Easy Lemon Blueberry Cake

This vibrant lemon blueberry cake delivers a perfect balance of tangy citrus and sweet berries in every bite. The incredibly moist texture and bright flavors make it an ideal dessert for any occasion, from casual family dinners to special celebrations.

I first made this cake when I needed a quick dessert for unexpected guests. The combination of lemon and blueberry was such a hit that it's now my go-to recipe whenever I want to impress without spending hours in the kitchen.

Ingredients

• All-purpose flour: Provides the perfect structure while still keeping the cake tender. Gluten-free flour works perfectly for those with dietary restrictions.
• Sugar: Sweetens the cake without overpowering the lemon. Brown or coconut sugar adds a subtle depth of flavor.
• Baking soda and white vinegar: Create the perfect rise without eggs, working together as a leavening agent.
• Olive oil: Keeps the cake incredibly moist for days. Choose a light variety for more subtle flavor.
• Lemon juice: Brings bright acidity that makes this cake sing. Fresh is always best but bottled works in a pinch.
• Blueberries: Burst with juicy sweetness. Fresh berries hold their shape better, but frozen work wonderfully too.
• Cream cheese: Creates a rich, tangy frosting that complements the cake perfectly. Always use softened for smooth results.

Step-by-Step Instructions

Prepare the pan:

Preheat your oven to 350°F and prepare your cake pan with cooking spray. Adding parchment to the bottom ensures the cake releases perfectly after baking. An 8 inch pan creates the ideal height for this cake.

Mix the dry ingredients:

Combine flour, sugar, salt, and baking soda in a large bowl, whisking thoroughly to remove any lumps. This ensures even distribution of leavening agents throughout your batter.

Add wet ingredients:

Pour in oil, water, lemon juice, and vanilla extract, mixing until just combined. The batter will be slightly thin but will thicken as the flour hydrates. Avoid overmixing which can make the cake tough.

Incorporate blueberries:

Gently fold in the blueberries using a spatula with a light hand. This preserves their shape and prevents the batter from turning completely purple. Tossing frozen berries in a bit of flour first helps prevent sinking.

Bake to perfection:

Transfer the batter to your prepared pan and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let it cool completely in the pan before attempting to remove.

Prepare frosting:

Beat the softened cream cheese and butter until fluffy and light, about 2 minutes. Gradually add powdered sugar, mixing until smooth and creamy. Adjust the consistency as needed with tiny amounts of water or additional sugar.

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I particularly love using Meyer lemons in this recipe when they're in season. Their slightly sweeter, more complex flavor adds an incredible dimension to the cake. My daughter now requests this for her birthday every year, preferring it over traditional chocolate cake.

Perfect Pairings

This lemon blueberry cake pairs beautifully with afternoon tea or coffee. For a more decadent dessert, serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm cake and cold topping creates a delightful sensory experience.

Seasonal Variations

While this cake shines with fresh summer berries, you can adapt it year round. Try raspberries or blackberries in place of blueberries during different seasons. During winter months when fresh berries are expensive, high quality frozen berries work perfectly and are often picked at peak ripeness.

Make Ahead Tips

This cake actually improves with a day of rest, making it perfect for preparing ahead of time. The flavors meld and intensify overnight. You can bake the cake up to two days before serving and frost it the day of your event. The unfrosted cake can also be frozen for up to two months, tightly wrapped.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, both frozen and fresh blueberries work well in this cake. If using frozen, do not thaw them before adding to the batter.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose variety to make it gluten-free.

→ Is the frosting necessary?

No, the frosting is optional. The cake tastes fantastic on its own, but adding the frosting enhances the flavor and richness.

→ How should I store the cake?

Store the cake in the refrigerator in a sealed container or wrapped in plastic wrap for up to 5 days. You can also freeze slices for up to 2 months.

→ Can I double the recipe for a larger cake?

Yes! Double the ingredients for a two-layer cake or triple them for a three-layer version.