There’s something about a lemon blueberry cake that feels like a gentle invitation to slow down. I remember the last time I pulled this cake from the oven—the kitchen filled with that sharp, sweet aroma of lemon zest mingling with the soft scent of fresh berries. It was a Sunday, kind of overcast, the kind of day that makes you want to linger in your cozy corner with a warm cup of tea and something sweet. I think I got distracted halfway through slicing it—maybe by a sudden phone call or just the way the sunlight shifted through the window. The edges were just the right amount of golden, and the blueberries had burst here and there, leaving little purple stains on the pale crumb. It was moist and tangy, not too sweet, and somehow perfect for that quiet moment.
What I like most about this lemon blueberry cake is how it balances brightness and comfort. The lemon zest and juice bring a fresh zing that wakes up your taste buds, while the blueberries add little pockets of juicy sweetness. It’s not a fussy dessert, which is part of its charm—you don’t need much to make it feel special. It’s the kind of cake you bake when you want something homemade but without the fuss, and even if the blueberries sink a bit or the powdered sugar dusting isn’t perfect, it still feels like a small celebration.
- Bright and flavorful, thanks to fresh lemon zest and juice that cut through the sweetness.
- Moist texture that’s forgiving if you’re not timing the bake perfectly—it’s good even a day later.
- Fresh blueberries scattered throughout add bursts of juicy sweetness, though they might sink a little, which is kind of charming.
- It’s simple—and that’s kind of the point. No complicated layers, just straightforward deliciousness.
If you’re worried about the blueberries or how the pan size might affect baking time, don’t be. This cake is pretty forgiving, and imperfections only add character.
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 tangy lemon zest and juice with fresh blueberries for a delightful treat.
- 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
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 cup whole milk
2 cups fresh blueberries, rinsed and patted dry
2 tablespoons all-purpose flour (for coating blueberries)
1/2 cup powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan and set aside.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon zest, and lemon juice until combined.
Alternately add the dry flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
In a small bowl, toss the blueberries with 2 tablespoons of flour to coat them evenly. This helps prevent them from sinking to the bottom of the cake.
Gently fold the coated blueberries into the batter.
Pour the batter evenly into the prepared 9 x 13-inch pan and smooth the top with a spatula.
Bake in the preheated oven for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, optionally dust the top with powdered sugar before serving.
For equipment, a 9 x 13-inch pan works perfectly and feels manageable even if you’re not an all-day baker. Serving this cake with a scoop of vanilla ice cream or a dollop of whipped cream turns it into a special treat, especially on a warm afternoon. Sometimes, I’ve tried swapping in frozen berries when fresh aren’t around—results were okay but not quite as bright. You could also experiment with adding a bit of almond extract or swapping half the blueberries for raspberries, though I haven’t rigorously tested these tweaks.
FAQ:
Can I make this cake ahead? Yes, it keeps well for a couple of days at room temperature or longer in the fridge.
What if blueberries sink to the bottom? That’s normal and adds to the cake’s rustic charm.
Can I freeze leftovers? Definitely—wrap tightly and thaw in the fridge before serving.
Is this cake very sweet? It strikes a balance, with lemon cutting through the sugar, so it’s refreshing rather than cloying.
Give this lemon blueberry cake a try next time you want something bright and comforting. It’s one of those recipes that’s easy to pull together but feels like a little moment of joy in your day.