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Easy Blueberry Lemon Cake Recipe (VIDEO)

This amazing Blueberry Lemon Cake is perfect for breakfast or anytime! Featuring fresh blueberries in a light cake, you will love this recipe!

It’s not every day you make a Blueberry Lemon Cake. However, if you’re going to make one, then it better be delicious! My recipe for this cake is delicious in every way and the big secret is that it’s easy to make.

Putting the flavors of blueberry and lemon together is a smart move! The flavors mix well together and they are equally delicious. 

This is the best Blueberry Lemon Cake Recipe. This delicious cake marries the tartness of fresh lemon with the sweetness of juicy blueberries, creating a delightful blend of flavors. This cake’s soft texture combined with bursts of blueberry flavor makes it a standout in the world of cake recipes.

Why This Recipe Works:

Using fresh blueberries and fresh lemon zest ensures a bright flavor that is both refreshing and invigorating. The buttermilk creates a soft cake texture, adding moisture and a slight tang that complements the lemon and blueberries. Tossing blueberries in flour prevents them from sinking to the bottom of the cake during baking, ensuring even distribution.


Can I use frozen blueberries instead of fresh? While fresh blueberries are recommended for the best results, frozen ones can be used. Just make sure to thaw and pat them dry before using. Do I have to use buttermilk? Buttermilk provides a tangy flavor and tender texture, but in a pinch, you can use whole milk mixed with a tablespoon of lemon juice. What can I substitute for the cake flour? If you don’t have cake flour, you can use the same amount of all-purpose flour, but the cake might be slightly denser.

Blueberry Lemon Cake

This is one of those recipes that you make for breakfast on a Sunday and then everyone enjoys it for the rest of the week. You will catch me enjoying mine with a nice hot cup of coffee.

Tips & Tricks:

Always start with ingredients at room temperature, especially butter and eggs, for a smoother cake batter. To ensure even baking, divide batter equally among cake pans by using a measuring cup. Before adding blueberries to the cake batter, toss them in a tablespoon of flour; this prevents them from sinking. For a fluffy cake, sift dry ingredients into the wet mixture. Always allow the cake to cool on a wire rack for best texture.


Pour the batter into a loaf pan for a delicious lemon blueberry bread. Replace butter with olive oil for a unique texture and flavor. Add a crumble topping before baking for a morning treat.

Where to Serve:

This cake, with its bright flavor, is a brunch favorite. The juicy blueberries make it a refreshing choice for outdoor events. Pair with a cup of tea for a delightful afternoon break.

This lemon cake also makes an excellent dessert and can easily be broken apart for smaller kids. You just really have to choose what you make this cake for because I can promise you that everyone will enjoy it. 


Wrap the cake in plastic wrap or aluminum foil and store in an airtight container. It will stay fresh for 3-4 days at room temperature.

Common Problems and How to Avoid Them:

Tossing blueberries in flour before adding to the batter prevents them from sinking to the bottom of the cake. Overmixing the batter or overbaking can result in a dry cake. Always keep an eye on the baking time and mix just until combined.

Making This Recipe With Kids:

Have them zest the lemon and measure out the blueberries. Kids can also help in mixing the batter, either using a hand mixer or a paddle attachment of a stand mixer. Let them grease the cake pans and line them with parchment paper, ensuring a fun and interactive baking session.

Why Do Blueberries Sink in Your Cake?

Once you’ve made this Blueberry Lemon Cake, you may be wondering why the blueberries are sinking in your cake. If you have used baking soda in the cake batter, then the blueberries are going to sink into the cake. A good way to avoid this is to coat them in flour first!

The good thing is that you can still taste the blueberries and the cake still tastes delicious. 

Should You Bake with Frozen or Fresh Blueberries?

You may be wondering which is better to bake with. Do you use frozen blueberries or fresh blueberries? Frozen blueberries are a favorite in baking because they may not sink in the dish you’re making.

Topping Options:

Mix fresh lemon juice with confectioners’ sugar and drizzle over the top of the cake. Beat cream cheese with powdered sugar and vanilla extract, and spread or pipe onto the cooled cake.

This Blueberry Lemon Cake is a celebration of fresh flavors and textures. The combination of tart lemon and sweet blueberries wrapped in a tender lemon cake creates a delightful taste sensation. So, the next time you’re in the mood for a homemade cake that’s both bright and comforting, remember this recipe. Enjoy the baking journey and the delicious rewards!

However, most of the time, it doesn’t matter whether you’re using fresh or frozen. It’s a matter of preference. If you have blueberries in your freezer, then don’t be afraid to use them up.

What are some other yummy delicious blueberry recipes to try?

If you need a new dessert to make for your family, then it’s time to give this Blueberry Lemon Cake a try. It’s easy to freeze too, so don’t be afraid to make a double batch of it.
Easy Blueberry Lemon Cake
Yield: 12

Easy Blueberry Lemon Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This amazing and easy blueberry lemon cake is super easy to make and it so yummy for breakfast or anytime!


  • • 1/2 сuр buttеr
  • • 1 lemon (zеѕtеd аnd juісеd)
  • • 1 cup ѕugаr
  • • 1 еgg
  • • 2 tеаѕрооnѕ vаnіllа
  • • 2 cups flour (set аѕіdе 1/4 сuр flour fоr thе blueberries)
  • • 2 tеаѕрооnѕ bаkіng powder
  • • 1 1/2 tеаѕрооnѕ ѕаlt
  • • 2/3 сuр buttеrmіlk
  • • 2 cups frеѕh bluеbеrrіеѕ


  1. Preheat oven to 350 degrees F. Spray a 9×9 inch pan with non stick cooking spray.
  2. With a hand mixer or whisk, combine the butter, lemon zest as well as the juice from the lemon, and sugar until well combined and creamy.
  3. Add your egg and vanilla to the mixture, and continue to mix until all the ingredients are well combined.
  4. Whisk in your flour (reserving 1/4 cup of it for the blueberries), baking powder, and salt, until the wet is fully combined with the dry ingredients.
  5. Mix in the buttermilk with whisk.
  6. In a separate bowl, toss the fresh blueberries with the 1/4 cup flour, until they are all lightly coated.
  7. Fold the blueberries into the batter, until fully combined.
  8. Spread the cake batter into your prepared 9×9 inch pan, evenly.
  9. Place in oven and cook for 35-40 minutes.
  10. Remove from oven and let it cool for about 10
  11. Cut and serve.

Nutrition Information



Serving Size


Amount Per Serving Calories 117Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 25gFiber 1gSugar 0gProtein 3g

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If you liked this blueberry lemon cake be sure to try out The Most Perfect French Apple Cake Recipe!

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