Lemon Blueberry Cake Recipe

If you’re searching for the cake that tastes like pure sunshine and springtime, this Lemon Blueberry Cake is here to brighten your day. Super moist, bursting with fresh blueberries, and zingy with lemon, it’s the kind of treat that disappears shockingly fast at any gathering!

Ingredients You’ll Need

This Lemon Blueberry Cake needs only a handful of simple pantry staples, but each one has a superpower! From the zing of lemon, to the plushness from olive oil, these ingredients work together to create a cake bursting with color, sweetness, and that iconic lemony aroma.

• All Purpose Flour: The base of the cake—regular or gluten-free both work beautifully to give a light, soft crumb.
• Sugar (white, brown, or coconut): Adds just the right amount of sweetness; feel free to use your favorite for a subtle flavor twist.
• Salt: Just a pinch sharpens all the bright flavors and keeps the cake from tasting flat.
• Baking Soda: Reacts with vinegar and lemon juice to create a gentle rise and a soft, fluffy cake.
• White Vinegar: Boosts the rise and keeps things ultra-tender without any dairy needed.
• Olive Oil: Delivers amazing moisture and a hint of fruity richness, plus it’s heart-healthy!
• Water: Keeps the batter light and easy to mix—no milk required.
• Lemon Juice: The star of the show! Fresh lemon juice brings zingy brightness and gorgeous aroma.
• Vanilla Extract: Adds a soft floral sweetness that rounds out the citrus and berry notes.
• Blueberries (fresh or frozen): Every bite gets a burst of juicy berries; don’t bother thawing frozen—just fold them right in.
• Cream Cheese & Butter (for frosting): Combine for that classic tangy-sweet finish (optional…but oh-so-good).
• Powdered Sugar (for frosting): Whips up smooth, fluffy frosting to swirl on top.

Variations

This Lemon Blueberry Cake is a perfect blank canvas, so don’t be afraid to play! Whether you want to make it gluten-free, boost the lemon flavor, or pack it full of other fruit, you’ll find it’s endlessly adaptable to suit all sorts of dietary needs and cravings.

• Gluten-Free Swap: Simply use your favorite gluten-free all purpose flour blend and enjoy a cake everyone can love.
• Vegan Version: Omit the cream cheese frosting or use a plant-based cream cheese and vegan butter—it works like a charm!
• Extra Lemon Zest: Add a teaspoon or two of finely grated lemon zest to the batter for even bolder lemon flavor and color.
• Berry Mix-Up: Try substituting or adding raspberries or blackberries for a fun, colorful spin on the classic.

How to Make Lemon Blueberry Cake

Step 1: Prep Your Pan & Preheat

First, preheat your oven to 180°C (350°F). Give your 8-inch cake pan a quick spray with nonstick cooking spray, or line the bottom with parchment paper. This ensures a drama-free release and a perfectly shaped Lemon Blueberry Cake every time.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Mixing the dry ingredients first helps ensure the leavening and salt are evenly distributed, so your cake rises beautifully.

Step 3: Add Wet Ingredients & Fold in Blueberries

Add the olive oil, water, lemon juice, vinegar, and vanilla extract directly to your dry mix. Stir until you have a smooth batter—just until combined. Gently fold in your blueberries so you don’t break them and turn your cake purple (although a little streaking is totally charming!).

Step 4: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top. Bake for 35–40 minutes, or until a skewer inserted in the middle comes out clean. Let your Lemon Blueberry Cake cool completely in the pan before you even think about frosting—patience pays off for neat slices!

Step 5: Make the Frosting

In a separate bowl, beat together the cream cheese and butter until light and fluffy. Gradually work in the powdered sugar until smooth—add a splash of water if it’s too thick, or a bit more powdered sugar if it’s too loose. When your cake is cool, swoop or pipe the frosting on top as you like.

How to Serve Lemon Blueberry Cake

Garnishes

This cake is absolutely gorgeous on its own, but you can make it truly show-stopping with a few simple garnishes—think extra fresh blueberries, paper-thin lemon slices, a dusting of powdered sugar, or delicate curls of lemon zest. A few edible flowers make it feel like a bakery masterpiece!

Side Dishes

Pair a slice of Lemon Blueberry Cake with a scoop of vanilla ice cream or tangy Greek yogurt for a dreamy dessert duo. A simple mug of tea, iced coffee, or sparkling lemonade on the side also really lets the flavors sparkle.

Creative Ways to Present

Want to wow your guests? Try baking the batter as cupcakes for individual treats, or slice the finished cake into dainty fingers for a beautiful afternoon tea tray. Layer several cakes with cream cheese frosting and berries for a tall, bakery-style celebration cake!

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Blueberry Cake in the fridge, covered tightly with plastic wrap or in a sealed container. This keeps your cake fresh and moist for up to five days—if it lasts that long!

Freezing

You can absolutely freeze this cake! Slice it up and pop individual pieces in ziplock bags or a freezer-safe container. Frozen Lemon Blueberry Cake is best enjoyed within two months—just let it thaw in the fridge overnight before serving.

Reheating

If you want a lightly warmed slice, microwave individual pieces (without frosting) for 10–15 seconds. For frosted cake, let it come to room temperature on the counter—this will bring back that soft, bakery-fresh texture.

FAQs

Final Thoughts

I truly can’t wait for you to try this Lemon Blueberry Cake. It’s such a joyful slice of spring—with poppable berries, sunny lemon, and a texture that’s destined to delight. Grab your lemons, gather your favorite people, and bake a little happiness today!

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