Sunshine on a Plate: Your New Favorite Lemon Blueberry Cake

Hey friend! Isla here, welcoming you back to BiteTide. Can we just take a moment to appreciate the pure, unadulterated joy of a perfect slice of cake? Not the fussy, tower-of-frosting kind (though no shade, I love those too), but the kind of cake that feels like a hug. The kind you can whip up on a Sunday afternoon while dancing to your favorite playlist, the kind that makes your kitchen smell like a sunny lemon grove, and the kind that somehow makes everyone who tries it ask, “Wait, YOU made this?”

Today, we’re making exactly that. This Moist Lemon Blueberry Cake is my ultimate ode to spring and summer vibes, no matter what the calendar says. It’s the cake I make when I need a burst of brightness, when friends are popping over last-minute, or when I just want to treat myself because, well, Tuesday. It’s tender, it’s bursting with juicy berries in every bite, and it has that gorgeous, zesty lemon flavor that doesn’t just whisper—it sings. This isn’t just a dessert; it’s a mood-lifter, a crowd-pleaser, and a testament to the fact that the best bakes are often the simplest. So, tie on your apron, and let’s bake something beautiful together.

The Cake That Tastes Like Summer Vacations

This recipe always takes me right back to my grandma’s little kitchen by the coast. She had a giant, gnarly lemon tree in her backyard that produced the most fragrant fruit I’ve ever smelled. As a kid, I’d be her designated “zest scraper,” trying my hardest to get every last bit of yellow magic off the peel without getting the bitter white pith. She’d hum old songs and tell me stories while we worked, and our reward was always something baked and glorious.

One summer, we picked wild blueberries from the bushes near the shore. They were tiny, tart, and stained our fingers purple. We decided to throw them into her classic lemon loaf, and magic happened. The berries practically exploded in the heat of the oven, creating little pockets of jammy sweetness that played against the sharp lemon. That first warm slice, eaten on her porch with the sea breeze blowing, is a core memory. This cake is my attempt to bottle that feeling—of sunshine, simplicity, and love shared over something homemade. Every time I bake it, I think of her, and I hope it becomes part of your story, too.

Moist Lemon Blueberry Cake : Fresh, Zesty & Bursting with Berries

Author: islamerrick
Total Time: 55 minutes
Yield: 9 slices 1x
Diet: Vegetarian

Print Recipe

Description

Moist lemon blueberry cake is a bright and flavorful dessert made with juicy blueberries and fresh lemon zest, all wrapped in a soft, tender crumb. It’s perfect for spring and summer gatherings or any time you crave a citrusy, berry-filled treat.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1 tbsp flour (for tossing blueberries)
Optional glaze:
1/2 cup powdered sugar
1–2 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9-inch round cake pan, or line with parchment paper.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, vanilla extract, and sour cream or yogurt.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet mixture, mixing just until combined.
Toss blueberries in 1 tbsp flour, then gently fold them into the batter.
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using, whisk powdered sugar and lemon juice to make a glaze and drizzle over cooled cake.

Notes

Use fresh blueberries for best texture; frozen work too but may bleed color.
Double the recipe for a layered cake or 9×13-inch pan.
Sour cream adds richness; Greek yogurt is a lighter substitute.
Lemon glaze enhances citrus flavor but is optional.
Tossing blueberries in flour helps prevent them from sinking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 22g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: lemon blueberry cake, moist lemon cake, blueberry dessert, citrus berry cake, summer cake recipe

Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this citrusy, berry-filled dream. I’ve added my little chef notes because knowing the *why* makes you a more confident baker! Pro tip: Measure everything out before you start (that’s your *mise en place*). It makes the process feel like a relaxing TV cooking show instead of a chaotic scramble.

2 ½ cups all-purpose flour: The foundation of our cake. It gives structure. For a slightly lighter crumb, you can swap ½ cup with cake flour.
2 tsp baking powder + ½ tsp baking soda: Our dynamic leavening duo! The baking powder gives the main lift, and the baking soda reacts with the lemon and buttermilk for an extra-tender texture.
½ tsp salt: Crucial. Salt is the flavor enhancer that makes the sweet and tart notes pop. Never skip it in baking.
1 cup (2 sticks) unsalted butter, softened: “Softened” is key! It should leave a slight indentation when you press it. This creams beautifully with sugar to create a light, fluffy base. If you only have salted butter, just reduce the added salt to ¼ tsp.
1 ½ cups granulated sugar: Sweetness and moisture. For a deeper flavor, you could use 1 cup white and ½ cup light brown sugar.
3 large eggs, room temperature: Room temp eggs incorporate much more smoothly into the butter mixture, preventing a curdled look. Just pop them in a bowl of warm water for 5 minutes if you forgot to take them out!
1 tbsp lemon zest: This is where the powerful, fragrant lemon oil lives! Use a microplane if you have one—it’s a game-changer. Zest your lemons *before* you juice them. Trust me.
2 tbsp fresh lemon juice: Freshly squeezed, please! Bottled juice just doesn’t have the same bright, vibrant punch. You’ll need 1-2 medium lemons for both zest and juice.
1 tsp vanilla extract: The quiet background singer that rounds out all the flavors beautifully.
1 cup buttermilk: The secret weapon for unbelievable moisture and a subtle tang. NO BUTTERMILK? NO PANIC! Make a “sour milk” hack: Add 1 tbsp of white vinegar or lemon juice to a liquid measuring cup, then fill with regular milk to the 1-cup line. Stir and let it sit for 5 minutes. It works like a charm.
1 ½ cups fresh or frozen blueberries: Tossed in 1 tbsp of flour. This little flour coat helps prevent them from sinking to the bottom of the cake. Frozen berries work great—don’t thaw them, or they’ll bleed too much!

For the Lemon Glaze (Optional, but Highly Recommended):

1 cup powdered sugar, sifted: Sifting avoids lumps in your beautiful, smooth glaze.
2–3 tbsp fresh lemon juice: Start with 2 tbsp and add the third if you want a thinner, more drizzle-able consistency.

Let’s Bake! Your Step-by-Step Roadmap to Success

Follow these steps, read my little hacks in between, and you are guaranteed a show-stopping cake. Let’s do this!

Prep Your Stage: Preheat your oven to 350°F (175°C). Grease your pan generously with butter or non-stick spray, then dust it lightly with flour, tapping out the excess. This ensures your beautiful cake releases cleanly. I love a classic 9-inch round or bundt pan for this, but a loaf pan works for a more rustic vibe.
Combine the Dry Team: In a medium bowl, whisk together your 2 ½ cups flour, baking powder, baking soda, and salt. Whisking (instead of sifting) is my lazy-girl hack to aerate and combine everything evenly. Set this aside.
Create the Fluffy Base: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for a full 3-4 minutes. I’m serious—set a timer! You want it to be very pale in color and fluffy. This incorporates air, which is essential for a light cake. Scrape down the bowl once halfway through.
Incorporate the Eggs & Flavor: Add the eggs one at a time, beating well after each addition so it fully emulsifies. Now, mix in the glorious lemon zest, lemon juice, and vanilla. It might look a little curdled at this point if your ingredients were cool—don’t sweat it! The flour will fix everything.
The Alternate Add: Here’s the key to a tender crumb: Add about one-third of your flour mixture to the wet ingredients. Mix on low just until almost combined. Now, pour in half of the buttermilk. Mix. Repeat: another third of flour, the rest of the buttermilk, then finally the last of the flour. Mix on low just until you no longer see dry flour streaks. Do not overmix! Overmixing develops gluten and leads to a tough cake.
The Berry Fold: Take that tablespoon of flour and toss it with your blueberries in a small bowl. This is their little life jacket! Gently fold the floured berries into the batter with a spatula, using a folding motion to distribute them without crushing them or overworking the batter.
Bake to Golden Perfection: Pour the batter into your prepared pan and smooth the top. Bake for 50-60 minutes. Ovens vary, so start checking at 50 minutes. The cake is done when it’s golden, springs back when lightly touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
The Patience Test: This is the hardest part! Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, run a knife around the edges and carefully invert it onto the rack to cool completely before glazing. Glazing a warm cake = a melted, sad puddle.
Finish with Zest (Literally): Whisk your sifted powdered sugar and lemon juice together until smooth. Drizzle it artfully (or messily—it’s all good!) over the completely cooled cake. Let it set for a few minutes before slicing.

How to Serve This Slice of Sunshine

This cake is stunning all on its own, but a little styling never hurts! For a casual brunch, I place the whole cake on a simple wooden board and let people grab slices. For a more elegant dessert, plate individual slices and add a few fresh blueberries and a thin twist of lemon zest on the side. A dollop of softly whipped cream or a scoop of vanilla bean ice cream turns it into a next-level indulgence. And a cup of strong coffee or herbal tea is the non-negotiable perfect pairing.

Make It Your Own: Flavor Twists & Swaps

Love the base but want to play? Here are some of my favorite riffs:

Lemon Blueberry Loaf: Bake in two 8×4 loaf pans for about 40-45 minutes. Perfect for gifting!
Gluten-Free Friendly: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly more delicate but just as delicious.
Herb Infusion: Add 1 tablespoon of finely chopped fresh thyme or rosemary to the dry ingredients for a subtly sophisticated, garden-fresh note.
Streusel Topped: Skip the glaze and instead, before baking, top the batter with a crunchy mix of ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter cubes, and a pinch of cinnamon. Bake as directed.
Other Berries: Raspberries or blackberries are fabulous here. If using frozen mixed berries, chop any large strawberries so they distribute evenly.

Isla’s Kitchen Confidential Notes

This recipe has evolved so much since my first attempt years ago, which was…a bit dense, let’s say. The biggest game-changer was realizing the power of truly creaming the butter and sugar and the alternating dry/wet method. My other secret? A tiny spoonful of mayonnaise in the batter. Just hear me out! My grandma swore by it for moisture, and she was never wrong. I sometimes add a tablespoon if I feel like the batter looks a touch thick.

Also, I used to stress about folding in berries perfectly. Then one day, my kid “helped” and basically stirred them into oblivion. The cake was marbled with purple streaks and was an absolute hit. So, moral of the story: don’t stress the small stuff. Baking is supposed to be fun. Even the “mistakes” are usually delicious.

Your Questions, Answered!

Q: My blueberries all sank to the bottom! What happened?
A: The most common culprit is not coating them in that tablespoon of flour. That light flour coating gives them some “grip” to stay suspended in the batter. Also, make sure your batter isn’t too thin—if it seems runny, another tablespoon of flour can help. Using frozen berries (without thawing) also helps prevent sinking.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually gets more moist and flavorful the next day. Bake it, let it cool completely, then wrap it tightly in plastic wrap and store at room temperature. I prefer to add the glaze the day I’m serving it for the prettiest look.

Q: Why did my cake dome or crack in the middle?
A: A slight dome or a few cracks are totally normal for this type of cake and are part of its homemade charm! To minimize it, make sure your oven is properly preheated and you’re not over-mixing the batter after adding the flour. If it’s a huge dome, your oven might be running a bit hot.

Q: I don’t have buttermilk or lemons for juice. Any emergency swaps?
A> For the buttermilk, the milk+vinegar hack I mentioned above is perfect. For the lemon juice in the cake, you can use bottled in a true pinch, but the flavor won’t be as bright. For the glaze, you could use milk or even orange juice instead of lemon juice for a different citrus twist.

Nutritional Information (Per Slice, Approximate)

There you have it! My heart-on-a-plate, sunshine-in-every-bite Lemon Blueberry Cake. I hope you bake it, share it, and love it as much as I do. Don’t forget to tag me @BiteTide if you share a pic—seeing your creations is my favorite thing ever. Now, go enjoy that well-deserved slice!

With love and flavor,
Isla 💛