If you’re searching for the perfect, easy dessert to brighten your table, this homemade blueberry lemon cake recipe is a must-try.
Made in a 9×13 pan with yogurt for extra fluffiness and topped with a creamy lemon frosting, this cake offers a delightful balance of tangy and sweet flavors.
Ideal for spring gatherings, brunches, or simply as a treat to enjoy with your afternoon coffee, this moist and fluffy cake is bursting with fresh blueberries and zesty lemon goodness.
This delightful cake recipe comes from my friend, Matt, on the lake! Follow this step-by-step recipe to create a crowd-pleasing dessert that’s as delicious as it is simple to make.
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Ingredients for Blueberry Lemon Cake
This lemon blueberry cake recipe uses simple, accessible ingredients to create a moist and fluffy dessert that’s perfect for any occasion.
You’ll need all-purpose flour, baking powder, baking soda, and salt as your dry base.
Granulated sugar sweetens the cake, while plain yogurt adds incredible moisture and softness.
Unsalted butter provides richness, and eggs ensure structure.
Fresh lemons give this cake its signature zesty flavor—both the zest and juice are essential.
Don’t forget the star ingredient: fresh blueberries!
Finally, for the creamy lemon frosting, you’ll combine softened butter, powdered sugar, lemon zest, lemon juice, vanilla extract, and a touch of heavy cream.
These everyday ingredients come together to create a delightful, homemade dessert everyone will love.
Substitute Ingredients to Use for Blueberry Lemon Cake
Need to tweak this lemon blueberry cake recipe? No worries!
It’s easy to substitute ingredients and still get a fluffy, delicious result.
If you’re out of yogurt, try using sour cream for that same moist texture.
For a dairy-free version, opt for almond or coconut yogurt and replace the butter with vegan margarine or refined coconut oil.
Don’t have fresh blueberries? Frozen ones are a perfect swap—just use them straight from the freezer to prevent excess moisture.
With these simple substitutions, you can customize this homemade dessert to suit your pantry and preferences!
Gluten-free Blueberry Lemon Cake Recipe
Want to make this lemon blueberry cake gluten-free? It’s totally doable!
Just swap out the all-purpose flour for a good 1:1 gluten-free flour blend, which will give you the same light and fluffy texture as traditional flour.
Many blends contain xanthan gum, which helps maintain structure—perfect for keeping your cake moist and tender.
Don’t forget to double-check that your baking powder and other ingredients are gluten-free too!
With this easy tweak, you’ll have a delicious gluten-free lemon blueberry cake packed with fresh, zesty lemon flavor, juicy blueberries, and that irresistible creamy lemon frosting.
It’s the perfect homemade dessert for any gluten-free diet!
Equipment Needed to Make Blueberry Lemon Cake
Making this lemon blueberry cake is simple, and you only need a few basic tools and kitchen equipment.
First, you’ll need a 9×13-inch baking pan to ensure even baking.
A hand mixer or stand mixer will make creaming the butter and sugar easier and help achieve that fluffy texture.
Don’t forget a mixing bowl set for combining wet and dry ingredients.
You’ll also need measuring cups and spoons for accuracy, a zester for the fresh lemon zest, and a juicer for squeezing the lemon juice.
Finally, a rubber spatula is helpful for gently folding in the blueberries, and an offset spatula makes spreading the creamy lemon frosting a breeze.
How to Make Blueberry Lemon Cake
Making this lemon blueberry cake is simple when you follow these easy steps.
First, preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar with a hand or stand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon zest, and lemon juice.
Alternate adding the dry ingredients and yogurt to the wet mixture, starting and ending with the dry ingredients.
Gently fold in the flour-coated blueberries.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before spreading the creamy lemon frosting on top.
Tips and Tricks for Making Blueberry Lemon Cake
To ensure your lemon blueberry cake turns out perfectly every time, follow these simple tips.
First, make sure your ingredients, especially the eggs and yogurt, are at room temperature—they mix more evenly, creating a smoother batter.
Coat the fresh blueberries in a tablespoon of flour before folding them into the batter; this helps prevent them from sinking to the bottom.
When zesting lemons, avoid the bitter white pith by using a light touch.
For the frosting, ensure the butter is fully softened to achieve a creamy, spreadable texture.
Finally, let the cake cool completely before applying the frosting to avoid melting.
These straightforward tips guarantee a fluffy, moist cake with vibrant lemon and blueberry flavors.
Looking for the perfect pairing for your lemon blueberry cake?
This versatile dessert complements a range of flavors and occasions!
Enjoy a slice with a cup of freshly brewed coffee or a fragrant Earl Grey tea—the slight bitterness enhances the cake’s sweet, tangy notes.
Hosting brunch? Serve this cake alongside a fresh fruit salad or a creamy yogurt parfait to highlight the bright, citrusy flavors.
For a more decadent treat, pair it with vanilla bean ice cream or a drizzle of warm custard.
And don’t forget beverages: a sparkling lemonade or a chilled glass of Prosecco adds a refreshing touch that complements the cake’s zesty lemon and juicy blueberries perfectly.
Delish!!
How to Store Leftover Blueberry Lemon Cake
Got leftover lemon blueberry cake? Lucky you!
Let’s keep that citrusy goodness fresh.
For short-term storage, wrap the cake snugly in plastic wrap or stash it in an airtight container—it’ll stay moist and delicious on your counter for up to 2 days.
Want to savor it a little longer?
Pop it in the fridge for up to 5 days, but keep it tightly sealed so it doesn’t dry out.
Freezing? Totally doable!
Wrap individual slices in plastic wrap, tuck them into a freezer-safe bag, and freeze for up to 3 months.
When the craving hits, let those slices thaw at room temperature or in the fridge.
Bonus tip: Warm them slightly for that just-baked magic. Enjoy every bite, fresh or frozen!
If you love this easy dessert recipe try my New York Italian-Style Cheesecake Recipe or my fun Chocolate Beer Cake with Cream Cheese Frosting Recipe!
Lemon Blueberry Cake
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Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup plain yogurt Greek or regular
- ¾ cup unsalted butter softened
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- Zest and juice of 2 lemons
- 1 ½ cups fresh blueberries tossed with 1 tbsp flour to prevent sinking
- For the Creamy Lemon Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tbsp heavy cream or milk
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat together softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Incorporate Yogurt and Flour: Add the yogurt and flour mixture alternately, starting and ending with the flour mixture. Mix just until combined. Do not overmix.
- Fold in Blueberries: Gently fold in the flour-coated blueberries with a spatula.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
- Make the Frosting:
- Beat Butter: In a large bowl, beat the softened butter until smooth and creamy, about 2-3 minutes.
- Add Sugar and Lemon: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the lemon zest, lemon juice, vanilla extract, and salt.
- Adjust Consistency: If the frosting is too thick, add heavy cream (or milk) one tablespoon at a time until you reach a fluffy consistency.
- Assemble the Cake:
- Spread the lemon frosting evenly over the cooled cake. For extra flair, top with fresh blueberries or a sprinkle of lemon zest.
- Enjoy this zesty, fruity delight with family and friends!
