Description
This Lemon Blueberry Cake is soft, fluffy, and bursting with fresh blueberries and bright lemon flavor. Finished with a light lemon glaze or frosting, it’s a perfect dessert for spring and summer gatherings.
Ingredients
Scale
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating berries)
Lemon Glaze (optional)
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
Instructions
- Preheat oven: Set to 350°F (175°C). Grease a cake pan.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter: Beat butter and sugar until light and fluffy.
- Add eggs: Mix in eggs one at a time, then add lemon zest and juice.
- Combine: Alternate adding dry ingredients and buttermilk until smooth.
- Add blueberries: Toss blueberries with 1 tbsp flour, then gently fold into batter.
- Bake: Pour into pan and bake 40–50 minutes or until a toothpick comes out clean.
- Cool: Let cool completely before glazing.
- Glaze: Mix powdered sugar with lemon juice and drizzle over cake.
Notes
Coating blueberries in flour helps prevent sinking. For extra lemon flavor, add more zest or a lemon cream cheese frosting instead of glaze.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: lemon blueberry cake, berry cake, citrus cake, spring dessert cake
