Try this Mouthwatering Blueberry Lemon Cake Recipe (2024)

Friday, March 8, 2024 · 7 Comments

Every time I bake this blueberry lemon cake, I appreciate how the zesty, lemon-infused buttermilk cake complements the sweet blueberries perfectly. I know you’re going to love it as much as I do.

This is my take on a buttery cake that adds fresh lemon flavor and juicy blueberries to the batter and glaze on top. It’s my absolute favorite when it comes to a blueberry lemon cake dessert.

I really am a sucker for an unfussy cake like this one. It’s the kind of cake I can whip up in an hour or less without any extra trips to the grocery store. However, it’s special enough to serve to guests, but rustic enough to not need a special occasion.

This fragrant lemon cake — scattered and glazed with juicy blueberries inside and out — is the perfect uncomplicated cake. Make it for a last-minute spring dinner party or to snack on with afternoon coffee.

If you’re like me, you’re always up for a good lemon-blueberry dessert. When you have a chance, I hope you’ll also try my lemon cornmeal cake that’s crowned with a mound of blueberry topping. Or make my blueberry streusel bars with lemon cream filling. And while my blueberry-lime pound cake uses a different citrus flavor, it’s every bit as delicious.

Why I Love this Blueberry Lemon Cake

• I’ll mention again how uncomplicated this made from scratch cake is.
• The blueberry glaze is tasty, but also visually appealing!
• I’ve always loved the blueberry-lemon combo, it’s one of the best dessert flavors.
• I appreciate how versatile this cake is for any occasion – birthdays, Easter or a casual barbecue.

Ingredients

• Fresh blueberries: I use fresh blueberries to add sweetness and texture to both the cake and the glaze. The blueberries give the glaze its gorgeous color.
• Baking soda, baking powder, salt and eggs: When baking, I rely on using enough baking soda, baking powder, salt, and eggs to help leaven and bind the ingredients together, making sure the cake has a light and airy texture.
• Unsalted butter: Unsalted butter adds richness and moisture to the cake. If I only have salted butter available, I will leave out the salt addition in the recipe.
• Granulated sugar: I prefer using granulated sugar for sweetness, which balances the tartness of the lemon and the natural acidity of the blueberries.
• Buttermilk: I love what buttermilk does for the tangy factor in baked goods and how it helps tenderize the crumb of the cake, resulting in a moist and flavorful texture.
• Vanilla extract: My expectation with adding vanilla extract is to enhance the depth of flavor and aroma, including a subtle sweetness to the cake.
• Fresh lemon juice and zest: Fresh lemon juice infuses the cake and glaze with the bright, citrusy notes I love, while the zest adds a more intense lemon flavor.
• Confectioners’ sugar: I use confectioners’ sugar exclusively in the glaze, which is what makes it thick, spreadable and sweet of course!

How to Make Blueberry Lemon Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Blueberry Lemon Cake Batter

• Step One: To get started, I preheat the oven to 350 degrees F. Next, I will grease a 9×13 baking pan and line it with a sheet of parchment paper that hangs over the sides. This prevents any residual blueberry juices from sticking to the pan.
• Step Two: I coat fresh blueberries with 1 tablespoon of flour and set them aside.
• Step Three: Next, in a large mixing bowl, I thoroughly combine all the dry ingredients. Then, I set them aside too.
• Step Four: In a medium-sized bowl, I beat the softened butter and sugar until they become light and creamy. Then, I add the eggs, vanilla, and buttermilk, mixing on low until they are just combined.

• Step Five: I slowly add the dry ingredients to the wet ingredients with my mixer on low speed. Then, I stir in the lemon zest and juice. Finally, I gently fold in the flour-coated blueberries.
• Step Six: I pour the batter into the prepared baking pan. Then, I bake the blueberry lemon cake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. I allow cake to completely cool before applying the glaze.

Making the Blueberry Glaze

• Step One: I add blueberries to a small saucepan with 1 tablespoon of lemon juice over medium-low heat. Then, I simmer them together for 5-7 minutes, stirring occasionally. I gently press on the blueberries to release their juices until the blueberries are softened and the juices have slightly thickened. Finally, I remove the saucepan from the heat.
• Step Two: I transfer the cooked blueberries into a fine mesh strainer set over a medium-sized bowl. Then, using a spatula or the back of a spoon, I press the blueberries into the strainer to extract all the juices.
• Step Three: I place blueberry sauce into the refrigerator and allow it to cool completely.
• Step Four: I add confectioners’ sugar to a medium-sized bowl along with the remaining lemon juice and start with 2 tablespoons of the chilled blueberry sauce. Then, I mix them together until fully combined, adding more blueberry sauce as needed until the glaze is smooth and achieves a thick, spreadable consistency.
• Step Five: Once the cake has cooled, I pour the glaze over the top of it. Then, I let the glaze set at room temperature or chill it in the refrigerator until I’m ready to serve.
• Step Six: I garnish each blueberry lemon cake slice with fresh blueberries and lemon slices, but that’s also completely optional.

Recipe Tips for Blueberry Lemon Cake

• Remember to not overmix the blueberry lemon cake batter once the dry ingredients have been added. Combine only until ingredients are incorporated.
• The color of the glaze will vary depending on the amount of blueberry sauce used when combining it with the confectioners’ sugar.
• Sometimes I will adjust the glaze to have more of a citrus flavor by adding an additional tablespoon of lemon juice.

Storage Tips

• I usually store this blueberry lemon cake in an airtight container in the refrigerator for 3-4 days (if it even lasts that long).
• If I don’t have an airtight container, I will cover it well. This prevents it from drying out or absorbing any odors from the fridge.
• Before serving I bring the cake to room temperature. Or I gently warm it in the microwave for a few seconds to restore its texture and flavors.

Can I Use Frozen Blueberries?

• Stick with fresh blueberries for the cake batter. I have found frozen blueberries add too much moisture and it ends up being soggy.
• However, feel free to use frozen blueberries when you make the glaze for this blueberry lemon cake.

Want More Blueberry Recipes

• What to Make with Blueberries
• Mini Blueberry Cheesecakes
• Blueberry Muffins with Sour Cream
• Blueberry Cobbler
• Lemon Blueberry Muffins
• Blueberry Crisp

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