Go Back
–+ servings
Lemon Blueberry Cake (3) on plate with fork.
Print Recipe
No ratings yet

Lemon Blueberry Cake

This easy Lemon Blueberry Cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. Finished with a simple lemon glaze, it's a beautiful homemade dessert that's perfect for brunches, holidays, potlucks, or an everyday sweet treat.
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 272kcal
Author: Raquel Pineira

Equipment

Ingredients

  • 3/4 cup unsalted butter room temperature
  • 1 3/4 cup granulated sugar divided
  • 3 eggs room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • Zest of 2 lemons
  • 1/4 cup + 1 tbsp. fresh squeezed lemon juice
  • 2 1/2 cups all purpose flour + 1 tbsp.
  • 1 tbsp. baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 2 cups fresh blueberries
  • 8 ounces cool whip

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Spray a 9x13 inch baking dish with nonstick spray and set aside.
  • In a large mixing bowl, beat together the 3/4 cup butter and 1 1/2 cups granulated sugar, until fluffy 1-2 min.
  • Add the eggs and extracts, and mix until combined.
  • In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
  • Add 1 tbsp. of lemon juice to the milk, and alternate adding the flour mixture and the milk to the butter mixture, mixing in between additions.
  • Once the batter is combined, carefully fold in the blueberries.
  • Bake at 375 for 30-35 minutes.
  • Meanwhile, add the remaining 1/4 cup lemon juice and 1/4 cup sugar to a medium saucepan. Heat until steamy, whisking until the sugar is dissolved. Remove from the heat.
  • Once the cake has finished baking, use a toothpick to poke holes throughout the top of the cake.
  • Drizzle the lemon juice and sugar mixture over top.
  • Allow the cake to cool completely.
  • Use the 8 ounce of cool whip to frost the cake.
  • Top each piece with extra fresh lemon slices or blueberries, optional.

Notes

  • Don't overmix the batter.
  • Coat blueberries with flour before folding them into the batter.
  • Use fresh lemon zest for the brightest flavor.
  • Let the cake cool completely before glazing.
  • Test for doneness with a toothpick inserted into the center

Nutrition

Calories: 272kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 266mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 480IU | Calcium: 128mg | Iron: 0.4mg