Spring Lemon Blueberry Cake

Name: Spring Lemon Blueberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1 lemon (zested and juiced); 1 cup fresh blueberries; ½ tsp salt; ½ cup milk

Highlighted under: Dessert Magic

I absolutely adore baking cakes, especially when I can incorporate the vibrant flavors of spring. This Spring Lemon Blueberry Cake has become a favorite in my kitchen, thanks to its refreshing taste and delightful texture. The combination of zesty lemon and juicy blueberries creates a perfect balance that feels both light and indulgent. With an easy-to-follow method, I guarantee this cake will brighten up any gathering, making it a go-to recipe for spring celebrations and weekend treats alike.

Created by

Harriet Mason

Last updated on 2026-02-28T09:41:35.529Z

After several iterations of tweaking flavors, I finally landed on the ultimate combo of lemon and blueberries for this cake. Each bite bursts with juicy sweetness, and the bright citrus notes really elevate the dessert. I find that using fresh blueberries makes a noticeable difference in flavor and texture, making it a must for this cake.

One of my best tips is to toss the blueberries in a bit of flour before adding them to the batter. This prevents them from sinking to the bottom while baking, ensuring that every slice has a beautiful mix of flavors. With this tip in hand, I’m excited to share this delightful recipe with you!

Why You'll Love This Cake
Zesty lemon flavor complemented by sweet blueberries
Moist and fluffy texture that melts in your mouth
Perfect for gatherings, brunches, or a sweet afternoon treat

The Role of Ingredients

Each ingredient in this Spring Lemon Blueberry Cake plays a vital role in contributing to its delightful flavor and texture. The all-purpose flour provides structure, while the granulated sugar not only sweetens the cake but also helps create a tender crumb through the creaming process with butter. The butter's fat content is crucial for moisture, giving the cake its soft, fluffy texture. The addition of eggs further enriches the batter, adding essential fats and proteins that contribute to a light yet satisfying mouthfeel.

Lemon, with its bright acidity, enhances the overall flavor profile by balancing sweetness. It serves not just as a flavoring, but as a leavening agent due to its acidity reacting with baking powder. Fresh blueberries introduce natural sweetness and juiciness, making each bite a burst of flavor. Tossing them in flour helps to suspend them in the batter and prevent them from sinking, ensuring a delightful blueberry presence in every slice.

Baking Tips for Success

To achieve the perfect cake rise and texture, be mindful of your mixing technique. Over-mixing the batter can lead to a tough cake, as it overdevelops the gluten in the flour. When combining wet and dry ingredients, stir just until you see no dry flour. The batter should look slightly lumpy, which is ideal. For optimal results, I recommend rotating your cake pan halfway through baking, especially if your oven has hot spots, to ensure even cooking and a lovely, golden top.

If you're preparing the cake in advance, it stores wonderfully. Once completely cooled, wrap the cake tightly in plastic wrap and refrigerate for up to three days, or freeze for longer storage. Thaw frozen cake in the refrigerator overnight before serving. For extra decadence, serve slices with a dollop of whipped cream or a light glaze made from powdered sugar and lemon juice.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 lemon (zested and juiced)
1 cup fresh blueberries
½ tsp salt
½ cup milk

Instructions

Steps

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and juice.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir until just combined.

Fold in Blueberries

Gently fold in the blueberries, being careful not to over-mix. Toss the blueberries in a little flour to prevent sinking.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy!

Pro Tips

For added flavor, consider icing with a lemon glaze made from powdered sugar and lemon juice after the cake cools.

Serving Suggestions

This Spring Lemon Blueberry Cake makes an impressive centerpiece for your brunch table or spring celebrations. To elevate its appearance, you can dust the cooled cake with powdered sugar or top it with a simple lemon glaze for a touch of sweetness and a glossy finish. Pair it with fresh berries on the side or even a scoop of vanilla ice cream for a delightful dessert that bursts with flavor.

I love serving this cake alongside a refreshing herbal tea or a chilled glass of lemonade, as the tartness complements the sweetness beautifully. It can also be enjoyed as a mid-afternoon snack, perfectly paired with a cup of coffee, offering a bright, sunny touch to your day.

Variations and Substitutions

Feel free to explore variations of this cake while keeping its essence intact. For a berry twist, consider mixing in raspberries or blackberries for a different but equally charming flavor combination. If you're looking for a dairy-free option, substitute the milk with almond milk or oat milk, and use a plant-based butter. This way, you can enjoy the cake while catering to dietary preferences.

For those seeking to reduce sugar, you can experiment with natural sweeteners like honey or maple syrup, keeping in mind the moisture content they add. Start with a ¾ cup of honey, adjusting the liquid ingredients accordingly. Always taste the batter before baking to ensure it meets your sweetness preference.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure to toss them in flour as well to prevent them from sinking.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I do if I don't have lemon?

In place of lemon, you can use a different citrus fruit like orange or lime for a unique flavor.