Blueberry Lemon Cake That Tastes Like Summer in Every Slice

Blueberry lemon cake is the kind of dessert that feels like sunshine on a plate. With its fresh citrus flavor, juicy blueberries, and soft, buttery crumb, it’s a perfect cake for spring and summer gatherings. The brightness of lemon balances the sweetness of the berries, creating a refreshing and irresistible treat that’s easy to make at home.

Whether you’re baking it for brunch, a backyard party, or simply to enjoy with afternoon tea, this blueberry lemon cake brings light, fruity flavor to the table in the most delicious way.

Why You’ll Love This Blueberry Lemon Cake

This cake combines two ingredients that naturally complement each other. Lemon adds a clean, tart note, while blueberries offer bursts of sweetness and color. The result is a cake that’s moist, flavorful, and not overly rich.

It’s versatile enough to serve plain with a dusting of powdered sugar, topped with lemon glaze, or layered with frosting for special occasions. It also keeps well, making it a great make-ahead dessert.

Ingredients for Blueberry Lemon Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (from 2 lemons)
• ¼ cup lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt
• 1 ½ cups fresh blueberries (tossed in 1 tablespoon flour)

For the Lemon Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

The flour coating on the blueberries prevents them from sinking, helping to distribute them evenly throughout the cake. Sour cream keeps the crumb moist while adding a slight tang that enhances the lemon flavor.

How to Make Blueberry Lemon Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F. Grease and flour a 9-inch round or square cake pan. You can also use a bundt pan or two loaf pans for variation.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. This step builds the cake’s structure and adds air to the batter.

Step 4: Add Eggs and Flavorings

Add eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 5: Alternate Wet and Dry

Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined.

Step 6: Fold in Blueberries

Gently fold the flour-coated blueberries into the batter with a spatula. Be careful not to crush them.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Glaze

Whisk together the powdered sugar and lemon juice until smooth. Adjust consistency by adding more juice or sugar as needed. Drizzle over the cooled cake and let set before serving.

The glaze adds an extra punch of lemon and a glossy finish that makes the cake look bakery-ready.

Serving Suggestions

• Serve slices with whipped cream or vanilla ice cream
• Garnish with lemon slices and fresh blueberries
• Add edible flowers or mint leaves for a garden-party look

This cake is just as delicious at room temperature as it is slightly chilled. It makes a lovely centerpiece for brunches, tea parties, or outdoor events.

Flavor Variations

Blueberry Lemon Loaf: Pour the batter into two loaf pans for a grab-and-go version
Lemon Cream Cheese Frosting: Swap the glaze for a thick cream cheese frosting flavored with lemon zest
Mixed Berries: Add raspberries or blackberries for a more colorful cake
Lemon Poppy Seed Twist: Stir in 1 tablespoon of poppy seeds for added texture

Tips for Success

• Use fresh lemon juice and zest. Bottled lemon juice won’t deliver the same vibrant flavor
• Room temperature ingredients mix better. Take out butter, eggs, and sour cream ahead of time
• Don’t overmix. This keeps the crumb soft and tender
• Toss blueberries in flour. This prevents sinking and helps keep the batter balanced

Storing Blueberry Lemon Cake

Store the cake in an airtight container at room temperature for up to 2 days. It can be refrigerated for up to 5 days but is best served at room temp. You can also freeze it (unglazed) for up to 1 month. Thaw in the fridge overnight and add glaze before serving.

When to Make This Cake

Blueberry lemon cake is perfect for:

• Spring and summer birthdays
• Mother’s Day brunch
• Bridal and baby showers
• Casual get-togethers
• Midweek treats with coffee or tea

Its light, zesty flavor and moist texture make it a reliable hit for almost any event.

This blueberry lemon cake captures everything you want in a dessert—sweet, tart, soft, and fresh. Once you try it, it’s bound to become a seasonal favorite you’ll keep baking year after year.