This Lemon Blueberry Cake is the perfect combination of bright citrus flavor and juicy blueberries in one light and airy dessert. It’s perfect for baby showers, brunches, potlucks, holidays or anytime you need an easy crowd-pleasing dessert.
The balance of tart lemon and sweet blueberries is what makes this cake so irresistible. Every bite is soft, moist, and bursting with fresh flavor. I love making this cake when blueberries are in season when I can grab fresh berries from the farmers market.
While you could absolutely make this as a layered cake using two round cake pans, I chose to keep things simple and bake it in a 9×13 inch baking dish for an easy sheet cake version instead. And if you need a shortcut, you can easily swap the homemade cake batter for a lemon boxed cake mix to save time without sacrificing the flavor.
If you love easy sheet cake recipes, also try my Cherry Sheet Cake. It’s a great dessert to make when serving a large crowd.
Recipe At A Glance
- Skill Level: Easy
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Freezer Friendly: Yes
- Best For: Spring parties, cookouts, family reunion and summer gatherings
Lemon Blueberry Cake Ingredients
- Butter: Unsalted at room temperature to create a soft texture and mix better.
- Granulated Sugar: Divided between the cake batter and lemon glaze for extra flavor.
- Eggs: Room temperature eggs help the batter mix evenly.
- Extracts: Vanilla and lemon extract add depth and bright citrus flavor.
- Lemon Zest: Fresh lemon zest gives the cake its fresh lemon taste.
- Lemon Juice: Fresh squeezed is recommended for the best flavor.
- All Purpose Flour: Creates the structure for the cake.
- Baking Powder: Helps the cake rise and stay fluffy.
- Salt: Balances out the sweetness.
- Milk: Keeps the cake moist and tender.
- Blueberries: Fresh blueberries work best for this recipe.
- Cool Whip: I used name brand, but store brand works just as well.
How to Make Lemon Blueberry Cake
Preheat your oven to 375 ℉. Spray a 9×13 inch baking dish with nonstick spray and set aside.
Step 1: In a large mixing bowl, beat together the butter and 1 ½ cups granulated sugar until light and fluffy, about 1-2 minutes.
Step 2: Add the eggs, vanilla and lemon extract and mix until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, salt and lemon zest.
Step 4: Add 1 tablespoon lemon juice to the milk. Alternate adding the flour mixture and milk mixture into the butter mixture, mixing between additions until fully combined.
Step 5: Fold in the blueberries without overmixing.
Step 6: Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Add the remaining lemon juice and remaining sugar to a medium saucepan. Heat over medium heat until steamy, whisking until the sugar dissolves completely. Remove from heat.
Step 8: Once the cake is done baking, use a toothpick to poke holes all over the top of the cake. Slowly drizzle the warm lemon glaze overtop the cake.
Step 9: Allow the cake to cool completely before frosting with Cool Whip.
Step 10: Top with extra fresh blueberries and lemon slices if desired before serving.
Recipe Variations & Substitutions
- Swap Cool Whip for homemade whipped cream.
- Add a cream cheese frosting instead for a richer dessert.
- Turn this into cupcakes by baking the batter in cupcake liners.
Recipe Tips
- Toss the blueberries in a little flour before folding them into the batter to help prevent sinking.
- Do not overmix the batter or the cake can become dense.
How to Store Lemon Blueberry Cake
- Fridge: Store leftover cake covered in the refrigerator for up to 4 days.
- Freezer: You can also freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Frequently Asked Questions
Yes, you can! Thaw first and toss in a little bit of flour before adding to the cake batter.
Fresh lemons are highly recommended because bottled lemon juice will not give the same flavor.
Recipe
Lemon Blueberry Cake
Ingredients
- ¾ cup unsalted butter room temperature
- 1 ¾ cup granulated sugar divided
- 3 eggs room temperature
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- Zest of 2 lemons
- ¼ cup + 1 tbsp. fresh squeezed lemon juice
- 2 ½ cups all purpose flour + 1 tbsp.
- 1 tbsp. baking powder
- ½ tsp salt
- 1 cup milk
- 2 cups fresh blueberries
- 8 ounces cool whip
Instructions
- Preheat your oven to 375 ℉. Spray a 9×13 inch baking dish with nonstick spray and set aside.
- In a large mixing bowl, beat together the butter and 1 ½ cups granulated sugar until light and fluffy, about 1-2 minutes.
- Add the eggs, vanilla and lemon extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, salt and lemon zest.
- Add 1 tablespoon lemon juice to the milk. Alternate adding the flour mixture and milk mixture into the butter mixture, mixing between additions until fully combined.
- Fold in the blueberries without overmixing.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Add the remaining lemon juice and remaining sugar to a medium saucepan. Heat over medium heat until steamy, whisking until the sugar dissolves completely. Remove from heat.
- Once the cake is done baking, use a toothpick to poke holes all over the top of the cake. Slowly drizzle the warm lemon glaze overtop the cake.
- Allow the cake to cool completely before frosting with Cool Whip.
- Top with extra fresh blueberries and lemon slices if desired before serving.
Notes
Recipe Variations & Substitutions
- Swap Cool Whip for homemade whipped cream.
- Add a cream cheese frosting instead for a richer dessert.
- Turn this into cupcakes by baking the batter in cupcake liners.
Recipe Tips
- Toss the blueberries in a little flour before folding them into the batter to help prevent sinking.
- Do not overmix the batter or the cake can become dense.
How to Store Lemon Blueberry Cake
- Fridge: Store leftover cake covered in the refrigerator for up to 4 days.
- Freezer: You can also freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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