Fresh lemons and juicy blueberries are a perfect match. This cake brings them together in a soft, moist crumb that tastes like sunshine. It’s easy enough for a weekday treat but pretty enough for guests.
You’ll get tender cake, bursts of berries, and a light lemon glaze that ties everything together. If you love simple, honest baking with big flavor, this one is for you.
What Makes This Special
This recipe focuses on moisture and balance. The batter uses oil and butter for a soft crumb with rich flavor.
Lemon zest and juice add brightness without turning the cake sour. Tossing blueberries in flour keeps them from sinking, so every slice looks bakery-worthy. A quick lemon glaze adds shine and a gentle tang that makes each bite pop.
Ingredients
- Dry:
- 2 cups (250 g) all-purpose flour, plus 1 tablespoon for berries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Wet:
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (60 ml) neutral oil (canola or light olive oil)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (60 ml) fresh lemon juice
- 3/4 cup (180 ml) buttermilk or plain yogurt, room temperature
- Blueberries: 1 1/2 cups (about 225 g) fresh blueberries, rinsed and dried (or frozen, unthawed)
- Optional Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra zing)
How to Make It
- Prep your pan and oven. Heat the oven to 350°F (175°C).
Grease and line an 8-inch round or 9×5-inch loaf pan with parchment, leaving overhang for easy removal.
- Combine dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Beat butter, oil, and sugar. In a large bowl, beat softened butter, oil, and sugar until pale and fluffy, about 2–3 minutes. This adds air and helps the cake rise.
- Add eggs and flavor. Beat in eggs one at a time.
Stir in vanilla and lemon zest. Mix just until smooth.
- Mix the liquids. In a small bowl or measuring cup, stir lemon juice into buttermilk or yogurt. It may look slightly curdled—that’s normal and helps with tenderness.
- Combine wet and dry. Add the dry ingredients to the butter mixture in two additions, alternating with the lemon-buttermilk mixture.
Start and end with dry. Mix on low until just combined. Do not overmix.
- Prepare the berries. Toss blueberries with 1 tablespoon flour.
This helps suspend them in the batter.
- Fold in gently. Gently fold berries into the batter with a spatula. Keep a light hand so they don’t burst.
- Fill and level. Spoon batter into the prepared pan and smooth the top. If using a loaf pan, mound slightly in the center to prevent doming.
- Bake.
- Round pan: 35–45 minutes
- Loaf pan: 50–65 minutes
Bake until the top is golden and a toothpick near the center comes out clean or with a few moist crumbs (avoid blueberry pockets when testing).
- Cool. Let the cake cool in the pan for 10–15 minutes, then lift out to a rack.
Cool fully before glazing.
- Glaze (optional but recommended). Whisk powdered sugar with lemon juice to a thick, pourable glaze. Adjust with more sugar or juice as needed. Drizzle over the cooled cake.
Sprinkle with extra zest if you like.
How to Store
- Room temperature: Keep covered at room temp for up to 2 days. The glaze helps lock in moisture.
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temp before serving for best texture.
- Freezer: Wrap slices tightly in plastic, then foil, and freeze up to 3 months.
Thaw overnight in the fridge or at room temp for 1–2 hours.
Health Benefits
- Blueberries: Packed with antioxidants, vitamin C, and fiber. They support heart health and may help reduce inflammation.
- Lemon: Adds vitamin C and bright flavor without adding fat. The zest brings natural oils that boost aroma and satisfaction.
- Balanced fats: A mix of butter and oil creates a tender crumb, so you can use a little less butter without losing moisture.
- Portion-friendly: This cake is rich and flavorful, so a smaller slice feels satisfying.
Pitfalls to Watch Out For
- Sinking berries: Dry your berries well and toss with flour.
Fold gently to avoid streaks and sinking.
- Dense texture: Measure flour correctly—spoon and level rather than scooping. Overmixing also toughens the crumb.
- Raw center, dark top: If the top browns fast, tent loosely with foil in the last 15 minutes. Check doneness in several spots.
- Dry cake: Don’t overbake.
Remove once a tester shows a few moist crumbs. Also, room-temperature eggs and dairy help keep the batter smooth.
- Too tart or too sweet: Balance is key. Use fresh lemon juice and zest, and don’t skip the pinch of salt—it sharpens flavor.
Variations You Can Try
- Lemon Poppy Seed Blueberry: Add 1 tablespoon poppy seeds to the dry mix for a light crunch.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.
Let the batter rest 10 minutes before baking.
- Almond Twist: Swap 1/4 cup of flour for finely ground almond flour and add 1/2 teaspoon almond extract.
- Greek Yogurt Boost: Use thick Greek yogurt for a richer crumb. Add 1–2 tablespoons milk if the batter seems too stiff.
- Streusel Topping: Mix 1/3 cup brown sugar, 1/2 cup flour, 1/4 cup cold butter, and a pinch of salt. Crumble over the batter before baking.
- Meyer Lemon: If you have Meyer lemons, use them for a sweeter, floral note.
- Sheet Cake: Double the recipe for a 9×13-inch pan.
Bake 30–40 minutes and glaze generously.
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FAQ
Can I use frozen blueberries?
Yes. Use them straight from the freezer and do not thaw. Toss with flour and fold in gently.
The bake time may be a few minutes longer.
What if I don’t have buttermilk?
Stir 1 teaspoon lemon juice or white vinegar into 3/4 cup milk and let sit 5 minutes. Or use plain yogurt thinned with a splash of milk.
Can I make cupcakes with this batter?
Absolutely. Fill liners about 3/4 full and bake at 350°F (175°C) for 18–24 minutes.
Start checking at 18 minutes.
How do I keep the cake extra moist?
Measure carefully, don’t overmix, and pull it from the oven as soon as a tester shows a few moist crumbs. The lemon glaze also locks in moisture.
Why did my cake sink in the middle?
Common reasons include underbaking, opening the oven door too early, or adding too much leavening. Make sure your baking powder and soda are fresh and bake until fully set.
Can I reduce the sugar?
You can reduce by up to 1/4 cup without major changes.
Keep in mind sugar affects moisture and browning, so the texture may be slightly less tender.
Is the glaze necessary?
No, but it adds brightness and extra moisture. If you skip it, consider dusting with powdered sugar or serving with a spoonful of yogurt or whipped cream.
What pan works best?
An 8-inch round gives a classic cake look. A 9×5-inch loaf makes neat slices for breakfasts and snacks.
Both bake well; adjust the time accordingly.
Final Thoughts
This Easy Lemon Blueberry Cake is the kind of recipe you’ll make on repeat. It’s bright, soft, and full of blueberry bursts, with minimal fuss and reliable results. Keep it simple with a light glaze, or dress it up with a crumble or almonds.
Either way, you’ll get a moist, homemade cake that tastes as good on day two as it does fresh from the oven. Enjoy it with coffee in the morning or as a sweet finish after dinner—no special occasion required.
Easy Lemon Blueberry Cake Soft Moist Homemade Recipe – Bright, Fresh, and Simple
Ingredients
- Dry: 2 cups (250 g) all-purpose flour, plus 1 tablespoon for berries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Wet: 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (60 ml) neutral oil (canola or light olive oil)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (60 ml) fresh lemon juice
- 3/4 cup (180 ml) buttermilk or plain yogurt, room temperature
- Blueberries: 1 1/2 cups (about 225 g) fresh blueberries, rinsed and dried (or frozen, unthawed)
- Optional Lemon Glaze: 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra zing)
Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C).Grease and line an 8-inch round or 9×5-inch loaf pan with parchment, leaving overhang for easy removal.
- Combine dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Beat butter, oil, and sugar. In a large bowl, beat softened butter, oil, and sugar until pale and fluffy, about 2–3 minutes. This adds air and helps the cake rise.
- Add eggs and flavor. Beat in eggs one at a time.Stir in vanilla and lemon zest. Mix just until smooth.
- Mix the liquids. In a small bowl or measuring cup, stir lemon juice into buttermilk or yogurt. It may look slightly curdled—that’s normal and helps with tenderness.
- Combine wet and dry. Add the dry ingredients to the butter mixture in two additions, alternating with the lemon-buttermilk mixture.Start and end with dry. Mix on low until just combined. Do not overmix.
- Prepare the berries. Toss blueberries with 1 tablespoon flour.This helps suspend them in the batter.
- Fold in gently. Gently fold berries into the batter with a spatula. Keep a light hand so they don’t burst.
- Fill and level. Spoon batter into the prepared pan and smooth the top. If using a loaf pan, mound slightly in the center to prevent doming.
- Bake. Round pan: 35–45 minutes
- Loaf pan: 50–65 minutes
- Cool. Let the cake cool in the pan for 10–15 minutes, then lift out to a rack.Cool fully before glazing.
- Glaze (optional but recommended). Whisk powdered sugar with lemon juice to a thick, pourable glaze. Adjust with more sugar or juice as needed. Drizzle over the cooled cake.Sprinkle with extra zest if you like.