Description
This Soft & Moist Lemon Blueberry Cake is a light, fruity dessert packed with zesty lemon flavor and juicy blueberries. With a tender crumb and a bright citrus finish, this homemade cake is perfect for spring and summer gatherings or any time you crave something fresh, tangy, and beautifully moist.
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1½ cups fresh or frozen blueberries (tossed with 1 tbsp flour)
- Optional:
- For Glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice
- For Frosting: 8 oz cream cheese or ½ cup butter + 1½ cups powdered sugar + 1–2 tbsp lemon juice
Instructions
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Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans or one 9×13-inch pan.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well.
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Stir in lemon zest, lemon juice, and vanilla.
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Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined.
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Fold in blueberries tossed with flour.
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Pour batter into prepared pan(s). Bake 25–30 minutes for round pans or 35–40 minutes for a 9×13, or until a toothpick comes out clean.
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Cool completely before glazing or frosting.
Notes
- Swap lemon zest for orange for a different citrus flavor.
- Don’t have buttermilk? Use 1 cup milk + 1 tbsp lemon juice. Let sit 5 minutes.
- Make into cupcakes or loaf—adjust baking time accordingly.
- For a lighter topping, opt for a lemon glaze instead of frosting.
