Bright, zesty, and packed with juicy berries, this blueberry lemon cake is the kind of bake that feels both comforting and fresh. It’s soft, tender, and perfectly balanced—sweet blueberries against sharp lemon notes.
🍋🫐 Blueberry Lemon Cake (Moist & Zesty)
⭐ Why you’ll love it
This lemon blueberry cake stays beautifully moist thanks to yoghurt, while the lemon zest lifts the flavour. It’s simple enough for everyday baking but impressive enough to serve guests.
🛒 Ingredients (serves 8–10)
For the cake:
- 200g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 150g caster sugar
- 2 large eggs
- 120ml vegetable oil (or melted butter)
- 150g Greek yoghurt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 150g fresh or frozen blueberries
For the glaze:
- 100g icing sugar
- 2–3 tbsp lemon juice
👩🍳 Method
Preheat your oven to 180°C (160°C fan). Grease and line a 20cm cake tin.
In a bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
In another bowl, mix the sugar, eggs, oil, yoghurt, lemon zest, lemon juice, and vanilla until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined—keep it gentle to maintain a soft crumb.
Toss the blueberries in a little flour (this helps prevent sinking), then fold them into the batter.
Pour into the tin and smooth the top.
Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean. Let it cool in the tin for 10 minutes, then transfer to a wire rack.
🍋 Finishing touch
Mix the icing sugar with lemon juice to form a smooth glaze. Drizzle over the cooled cake, letting it drip naturally down the sides.
🍽️ Serving ideas
Serve your blueberry lemon cake with:
- A dollop of whipped cream
- Extra fresh berries
- A cup of tea for a classic pairing
🔍 Tips for the best lemon blueberry cake
Use fresh lemon zest—it makes a big difference to flavour.
Don’t overmix the batter to keep it light and fluffy.
If using frozen blueberries, don’t thaw them before adding.
🔄 Variations
- Lemon drizzle version: Poke holes and soak with lemon syrup
- Layer cake: Double the recipe and add cream cheese frosting
- Loaf style: Bake in a loaf tin for easy slicing
🧊 Storage
Keep in an airtight container for up to 3 days. It often tastes even better the next day as the flavours develop.
This easy blueberry lemon cake is a reliable favourite—fresh, vibrant, and just the right balance of sweet and tangy for any occasion.
