Lemon Blueberry Cake

February 20, 2026

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Delicious lemon blueberry cake with fresh blueberries and lemon frosting

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Lemon Blueberry Cake — Bright Moist Layer Cake

The first bite is bright, tender, and impossibly moist, with lemon lifting the sweet pop of blueberries. This lemon blueberry cake was refined through multiple tests so the crumb stays soft and the fruit doesn’t sink. After testing this recipe eight times with different flours and bake times, I landed on a balance that keeps the cake moist without weighing it down. It’s the version I perfected while developing desserts for casual dinner service, so it works for both weeknight celebrations and weekend baking. Read on for the full, tested method and tips to make it foolproof, plus links to related recipes if you want more lemon-blueberry ideas. Try a cookie spin if you want a quick, portable treat.

Why This Recipe Works

The batter balances butter and sour cream for richness and a tender crumb.
Low-speed mixing and brief fold-in of blueberries prevent overdeveloped gluten and a dense cake.
A small amount of lemon juice in the batter brightens flavor without curdling dairy.
Light dusting of flour on blueberries keeps them suspended during baking.
A thin lemon glaze adds shine and an extra pop of citrus without making the cake soggy.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). Provides structure. Using a lighter scoop keeps the crumb tender. If using a different brand, spoon the flour into the cup and level.
Granulated sugar — 200 g (1 cup). Adds sweetness and helps with browning.
Unsalted butter — 227 g (1 cup / 2 sticks), room temperature. Adds richness and helps the crumb stay moist.
Eggs — 3 large (about 150 g without shells). Provide lift and structure.
Sour cream — 120 g (1/2 cup). Adds tang and moisture; can be swapped for Greek yogurt but expect a slightly tangier taste.
Whole milk — 120 ml (1/2 cup). Helps batter reach the right consistency.
Baking powder — 10 g (2 tsp). Leavening to give a tender rise.
Salt — 3 g (1/2 tsp). Balances sweetness; if using Morton kosher salt, use the same amount; for Diamond Crystal, increase slightly.
Lemon zest — Zest of 2 medium lemons (about 2 tbsp). Zest is where concentrated citrus oils live.
Lemon juice — 60 ml (1/4 cup). Split between batter and glaze.
Blueberries — 200 g (1 cup), fresh or frozen. If frozen, do not thaw; fold directly into batter to reduce bleeding.
Powdered sugar (for glaze) — 240 g (2 cups). Mix with lemon juice to form a pourable glaze.

Substitution notes:

Gluten-free: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum. Baking time may increase by 3–5 minutes.
Dairy-free: Replace butter with vegan butter and sour cream with coconut yogurt. The texture will be slightly different.

For a tangier result, increase lemon zest by 1 tsp. For less sweetness, reduce granulated sugar by 25 g (2 tbsp).

Essential Equipment

Two 9-inch (23 cm) round cake pans — the batter volume works best in 9-inch pans to avoid overflow.
Electric mixer (hand or stand) — for creaming butter and sugar smoothly.
Digital kitchen scale — for precise dry measurements (strongly recommended).
Rubber spatula — for folding blueberries without deflating the batter.
Cooling rack — to cool cakes completely before glazing.
Fine grater or microplane — for zesting lemons.
Oven thermometer (optional) — to confirm your oven heats to 180°C (350°F).
If you don’t have two 9-inch pans, bake in one 9×13-inch pan and adjust bake time (see Variations).

Step-by-Step Instructions

Prep time 20 minutes, Cook time 35 minutes, Inactive time None, Total time 55 minutes. Serves 12 slices.

Step 1: Preheat and prepare pans

Preheat the oven to 180°C (350°F). Grease and line two 9-inch round cake pans with parchment. Lightly flour the pans. This prevents sticking and gives clean edges. (Prep: 10 minutes.)

Step 2: Combine dry ingredients

Whisk together 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, and 3 g (1/2 tsp) salt in a bowl for 30 seconds to mix evenly. Set aside. (Active: 1–2 minutes.)

Step 3: Cream butter and sugar

In the mixer, beat 227 g (1 cup) unsalted butter and 200 g (1 cup) granulated sugar on medium speed for 3–4 minutes until pale and fluffy. Scrape the bowl once. The texture should be light and airy. (Timing: 3–4 minutes.)

Step 4: Add eggs and lemon

Add 3 large eggs, one at a time, mixing 20–30 seconds after each addition. Stir in the zest of 2 lemons (about 2 tbsp) and 30 ml (2 tbsp) lemon juice. Mix until combined. (Timing: 1–2 minutes.)

Step 5: Alternate dry ingredients and liquids

With the mixer on low, add the dry ingredients in three additions, alternating with 120 ml (1/2 cup) whole milk and 120 g (1/2 cup) sour cream, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix — stop as soon as no dry flour is visible. (Timing: 2–3 minutes.)

Step 6: Prepare the blueberries

Toss 200 g (1 cup) blueberries with 10 g (1 tbsp) flour to coat lightly. This helps prevent sinking. Fold the berries into the batter gently with a spatula for 10–15 seconds. (Timing: 1–2 minutes.)

Step 7: Bake

Divide batter evenly between pans and smooth the tops. Bake at 180°C (350°F) for 28–35 minutes, rotating halfway through, until a toothpick comes out clean and the cake springs back lightly. If using an oven thermometer, target an internal temperature around 96–98°C (205–208°F). (Timing: 28–35 minutes.)

Step 8: Cool and glaze

Let cakes cool in the pans for 10 minutes, then turn out onto a cooling rack. For the glaze, whisk 240 g (2 cups) powdered sugar with 30 ml (2 tbsp) lemon juice and 30 ml (2 tbsp) water until pourable. When cakes are cool but slightly warm, drizzle glaze over the top so it soaks slightly into the crumb. (Timing: cool 30–40 minutes; glaze 5 minutes.)

Step 9: Assemble and serve

If layering, trim domes to level the cakes, place the first layer on a cake stand, add a thin spread of glaze or lemon curd, then top with the second layer. Let the glaze set 15–20 minutes before slicing. (Timing: 15–20 minutes resting.)

Critical rest and cooling: Do not glaze a hot cake — the glaze will melt and make the crumb soggy.

Expert Tips & Pro Techniques

Measure flour by weight: 250 g (2 cups) is consistent. Scooping cups directly from the bag can pack more flour and dry the cake.
Common mistake: folding blueberries too vigorously causes streaking. Fold gently 10–12 strokes until berries are dispersed.
If using frozen blueberries, fold them in frozen to minimize color bleed and do not thaw; increase baking time by 2–3 minutes.
Make-ahead: Bake the layers and wrap tightly in plastic wrap. Freeze for up to 1 month. Thaw in the fridge overnight, then bring to room temp before glazing.
Professional technique for home: cream butter and sugar until pale — this traps air for lift. Use a low mixer speed when adding flour to avoid toughening the cake.
Want a firmer cake for stacking? Chill the layers for 20 minutes after cooling; this firms the crumb for cleaner slicing.

Storage & Reheating

Refrigerator: Store covered in an airtight container or wrapped with plastic wrap for up to 4 days. If glazed, place in a single layer to avoid smearing.
Freezer: The cake freezes well. Wrap each cooled layer tightly in plastic wrap and foil, or freeze whole in an airtight container for up to 1 month. Thaw in the refrigerator overnight.
Reheating: Serve at room temperature for best texture. To refresh slightly, warm slices in a 175°C (350°F) oven for 6–8 minutes. Avoid microwaving — it makes the crumb gummy.

Variations & Substitutions

Lemon Blueberry Bundt: Use a well-greased 10–12 cup bundt pan. Increase bake time to 40–50 minutes and test with a skewer.
Gluten-Free Version: Replace with 1:1 gluten-free flour (such as Bob’s Red Mill) and add ½ tsp xanthan gum. Bake time increases by 3–5 minutes.
Lemon Curd Filling: Use 120–150 g (1/2–2/3 cup) lemon curd between layers instead of glaze for a brighter filling. Keep the outer glaze thin to avoid sogginess.
Dairy-Free Option: Swap butter for vegan butter (227 g) and sour cream for coconut yogurt (120 g). The texture is slightly lighter.
One-pan 9×13: Pour the batter into a greased 9×13-inch pan and bake at 180°C (350°F) for 30–38 minutes. A single-pan cake will be slightly denser.

For an idea that pairs the same flavors in cookie form, check this blueberry cheesecake recipe for inspiration.

Serving Suggestions & Pairings

Tea or coffee: Serve with Earl Grey or a bright Colombian coffee.
Light cream: A dollop of lightly sweetened whipped cream complements the citrus.
Fresh fruit: Add extra berries on the side for color and texture.
Cheese board: Pair with a mild goat cheese and honey for a contrast in savory and sweet.

You might also enjoy a different texture of lemon-blueberry with this cottage cheese version: lemon blueberry cottage cheese.

Nutrition Information

Per serving (1 slice, recipe makes 12 slices)

Calories: 380 kcal
Total Fat: 18 g
Saturated Fat: 10 g
Cholesterol: 95 mg
Sodium: 140 mg
Total Carbohydrates: 51 g
Dietary Fiber: 1.5 g
Sugars: 29 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dry?
A: Most often from measuring too much flour or overbaking. Weigh the flour and start checking for doneness at 28 minutes. The cake should spring back lightly.

Q: Can I make this without eggs?
A: Yes. Use 3 egg replacer units or 180 g (3/4 cup) applesauce plus 1 tsp baking powder. The crumb will be denser and slightly moister.

Q: Can I double this recipe?
A: Yes, you can double, but bake in separate pans. Do not double in one pan. Batter volume and heat distribution change with larger pans.

Q: Can I prepare this the night before?
A: Absolutely. Bake the layers, let them cool, and wrap them. Store in the fridge or at room temperature if fully glazed. Assemble just before serving for the freshest look.

Q: How long does this keep in the fridge?
A: The cake keeps well for up to 4 days in the refrigerator when stored in an airtight container.

Q: How do I prevent blueberries from sinking?
A: Toss them in 1 tbsp (10 g) flour before folding. Also, fold gently and avoid overmixing the batter.

Q: Can I use frozen blueberries?
A: Yes. Fold them in frozen to reduce bleeding. Add 2–3 extra minutes to bake time.

Conclusion

This lemon blueberry cake is bright, simple, and reliable — a recipe I use when I want a dessert that feels special but is easy to pull off. For a layered version with extra lemon curd and presentation ideas, see Sally’s Lemon Blueberry Layer Cake. If you want a slightly different technique and decoration ideas, take a look at Sugar Spun Run’s Lemon Blueberry Cake. Enjoy baking and tweak the citrus level to your taste.