!
- Best Ever Chocolate Cake – rich & delicious
- The Best Carrot Cake – quick & incredibly moist!
- Pineapple Upside Down Cake – ready in 35 mins
Lemon Blueberry Cake
Prep Time 20 minutes
Servings 15 servings
Ingredients
- ¾ cup butter softened
- 1 ¾ cups sugar divided
- 3 eggs room temperature
- 2 ½ cups flour
- 2 lemons divided use
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 cups fresh blueberries
- 2 cups whipped cream or whipped topping
Follow Spend with Pennies on Pinterest
Instructions
- Zest and juice lemons and set aside.
- Preheat oven to 375°F. Grease and flour a 9x13 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.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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 :)