Get ready to indulge in a world of sweet and tangy flavors with our collection of 20 scrumptious blueberry lemon cake recipes! The perfect blend of citrusy brightness and fruity sweetness, these delectable treats are sure to satisfy your cravings. Whether you’re a fan of classic pound cakes or adventurous bakers looking for new twists on old favorites, we’ve got you covered.
From moist and fluffy bundts to creamy cheesecakes and velvety sponges, our recipes showcase the versatility of blueberries and lemons in baked goods. And the best part? Each one is uniquely delicious and sure to impress your friends and family. So go ahead, take a look at our list below, and start planning your next baking adventure!
Classic Blueberry Lemon Pound Cake
This moist and flavorful pound cake combines the sweetness of blueberries with the brightness of lemon, making it a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together butter and eggs until smooth.
4. Add lemon zest and juice, whisking until combined.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Gently fold in blueberries.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Lemon Blueberry Bundt Cake with Glaze
Brighten up your day with this delightful Lemon Blueberry Bundt Cake, topped with a tangy and sweet glaze. The perfect combination of citrusy lemon and juicy blueberries will leave you craving for more.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together butter, eggs, lemon juice, and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack.
Glaze:
1. Whisk together powdered sugar, lemon juice, and 2 tablespoons water until smooth.
2. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Blueberry Lemon Ricotta Cake
This moist and flavorful cake combines the sweetness of blueberries with the brightness of lemon and the creaminess of ricotta, perfect for a springtime dessert or brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup whole milk ricotta cheese
– 1/4 cup freshly squeezed lemon juice
– 1 tsp vanilla extract
– 1/4 cup unsalted butter, melted
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and eggs.
3. In a large bowl, combine ricotta cheese, lemon juice, vanilla extract, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Vegan Blueberry Lemon Loaf Cake
Brighten up your day with this moist and flavorful vegan blueberry lemon loaf cake, perfect for a quick breakfast or afternoon treat. Made with simple ingredients and a hint of citrus, this cake is sure to become a favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup lemon juice
– 1/2 cup non-dairy milk (almond or soy)
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup fresh blueberries
– 1 tablespoon lemon zest
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, lemon juice, and canola oil.
4. Add wet ingredients to dry ingredients and stir until combined.
5. Fold in blueberries and lemon zest.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Gluten-Free Blueberry Lemon Drizzle Cake
This refreshing cake combines the sweetness of blueberries with the brightness of lemon, all wrapped up in a gluten-free package. Perfect for a special occasion or everyday treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 2 teaspoons lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
2. In a large bowl, whisk together almond flour, coconut sugar, and salt.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in melted butter, lemon zest, lemon juice, blueberries, and vanilla extract.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before drizzling with a mixture of powdered sugar and lemon juice (optional).
Cooking Time: 45-50 minutes
Blueberry Lemon Yogurt Cake
Moist and flavorful, this blueberry lemon yogurt cake is perfect for a warm weather dessert or snack. The combination of juicy blueberries and tangy lemon zest creates a delightful balance of sweet and tart flavors.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup plain whole-milk yogurt
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, yogurt, eggs, lemon zest, and lemon juice. Stir until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Lemon Blueberry Cheesecake Cake
This refreshing cake combines the sweetness of blueberries with the brightness of lemon, all wrapped up in a creamy cheesecake filling. Perfect for springtime celebrations or as a unique dessert option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup plain Greek yogurt
– 1 cup fresh or frozen blueberries
– 1 cup lemon curd (homemade or store-bought)
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch springform pans.
2. Prepare the cake by whisking together flour, sugar, baking powder, and salt. Add softened butter and mix until combined. Beat in eggs and Greek yogurt.
3. Fold in blueberries and pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
4. Allow cakes to cool before spreading lemon curd on top of one cake layer.
5. Prepare cheesecake by beating cream cheese, sugar, and eggs. Pour mixture over lemon curd and top with the second cake layer.
6. Bake for an additional 30-35 minutes or until cheesecake is set.
Cooking Time: Approximately 1 hour
Blueberry Lemon Upside-Down Cake
Sweet and tangy, this moist cake is bursting with fresh blueberries and a hint of citrus from the lemon. Perfect for a springtime dessert or brunch gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup whole milk
– 2 tablespoons freshly squeezed lemon juice
– 2 cups fresh or frozen blueberries
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, egg, milk, lemon juice, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Arrange blueberries on top of the batter in a single layer.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from oven and let cool for 10 minutes before flipping onto a serving plate.
Cooking Time: 40-45 minutes
Lemon Blueberry Coffee Cake
Brighten up your morning with this refreshing Lemon Blueberry Coffee Cake, bursting with citrusy flavor and sweet blueberries. Perfect for a weekend breakfast or brunch treat!
Ingredients:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup milk
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 2 cups mixed blueberries (fresh or frozen)
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk egg, milk, lemon juice, and vanilla extract.
4. Add melted butter, whisking until combined. Pour wet ingredients into dry ingredients; stir until just combined.
5. Fold in blueberries. Pour batter into prepared dish.
6. Bake for 35-40 minutes or until golden brown. Let cool before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Blueberry Lemon Chiffon Cake
Elevate your baking game with this refreshing dessert that combines the sweetness of blueberries and the brightness of lemon. This light and airy chiffon cake is perfect for warm weather gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) tube pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat egg whites until stiff peaks form. Fold in melted butter, milk, lemon zest, and lemon juice.
4. Gently fold in dry ingredients until just combined.
5. Fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Blueberry Angel Food Cake
This moist and flavorful cake is perfect for warm weather gatherings or anytime you need a pick-me-up. The combination of tangy lemon and sweet blueberries creates a delightful taste experience.
Ingredients:
– 1 1/2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large egg whites, at room temperature
– 1/2 teaspoon salt
– 1 tablespoon freshly squeezed lemon juice
– 1 cup blueberries, fresh or frozen
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and sugar.
3. In a large mixing bowl, beat the butter until light and fluffy. Add egg whites one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet mixture, alternating with lemon juice, beginning and ending with the dry ingredients.
5. Fold in blueberries.
6. Pour batter into an ungreased angel food cake pan (10 inches).
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Allow cake to cool completely before serving.
Cooking Time: 40-45 minutes
Blueberry Lemon Layer Cake with Cream Cheese Frosting
Brighten up your day with this refreshing and tangy layer cake featuring the perfect balance of sweet blueberries and zesty lemon. This moist and flavorful cake is topped with a creamy cream cheese frosting, making it a show-stopping dessert for any occasion.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup (120ml) whole milk
– 2 tablespoons freshly squeezed lemon juice
– 1 cup (120g) fresh or frozen blueberries
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup (100g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Whisk together dry ingredients. In a separate bowl, whisk together wet ingredients.
3. Combine wet and dry ingredients; fold in blueberries.
4. Divide batter evenly among prepared pans.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before assembling with cream cheese frosting.
Cooking Time: 45-50 minutes
Lemon Blueberry Sour Cream Cake
Lemon Blueberry Sour Cream Cake: A refreshing dessert that combines the brightness of lemon zest with the sweetness of blueberries and the tanginess of sour cream.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup sour cream
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, sour cream, lemon juice, and lemon zest.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before serving.
Cooking Time: 45-50 minutes
Blueberry Lemon Olive Oil Cake
This refreshing cake combines the sweetness of blueberries and the brightness of lemon zest, all wrapped up in a moist and flavorful package. Perfect for a weekend brunch or a quick dessert, this blueberry lemon olive oil cake is sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup olive oil
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together olive oil, eggs, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 40-45 minutes
Lemon Blueberry Streusel Cake
Brighten up your day with this refreshing and flavorful cake, bursting with the sweetness of blueberries and the tanginess of lemon. This moist and tender cake is topped with a crunchy streusel topping for added texture.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Streusel topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, lemon juice, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined. Fold in blueberries.
5. Pour batter into prepared pan and top with streusel topping.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
Combine flour and sugar in a bowl. Add butter and mix until crumbly.
Blueberry Lemon Mascarpone Cake
This moist and flavorful cake combines the sweetness of blueberries with the brightness of lemon, topped with a creamy mascarpone cheese frosting. Perfect for a special occasion or a weekend brunch.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup whole milk
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 8 ounces mascarpone cheese
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, egg, milk, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in blueberries.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
8. Allow cakes to cool before frosting with mascarpone cheese.
Cooking Time: 35-40 minutes
Lemon Blueberry Tea Cake
This moist and flavorful tea cake is infused with the sweetness of blueberries and the tanginess of lemon. Perfect for a weekend brunch or a morning pick-me-up, this recipe is sure to become a favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, egg, Greek yogurt, lemon juice, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Blueberry Lemon Sponge Cake
This moist and flavorful cake combines the sweetness of blueberries with the brightness of lemon, perfect for a springtime treat or special occasion.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/4 cup (60ml) freshly squeezed lemon juice
– 1/2 cup (120g) unsalted butter, softened
– 1 cup (120g) fresh or frozen blueberries
– 1 tsp baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whip egg whites until stiff peaks form. Set aside.
4. In another large bowl, combine lemon juice, butter, and vanilla extract. Whisk until smooth.
5. Gradually add dry ingredients to the wet mixture, whisking until just combined.
6. Gently fold in blueberries.
7. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Lemon Blueberry Almond Cake
This moist and flavorful cake combines the sweetness of blueberries with the brightness of lemon zest, all wrapped up in a delicate almond-flavored crumb. Perfect for springtime celebrations or as a simple dessert any time of the year.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/4 cup (30g) unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup (60g) plain Greek yogurt
– 1 teaspoon almond extract
– 1 cup (120g) fresh blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together butter, eggs, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Fold in yogurt and almond extract.
6. Gently fold in blueberries.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Blueberry Lemon Poppy Seed Cake
Brighten up your day with this moist and flavorful cake, bursting with the sweetness of blueberries and the tanginess of lemon. This recipe is perfect for a brunch or afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 2 tablespoons poppy seeds
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, milk, eggs, lemon juice, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold in blueberries and poppy seeds.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Summary
Indulge in the sweet and tangy flavors of blueberries and lemons with these 20 mouthwatering cake recipes! From classic pound cakes to creative bundt cakes, loaves, and more, this collection offers a wide range of delicious treats that are perfect for any occasion. Whether you’re a seasoned baker or a beginner, these recipes are sure to satisfy your sweet tooth and impress your friends and family.
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