Lemon Blueberry Cake
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This lemon blueberry cake is a dense yet moist, bakery-style cake made with fresh blueberries and bright lemon zest and juice for a perfectly balanced sweet-tart flavor. Inspired by classic lemon pound cake, it’s rich, tender, and studded with juicy blueberries that bake into every slice. Finished with a simple dusting of powdered sugar, this easy lemon blueberry cake is ideal for backyard gatherings, picnics, or a simple seasonal dessert. Serve it with whipped cream or vanilla ice cream for an effortless treat. If you’re looking for more warm weather dessert inspiration, try my grilled peach and blackberry cobbler or these gorgeous lemon lavender squares next.
Why You’ll Love This Recipe
- Bright, fresh flavor – Lemon zest and juice add bold citrus notes in every bite.
- Moist and tender crumb – Sour cream keeps the cake rich and soft without being heavy.
- Simple but impressive – Easy to make yet beautiful enough for entertaining.
Key Ingredients in This Recipe
- Lemon – This recipe uses both lemon zest and lemon juice for a punch of citrus flavor.
- Blueberries – While blueberries are available all year round, fresh blueberries harvested at their peak from late April to early September will have the best sweet flavor. Because blueberries are heavier than the batter they sink to the bottom of the cake.
- Sour cream – Sour cream works to keep the cake extra moist. It has a high fat content and adds a tangy flavor.
- Eggs – The eggs are left to sit at room temperature before they’re added so they mix more easily into the batter, creating a better rise.
- Confectioners sugar – I use a dusting of the fine powdered sugar just before serving to garnish the cake. The moist cake will melt the sugar if it’s added too early on.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Toss the blueberries lightly in a spoonful of flour before folding them into the batter—this helps prevent them from sinking to the bottom of the cake while baking and keeps them evenly distributed throughout each slice.
Swaps and Substitutions
- Sour cream: Substitute with plain Greek yogurt for a similar tang and moisture.
- Blueberries: Use frozen blueberries (do not thaw) or swap with raspberries.
- Butter: Replace with neutral oil for a slightly lighter, more tender crumb.
- All-purpose flour: Use a 1:1 gluten-free flour blend if needed.
- Lemon juice: Bottled lemon juice can work in a pinch, but fresh is best for flavor.
How to Make Lemon Blueberry Cake (Step-by-Step)
Heat oven to 350ºF (180ºC). Grease and flour an 8-inch (20cm) round cake pan.In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition.
Next, add the sour cream, lemon zest and lemon juice. Slowly add the flour mixture, mixing until just incorporated. Stir in the blueberries.
Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
Remove from the oven and let cool for 5 minutes. Turn the cake out onto a cooling rack to cool.
Serve warm or at room temperature dusted with powdered sugar just before serving.
How to Serve Lemon Blueberry Cake
- As dessert: Serve slices plain or with a dusting of powdered sugar.
- With toppings: Add whipped cream or vanilla ice cream for extra richness.
- For brunch: Pair with coffee or tea for a bright, citrusy treat.
- For entertaining: Serve on a cake stand with fresh berries for a simple centerpiece.
How to Store Lemon Blueberry Cake
- Room temperature: Store tightly wrapped for up to 3–4 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.
Other Variations of Lemon Blueberry Cake
Using Frozen Blueberries: Frozen blueberries have a tendency to bleed more than fresh blueberries, leaving blue streaks through the cake. Rinse frozen blueberries in water a few times until the water is lighter in color. Pat blueberries dry with paper towels. Add to the batter and gently stir to combine.
How to Make Lemon Blueberry Cake in a Loaf Pan: Make the batter as directed in the instructions below. Heat oven to 350ºF (180ºC). Line a pound cake pan with parchment paper. Add the batter and bake until a knife inserted in the middle comes out clean, about 1 hour.
FAQ – Frequently Asked Questions
Lemon blueberry cake stays moist because of ingredients like sour cream, butter, and eggs, which add richness and help retain moisture during baking.
Yes, frozen blueberries can be used in lemon blueberry cake, but they should be added directly from frozen to prevent excess bleeding into the batter.
Blueberries can sink if they are too heavy for the batter, so tossing them lightly in flour helps keep them suspended evenly throughout the cake.
Yes, lemon blueberry cake can be made a day in advance and stored covered at room temperature or refrigerated until serving.
Lemon blueberry cake tastes bright, citrusy, and slightly tangy with bursts of sweet blueberries in a rich, buttery crumb.
Other Recipes to Try
If you loved the freshness and beautiful presentation of this lemon blueberry cake recipe, give these recipes a try and follow me on Instagram for more ideas:
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Lemon Blueberry Cake
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Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice
- 1½ cups blueberries
- Powdered sugar, as needed, to garnish
Instructions:
- Heat oven to 350ºF (180ºC). Grease and flour an 8-inch (20cm) round cake pan.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Next, add the sour cream, lemon zest and lemon juice. Slowly add the flour mixture, mixing until just incorporated. Stir in the blueberries.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Remove from the oven and let cool for 5 minutes. Turn the cake out onto a cooling rack to cool.
- Serve warm or at room temperature dusted with powdered sugar just before serving.
Notes:
Nutrition:
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