Name: Blueberry Lemon Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (230g) unsalted butter, softened; 1 and 1/4 cups (250g) granulated sugar; 1/2 cup (100g) brown sugar; 4 large eggs, at room temperature; 1 tablespoon lemon zest (about 2 lemons); 1/4 cup (60ml) fresh lemon juice; 1 teaspoon vanilla extract; 3 cups (375g) all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup (240ml) buttermilk, at room temperature; 2 cups (300g) fresh or frozen blueberries; 1 tablespoon flour (for tossing blueberries); Powdered sugar or lemon glaze for topping (optional)

Short Description

A moist and delightful cake bursting with fresh blueberries and bright lemon flavor, perfect for any occasion—from afternoon tea to festive gatherings.

Why You’ll Love This Recipe

A perfect balance of sweet blueberries and zesty lemon for a refreshing flavor.
Soft, tender crumb that’s both comforting and elegant.
Versatile enough to serve at brunch, dessert, or special celebrations.
Simple to make with common pantry ingredients and adaptable to your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter (room temperature)
Eggs
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Milk or buttermilk
Fresh blueberries

Directions

Preheat your oven and prepare your cake pans by greasing and lining them with parchment paper.
In a bowl, whisk together all-purpose flour, baking powder, and salt.
In a separate bowl, cream together unsalted butter and granulated sugar until pale and fluffy.
Beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and milk (or buttermilk), beginning and ending with the dry mixture, mixing until just combined.
Gently fold in the fresh blueberries.
Divide the batter evenly between the prepared pans.
Bake until the cake is golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.

Servings and Timing

If specific serving size and timing details were not included in your recipe, here’s a common guideline for a similar cake:

Servings: Approximately 8–10 slices per 9‑inch round cake (about 12 cm high).
Prep Time: About 15–20 minutes.
Bake Time: Typically 25–35 minutes at 175 °C (350 °F), depending on your oven and pan size.
Cooling Time: Allow 10–15 minutes in the pan, then another 15–20 minutes on a wire rack before slicing and serving.

Variations

Lemon Glaze: Mix powdered sugar with fresh lemon juice and drizzle over the cooled cake for extra zing.
Streusel Topping: Create a crumb topping with butter, sugar, flour, and a touch of cinnamon for added texture.
Citrus Twist: Replace or add a bit of orange or lime zest alongside the lemon for a multi-citrus flavor.
Lighter Version: Substitute some or all of the butter for Greek yogurt or applesauce to reduce fat.
Diet-Friendly Options: Use almond or gluten‑free flour, or swap in a sugar substitute to suit dietary needs.

Storage/Reheating

Storage: Cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days; refrigerate for up to 5 days.
Freezing: Wrap individual slices or the whole cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm a slice in the microwave for 15–20 seconds, or place in a preheated 175 °C (350 °F) oven for about 5–7 minutes to enjoy a freshly baked feel.

FAQs

What type of blueberries should I use—fresh or frozen?

Either can be used. Fresh berries provide the best flavor and texture. If using frozen, do not thaw before folding in to help prevent too much bleeding into the batter.

Can I make this cake in a loaf pan instead of round pans?

Yes, a standard 9 × 5‑inch loaf pan works well. Baking time may increase—check doneness after 40 minutes and adjust as needed.

How can I prevent blueberries from sinking to the bottom?

Toss berries in a bit of flour before folding them into the batter. This helps suspend them evenly.

Can I substitute lemon extract for lemon juice?

You may, but fresh juice offers a brighter flavor. If using lemon extract, start with about ½ teaspoon and adjust to taste.

Is it better to use buttermilk or milk?

Buttermilk tenderizes the cake and adds slight tang, while milk works fine too. If using milk, a tablespoon of lemon juice or vinegar can simulate buttermilk’s effect.

Can I add a crumb or streusel topping?

Absolutely, for added texture and sweetness. Mix flour, sugar, and cold butter until crumbly, then sprinkle over the batter before baking.

How do I make the cake more lemony?

Increase the lemon zest or add an extra tablespoon of lemon juice to the batter—or add a lemon glaze after baking.

What’s the best frosting for this cake?

A simple lemon cream cheese frosting or a lemon glaze complements it nicely. Avoid heavy frostings that might overwhelm the delicate flavors.

Can I use a bundt pan?

Yes—you’ll likely need 40–50 minutes of baking time. Adjust based on your oven, and test doneness with a toothpick.

Conclusion

This Blueberry Lemon Cake offers a superb blend of tart citrus and juicy berries wrapped in a tender crumb—ideal for any time you want something both comforting and bright. With flexible ingredient needs, adaptable baking options, and thoughtful serving suggestions, it’s an excellent choice for both everyday treats and special gatherings. Let me know if you’d like tips on glazes, frosting, or adjusting for dietary preferences!

Blueberry Lemon Cake