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Blueberry Lemon Cake: A Foolproof Recipe for Berry Bliss


  • Author: TAYLOR HARRISON
  • Total Time: ~1 hour
  • Yield: 810 servings 1x
  • Diet: Vegetarian

Description

This Blueberry Lemon Cake is a tender, moist delight bursting with juicy blueberries and zesty lemon. It’s simple to make, perfect for breakfast, brunch, or dessert, and sure to become a family favorite.


Ingredients

Scale
  • 1/2 cup butter, room temperature
  • Zest of 1 lemon
  • 1 cup sugar, plus 1 tbsp for sprinkling
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour, plus 2 tbsp for blueberries
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups fresh blueberries

Instructions

  • Preheat oven to 350°F (175°C). Butter a 9-inch square pan or line with parchment.
  • Cream butter, lemon zest, and 1 cup sugar until fluffy.
  • Beat in egg and vanilla extract.
  • Whisk together flour, baking powder, and salt in a separate bowl.
  • Gradually add dry ingredients to butter mixture, alternating with buttermilk.
  • Toss blueberries with 2 tbsp flour, then fold into batter.
  • Spread batter into pan, sprinkle with 1 tbsp sugar, and bake for 35–45 minutes.
  • Cool for 15 minutes, then serve.

Notes

  • Substitute blueberries with raspberries or cranberries for variety.
  • To make buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar. Let it sit for 5 minutes.
  • Cake freezes well for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 35–45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American