Lemon Blueberry Cake

Spring has arrived and I am seeing signs of it everywhere- even in my baking. A moist cake full of fresh lemon flavor and juicy blueberries, this Lemon Blueberry cake is the epitome of spring.

I’m sure I’m not alone in feeling like spring and lemon and blueberry go hand in hand. The flavors are so light and bright, and they just make me feel happy– like a sunshine-y spring day.

Whether I’m baking blueberry muffins, pink lemonade cupcakes or this blueberry lemon cake, the flavors together make the perfect combination or delightfulness.

Lemon Blueberry Cake

Now since we try to keep things easy around here, I opted to use a bundt cake. No cake layers to mess with. Bundt cakes are a great way to make a show stopping dessert without a ton of work. No need for fancy decorating or icing techniques- just a beautiful cake that is impressive in both taste and looks.

Ingredients

• Butter – I usually opt for baking and cooking with unsalted butter so that I control the amount of salt, however I’m using salted butter for this Lemon Blueberry Cake.
• Plain Greek yogurt – Greek yogurt is one of my favorite ways to add moisture to a cake. And not only that, the tang just adds to the flavor profile and the acidity helps with making the cake light and fluffy. Very similar to sour cream.
• Granulated sugar – We need an element of sweet, and plain old granulated white sugar will do the trick.
• Eggs – Baking with eggs at room temperature helps them to blend into the batter a little easier. Also, whenever a recipe calls for eggs, always assume they are large eggs.
• Lemon juice – We will be using this in both the icing and the actual cake. I much prefer the taste of fresh lemon rather than the artificial flavor of a lemon extract. It’s so bright and spring-y!
• Lemon zest – Since we already have a lemon in order to juice it, why not throw in some lemon zest for extra pizazz? I love the little bits of lemon throughout the entire cake.
• Vanilla extract – Vanilla is a subtle yet necessary ingredient to help balance out the other flavors of the lemon blueberry cake.
• Buttermilk – We use this for acidity in both the icing and the actual cake. Using a low-fat buttermilk will work too.
• Flour – Cake flour isn’t a staple ingredient in every household, so we are using all-purpose flour here. We are aiming to use simple ingredients with simple steps here.
• Baking powder and baking soda- These are used as a leavening agents. When baked, they releases carbon dioxide that makes cakes light and fluffy.
• Blueberries – You can use either fresh blueberries or frozen blueberries here. I personally like baking with fresh berries, but if frozen berries are what you have on hand, that’s totally fine.
• Powdered sugar – This will be the base for our icing. It provides a smooth and sweet texture that goes perfectly on top of this cake.

How to Make Lemon Blueberry Cake

1. Beat butter and yogurt. In a large mixing bowl, beat together the butter and Greek yogurt until smooth. Add the sugar and beat again until light and fluffy, then add in the eggs one at a time. 
2. Add lemon and extract. Mix in the lemon juice, lemon zest, and vanilla extract and beat again.
3. Whisk dry ingredients. In a medium bowl whisk together the flour, baking powder, and baking soda.
4. Add in wet ingredients. Slowly add the flour mixture to the lemon mixture, alternating with the buttermilk. Beat together just until all of the ingredients are combined and be sure not to overmix.

5. Prepare pan. Generously grease a bundt pan with nonstick cooking spray. You can use a tablespoon of flour in addition to prevent the lemon blueberry cake from sticking. Parchment paper won’t work here.
6. Add cake layers. Spoon 1/3 of the cake batter into the pan, then half of the blueberries. Then add another 1/3 of the cake batter, top with the remaining blueberries and the remaining batter.

7. Bake. Bake until a toothpick comes out clean.
8. Cool. Let the cake cool on a wire rack, then run a knife along the edges to loosen the cake the sides of the cake and carefully place the cake upside down. If the cake doesn’t drop, carefully and very gently pat the pan and shake the pan back and forth. Make sure it cools completely.
9. Make the icing. Combine all of the ingredients in a medium mixing bowl and whisk together until smooth. If you want your icing to be thicker, add more powdered sugar.
10. Decorate. Spoon the icing all over the cooled cake, top with more blueberries (optional), and enjoy! Alternatively, you can dust powdered sugar on the cake instead of icing.

Lemon Blueberry Cake Variations

Instead of this icing, which is really more like a glaze, try using a lemon cream cheese frosting or even a blueberry buttercream. Both will complement this delicious lemon blueberry cake.

To dress it up even more, you could add some edible flowers or candied lemon slices to the top of your cake. I like adding fresh blueberries, but it’s also perfect as is.

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• Applesauce Cake
• Brownie Cupcakes
• Mixed Berry Cobbler
• Blueberry Cream Cheese Muffins

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Lemon Blueberry Cake

With flavors of juicy blueberries and lemon, this Lemon Blueberry Cake is made in a bundt pan for an EASY spring dessert!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon blueberry cake

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Cooling Time: 25 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 391kcal

Author: Kathryn Donangelo

Equipment

• hand crank sifter

Ingredients

• 1/2 cup salted butter
• 1/4 cup plain Greek yogurt
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1/4 cup fresh lemon juice
• zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup blueberries , fresh or frozen

Icing

• 1 1/2 cups powdered sugar
• 1 tablespoon fresh lemon juice
• 2-3 tablespoons buttermilk

Instructions

• In a large mixing bowl, beat together the butter and Greek yogurt with an electric mixer until smooth, about 2 minutes.
• Add the sugar and beat again until light and fluffy, then add in the eggs one at a time. Continue to beat until combined.
• Add the lemon juice, lemon zest, and vanilla extract and beat again.
• In a medium bowl whisk or sift together the flour, baking powder, and baking soda.
• Slowly add the flour mixture to the lemon mixture, alternating with the buttermilk, in increments of 4 each. Beat together just until all of the ingredients are combined and be sure not to overmix.
• Generously grease a bundt pan with nonstick cooking spray and spoon 1/3 of the cake batter into the bottom, add 1/2 cup of blueberries to the top of the batter, then add another 1/3 of the cake batter, top with the remaining blueberries and the remaining batter. Smooth out the top of the cake batter with a spatula and bake for 45-50 minutes or until a toothpick comes out clean.
• Once the cake has baked, let the cake sit in the bundt pan for 10 minutes on a cooling rack. Run a knife along the edges to loosen the cake and carefully place the cake upside down on a cooling rack. DO NOT remove the bundt pan unless the cake drops. Let the cake sit for 15 minutes, then remove the bundt pan. If the cake doesn’t drop, carefully and very gently pat the pan and shake the pan back and forth. Let the cake cool completely.
• In the meantime, make the icing. Combine all of the ingredients in a medium mixing bowl and whisk together until smooth. If you want your icing to be thicker, add more powdered sugar.
• Spoon the icing all over the cooled cake, top with more blueberries (optional), and enjoy! Alternatively, you can dust powdered sugar on the cake instead of icing.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 391kcal | Carbohydrates: 70g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 225mg | Potassium: 101mg | Fiber: 1g | Sugar: 47g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg