Tender Lemon Blueberry Cake

There’s something about a homemade blueberry cake that just feels right. When I’m looking for a dessert that makes everyone smile, this is my go-to recipe. I’ve been making it for years, and it never gets old – especially during summer when fresh blueberries are everywhere.

You know what I love most about this cake? It’s simple but special enough for any occasion. Whether it’s a casual Sunday afternoon or a birthday celebration, it fits right in. I often mix it up while my kids do their homework, and the whole kitchen fills with that sweet, warm aroma that says “home.”

Maybe it’s the way the blueberries burst while baking, or how the cake stays moist for days (if it lasts that long!). Either way, this recipe has become one of those reliable favorites that I’m always happy to share with friends and family.

What Kind of Blueberries Should I Use?

Fresh blueberries are the top choice for this cake, but don’t worry if you can only find frozen ones – they’ll work just fine too. When shopping for fresh blueberries, look for ones that are firm, deep blue-purple in color, and have a slight whitish coating (that’s called bloom and it’s totally natural). If you’re using frozen berries, make sure to thaw them completely and pat them dry with paper towels to prevent your cake from turning purple or getting too wet. Small to medium-sized berries tend to work better in cakes than the really big ones, since they distribute more evenly throughout the batter and are less likely to sink to the bottom.

Options for Substitutions

Let’s talk about what you can swap in this cake recipe if you’re missing something:

• All-purpose flour: You can use cake flour for an even softer texture – just add 2 extra tablespoons per cup. Self-rising flour works too, but then skip the baking powder and salt.
• Blueberries: Other berries work great here! Try raspberries, blackberries, or even chopped strawberries. Just keep the amount the same and make sure they’re well-drained if using frozen fruit.
• Butter: While butter gives the best flavor, you can use oil (3/4 cup) instead. If using margarine, choose a stick variety rather than the spread in a tub for better results.
• Vanilla essence: Feel free to swap with almond extract (use half the amount) or vanilla bean paste (same amount).
• Lemon peel and juice: Orange zest and juice work just as well. If you don’t have any citrus, you can skip it – though it does add a nice pop of flavor.
• Confectioners’ sugar: If you’re out, make your own by blending granulated sugar in a food processor until powdery, or simply skip the topping – the cake is good without it too!

Watch Out for These Mistakes While Baking

The temperature of your ingredients makes a big difference in this blueberry cake – using cold butter or eggs straight from the fridge can lead to a lumpy, unevenly mixed batter, so make sure to let them come to room temperature for at least an hour before starting. When adding blueberries to your batter, tossing them in a light coating of flour first prevents them from sinking to the bottom during baking, giving you perfect berry distribution throughout the cake. Another common mistake is opening the oven door too early in the baking process – resist the urge to peek before the 25-minute mark, as this can cause your cake to sink in the middle. For the most tender crumb, be careful not to overmix the batter once you’ve added the flour – mix just until the dry ingredients are incorporated, as overmixing develops gluten and can make your cake tough.

What to Serve With Blueberry Cake?

This sweet and fruity cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. For breakfast or brunch, serve it with a hot cup of coffee or tea and maybe some Greek yogurt for a bit of tanginess that works really well with the blueberries. If you’re serving this as a dessert, try adding a drizzle of warm lemon sauce or a spoonful of lemon curd to play up those citrus notes in the cake. Keep in mind that this cake is pretty perfect on its own too – sometimes simple is best!

Storage Instructions

Keep Fresh: This blueberry cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere humid, it’s better to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to cover it well to prevent it from drying out!

Freeze: Want to save some for later? Cut the cake into individual slices, wrap each piece in plastic wrap, and place them in a freezer bag. They’ll keep nicely for up to 3 months. This way, you can grab a slice whenever you’re craving something sweet!

Serve Later: When you’re ready to enjoy your frozen cake, just let it thaw overnight in the fridge or for about 2 hours at room temperature. Give it a fresh dusting of confectioners’ sugar before serving to make it look and taste just like new.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 8-10 g
• Fat: 30-35 g
• Carbohydrates: 85-95 g

Ingredients

• 1 cup all-purpose flour plus an extra teaspoon (130g total, with extra for dusting the cake pan)
• 1 teaspoon baking powder
• 1/2 teaspoon salt (leave out if using salted butter)
• 1/8 teaspoon ground cinnamon
• 1 stick unsalted butter, at room temperature (113g, 4 oz)
• 3/4 cup granulated sugar (160g)
• 1/4 teaspoon vanilla essence
• 2 large eggs
• 1 teaspoon grated lemon peel (optional)
• 2 cups fresh blueberries (325g, if frozen, thaw and drain them)
• 1 teaspoon fresh lemon juice
• Confectioners’ sugar for sprinkling

Step 1: Prepare the Pan and Preheat the Oven

Begin by preheating your oven to 350°F.

Position a rack in the center of the oven to ensure even baking.

Take an 8-inch springform pan, lightly butter it, and dust with flour to prevent the cake from sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon.

This ensures that the dry ingredients are well blended and aerated.

Set the mixture aside for later use in the batter.

Step 3: Make the Cake Batter

Using an electric mixer, beat the butter on medium-high speed for about 2 minutes until it is creamy.

Add the sugar, continuing to beat until the mixture becomes light and fluffy, approximately an additional 1 to 2 minutes.

Mix in the vanilla extract.

Next, add the eggs one at a time, ensuring each is well blended before adding the next.

Scrape down the sides of the bowl as necessary.

Optionally, incorporate lemon zest if you desire extra flavor.

Reduce the mixer’s speed to low and slowly introduce the flour mixture, beating until the batter is smooth and thick.

Step 4: Assemble the Cake

Spread the prepared batter evenly into the buttered and floured springform pan.

Smooth the top using a spatula to create an even surface.

Step 5: Add the Berry Topping

In a separate bowl, combine your choice of berries with the remaining teaspoon of flour and a splash of lemon juice.

This helps prevent the berries from sinking to the bottom of the cake.

Spoon the berry mixture evenly over the top of the batter.

Step 6: Bake the Cake

Place the assembled cake into the preheated oven and bake for 45 to 55 minutes, or until a tester inserted into the center of the cake comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Carefully run a thin knife around the edges of the cake to release it from the pan.

Step 7: Serve

Transfer the cake to a serving platter, making sure the berry side remains facing up.

Before serving, dust the cake with powdered sugar for an extra touch of sweetness and presentation.