This lemon blueberry cake is soft, fluffy, and packed with fresh blueberries and zesty lemon flavor. A sweet lemon glaze soaks into the cake, adding moisture and a bright citrusy finish. Topped with a layer of whipped cream, it’s the perfect dessert for any special occasion.
Plump, juicy blueberries and citrusy lemon are baked into this moist and delicious lemon blueberry cake recipe that never fails to please.
Store lemon blueberry cake in a covered container for up to a week in the refrigerator. Freeze fully cooled portions for up to 2 months by first wrapping them in plastic wrap and transferring them to a zippered bag.
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Lemon blueberry cake is soft, zesty, and bursting with berries. Then it’s topped with whipped cream for a fresh finish!
- 2 lemons divided use
- ¾ cup butter softened
- 1¾ cups granulated sugar divided
- 3 eggs room temperature
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 cups fresh blueberries
- 2 cups whipped cream or whipped topping
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Zest and juice lemons and set aside.
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Preheat oven to 375°F. Grease and flour a 9×13 pan.
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Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.
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Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
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Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
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Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.
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Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
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Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
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Once cooled top with whipped cream or whipped topping.
Keep leftovers in an airtight container in the refrigerator or at room temperature for 1 week or in the freezer for 2 months.
Calories: 303 | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 188mg | Fiber: 1g | Sugar: 27g | Vitamin A: 427IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
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