You know those days when the sun is out, your favorite playlist is on, and everything feels a little extra sparkly? This lemon blueberry cake is that feeling—but edible. It’s soft and fluffy, bursting with juicy blueberries, and has this lemony zing that makes your taste buds do a happy dance. Oh, and there’s a glaze. A glossy, tangy, sweet lemon glaze that seeps into every crack and makes each bite even better than the last.
Perfect for spring brunches, lazy weekend baking, or just because your soul needs something bright (and your fridge has blueberries begging to be used).
Why You’ll Love It Like Whoa
- One bowl. One pan. No stress.
- It’s like a muffin, a pound cake, and a lemon bar had a delicious baby.
- Blueberries get all jammy and perfect.
- The lemon flavor? It sings.
- Looks impressive. Takes minimal effort.
- Pairs beautifully with coffee, tea, or a sneaky mimosa.
Here’s What You’ll Need
For the Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup plain Greek yogurt or sour cream
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups fresh or frozen blueberries (don’t thaw if frozen)
- 1 tablespoon flour (to toss with berries)
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons lemon juice
- Extra zest for sprinkling (optional but ✨aesthetic✨)
Let’s Bake This Beauty
Step 1: Get the Oven Going
Preheat your oven to 350°F and grease an 8×8 square pan or a loaf pan. Or line it with parchment if you’re team “easy lift and zero sticking.”
Step 2: Cream It Up
In a big mixing bowl, beat the butter and sugar together until light and fluffy—about 2-3 minutes. You want it pale and airy, like whipped sunshine.
Step 3: Add All the Moist Magic
Mix in the eggs, one at a time. Then stir in the yogurt, lemon zest, lemon juice, and vanilla. It might look a little curdled. Totally fine. You’re doing great.
Step 4: Dry Ingredients In
In goes the flour, baking powder, and salt. Stir until just combined—don’t overmix or your cake will be sad and dense.
Step 5: Blueberry Time!
Toss the blueberries in that tablespoon of flour (it keeps them from all sinking to the bottom) and gently fold them into the batter.
Step 6: Bake It Up
Pour the batter into your pan and smooth the top. Bake for 35–45 minutes, depending on your pan size. You want a golden top and a toothpick to come out with just a few moist crumbs.
Let it cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool fully before glazing (unless you want the glaze to melt in and become a syrupy dream—which is also valid).
Step 7: Glaze, Baby
Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake. Let it set for a few minutes if you can resist. (I can’t. I nibble from the corner.)
How to Eat It (aka Any Way You Want)
- Warm with a little butter? Yes.
- Cold from the fridge? Surprisingly elite.
- With whipped cream or vanilla ice cream? Don’t threaten me with a good time.
- As breakfast? Obviously.
Fun Switch-Ups
- Sub in raspberries or blackberries.
- Add poppy seeds for lemon poppyseed energy.
- Use almond extract instead of vanilla for a fancy bakery twist.
- Double it and make it in a 9×13 pan for a crowd (or just a very good week).
Storing It
- Room temp in an airtight container: 2-3 days.
- Fridge: up to 5 days (but you’ll eat it before then).
- Freezer: Wrap slices individually for snack emergencies.
IRL Q&A
Q: Can I make it gluten-free?
A: Yep! Use a good 1:1 GF flour blend. Bonus points if it has xanthan gum already in it.
Q: Can I use bottled lemon juice?
A: Technically yes, but fresh is way brighter and worth the squeeze. Trust.
Q: It sunk a little in the middle—what did I do?
A: Probably underbaked by a few minutes. No worries. Just call it a rustic vibe and drizzle extra glaze in there. Win-win.
Lemon Blueberry Cake: Bright, Bouncy, and Basically Sunshine in a Pan
- Total Time: 15 minutes
- Yield: 9–12 slices 1x
Description
You know those days when the sun is out, your favorite playlist is on, and everything feels a little extra sparkly? This lemon blueberry cake is that feeling—but edible. It’s soft and fluffy, bursting with juicy blueberries, and has this lemony zing that makes your taste buds do a happy dance. Oh, and there’s a glaze. A glossy, tangy, sweet lemon glaze that seeps into every crack and makes each bite even better than the last.
Perfect for spring brunches, lazy weekend baking, or just because your soul needs something bright (and your fridge has blueberries begging to be used).
Ingredients
For the Cake:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 cup plain Greek yogurt or sour cream
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups fresh or frozen blueberries (don’t thaw if frozen)
1 tablespoon flour (to toss with berries)
For the Glaze:
3/4 cup powdered sugar
1–2 tablespoons lemon juice
Extra zest for sprinkling (optional but ✨aesthetic✨)
Instructions
Preheat your oven to 350°F and grease an 8×8 square pan or a loaf pan. Or line it with parchment if you’re team “easy lift and zero sticking.”
In a big mixing bowl, beat the butter and sugar together until light and fluffy—about 2-3 minutes. You want it pale and airy, like whipped sunshine.
Mix in the eggs, one at a time. Then stir in the yogurt, lemon zest, lemon juice, and vanilla. It might look a little curdled. Totally fine. You’re doing great.
In goes the flour, baking powder, and salt. Stir until just combined—don’t overmix or your cake will be sad and dense.
Toss the blueberries in that tablespoon of flour (it keeps them from all sinking to the bottom) and gently fold them into the batter.
Pour the batter into your pan and smooth the top. Bake for 35–45 minutes, depending on your pan size. You want a golden top and a toothpick to come out with just a few moist crumbs.
Let it cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool fully before glazing (unless you want the glaze to melt in and become a syrupy dream—which is also valid).
Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake. Let it set for a few minutes if you can resist. (I can’t. I nibble from the corner.)
Notes
Warm with a little butter? Yes.
Cold from the fridge? Surprisingly elite.
With whipped cream or vanilla ice cream? Don’t threaten me with a good time.
As breakfast? Obviously
- Prep Time: 15 minutes
Nutrition
- Calories: ~230 per slice
- Protein: ~3g per slice