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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.

slice of Lemon Blueberry Cake with lemon slice and blueberries

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.

Holly’s Pro Tips

  • Line the baking dish with parchment paper for easy cleanup.
  • For best results, use a zester when zesting the lemons. It gives the best flavor without the bitterness.
  • Room temperature butter and eggs are necessary for smoother and faster blending. Bring butter to room temperature quickly by grating it with a box grater. For eggs, place them in a bowl with warm water for about 5 minutes.
  • To prevent a dense cake, do not overmix the batter, and be sure to measure the flour properly.
  • Tossing blueberries with flour in Step 5 is important to keep them from sinking to the bottom of the batter while it bakes.

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.

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slice of Lemon Blueberry Cake with lemon slice and blueberries
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Lemon Blueberry Cake

Lemon blueberry cake is soft, zesty, and bursting with berries. Then it's topped with whipped cream for a fresh finish!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
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Ingredients  

  • 2 lemons divided use
  • ¾ cup butter softened
  • cups granulated sugar divided
  • 3 eggs room temperature
  • 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

Keep leftovers in an airtight container in the refrigerator or at room temperature for 1 week or in the freezer for 2 months. 
4.84 from 37 votes

Nutrition Information

Calories: 303 | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 188mg | Fiber: 1g | Sugar: 27g | Vitamin A: 427IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg

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
slice of Lemon Blueberry Cake on a plate with a title
sweet and tart Lemon Blueberry Cake with writing
easy to make Lemon Blueberry Cake on a plate with writing
Lemon Blueberry Cake in the pan and a plated slice with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. 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,5 stars

    1. 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.

  2. 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. 4 stars

  3. 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!5 stars

  4. People said, “delicious. Strong lemon taste.” I love it. Thanks for this recipe. Followed to the tee.5 stars

  5. 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.2 stars

    1. 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?

  6. 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

    1. 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.

  7. This recipe was a crowd pleaser. The blueberry and lemon was a wonderful combination. The cake was even better refrigerated the next day.5 stars

    1. 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?

      1. Hi Pam, it would be about 4 tablespoons of lemon juice and approximately 2 tablespoons of lemon zest.

  8. 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.5 stars