Is there anything better than the bright, zesty flavor of lemon paired with juicy, sweet blueberries? This Lemon Blueberry Cake is pure sunshine on a plate—soft, moist, and bursting with fresh fruit in every bite. Whether you’re making it for a special occasion or just treating yourself to something delicious, trust me, this cake is a total winner.
Imagine slicing into a beautifully golden cake, the scent of fresh lemon filling the air. The blueberries create little pockets of juicy goodness, while the tender crumb melts in your mouth. And if that’s not enough, a tangy lemon glaze drizzled over the top takes it to a whole new level.
Why You’ll Love This Recipe
Bright & Refreshing: The perfect balance of sweet and tangy.
Moist & Fluffy: Thanks to a blend of butter, buttermilk, and fresh lemon juice.
Loaded with Blueberries: Juicy bursts of flavor in every bite.
Easy to Make: Simple ingredients and steps for a foolproof cake.
Perfect for Any Occasion: Great for brunch, birthdays, or a weekend treat!
Ingredients in Lemon Blueberry Cake
Flour: The base of the cake, providing structure.
Sugar: Adds just the right amount of sweetness.
Butter: For richness and moisture.
Eggs: Helps bind everything together.
Buttermilk: Makes the cake super tender and moist.
Lemon Zest & Juice: The key to that fresh, tangy lemon flavor.
Blueberries: Fresh or frozen—they add natural sweetness and color.
Baking Powder & Baking Soda: Helps the cake rise beautifully.
Salt: Enhances all the flavors.
Vanilla Extract: Adds warmth and depth.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prep the Oven & Pan: Preheat your oven to 350°F and grease a cake pan.
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter & Sugar: Beat the butter and sugar together until light and fluffy.
Add the Eggs & Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
Incorporate the Lemon & Buttermilk: Stir in the lemon zest and juice, then alternate adding the dry ingredients and buttermilk, mixing until just combined.
Fold in the Blueberries: Gently toss the blueberries with a little flour (to prevent sinking) and fold them into the batter.
Bake to Perfection: Pour the batter into the pan and bake for about 40–45 minutes, or until a toothpick comes out clean.
Cool & Glaze: Let the cake cool, then drizzle with a lemon glaze for extra zing!
How to Serve Lemon Blueberry Cake
With Whipped Cream: A dollop of freshly whipped cream makes it extra indulgent.
With a Dusting of Powdered Sugar: Simple yet elegant.
Paired with Coffee or Tea: The perfect afternoon treat.
Topped with Fresh Berries: More blueberries or even raspberries add a nice touch.
With a Side of Ice Cream: Vanilla or lemon ice cream takes it to another level.
Additional Tips
Use Fresh Lemons: Bottled lemon juice won’t give the same fresh flavor.
Coat the Blueberries: Tossing them in a bit of flour keeps them from sinking.
Don’t Overmix: A gentle hand keeps the cake light and fluffy.
Check for Doneness Early: Ovens vary, so start checking at 35 minutes.
Store Properly: Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
FAQ Section
Q1: Can I use frozen blueberries?
A1: Yes! Just toss them in a little flour and don’t thaw them before adding to the batter.
Q2: Can I make this cake ahead of time?
A2: Absolutely! Bake it a day in advance and store it in an airtight container.
Q3: How do I store leftovers?
A3: Keep the cake covered at room temperature for 3 days or refrigerate for up to a week.
Q4: Can I freeze this cake?
A4: Yes! Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q5: What’s the best pan to use?
A5: A 9-inch round or loaf pan works well. Just adjust the baking time as needed.
Q6: Can I make this gluten-free?
A6: Yes! Swap the flour for a good-quality gluten-free baking blend.
Q7: Why did my blueberries sink?
A7: Make sure to coat them in flour before adding them to the batter!
Q8: Can I skip the glaze?
A8: Of course! The cake is delicious on its own, but the glaze adds extra brightness.
Q9: Can I add nuts?
A9: Definitely! Chopped almonds or pecans would add a nice crunch.
Q10: Can I make this as cupcakes?
A10: Yes! Bake at 350°F for about 20–25 minutes.
Final Thoughts
This Lemon Blueberry Cake is sunshine in dessert form light, fluffy, and bursting with citrusy goodness. Whether you’re baking for brunch, a birthday, or just because, this cake will bring a smile to everyone’s face. Give it a try, and let me know how it turns out!
Print
Lemon Blueberry Cake
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Lemon Blueberry Icebox Cake is a refreshing summer dessert! Layers of zesty lemon pudding, creamy whipped topping, and crunchy graham crackers pair perfectly with sweet blueberry pie filling. A simple, make-ahead dessert that’s perfect for any occasion!
Ingredients
- 3/4 cup granulated sugar
- 1 tsp lemon zest
- 8 oz cream cheese (softened)
- 2 (3.4-oz) boxes instant lemon pudding
- 2 cups low-fat or 2% milk (cold)
- 16 oz whipped topping (thawed)
- 3 (21-oz) cans blueberry pie filling (divided)
- 3 sleeves graham crackers
Instructions
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Prepare the Lemon Cream:
- In a large bowl, rub lemon zest into sugar until fragrant.
- Add cream cheese and beat until smooth.
- Mix in lemon pudding and cold milk until thick and creamy.
- Gently fold in whipped topping until fully incorporated. Set aside.
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Assemble the Layers:
- Arrange a single layer of graham crackers in a 9×13-inch baking dish.
- Spread a thin layer of lemon pudding mixture over the crackers.
- Spoon 1 can of blueberry pie filling on top and spread evenly.
- Add another layer of pudding mixture on top (some mixing is okay).
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Repeat the Layering:
- Repeat the graham cracker, pudding, and blueberry layers once more.
- Top with a final layer of graham crackers and spread the remaining pudding mixture on top.
-
Chill the Cake:
- Cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
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Final Touch:
- Before serving, spread the last can of blueberry pie filling on top.
- Slice and serve chilled.
Notes
- Make-Ahead: This dessert is best when chilled overnight, allowing the flavors to meld.
- Substitutions: Use gluten-free graham crackers for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 32 g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg