Rabat – Soft, zesty, and beautifully colourful, lemon blueberry cake is the perfect balance of sweet and tangy flavours.
With a tender crumb, fresh lemon aroma, and juicy blueberries in every bite, it brings a little sunshine to any table.
Unlike a classic plain cake, this dessert combines citrus zest with bursts of fruit, making it feel both comforting and refreshingly light.
Whether served for a picnic, a family gathering, or a special celebration, lemon blueberry cake is simple to make and always impressive.
Ingredients
180 g unsalted butter, softened
180 g granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
2 tablespoons fresh lemon juice
220 g all-purpose flour
2 teaspoons baking powder
A pinch of salt
120 ml milk
150 g fresh or frozen blueberries
1 tablespoon flour, for coating the blueberries
For the lemon glaze
100 g powdered sugar
2-3 tablespoons fresh lemon juice
Optional: extra blueberries and lemon zest for decoration
Instructions
Preheat your oven to 175°C (350°F).
Grease and line a round cake tin, around 20 cm wide.
In a large bowl, beat the softened butter and sugar together until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth.
Toss the blueberries with one tablespoon of flour before gently folding them into the batter to help keep them evenly distributed instead of sinking to the bottom.
Pour the batter into the prepared tin and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
For the glaze, mix the powdered sugar with lemon juice until smooth, then drizzle it over the cooled cake.
Bonus tips
Use fresh lemon juice and zest for the brightest flavour.
Frozen blueberries work well too. Add them directly from the freezer to avoid colour bleeding.
Do not overmix the batter once the flour is added, as this keeps the cake soft and tender.
Add a little poppy seed for extra texture and a bakery-style finish.
Store in an airtight container for up to 3 days.
With its soft texture, tangy lemon flavour, and juicy blueberry bursts, lemon blueberry cake is a simple yet elegant dessert that feels fresh, comforting, and delicious in every slice.
