I still clearly remember the sunshine streaming into Grandma June’s kitchen. I was about five, perched on a stool, carefully zesting my first lemon. The bright, clean scent filled the air.
Grandma always said a good lemon could lift any spirit. Then, she’d let me drop plump, juicy blueberries into the batter. That simple act of combining tangy citrus with sweet berries created pure magic.
This very memory sparked my lifelong love for baking. It’s a feeling I try to recreate with every Lemon Blueberry Cake I bake at Sweet Magnolia. From those early days of lumpy biscuit dough, I learned that the best desserts come from the heart.
Today, I am thrilled to share my absolute favorite version. This delightful Lemon Blueberry Cake captures all that sunshine and sweetness in every single bite. It is not just a cake; it’s a taste of summer, a hug from Grandma, and a true testament to simple, wholesome flavors.
This classic lemon blueberry combination brings joy to every table, and frankly, it truly showcases the best of seasonal produce in a glorious blueberry lemon cake. You simply cannot resist its charm.
Why You’ll Love This Vibrant Lemon Blueberry Cake
Every baker has a signature recipe, and for me, it’s definitely this Lemon Blueberry Cake. This beautiful dessert offers a perfect balance of zesty lemon and sweet, juicy blueberries, creating a flavor profile that is both refreshing and comforting. You will absolutely adore the tender, moist crumb, which melts in your mouth with every forkful.
We infuse the cake itself with fresh lemon zest and juice, enhancing that bright citrus flavor. Then, plump blueberries burst throughout, adding a delightful sweetness and a beautiful visual pop. The light, airy lemon glaze drizzled over the top provides an extra layer of tangy sweetness, making this lemon blueberry dessert truly irresistible.
This recipe is also incredibly versatile. You can bake it as a classic round cake, elegant cupcakes, or even a charming loaf. It is perfect for any occasion, from a casual brunch to a sophisticated dinner party.
Moreover, the simple ingredients come together effortlessly, making it a joy to bake whether you are a novice or an experienced pastry enthusiast. You will feel so proud serving this homemade blueberry lemon cake, knowing you created something truly special. It is a guaranteed crowd-pleaser, delivering sunshine and smiles with every single slice.
This Lemon Blueberry Cake has quickly become a favorite at Sweet Magnolia, and I know it will become a cherished recipe in your kitchen too.
Ingredients You’ll Need
Gathering your ingredients forms the first step towards baking this magnificent Lemon Blueberry Cake. I always say, quality ingredients make all the difference in the final taste and texture. Here is everything you need to create this fantastic dessert:
For the Lemon Blueberry Cake:
* 2 ½ cups (300g) all-purpose flour
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup (226g) unsalted butter, softened
* 2 cups (400g) granulated sugar
* 4 large eggs, at room temperature
* 1 cup (240ml) full-fat plain yogurt, at room temperature
* ¼ cup (60ml) fresh lemon juice (from about 2-3 lemons)
* 2 tablespoons lemon zest (from about 2-3 lemons)
* 2 cups (about 300g) fresh blueberries, rinsed and patted dry
* 1 tablespoon all-purpose flour (for dusting blueberries)
For the Lemon Glaze:
* 1 ½ cups (180g) powdered sugar
* 3-4 tablespoons fresh lemon juice
Substitutions & Variations
One of the joys of baking involves experimentation! While this Lemon Blueberry Cake recipe shines as is, you can certainly personalize it with a few simple substitutions or exciting variations. Do not be afraid to make it your own.
* Dairy Swaps: If you do not have full-fat plain yogurt, you can easily substitute it. Use sour cream for an equally moist crumb and tangy flavor. Alternatively, use buttermilk for a slightly lighter texture and pronounced tang.
For a dairy-free option, use a good quality dairy-free yogurt (like unsweetened oat or almond yogurt) and dairy-free butter. This ensures everyone can enjoy a slice of this lemon blueberry delight.
* Fruit Choices: While blueberries are classic, feel free to swap them or mix them with other berries.
Raspberries, blackberries, or a combination of mixed berries work beautifully. Ensure you still toss them with a little flour to prevent sinking. This transforms your blueberry cake into a mixed berry masterpiece.
You can even try adding diced peaches or nectarines for a summer twist.
* Citrus Zest & Juice: Adjust the lemon intensity to your liking. For a milder lemon flavor, reduce the lemon zest slightly.
For an extra punch, add another tablespoon of zest to the cake batter or the glaze. Lime zest and juice also make a delightful variation, creating a lime blueberry cake that tastes wonderfully tropical.
* Glaze Alternatives: The simple lemon glaze perfectly complements the cake.
However, you can also opt for a cream cheese frosting for a richer dessert. A thin dusting of powdered sugar offers a more understated elegance. For a truly decadent finish, prepare a white chocolate ganache and drizzle it over the cooled Lemon Blueberry Cake.
* Spice It Up: A pinch of cardamom or a ¼ teaspoon of nutmeg can add warmth and complexity to the blueberry lemon cake. These spices often pair beautifully with both lemon and blueberries.
* Gluten-Free Version: For a gluten-free option, use a high-quality 1:1 gluten-free all-purpose flour blend.
Make sure your blend contains xanthan gum for best results. This allows everyone to savor this incredible lemon blueberry dessert.
Step-by-Step Instructions
Baking this Lemon Blueberry Cake follows a straightforward process, making it accessible for bakers of all skill levels. Follow these steps carefully for a perfect result every time.
1. Prepare Your Pans: First, preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans.
You can also line the bottoms with parchment paper for easy removal. This crucial step prevents the blueberry cake from sticking.
2.
Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside. This ensures all the leavening agents distribute evenly.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light, fluffy, and pale in color. This usually takes about 3-5 minutes.
Proper creaming incorporates air, which contributes to a tender lemon blueberry cake.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
Scrape down the sides of the bowl as needed. The mixture should appear smooth and well combined.
5.
Alternate Dry and Wet: In a separate small bowl, whisk together the yogurt, fresh lemon juice, and lemon zest. Now, gradually add the dry ingredient mixture to the butter mixture, alternating with the yogurt mixture. Begin and end with the dry ingredients (e.g., dry, wet, dry, wet, dry).
Mix only until just combined after each addition. Overmixing develops gluten, which can lead to a tough lemon blueberry cake.
6.
Prepare Blueberries: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of all-purpose flour. This light dusting helps prevent the blueberries from sinking to the bottom of the cake during baking.
7.
Fold in Blueberries: Carefully fold the floured blueberries into the cake batter using a spatula. Mix just until they are evenly distributed.
8.
Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans. Spread the batter gently to level the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the lemon blueberry cake comes out clean.
9. Cool: Once baked, remove the cakes from the oven. Let them cool in their pans on a wire rack for 10-15 minutes.
Then, invert the cakes onto the wire rack to cool completely. This prevents condensation and allows the cakes to firm up.
10.
Make the Glaze: While the cakes cool, prepare your lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Add more juice for a thinner glaze or more sugar for a thicker one.
11. Glaze and Serve: Once the cakes are completely cool, drizzle the lemon glaze generously over the tops. Allow the glaze to set slightly before slicing and serving your exquisite Lemon Blueberry Cake.
Pro Tips for Success
Achieving a truly outstanding Lemon Blueberry Cake comes down to a few key techniques and careful attention to detail. Here are my personal pro tips from Sweet Magnolia to help you bake the best cake possible.
* Room Temperature Ingredients: Always use room temperature butter, eggs, and yogurt. This ensures they emulsify properly with other ingredients, creating a smooth batter and a perfectly moist, even crumb. Cold ingredients will cause the batter to curdle and result in a denser blueberry lemon cake.
* Do Not Overmix: This is perhaps the most important rule for tender cakes. Mix the batter only until the ingredients are just combined. Overmixing develops gluten in the flour, making your lemon blueberry cake tough and dry.
A light hand here makes all the difference.
* Fresh Lemon Power: Use fresh lemons for both the zest and juice. Bottled lemon juice lacks the vibrant, complex flavor of fresh citrus.
The zest holds most of the essential oils, so grate it finely for maximum impact in your lemon blueberry creation.
* Dust Your Blueberries: Tossing blueberries with a small amount of flour (about a tablespoon) before adding them to the batter is a game-changer. This prevents them from sinking to the bottom of the cake during baking, ensuring an even distribution of berries in every slice of your blueberry cake.
* Patience with Cooling: Resist the urge to glaze or frost a warm cake. A warm cake will simply melt the glaze, making it runny and messy. Allow your Lemon Blueberry Cake layers to cool completely on a wire rack.
This patience guarantees a beautiful and stable finish.
* Pan Preparation: Properly grease and flour your cake pans. For an extra layer of security, line the bottoms with parchment paper.
This ensures easy removal and prevents any heartbreaking sticking, preserving the integrity of your delicious citrus blueberry cake.
* Oven Temperature Accuracy: Invest in an oven thermometer to verify your oven’s temperature. Ovens can often run hotter or cooler than their display indicates. An accurate temperature is crucial for even baking and prevents burnt edges or undercooked centers of your berry lemon cake.
Storage & Reheating Tips
You will definitely want to savor every last slice of this incredible Lemon Blueberry Cake. Proper storage keeps it fresh and delicious for days.
* Countertop Storage: Store any leftover Lemon Blueberry Cake in an airtight container at room temperature for up to 2-3 days. If your kitchen runs warm, consider refrigerating it.
* Refrigeration: For longer freshness, refrigerate the cake in an airtight container for up to 5 days.
The lemon glaze might slightly firm up in the fridge.
* Freezing (Whole Cake): To freeze a whole, unglazed Lemon Blueberry Cake, wrap the cooled cake layers tightly in plastic wrap, then again in aluminum foil. Place them in a freezer-safe bag or container.
It freezes well for up to 2-3 months.
* Freezing (Slices): For individual servings, wrap slices of cooled, glazed cake in plastic wrap, then foil. Store them in a freezer-safe container.
This makes pulling out a quick lemon blueberry treat simple.
* Thawing & Reheating: Thaw frozen cake layers or slices in the refrigerator overnight. You can enjoy the cake at room temperature or gently warm individual slices in the microwave for 15-20 seconds for a soft, fresh-baked feel. This brings out the vibrant lemon blueberry flavors beautifully.
What to Serve With This Recipe
This Lemon Blueberry Cake already stands proudly as a complete dessert. However, pairing it with certain accompaniments can elevate the experience even further.
* Fresh Berries: A simple bowl of fresh, mixed berries (raspberries, strawberries, or more blueberries) adds a vibrant touch and extra fruitiness.
* Whipped Cream: A dollop of lightly sweetened whipped cream offers a cloud-like contrast to the cake’s texture and richness.
* Vanilla Ice Cream: A scoop of high-quality vanilla bean ice cream provides a delightful creamy and cool counterpoint, especially enjoyable with a slightly warm slice of lemon blueberry cake.
* Lemon Curd: For the ultimate lemon lover, serve a small side of homemade lemon curd. It intensifies the citrus notes in this lemon blueberry dessert.
* Hot Beverages: Pair a slice with a cup of freshly brewed coffee, a calming herbal tea, or a fragrant black tea for a perfect afternoon treat.
* Mint Garnish: A few fresh mint leaves add a touch of color and a refreshing aroma, making your blueberry lemon cake even more inviting.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Cake?
Absolutely! You can certainly use frozen blueberries. Do not thaw them before adding them to the batter.
Toss the frozen blueberries with the tablespoon of flour just as you would with fresh berries. Adding them frozen helps prevent them from bleeding too much into the batter, preserving the beautiful color of your Lemon Blueberry Cake.
Why did my Lemon Blueberry Cake sink in the middle?
Several factors can cause a cake to sink. Common culprits include overmixing the batter, which overdevelops gluten and causes the cake to collapse. Opening the oven door too early during baking, especially in the first 20 minutes, can also cause the cake to deflate.
Using too much leavening agent (baking powder/soda) or baking at too low a temperature can also result in a sunken blueberry cake. Ensure your oven temperature is accurate and follow the recipe steps precisely for a perfect lemon blueberry bake.
How can I make my Lemon Blueberry Cake extra moist?
This recipe is designed for a wonderfully moist Lemon Blueberry Cake thanks to the yogurt and butter. To ensure maximum moisture, always use room temperature ingredients. Do not overbake the cake; start checking for doneness at the lower end of the baking time. An extra drizzle of the lemon glaze or serving it with whipped cream can also enhance the perception of moisture in this delightful lemon blueberry dessert.
Nutrition Information (per serving)
Please note, this nutrition information is an estimate based on the ingredients used in this Lemon Blueberry Cake recipe and assumes 12 servings. Actual values may vary depending on specific brands and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 100mg |
| Sodium | 220mg |
| Total Carbohydrates | 56g |
| Dietary Fiber | 1g |
| Total Sugars | 40g |
| Protein | 5g |
Lemon Blueberry Cake
- Total Time: 55 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Lemon Blueberry Cake that combines zesty lemon and sweet blueberries, offering a refreshing and comforting flavor profile. Perfect for any occasion, this cake captures the essence of summer.
Ingredients
2 ½ cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Unsalted Butter, softened
2 cups Granulated Sugar
4 large Eggs, at room temperature
1 cup Full-Fat Plain Yogurt, at room temperature
¼ cup Fresh Lemon Juice (from about 2–3 lemons)
2 tablespoons Lemon Zest (from about 2–3 lemons)
2 cups Fresh Blueberries, rinsed and patted dry
1 tablespoon All-Purpose Flour (for dusting blueberries)
1 ½ cups Powdered Sugar
3–4 tablespoons Fresh Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes
- Beat in the eggs one at a time, mixing well after each additio
- In a separate bowl, whisk together the yogurt, fresh lemon juice, and lemon zest. Gradually add the dry ingredient mixture to the butter mixture, alternating with the yogurt mixture, starting and ending with dry ingredients. Mix until just combined
- Toss the fresh blueberries with 1 tablespoon of flour in a small bowl. Carefully fold the blueberries into the batter
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes
- Remove from the oven and let cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely
- Prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice until smooth
- Once the cakes are cooled, drizzle the lemon glaze over the tops and allow to set before serving
Notes
Use room temperature ingredients for best results.
Dusting blueberries with flour prevents them from sinking in the batter.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 40g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
In the world of baking, the memories we create are often as sweet as the treats themselves. To explore more about the magic of baking and its emotional ties, check out this insightful piece on the art of baking.
Lemon Blueberry Cake is not only a delightful dessert but also a representation of seasonal baking, where fresh ingredients play a crucial role. For more on how seasonal produce can enhance your culinary creations, check out this article on seasonal food.