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Blueberry Cake Recipe with Lemon Glaze

This beautiful blueberry cake is supremely moist, with a deliciously soft and tender crumb and a subtle hint of lemon. It’s not overly sweet, which makes it ideal for afternoon tea or a relaxed brunch. Easy to make and packed with juicy berries, this cake showcases fresh blueberries perfectly. Beautiful blueberry cake is supremely moist, with a deliciously soft & tender crumb, and a slight hint of lemon. It's not too sweet - which makes it ideal for afternoon tea or brunch.

This blueberry cake is one of my favorite bakes for when I want something simple but impressive. The base is a buttery vanilla cake enriched with both milk and sour cream for extra moisture. When baked with a generous amount of blueberries, each slice is studded with sweet, juicy fruit. The lemon zest adds just enough brightness to balance the berries without overpowering the cake.

Easy Blueberry Cake

There are a few key ingredients and choices that give this cake its flavor and texture:

  • Use real unsalted butter for the best vanilla-and-butter flavor. It adds richness that oil can’t match in this style of cake.
  • The combination of milk and sour cream keeps the crumb tender and moist. Sour cream gives a slight tang and helps prevent the cake from drying out.
  • This recipe uses about 16 ounces (roughly 2 1/2 cups) of blueberries, so you get berry in every bite—fresh berries are ideal.
  • A tablespoon of lemon zest brightens the flavor and complements the blueberries without making the cake taste strongly lemony.

Moist blueberry cake with tons of blueberries on top and in the middle with just a hint of lemon. Tips for Making this Blueberry Cake:

  • Bring ingredients to room temperature. Softened butter (not melted), room-temperature eggs, milk and sour cream will combine more evenly. Take them out of the refrigerator about 30 minutes before starting.
  • Measure flour carefully. Too much flour yields a dry cake. Whisk the flour, spoon it into a dry measuring cup and level it off, or weigh it—1 cup of all-purpose flour is about 125 grams.
  • Do not overmix. Mix just until ingredients are combined. Overworking the batter will reduce tenderness and can cause the cake to sink.
  • If using frozen blueberries, keep them frozen and toss them in 1 tablespoon of flour before folding into the batter; this helps prevent the berries from sinking and bleeding too much color.

The assembly is straightforward: spread half the batter in a greased 9-inch springform pan, sprinkle half the berries, top with the remaining batter and finish with the remaining berries pressed slightly into the surface. This layering helps keep berries suspended through the bake and gives a beautiful distribution of fruit.

Step by step collage photos showing how to make blueberry cake that's moist and tender.

Frozen blueberries? Yes—you can use them. Do not thaw; toss frozen berries in 1 tablespoon of flour before adding to the batter. This reduces color bleed and helps keep them from sinking.

Pan type: This recipe is designed for a 9-inch springform pan, which has taller sides and accommodates the amount of batter. A standard low-sided 9-inch round pan will likely be too small for this batter.

Want to frost it? The cake is delicious as-is, but you can top it with a light cream cheese frosting for a more indulgent dessert, or serve with a dollop of whipped cream, a simple glaze, or fresh berries on the side.

Close up shot of a slice of moist blueberry cake with a bite taken out of it.

For a bit more berry indulgence, serve slices with a spoonful of warm blueberry sauce or a berry compote. The cake also pairs nicely with tea or coffee for a leisurely breakfast or dessert.

Other blueberry treats to try (titles only):

  • Lemon Blueberry Cake
  • Blueberry Muffins
  • Lemon Blueberry Muffins
  • Blueberry Coffee Cake

Blueberry Cake

By: Fiona Dowling

Prep: 20 mins • Cook: 50 mins • Total: 1 hr 10 mins • Servings: 10 people

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 16 oz (about 2 to 2 1/2 cups) blueberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, beat the softened butter, sugar and lemon zest until light and fluffy.
  4. Add the vanilla, then beat in the eggs one at a time until incorporated.
  5. In a separate measuring cup or small bowl, whisk together the milk and sour cream.
  6. With the mixer on low, add about one-third of the dry ingredients to the butter mixture, then one-third of the milk/sour cream mixture. Repeat two more times, ending with the dry ingredients. Mix only until combined; the batter will be thick.
  7. Spoon half of the batter into the prepared pan and spread it evenly. Scatter half of the blueberries over the batter.
  8. Spoon the remaining batter over the blueberries and smooth the top. Arrange the remaining blueberries on top, pressing them down slightly.
  9. Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean or with minimal moist crumbs (some blueberry juice is normal).
  10. Allow the cake to cool in the pan for 10–15 minutes, then release the springform and transfer to a wire rack to cool completely before slicing.

Notes

  • Bring eggs, milk and sour cream to room temperature for best results. To speed this up, place eggs in a bowl of lukewarm water for 5–10 minutes and warm milk and sour cream briefly in 10-second microwave bursts if needed.
  • If using frozen blueberries, do not thaw. Toss them in 1 tablespoon of flour before folding into the batter to prevent bleeding and sinking.
  • Store leftover cake covered at room temperature for up to 1 day, or refrigerate for up to 3 days. The cake is best eaten within a day for the most tender texture.