Soft & Moist Lemon Blueberry Cake Recipe

This Soft & Moist Lemon Blueberry Cake is a bright, tender dessert bursting with fresh berries and zesty citrus flavor. The lemony sponge is soft and flavorful, and the blueberries add juicy pops of sweetness in every bite. Topped with a creamy lemon frosting or glaze, this cake feels light, refreshing, and absolutely irresistible.

Why You’ll Love This Recipe

I love how this cake balances sweet and tart so perfectly. The lemon keeps it fresh, the blueberries give it a little jammy richness, and the moist crumb is just what I want from a homemade cake. It’s elegant enough for a special occasion but simple enough to make anytime I’m craving a fruity treat. Plus, it pairs beautifully with coffee, tea, or a scoop of vanilla ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Lemon zest

• Fresh lemon juice

• Vanilla extract

• Buttermilk

• Fresh or frozen blueberries (tossed in a bit of flour)

• Powdered sugar (for glaze or frosting, optional)

• Cream cheese or butter (for frosting, optional)

Directions

1. I start by preheating the oven to 350°F (177°C) and greasing two 9-inch cake pans (or one 9×13-inch pan).

2. I whisk together the dry ingredients: flour, baking powder, baking soda, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy, then add eggs one at a time, mixing well.

4. I stir in the lemon zest, lemon juice, and vanilla.

5. Alternating, I add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry.

6. I gently fold in the blueberries (tossing them in flour first helps prevent sinking).

7. I divide the batter between the prepared pans and bake for 25–30 minutes (or 35–40 for a 9×13) until a toothpick comes out clean.

8. After letting it cool, I top the cake with a lemon glaze or a cream cheese frosting, depending on what I’m craving.

Servings and timing

This cake serves 10–12 people. The prep time takes about 20 minutes, baking takes 25–30 minutes (longer for single-pan versions), and I usually allow at least 30 minutes for cooling. Total time: roughly 1 hour and 20 minutes.

Variations

Sometimes I use orange zest instead of lemon for a twist. If I don’t have buttermilk, I make a quick substitute with milk and lemon juice. I’ve also made this cake in muffin tins for lemon blueberry cupcakes, or as a loaf with a thick lemon glaze on top.

Storage/Reheating

I store this cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. It stays moist and flavorful. I like to bring chilled slices to room temperature before serving, or microwave them for 10–15 seconds for that fresh-from-the-oven feel.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries—no need to thaw them first. I just toss them in flour before folding into the batter.

What’s the best frosting for this cake?

I love a lemon cream cheese frosting for richness and tang, but a simple lemon glaze also works if I want something lighter.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend. It works well, though the texture may be slightly different.

Can I bake this as a loaf or bundt cake?

Absolutely. Baking time will be longer, so I check for doneness with a toothpick starting around the 45-minute mark for a loaf or 55–60 for a bundt.

How do I keep the blueberries from sinking?

Tossing them in a tablespoon of flour before mixing them into the batter helps keep them suspended as the cake bakes.

Conclusion

Soft & Moist Lemon Blueberry Cake is a sunny, fruit-filled dessert that always brightens my day. I love how easy it is to bake and how impressive it looks on a serving plate. Whether I’m celebrating a special moment or just indulging in a sweet craving, this cake is my go-to for fresh, tangy, homemade goodness.