Recipe

Lemon Blueberry Cake

Tender lemon cake loaded with blueberries and finished with a tangy glaze for the kind of bright, cozy slice you keep “just to taste” again and again.

By Matt Campbell

•

4.8

A glazed lemon blueberry loaf cake sliced on a wooden cutting board, with fresh blueberries and lemon zest scattered nearby on a bright kitchen counter

Jump to Recipe

Lemon and blueberry is one of those combos that feels like cheating because it tastes like you tried harder than you did. You get the bright, sunny lemon thing, then little pockets of jammy blueberry, and suddenly a basic cake is giving bakery energy.

This recipe is my go-to when I want something that looks impressive on the counter but still fits into real-life baking. We are using simple ingredients, a straightforward mixing method, and a few small tricks to keep the berries from sinking and the crumb from turning dry. Also, we are glazing it because life is short and lemon glaze is basically edible optimism.

Measured ingredients for lemon blueberry cake on a kitchen counter, including flour, sugar, eggs, butter, lemons, yogurt, and fresh blueberries

Why It Works

Big lemon flavor without bitterness: lemon zest in the batter plus lemon juice in the glaze gives you bright punch and a clean finish.
Tender, not crumbly: a mix of butter for flavor and yogurt for moisture keeps slices soft for days.
Blueberries that stay put: a quick toss in flour helps suspend them so you get berries throughout, not a blueberry basement.
Simple method, reliable rise: creaming butter and sugar builds structure, and the batter is thick enough to hold fruit without turning gummy.

Pairs Well With

Storage Tips

Room temperature: Store the cake covered (cake dome or tightly wrapped) for 1 to 2 days in a cool, dry kitchen. If your kitchen runs warm or humid, refrigerate sooner. For a glazed cake, I like to refrigerate after the first day for the best texture and peace of mind.

Refrigerator: For longer storage, refrigerate up to 5 days. Let slices sit at room temp for 20 to 30 minutes before eating, or warm briefly to bring back that soft crumb.

Freezer: Freeze unglazed cake or individual slices for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge or on the counter for 1 to 3 hours, then glaze after thawing for the freshest look.

Common Questions

Can I use frozen blueberries?

Yes. Use them straight from the freezer and do not thaw. Toss with the flour as directed, then fold in gently. Frozen berries can streak the batter a bit more, but the flavor is still great. You may need an extra few minutes in the oven.

Why did my blueberries sink?

Usually it is one of three things: the batter was too thin (over-measured liquid or under-measured flour), the berries were extra wet, or the cake sat too long before baking. Tossing the berries with flour helps, and getting the pan into the oven right after mixing helps even more.

Can I bake this in a Bundt pan or as cupcakes?

Yep, with one important note: this recipe makes about 4 to 5 cups of batter, which is perfect for a 9x5 loaf pan but too little for a standard 10 to 12 cup Bundt. For a standard Bundt, plan to double the recipe. Bake at the same temperature and start checking around 45 minutes, with a typical total of 50 to 65 minutes (it varies by pan and oven). For a 6-cup mini Bundt pan, you can use the recipe as written and start checking around 30 to 40 minutes.

For cupcakes, fill liners 2/3 full and bake about 18 to 22 minutes at the same temperature.

How do I know it is done without drying it out?

Look for a golden top that springs back when lightly pressed. A toothpick should come out with a few moist crumbs, not wet batter. If you have an instant-read thermometer, aim for about 200 to 205 F in the center.

Can I make it less sweet?

You can usually reduce the sugar in the cake by 1/4 cup without major texture issues, but the loaf may bake up a touch paler and slightly less tender. I would keep the glaze as written but drizzle lightly, since the tang is part of the fun.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowls
Microplane or fine grater for zest
Citrus juicer (optional but nice)
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Wire rack for cooling

I started making lemon blueberry cake when I wanted a dessert that felt cheerful even on a random weekday. No layers, no frosting drama, just one pan and a glaze that makes the whole kitchen smell like you have your life together. The first time I nailed the texture, I was shocked by how much the lemon zest mattered. It is the difference between “nice cake” and “wait, what did you put in this?” Now I zest like I mean it, and I always “accidentally” cut the first slice while it is still a little warm. For quality control, obviously.

A person drizzling lemon glaze over a lemon blueberry loaf cake on a wire cooling rack in a home kitchen

Lemon Blueberry Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 10 slices

Ingredients

For the cake

1 1/2 cups (195 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tablespoons lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup (120 g) plain Greek yogurt or sour cream
1/2 cup (120 ml) milk
1 1/2 cups (225 g) fresh blueberries
1 tablespoon flour (to toss with blueberries)

For the lemon glaze

1 cup (120 g) powdered sugar
1 1/2 to 2 1/2 tablespoons fresh lemon juice (to desired thickness)
Pinch of salt
Optional: 1/2 teaspoon lemon zest for extra pop

Instructions

Heat the oven and prep the pan. Preheat to 350 F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving some overhang for easy lifting.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Add eggs and flavor. Beat in the eggs one at a time. Mix in the lemon zest, lemon juice, and vanilla.
Add yogurt and milk, then the flour. Beat in the yogurt (or sour cream). Add the dry ingredients in two additions, alternating with the milk, mixing on low so you do not overwork the batter. Stop as soon as you only have a few flour streaks left, then finish folding by hand.
Prep and fold in blueberries. Toss blueberries with 1 tablespoon flour, then fold them gently into the batter with a spatula. If your berries are huge, you can halve a few so every slice gets nice blueberry pockets instead of blueberry boulders.
Bake. Scrape batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, or until a toothpick comes out with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes.
Cool. Let the cake cool in the pan 10 to 15 minutes, then lift out using parchment and cool completely on a wire rack before glazing.
Glaze. Whisk 1 cup (120 g) powdered sugar, 1 1/2 tablespoons lemon juice, and a pinch of salt until smooth. Add more lemon juice, a little at a time (up to about 2 1/2 tablespoons total), until it drizzles in thick ribbons. If you want extra pop, whisk in 1/2 teaspoon lemon zest. Spoon over the cooled cake and let set about 10 minutes before slicing.