This lemon blueberry cake is the kind of dessert that feels like sunshine in slice form: fluffy crumb, juicy berries, and that bright lemony zing that keeps every bite feeling fresh instead of heavy.
It’s simple enough for a weekend bake, pretty enough for brunch, and the lemon glaze situation on top? Fully non-negotiable.
Why You’ll Love This
It’s light and tender with big lemon flavor, loaded with blueberries that pop as they bake, and finished with a glossy lemon glaze that makes the whole cake taste extra vibrant (and look bakery-level with minimal effort).
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon zest (about 2 large lemons)
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180g) full-fat sour cream, room temperature
- 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
- 1/4 cup (60ml) milk, room temperature
- 2 cups (280g) fresh blueberries (or frozen, see tips)
- 1 tablespoon flour (for tossing blueberries)
- For the glaze: 1 cup (120g) powdered sugar
- For the glaze: 2–3 tablespoons lemon juice
- Optional: extra lemon zest for topping
How to Make It
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan (or an 8-inch for a taller cake) and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until the sugar looks slightly damp and super fragrant. This little step is the secret to loud lemon flavor.
- Add the softened butter to the lemon sugar and cream with a mixer (or a sturdy whisk) until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then mix in the vanilla.
- Whisk the sour cream, lemon juice, and milk together in a small bowl or measuring cup.
- Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream mixture. Mix just until you don’t see dry flour anymore. Don’t overmix—this is how we keep it fluffy, not bouncy.
- Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter with a spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine; wet batter is not).
- Cool the cake in the pan for 10–15 minutes, then turn it out onto a wire rack and cool completely before glazing. (If it’s warm, the glaze will melt right off.)
- Make the glaze: whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add more lemon juice a teaspoon at a time until it’s 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 ingredients = airy cake. Cold eggs/sour cream can make the batter tight and the crumb less tender.
- Zest first, then juice. It’s way easier to zest whole lemons, and the zest brings the real “lemon candy” vibe.
- Don’t overmix once flour goes in. Mix just until combined to avoid a dense, chewy texture.
- Fresh vs. frozen blueberries: Fresh is easiest. If using frozen, don’t thaw—fold them in straight from the freezer to reduce purple streaking.
- Coat the berries. That tablespoon of flour helps keep blueberries suspended instead of sinking to the bottom.
- Watch the bake time. Ovens vary. Start checking at 40 minutes; if the top browns too fast, tent loosely with foil.
- Cool completely before glazing. You’ll get a pretty drizzle that sets instead of disappearing.
Variations
- Lemon blueberry loaf: Bake in a greased 9×5-inch loaf pan for 55–70 minutes. Check at 55 and tent with foil if needed.
- Layer cake moment: Double the recipe, bake in two 9-inch pans, and frost with a lemon cream cheese frosting (the tang is elite).
- Swap the berries: Try raspberries or blackberries (keep the same amount), or do a mixed berry blend for extra pop.
- Make it extra lemony: Brush the warm cake with 2 tablespoons lemon juice mixed with 1 tablespoon sugar before glazing for a punchier citrus hit.
- Glaze alternatives: Skip the glaze and dust with powdered sugar, or top with a dollop of whipped cream and more blueberries.
Storage & Serving
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days for a slightly denser, “snack cake” vibe. Serve at room temp for the fluffiest texture, and add a little extra lemon zest on top right before serving if you want it to taste freshly made.
FAQ
Can I use frozen blueberries in this lemon blueberry cake?
Yes—use them straight from the freezer and don’t thaw. Toss with the flour as directed and fold gently. Expect a little more purple marbling in the batter, but the flavor will still be bright and juicy.
Why did my blueberries sink to the bottom?
This usually happens if the batter is overmixed (it thins out) or if the berries weren’t coated. Tossing them with flour helps, and using a thick, well-mixed (not overmixed) batter keeps them suspended as the cake sets.
How do I know when the cake is done without drying it out?
Start checking around 40 minutes. The top should spring back lightly when touched, and a toothpick in the center should come out clean or with a few moist crumbs. If it comes out with wet batter, give it 3–5 more minutes and check again.
Can I make this cake ahead of time?
Totally. Bake it a day ahead and store it covered (unglazed) at room temp or in the fridge. Glaze it a few hours before serving so the drizzle looks fresh and sets nicely.
What if my lemon glaze is too runny or too thick?
If it’s too runny, whisk in more powdered sugar 1 tablespoon at a time until it thickens. If it’s too thick, add lemon juice a teaspoon at a time. You want a glaze that ribbons off the whisk and holds a drizzle line for a few seconds before melting into a glossy finish.