If you’re craving a cake that tastes like sunshine (but still feels like a cozy treat), this Moist Lemon Blueberry Cake with Glaze is it. It’s soft, tender, and packed with bright lemon flavor plus juicy blueberries in every slice.
This is the kind of cake that works for brunch, birthdays, “I need something sweet on a Tuesday,” and everything in between. And that lemon glaze? It’s the finishing touch that makes it feel bakery-level with basically no extra effort.
Why You’ll Love This
It’s ultra-moist, boldly lemony, and bursting with blueberries without turning soggy or dense—plus the quick lemon glaze soaks in just enough to make every bite extra dreamy.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (200g) granulated sugar
- Zest of 2 lemons (about 2 tbsp)
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 3/4 cup (180g) Greek yogurt or sour cream, room temperature
- 1/4 cup (60ml) neutral oil (canola, avocado, or vegetable)
- 1 1/2 cups (210g) fresh blueberries
- 1 tbsp flour (to toss with blueberries)
- For the glaze: 1 cup (120g) powdered sugar
- For the glaze: 2–3 tbsp lemon juice
- Optional for the glaze: a pinch of salt
How to Make It
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan (or an 8.5×4.5-inch loaf pan) with parchment for easy removal.
- 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 sugar with your fingertips for about 30 seconds. This wakes up the oils and makes the lemon flavor louder (in the best way).
- Add the softened butter to the lemon sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in vanilla.
- Whisk in the Greek yogurt (or sour cream), oil, and lemon juice until smooth. The mixture may look slightly curdled from the lemon juice—totally normal.
- Add the dry ingredients to the wet ingredients and mix just until you don’t see streaks of flour. Don’t overmix; that’s how cakes go from tender to chewy.
- Toss the blueberries with 1 tbsp flour, then gently fold them into the batter. This helps them stay suspended instead of sinking.
- Pour the batter into the prepared pan and smooth the top. Bake 38–45 minutes for a 9-inch round (or 50–60 minutes for a loaf), until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
- Whisk powdered sugar with 2 tbsp lemon juice (plus a pinch of salt if using). Add more lemon juice a little at a time until it’s thick but pourable. Drizzle over the cooled cake, slice, and enjoy.
Tips for the Best Results
- Use room-temp ingredients: Eggs and yogurt blend smoother, which helps the cake bake evenly.
- Don’t skip the lemon-zest-in-sugar trick: It’s a small step with a big payoff in flavor.
- Measure flour the gentle way: Spoon into the measuring cup and level it off so you don’t accidentally pack in too much.
- Fresh blueberries are ideal: They hold their shape and won’t bleed as much.
- If using frozen blueberries: Don’t thaw; toss with flour and fold in quickly to keep the batter from turning purple.
- Cool before glazing: Warm cake will melt the glaze and it’ll disappear into the top (still tasty, just not as pretty).
- Check doneness at the earliest time: Ovens vary, and overbaking is the fastest way to lose moisture.
Variations
- Lemon poppy seed blueberry: Add 1 tbsp poppy seeds to the dry ingredients for a subtle crunch.
- Extra-glaze situation: Double the glaze and spoon a little onto each slice when serving.
- Lemon cream cheese glaze: Whisk 2 oz softened cream cheese with powdered sugar, then thin with lemon juice.
- Mini loaf cakes: Divide into mini loaf pans and start checking around 25–30 minutes.
- Swap the berries: Raspberries or blackberries work too—just fold gently since they’re more delicate.
Storage & Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days (it stays super moist thanks to the yogurt). For longer storage, freeze slices tightly wrapped for up to 2 months. Serve at room temp for the best texture, or warm a slice for 10–15 seconds in the microwave if you want a cozy, just-baked vibe.
FAQ
Can I use frozen blueberries in this lemon blueberry cake?
Yes. Use them straight from the freezer (don’t thaw), toss with the flour, and fold them in quickly. This helps prevent streaky purple batter and keeps the cake texture on point.
Why did my blueberries sink to the bottom?
This usually happens when the batter is overmixed (thinner batter) or the blueberries weren’t coated. Tossing them with a tablespoon of flour and folding gently helps them stay evenly distributed.
Can I make this cake in a loaf pan instead of a round pan?
Absolutely. Use an 8.5×4.5-inch loaf pan and bake around 50–60 minutes. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
How do I keep the cake super moist?
Don’t overbake (start checking early), and don’t overmix once the flour goes in. The combo of Greek yogurt and oil is also doing major work here—don’t swap both for low-fat options if you want that plush crumb.
Can I glaze the cake while it’s warm?
You can, but the glaze will melt and soak in, giving more of a “lemon syrup” effect. If you want that pretty drizzle that sets on top, wait until the cake is completely cool.