Bright & Buttery Lemon Blueberry Cake: Bursting with Summer Flavor
If sunshine had a flavor, I’m pretty sure it would taste like this Lemon Blueberry Cake. Bright lemon zest, juicy blueberries, and a soft, buttery crumb come together in the kind of dessert that feels just as at home on a brunch table as it does at a backyard picnic.
This recipe is the perfect mix of tangy and sweet. With fresh lemon juice and zest in every bite, and juicy blueberries that burst like candy as they bake, this cake is a celebration of everything fresh and simple. Even better? You can pull it off with one bowl, a handful of basic ingredients, and just under 30 minutes in the oven.
Why You’ll Love This Cake
Moist and fluffy thanks to buttermilk and Greek yogurt
Bright and zesty with lemon in three ways: juice, zest, and extract
Easy to make with frozen blueberries (no need to thaw!)
Perfect size for small gatherings or everyday indulgence
Whether you're baking for brunch, tea time, or just because you had lemons and blueberries on hand, this recipe is a total win.
Ingredient Breakdown
🧈 Butter (1 stick)
Melted or softened butter gives this cake a rich base and helps it stay tender while adding buttery flavor.
🍋 Zest and Juice of 2 Lemons
This is where the magic happens. The zest adds aromatic oils, and the juice adds that tart, citrusy brightness.
🥚 Eggs (2)
They help bind the batter and contribute to the lift and structure of the cake.
🍬 Sugar (1 cup)
Enough to sweeten the tang of lemon and balance the tart blueberries, without being overly sweet.
🥛 Buttermilk (1/2 cup)
Buttermilk reacts with baking soda for rise and adds a lovely tang that plays beautifully with the lemon.
🍋 Lemon Extract (1 tsp)
This deepens the citrus flavor beyond what zest and juice alone can provide.
🫐 Frozen Blueberries (1½ cups)
Frozen berries work perfectly and don’t require thawing—just toss them in as-is! A quick dusting in flour helps keep them from sinking.
🍶 Greek Yogurt (1/4 cup)
Adds extra moisture and richness to the cake without making it heavy.
🌾 Flour (1 cup)
Just enough for a soft, light crumb that holds everything together.
🧂 Salt (1 tsp)
Balances and enhances the lemon flavor.
🧁 Baking Powder & Baking Soda (1 tsp each)
The combination gives the cake just the right rise and fluffiness.
How to Make Lemon Blueberry Cake
Here’s how to bring this bright and beautiful cake to life in just a few easy steps:
1️⃣ Preheat your oven
Set it to 375°F and line or grease an 8-inch round or square cake pan.
2️⃣ Cream the butter and sugar
In a large bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in the lemon zest, juice, and extract.
3️⃣ Add the dairy
Stir in the Greek yogurt and buttermilk until smooth.
4️⃣ Fold in dry ingredients
Add the flour, salt, baking powder, and baking soda. Stir just until combined—don’t overmix.
5️⃣ Toss the blueberries
Lightly coat the frozen blueberries in 1 tablespoon of flour (this keeps them from sinking), then gently fold them into the batter.
6️⃣ Bake
Pour the batter into the prepared pan and smooth the top. Bake at 375°F for 28 minutes, or until the top is golden and a toothpick comes out mostly clean (a few moist crumbs are fine).
7️⃣ Cool and glaze (optional)
Let the cake cool in the pan for 10–15 minutes before transferring to a rack. For extra zing, drizzle with a simple lemon glaze made of powdered sugar and lemon juice.
Tips for Success
Don't overmix once you add the flour, or the cake may become dense.
Use frozen blueberries straight from the freezer to prevent bleeding.
Add a glaze for bakery-style shine and extra citrus punch: mix 1/2 cup powdered sugar with 1 tablespoon lemon juice.
Make it a loaf! You can also bake this batter in a loaf pan; just add 8–10 minutes to the bake time.
How to Store It
Room temp: Store covered for up to 2 days.
Fridge: Wrap and refrigerate for up to 5 days.
Freezer: Freeze in slices wrapped tightly, up to 2 months. Just reheat gently to serve.
Final Thoughts
This Lemon Blueberry Cake is everything I love about easy, homemade baking: fresh flavors, a simple method, and a result that tastes like it came straight from a café. It’s light enough for breakfast, sweet enough for dessert, and special enough to share—if you can bring yourself to part with a slice.
If you give it a try, tag me on Instagram or leave a comment—I’d love to see how yours turns out. 💛
Lemon Blueberry Cake
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 8 slices
Ingredients
- 1 stick butter, softened
- Zest and juice of 2 lemons
- 2 eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 1 tsp lemon extract
- 1 1/2 cups frozen blueberries
- 1/4 cup Greek yogurt
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat oven to 375°F. Grease or line an 8-inch cake pan.
- Cream butter and sugar until light. Add eggs, one at a time.
- Mix in lemon zest, juice, and lemon extract.
- Stir in Greek yogurt and buttermilk until smooth.
- Whisk together flour, salt, baking powder, and baking soda. Fold into wet mixture.
- Toss frozen blueberries in 1 tbsp flour and gently fold into batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 28 minutes, or until golden and a toothpick comes out clean.
- Cool before slicing. Optional: drizzle with lemon glaze.
Optional Glaze: Mix 1/2 cup powdered sugar with 1 tbsp lemon juice.
Storage: Store covered at room temp for 2 days, refrigerated for up to 5 days, or freeze up to 2 months.
