This lemon blueberry cake is a bright, fluffy, and delicious dessert that’s perfect for spring and summer. Fresh lemon zest and juice bring out a refreshing citrus flavor, while the juicy blueberries add little bursts of sweetness in every bite. The cake is moist, tender, and versatile you can serve it plain with powdered sugar, or dress it up with an optional cream cheese frosting for extra richness

Also try this Cranberry Orange Scones

Servings, Prep & Cook Time

• Serves: 10–12
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes

Ingredients

For the Lemon Blueberry Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp lemon zest (about 2 lemons)
• ½ cup fresh lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh or frozen blueberries (tossed with 1 tbsp flour)

Optional Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice

How to make Lemon Blueberry Cake

1. Preheat Oven – Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
2. Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Make Batter – In a large mixing bowl, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
4. Combine Wet & Dry – Add the dry ingredients alternately with the buttermilk, mixing until just combined.
5. Add Blueberries – Gently fold in the flour-coated blueberries.
6. Bake – Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Optional Frosting – Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and lemon juice, and whip until fluffy. Spread frosting evenly over cooled cake.

Serving Suggestions

This Lemon Blueberry Cake cake is delicious on its own with a dusting of powdered sugar. If frosted, garnish with fresh lemon slices, zest, or extra blueberries for a beautiful finish.

Print Recipe

Lemon Blueberry Cake (with Optional Cream Cheese Frosting)

Author: Balanced Healthy Meals Courses: Cakes & Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Best Season: Suitable throughout the year

Description

This lemon blueberry cake is a bright, fluffy, and delicious dessert that’s perfect for spring and summer. Fresh lemon zest and juice bring out a refreshing citrus flavor while the juicy blueberries add little bursts of sweetness in every bite. The cake is moist, tender, and versatile you can serve it plain with powdered sugar, or dress it up with an optional cream cheese frosting for extra richness

Ingredients

Servings

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp lemon zest (about 2 lemons)
• ½ cup fresh lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh or frozen blueberries (tossed with 1 tbsp flour)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice

Instructions

1. Preheat Oven – Preheat to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 8-inch round pans.
2. Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Make Batter – In a large mixing bowl, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
4. Combine Wet & Dry – Add the dry ingredients alternately with the buttermilk, mixing until just combined.
5. Add Blueberries – Gently fold in the flour-coated blueberries.
6. Bake – Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Optional Frosting – Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and lemon juice, and whip until fluffy. Spread frosting evenly over cooled cake.

Keywords: lemon blueberry cake