If you’re craving a cake that tastes like a sunny bakery display case, this Lemon Blueberry Cake is it. It’s soft and plush with a bright lemony crumb, juicy blueberries in every slice, and that “how is this so tender?” vibe you usually only get from professional bakeshops.
This is the kind of cake you make for brunch, birthdays, or a random Tuesday when you want your kitchen to smell like citrus heaven. Bonus: it looks fancy without being fussy.
Why You’ll Love This
It’s buttery, moist, and fluffy with a bold lemon flavor that doesn’t get lost behind the blueberries. The bakery-style finish comes from a simple lemon syrup soak and a quick glaze that makes every bite taste extra fresh.
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (227g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 tbsp finely grated lemon zest (about 2 large lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (240g) sour cream, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 2 cups (300g) fresh blueberries (or frozen, see FAQ)
- 1 tbsp flour (to toss with blueberries)
Lemon syrup (optional but very bakery): 1/4 cup (60ml) lemon juice + 1/4 cup (50g) sugar
Lemon glaze: 1 cup (120g) powdered sugar + 2–3 tbsp lemon juice + pinch of salt
How to Make It
- Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan really well (or a 9×13-inch pan). Flour it, too, especially for Bundt—this cake is tender and likes to cling.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar for 3–4 minutes until light and fluffy. Don’t rush this—this step builds that soft, bakery-style crumb.
- Add eggs one at a time, mixing well after each. Mix in lemon zest, lemon juice, and vanilla.
- Mix in the sour cream until smooth. Then add the dry ingredients in two additions, alternating with the milk (dry, milk, dry). Mix just until combined—overmixing is the fastest way to lose that fluffy texture.
- Toss blueberries with 1 tbsp flour, then gently fold them into the batter. If you want extra-pretty slices, reserve a small handful to sprinkle on top.
- Pour batter into the prepared pan and smooth the top. Bake 45–55 minutes for a Bundt, or 35–45 minutes for a 9×13, until a toothpick comes out clean (a few moist crumbs are perfect).
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely. If using lemon syrup, brush it on while the cake is still warm.
- Whisk glaze ingredients until thick but pourable. Drizzle over the cooled cake and let it set for 10–15 minutes before slicing.
Tips for the Best Results
- Room temp is not optional: Butter, eggs, sour cream, and milk blend smoother, trap air better, and bake up softer.
- Zest first, then juice: Zest gives the big lemon aroma; juice gives brightness. Use both for maximum flavor.
- Don’t crush the berries: Fold gently so you don’t end up with a purple batter (still tasty, just less “bakery pretty”).
- Coat blueberries with flour: Helps keep them suspended instead of sinking to the bottom.
- Grease Bundt pans like you mean it: Get into every ridge. A soft cake + a detailed pan = potential drama if you skimp.
- Glaze on fully cooled cake: Warm cake melts glaze right off. Let it cool so you get those clean drips.
Variations
- Lemon blueberry loaf: Divide into two 8.5×4.5-inch loaf pans and bake 45–55 minutes.
- Mini bundt cakes: Bake in a mini Bundt pan and start checking around 18–22 minutes.
- Swap the berries: Try raspberries or chopped strawberries (pat them dry first).
- Make it extra lemon: Add 1/2 tsp lemon extract or increase zest by 1 extra lemon.
- Cream cheese glaze: Whisk 4 oz softened cream cheese with powdered sugar and lemon juice for a thicker, tangy finish.
Storage & Reheating
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days (the glaze holds up great). For the softest texture, let refrigerated slices sit at room temp for 20–30 minutes, or microwave a slice for 10–15 seconds for that just-baked feel.
FAQ
Can I use frozen blueberries?
Yes. Use them straight from the freezer (don’t thaw) and toss with the flour as directed. Thawing makes them leak more juice and can turn the batter gray-purple.
What makes this cake “bakery-style” soft?
Three things: creaming the butter and sugar long enough to add air, using sour cream for richness and moisture, and the optional lemon syrup soak that keeps the crumb plush for days.
How do I keep the blueberries from sinking?
Toss them with 1 tbsp flour and fold gently at the end. Also, make sure your batter isn’t overmixed and runny—overmixing can weaken structure and make sinking worse.
Can I bake this in a different pan?
Totally. A 9×13-inch pan works (bake 35–45 minutes). Two 9-inch round pans also work for a layer cake; start checking around 28–35 minutes and cool completely before frosting or glazing.
Why did my cake stick to the Bundt pan?
Usually it’s either not enough grease/flour in the pan’s crevices or unmolding too early/late. Let it cool 15 minutes, then turn it out. If it cools completely in the pan, it can stick more; if you flip too soon, it can break because it’s still delicate.