Moist Lemon Blueberry Delight

I baked this cake on a whim one Saturday morning when I had a pint of blueberries about to turn and half a lemon rolling around in the fridge. The kitchen filled with this bright, buttery smell that made everyone wander in asking what was happening. It came out golden and dotted with purple bursts, and I knew immediately it was going on repeat.

I brought this to a spring potluck once and someone asked if I ordered it from a bakery. I didnt correct them right away. When I finally admitted I made it at home, three people asked for the recipe on the spot.

Ingredients

• All-purpose flour: The base that holds everything together. Dont skip the extra tablespoon for tossing the blueberries, it really does keep them from sinking.
• Baking powder and baking soda: These two work as a team to give the cake its soft, airy crumb without making it dense.
• Unsalted butter and vegetable oil: Butter gives flavor, oil keeps it moist for days. Using both is the secret to texture.
• Granulated sugar: Creams beautifully with the butter and oil, creating little air pockets that make the cake light.
• Eggs: Let them sit out for 20 minutes before you start. Room temperature eggs blend in smoother and help the batter rise evenly.
• Lemon zest and juice: Fresh is non-negotiable here. Bottled lemon juice tastes flat and won't give you that bright, sunny punch.
• Whole milk: Also at room temperature. Cold milk can make the batter seize up and turn lumpy.
• Vanilla extract: Just a teaspoon, but it rounds out the lemon and makes everything smell like a hug.
• Fresh blueberries: If you use frozen, do not thaw them or theyll bleed purple streaks everywhere.
• Powdered sugar: Sift it or your glaze will have little sugar lumps floating in it.

Instructions

Prep your pan:

Grease it well and dust with flour, or use parchment paper if you want to be extra safe. I once skipped this step and had to chisel the cake out in pieces.

Mix the dry ingredients:

Whisk the flour, baking powder, baking soda, and salt together in a bowl. This distributes the leavening evenly so you dont get random dense spots.

Cream the fats and sugar:

Beat the butter, oil, and sugar for a full three minutes until its pale and fluffy. This is where the lightness starts, so dont rush it.

Add eggs and lemon:

Beat in the eggs one at a time, then stir in the lemon zest and juice. The batter might look a little curdled but itll come together when you add the flour.

Alternate flour and milk:

Add the flour in three parts, the milk in two, starting and ending with flour. Stir just until combined or the cake will turn tough.

Fold in the blueberries:

Toss them with a tablespoon of flour first, then fold gently so they stay suspended instead of sinking. I learned this trick after one sad, bottom-heavy cake.

Bake until golden:

Pour the batter into your pan and bake for 38 to 42 minutes. The top should be golden and a toothpick should come out clean with maybe a moist crumb or two.

Cool and glaze:

Let it cool in the pan for 10 minutes, then turn it out onto a rack. Once its completely cool, drizzle the lemon glaze over the top and let it set before slicing.

Save

I made this for my mom on her birthday and she ate two slices before dinner. She said it reminded her of the lemon cake her grandmother used to make, which is about the highest compliment Ive ever received in a kitchen.

How to Store It

Keep it covered at room temperature for up to three days, or wrap it tightly and refrigerate for up to a week. The glaze might soften a bit in the fridge but the flavor actually deepens. You can also freeze unglazed slices wrapped in plastic and foil for up to three months.

Variations You Might Like

Swap the blueberries for raspberries or blackberries if thats what you have. You can also add a handful of poppy seeds to the batter for a lemon poppy vibe. If you want it richer, replace the milk with buttermilk and add an extra tablespoon of lemon juice to the glaze.

Serving Suggestions

This cake is perfect on its own, but it also loves a dollop of whipped cream or a scoop of vanilla ice cream. I like to serve it with hot tea in the afternoon or as a light dessert after a heavy meal.

• Garnish with extra lemon zest and a few fresh blueberries for a pretty finish.
• Pair it with Earl Grey tea or a glass of chilled Prosecco.
• Serve it at brunch alongside scrambled eggs and it somehow works perfectly.

Save

This cake has become my go-to whenever I need something that feels special but doesnt require a culinary degree. I hope it finds a spot in your regular rotation too.

Recipe FAQs

→ How can I keep the blueberries from sinking?

Toss fresh or frozen blueberries with a tablespoon of flour before folding them into the batter; this helps them stay suspended evenly during baking.

→ Can I substitute buttermilk for milk in this cake?

Yes, substituting buttermilk adds extra tang and moisture, enhancing the lemon flavor and creating a tender crumb.

→ What is the best way to zest lemons for this cake?

Use a fine grater or zester to remove only the yellow outer layer, avoiding the bitter white pith underneath for a bright citrus aroma.

→ How should I store the cake after glazing?

Keep the cake covered at room temperature or refrigerated if preferred, ensuring the glaze remains set and the cake stays moist for several days.

→ Can frozen blueberries be used without thawing?

Yes, add frozen blueberries directly after tossing with flour; this prevents excess moisture and keeps the cake texture intact.