A blueberry lemon cake is a classic dessert that combines the bright zest of lemon with the juicy sweetness of fresh blueberries. It’s soft, light, and full of vibrant flavor, making it perfect for spring and summer gatherings, afternoon tea, or a simple weekend treat. The balance of tart lemon and sweet berries creates a cake that’s refreshing yet comforting, and the recipe is simple enough for both new and experienced bakers.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Step-by-Step Instructions
1. Prepare the Pan and Preheat the Oven
Preheat your oven to 175°C. Grease and flour a 23 cm loaf pan or round cake tin, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed before adding them to the wet mixture.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step helps create a soft, airy texture in the cake.
4. Add Eggs and Flavoring
Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Mix until everything is smooth and well combined.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
6. Fold in Blueberries
Gently fold in the floured blueberries using a spatula. Coating them in flour prevents them from sinking to the bottom during baking.
7. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more sugar or juice as needed.
9. Glaze and Serve
Once the cake is cool, drizzle the glaze over the top. Let it set for a few minutes before slicing. Serve with a cup of tea, coffee, or a scoop of vanilla yogurt for a light and refreshing treat.
Tips for Perfect Blueberry Lemon Cake
- Use fresh, firm blueberries when in season for the best flavor and texture.
- Don’t skip the lemon zest; it adds natural fragrance and depth.
- If using frozen blueberries, do not thaw them before adding to the batter.
- For extra moisture, replace half the butter with Greek yogurt.
- Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Serving Ideas and Variations
- Serve warm with a dollop of whipped cream or a scoop of lemon sorbet.
- Add a handful of chopped nuts or shredded coconut to the batter for extra texture.
- Turn it into cupcakes or mini loaves for individual portions.
- For a richer dessert, layer the cake with lemon curd or blueberry compote.
A blueberry lemon cake delivers the perfect mix of tart, sweet, and buttery flavors in every bite. It’s light enough for breakfast, elegant enough for entertaining, and simple enough for everyday baking. The combination of juicy blueberries and zesty lemon creates a dessert that feels fresh, bright, and satisfying. Whether served with afternoon tea or as a show-stopping finish to dinner, this cake will always impress. Once you’ve baked it, you’ll understand why it’s a favorite that never goes out of style.
