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A slice of moist Lemon Blueberry Cake with a sweet lemon glaze and fresh blueberries on a white plate.
Lady Maria

Lemon Blueberry Cake

This showstopper cake features a buttery, cloud-like crumb bursting with jammy blueberries and a vibrant lemon flavor. The combination of oil and buttermilk guarantees a supremely moist and tender texture that melts in your mouth. It's the perfect balance of sweet and tart, ideal for brunches, birthdays, or any special occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour, plus 1 tablespoon for blueberries
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large lemons for zest and juice
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice for glaze

Equipment

  • 9-inch round cake pan
  • Oven
  • Large mixing bowl
  • Medium mixing bowl
  • small bowl
  • whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Lemon zester or microplane
  • Lemon juicer
  • Wooden skewer or toothpick
  • wire cooling rack
  • Serving platter

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk together the room temperature eggs, vegetable oil, buttermilk, the zest of two lemons, 1/4 cup of fresh lemon juice, and vanilla extract until smooth and fully combined.
  4. Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
  5. In a small bowl, toss the fresh blueberries with one tablespoon of flour from your measured amount. Gently fold the flour-coated blueberries into the batter.
  6. Pour the batter into your prepared cake pan and use the spatula to spread it into an even layer.
  7. Bake for 40-50 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  8. Allow the cake to cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
  9. To make the glaze, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl. Add more juice, a teaspoon at a time, until you reach a thick but pourable consistency.
  10. Once the cake is at room temperature, place it on a serving platter and drizzle the lemon glaze over the top. Let the glaze set for about 20 minutes before slicing and serving.

Notes

For the best results, use room temperature eggs and buttermilk. The simple trick of tossing blueberries in a tablespoon of flour is crucial to prevent them from sinking to the bottom of the cake. For variations, try substituting blueberries with raspberries or adding 1/2 teaspoon of ground cardamom to the dry ingredients for a warm, spiced flavor. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice and letting it sit for 5-10 minutes. Store the cake in an airtight container at room temperature for up to 3 days.