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Tangy Lemon Blueberry Cake

Prepare to brighten your day with our Tangy Lemon Blueberry Cake recipe! This irresistible dessert is a symphony of tangy lemon and plump blueberries, harmonizing perfectly in a moist and tender cake. Each bite is a burst of zesty citrus and sweet berries, like a taste of sunshine on your plate. Whether you’re celebrating a special occasion or simply craving a slice of happiness, this cake is your ticket to a world of vibrant flavors.

Exciting Story: Let me share a story of culinary inspiration and the magic of combining two bright and flavorful ingredients – the story of our Tangy Lemon Blueberry Cake. It all started with a basket of fresh-picked blueberries and a craving for a dessert that would showcase their natural sweetness. After some kitchen experimentation and a dash of lemon zest, this cake emerged, and it has been a beloved treat ever since.

Why This Tangy Lemon Blueberry Cake: Unveiling Why This Recipe Is a Must-Try Citrus Bliss!

Selling Points:

  • Citrus Explosion: Revel in the zesty brightness of lemon paired with the sweet juiciness of blueberries in every bite.
  • Moist Perfection: Experience a cake that’s moist, tender, and packed with flavor.
  • Versatile Elegance: Serve it as a dessert centerpiece for special occasions or as an everyday delight with tea or coffee.
  • Summer in a Slice: Capture the essence of summer with the vibrant flavors of lemon and blueberries.
  • Homemade Comfort: Share the warmth and love of homemade baking with friends and family.


  • To keep the blueberries from sinking to the bottom of the cake, toss them in a bit of flour before folding them into the batter.
  • For an extra burst of lemon flavor, you can add a tablespoon of lemon extract to the batter.

Frequently Asked Questions

Can I use frozen blueberries?

While fresh blueberries are recommended, you can use frozen blueberries. Do not thaw them before adding to the batter.
How long can I store this cake?

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You can store the Tangy Lemon Blueberry Cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness.
Can I make this cake in advance?

Savor the zesty brightness of summer with the Tangy Lemon Blueberry Cake – a delightful dessert that brings the sunshine to your plate. Share this vibrant treat with loved ones or enjoy it as a slice of happiness that brightens your day.

Yes, you can bake the cake ahead of time and glaze it just before serving.

Tangy Lemon Blueberry Cake

Tangy Lemon Blueberry Cake

Recipe by Alexandra
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  • For the Lemon Blueberry Cake:
  • 1 1/2 cups 1 1/2 all-purpose flour

  • 1 1/2 teaspoons 1 1/2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/4 teaspoon 1/4 salt

  • 1/2 cup 1/2 unsalted butter, softened

  • 1 cup 1 granulated sugar

  • 2 large 2 eggs

  • Zest of 2 lemons

  • 2 tablespoons 2 fresh lemon juice

  • 1/2 cup 1/2 sour cream

  • 1 cup 1 fresh blueberries (tossed in 1 tablespoon of flour)

  • For the Lemon Glaze:
  • 1 cup 1 powdered sugar

  • 2 2 -3 tablespoons fresh lemon juice

  • Zest of 1 lemon


  • For the Lemon Blueberry Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the lemon zest and fresh lemon juice.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold the blueberries (tossed in flour) into the cake batter.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • For the Lemon Glaze:
  • In a bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
  • Drizzle the lemon glaze over the cooled cake.

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