Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

How To Make Lemon Blueberry Cake

Pieces of blueberries mixed into cake batter create a sweet and tasty dessert that’s topped with a tangy lemon glaze. Try our lemon blueberry cake recipe.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • ¾cupbuttersoftened
  • cupssugardivided
  • 3eggseggsroom temperature
  • cupsflour
  • 2lemonsdivided use
  • 1tbspbaking powder
  • ½tspsalt
  • 1cupmilk
  • 2cupsfresh blueberries
  • 2cupswhipped creamor whipped topping


  1. Zest and juice lemons and set aside.

  2. Preheat oven to 375 degrees F. Grease and flour a 9×13 pan.

  3. Cream butter and 1½ cups sugar on medium speed until fluffy. Add eggs and mix well.

  4. Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.

  5. Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.

  6. Pour into prepared pan and bake 30 to 35 minutes or just until a toothpick comes out clean.

  7. Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.

  8. Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.

  9. Once cooled top with whipped cream or whipped topping.


  • Calories: 304.25kcal
  • Fat: 12.62g
  • Saturated Fat: 7.55g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 3.37g
  • Polyunsaturated Fat: 0.73g
  • Carbohydrates: 44.88g
  • Fiber: 1.25g
  • Sugar: 27.00g
  • Protein: 4.33g
  • Cholesterol: 64.10mg
  • Sodium: 172.23mg
  • Calcium: 108.35mg
  • Potassium: 96.51mg
  • Iron: 0.62mg
  • Vitamin A: 114.59µg
  • Vitamin C: 6.01mg
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