Sometimes, you just want a dessert that feels like a sunny afternoon in your mouth. This lemon blueberry cake does exactly that. It’s baked in a 9 x 13-inch pan, which makes it great for gathering friends or family, but I’ve also found myself making it just to have a little slice of brightness at the end of the day.
I remember the first time I made this cake, the kitchen filled with the sharp zing of lemon zest mixing with the sweet scent of blueberries. I was halfway distracted by a phone call, so I might’ve added an extra splash of lemon juice—maybe not by design, but it somehow made the cake taste even fresher. When it came out of the oven, the top was lightly golden, and the blueberries peeked out like little jewels. Drizzling the lemon glaze felt like the final touch, even if I’m usually impatient and start cutting the cake before it’s fully cooled.
Why You’ll Love It:
- Bright and refreshing lemon flavor that wakes up your taste buds without being overpowering.
- Moist texture that feels indulgent but isn’t heavy — though it’s easy to eat a bit more than you planned.
- Blueberries add a juicy pop in every bite, but be mindful they can sometimes sink a little, which I kind of like anyway.
- Simple enough to make for a weeknight treat, but also special enough for celebrations.
- It’s simple — and that’s kind of the point. It’s not a fancy layered cake, just a straightforward, satisfying dessert.
Whether you’re baking for a crowd or just for yourself, this cake is forgiving and easy. The citrus and berries balance each other out, and the glaze adds a nice, sweet finish that’s not too sugary.
PrintLemon Blueberry Cake (9 x 13)
A moist and flavorful lemon blueberry cake baked in a 9 x 13-inch pan, perfect for gatherings and celebrations. This cake combines the bright zestiness of lemon with juicy blueberries for a refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
2 cups fresh blueberries
2 tablespoons all-purpose flour (for coating blueberries)
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until incorporated; do not overmix.
Toss the blueberries with 2 tablespoons of flour to coat them evenly. Gently fold the blueberries into the batter.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 38-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
While the cake cools, prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
After the cake has cooled for 15 minutes, drizzle the lemon glaze evenly over the top.
Allow the cake to cool completely before slicing and serving.
Kitchen Notes: I usually bake this in a classic 9 x 13-inch pan, but if you’re running low on that size, a similarly sized baking dish will work fine. Serving it with a dollop of whipped cream or a scoop of vanilla ice cream turns it into a more decadent treat, especially on warmer days. Sometimes I swap out the blueberries for frozen ones, though I haven’t tested how that changes the texture completely — it might make the cake a little wetter. You could also experiment with adding a handful of chopped nuts for a bit of crunch, but that’s not really traditional here. If you want to amp up the lemon flavor, a bit more zest in the batter or in the glaze works well, just don’t overdo it or it gets bitter.
FAQ:
Can I use frozen blueberries?
Yes, but toss them in flour to help prevent sinking and extra moisture.
How long does this cake keep?
It’s best within two days at room temperature, but you can refrigerate it up to five days or freeze it for a couple of months.
Can I make it dairy-free?
I haven’t tried that yet, but swapping milk and butter for plant-based versions could work. Just expect a slight difference in texture.
Ready to brighten your day with a slice? This lemon blueberry cake is waiting for you to try.