Lemon Blueberry Cake is a simple to make loaf cake bursting with fresh, sweet and tart flavor! This easy cake recipe has the very best blueberry lemon glaze!
Lemon Blueberry Cake:
It's that time of year when blueberries are fresh and in season, and this cake just had to happen! If you are a fruit lover, this is the cake for you just like my Coconut Lime Ricotta Cake! This cake is so very easy to make with just a couple of bowls and a standard 9x5 loaf pan. It starts with a tender and super moist lemon cake batter that is packed full of juicy berries! This cake stays extra moist because of the addition of greek yogurt. Of course, you can always use sour cream too if that's what you have on hand. From start to finish it takes about 10 minutes to make the cake, and then about 50-60 minutes for it to bake.
Why Do Blueberries Sink?
I also talk about this in my post for Easy Blueberry Muffins, it's a real thing and it can be irritating! The truth is, berries sink, because that's how gravity works! They are heavier than the batter, and so they tend to slide down to the bottom of the pan. One thing I personally have never had luck with is tossing blueberries in flour to keep them from sinking. However, a little bit of cornstarch does seem to make a little bit of a difference and I've noted the amount to use down in the recipe card. The other thing that I like to do is, pour some of the plain batter into your cake pan first, then fold the blueberries into the rest of the batter and pour on top!
Lemon Blueberry Cake Glaze:
This glaze is truly amazing, and might even be my favorite part of the whole cake! It's really easy to whip up, but it does involve making a blueberry syrup, which only takes about 3-4 minutes. For the syrup you just need to add blueberries, sugar, and a bit of water to a small saucepan and simmer over medium low heat. As you break up the berries with a wooden spoon you'll end up with a really beautiful, thick, syrup! You can make the syrup ahead if you wish, it keeps for several days in the fridge. You can also use it still warm or cold for the cake glaze, which is just the berry syrup, powdered sugar, and a squeeze of lemon.
Lemon Blueberry Cake Recipe Notes:
- You'll need a standard loaf pan for this recipe. That will be 9x5 or 8x4 for best results!
- The blueberry syrup that you make for the glaze is good in the refrigerator for up to 5 days. You will need only 1 Tablespoon of the syrup for the cake glaze, keep the rest to serve on Belgian Waffles or Chocolate Waffles, or your favorite pancakes or even a cocktail!
- Sour cream or Greek yogurt can be used in this cake! I've found that full fat or light sour cream work fine, and as far as yogurt full or non fat works great too.
- This cake is nice and lemony and we find it to be perfect! However, if you like an extra punch of lemon you can always add in 1-2 teaspoons of lemon extract right to your batter.
- You do not need to keep this in the refrigerator, unless you want to. I store our cake on the counter, covered for up to 3 days.
Lemon Blueberry Cake
FOR THE CAKE:
- ½ Cup Unsalted Butter
- 2 Large Eggs
- ¾ Cup Sugar
- ¾ Cup Plain Greek Yogurt or Sour Cream
- ¼ Cup Fresh Lemon Juice
- Zest From 1 Lemon, about 1 Tablespoon
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 ½ Cups Fresh Blueberries
- 2 teaspoons Cornstarch, Optional
FOR THE BLUEBERRY SYRUP:
- ½ Cup Blueberries
- 1 Tablespoon Water
- ½ Tablespoon Granulated Sugar
FOR THE GLAZE:
- 1 Cup Powdered Sugar
- 1 Tablespoon Blueberry Syrup
- 2-3 Tablespoons Lemon Juice
FOR THE CAKE:
- Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
- Melt the butter in the microwave in a large mixing bowl, set aside to cool slightly for about 5 minutes.
- To the butter add the eggs, sugar, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Mix using a hand mixer for 2-3 minutes until well combined.
- In a small bowl whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet and use a spatula to stir just until combined.
- If desired, toss the blueberries with the cornstarch, then mix into the batter. You can also skip this step and stir the blueberries in if you don't have cornstarch.
- Bake in preheated oven for 45-60 minutes.
- Remove the pan from the oven and allow the cake to sit for 10 minutes before gently removing from the pan to a wire rack. Cool completely before glazing.
FOR THE BLUEBERRY SYRUP:
- Add the blueberries, water, and sugar to a small saucepan and bring to a simmer over medium heat.
- Stir constantly for 3-4 minutes, breaking up the blueberries with a spoon as you stir until thickened and deep blue in color. Remove from the heat and set aside to use in the glaze.
FOR THE GLAZE:
- In a medium mixing bowl combine the powdered sugar, blueberry syrup, and lemon juice. Use a hand mixer (a stand mixer is fine too) and beat on medium speed for 2-3 minutes until smooth. Pour over the cooled cake as desired.
I recommend glazing right away to hold in moisture 😊
This is bursting with so much blueberry flavor! My family loved it!
This is such a beautiful cake! Love the flavors of lemon and blueberry together!
This blueberry cake looks irresistible! Love it so much!
This cake is really gorgeous and delicious!
Oh so good! Tart and sweet. I loved making this with my daughter (who is a huge lemon fan)
Erin | Dinners,Dishes and Dessert says
I need to try this lemon blueberry cake immediately, it looks so good!
Simple and tasty!