Lemon Blueberry Cake

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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.

A slice of lemon blueberry cake on a plate. Garnished with a slice of lemon and blueberries.

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.

Lemon cake batter with blueberries being folded in.

To Make Lemon Blueberry Cake

Only the freshest flavors of lemon and blueberry are mixed together in this easy cake!

To Make the Cake:

  1. Zest & juice lemons.
  2. Combine butter, sugar, and eggs (per recipe below) and whisk dry ingredients together in a separate bowl.
  3. Add the flour and milk alternately to butter mixture. Then fold in blueberries carefully so they stay whole!
  4. 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 Blueberry Cake batter in a poured into a 9x13 pan.

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!

Two images showing the steps to poke and then cover cake with lemon glaze.

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!

Lemon Blueberry Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 servings
Author Holly Nilsson
Course Dessert
Cuisine American
Blueberries baked in lemony sweet coffee cake and topped with a homemade lemon glaze! 


  • 3/4 cup butter softened
  • 1 3/4 cups sugar divided
  • 3 eggs room temperature
  • 2 1/2 cups flour
  • 2 lemons divided use
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 cups fresh blueberries
  • 2 cups whipped cream or whipped topping

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  1. Zest and juice lemons and set aside.
  2. Preheat oven to 375°F. Grease and flour a 9x13 pan.

  3. Cream butter and 1 1/2 cups sugar on medium speed until fluffy. Add eggs and mix well.
  4. Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.

  5. Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.

  6. Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.

  7. Meanwhile, bring remaining 1/4 cup sugar and 1/4 cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.

  8. Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.

  9. Once cooled top with whipped cream or whipped topping.

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

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Lemon Blueberry Cake
Top photo shows a slice of lemon blueberry cake on a plate. Bottom photo shows the cake batter in the pan.
A slice of lemon blueberry cake on a white plate with lemon and blueberry garnish.
A slice of lemon blueberry cake on a white plate with lemon and blueberry garnish.

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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