There’s something about the way lemon and blueberries come together in this cake that makes it feel just right for a quiet afternoon or a casual get-together. It’s not one of those fussy desserts, but it’s packed with enough flavor to make you pause and actually enjoy the moment. I remember the first time I made it—somewhere between zesting lemons and trying not to drop blueberries everywhere, I realized this cake was going to be a winner, even if my kitchen looked a little chaotic.
The scent of fresh lemon zest fills the air, mingling with the gentle sweetness of blueberries that burst in every bite. It’s the kind of cake that’s moist, but not too heavy, with a glaze that adds a subtle tang without stealing the show. I usually slice it up while it’s still slightly warm, though it’s just as good once it has cooled down—either way, that lemon glaze tends to drip just a bit, which I don’t mind at all.
- Bright, fresh flavors that feel like a gentle wake-up call for your taste buds.
- Moist texture that’s forgiving—no need to be perfectly precise with measurements.
- It’s simple—and that’s kind of the point. No complicated steps, just a good cake.
- Great for sharing, but honestly, it’s easy to convince yourself to keep a slice or two (or more).
If you’re worried about your oven’s quirks or the blueberries sinking to the bottom, don’t stress—it’s a forgiving recipe that doesn’t demand perfection. You might find you want a little more glaze or a touch less lemon next time, but that’s part of the fun.
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Lemon Blueberry Cake (9 x 13)
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
A moist and flavorful lemon blueberry cake baked in a 9 x 13 inch pan, perfect for gatherings and celebrations. This cake combines tangy lemon zest and juice with juicy blueberries for a delightful treat.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
2 tablespoons all-purpose flour (for coating blueberries)
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)
1 teaspoon lemon zest (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan and set aside.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
In a small bowl, toss the blueberries with 2 tablespoons of flour to coat them evenly. Gently fold the coated blueberries into the batter.
Pour the batter into the prepared 9 x 13 inch pan and spread evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze.
Once the cake is cooled, drizzle the lemon glaze evenly over the top.
Slice and serve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
About the kitchen setup: you don’t need anything fancy, just a decent-size baking pan and a mixer or a good arm for beating. When serving, I like pairing this cake with a cup of tea or a simple glass of milk—something that balances the zing of lemon without stealing attention. If you feel adventurous, a dollop of whipped cream or a sprinkle of toasted almonds could be a nice addition, although I haven’t tested all the variations myself. You could also swap fresh blueberries for frozen if that’s what you have, just toss them in flour the same way and it usually works out fine.
Any questions about how to make it your own? Feel free to try it and tweak as you go—this cake is forgiving enough to handle it. When you’re ready to mix those flavors and get a bit messy in the kitchen, this lemon blueberry cake will be waiting for you.