Lemon Blueberry Cake

Lemon cake

Well, Punxsutawney Phil was way off. It’s the week before Easter and some of you are buried in snow! Maybe spring just needs our help this year. To welcome this joyful season, we’ve made a zesty sweet lemon blueberry cake. This cake is the perfect centerpiece for your Easter brunch, and is delicious after dinner served with vanilla ice cream. Tart lemon paired with fresh blueberries and sweet icing will surely melt the snow and remind you that spring is truly here.

Lemon Blueberry Cake

Adapted from: Martha Stewart and Smitten Kitchen

Prep Time: 20 minutes  Cook Time: 60 minutes


For the Cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups white sugar

1 lemon, zested

3 large eggs, room temperature

1 teaspoon vanilla extract

3/4 cup buttermilk

12 oz. blueberries

For the Icing:

5 cups powdered sugar

1 1/2 medium lemons, juiced

1 tablespoon unsalted butter, softened

2 teaspoons milk

1 teaspoon vanilla extract


Preheat oven to 350°. Butter every nook and cranny of a 10 cup bundt pan.

In a large bowl, combine the flour, baking powder, salt, and set aside.


In a small bowl, toss blueberries and lemon zest with 2 tablespoons of flour and set aside.


In the bowl of a stand mixer, combine the butter and sugar and beat until fluffy. Add eggs one at a time, continuing to combine after each addition. Add vanilla extract and blend again.

Mixing briefly between each addition, add 1/3 of the flour mixture and 1/2 of the buttermilk. Continue this pattern until all flour and buttermilk have been added.

Gently fold the blueberries into the batter and spread the batter evenly in the buttered bundt pan.


Bake for 50-60 minutes, or until a sharp knife comes out clean when inserted into cake. Cool cake in pan on a wire rack for about 30 minutes. Then, flip the cake on a serving tray, gently tap all sides of the pan and remove it. Cool cake completely.

Meanwhile, make the icing. Combine all ingredients in the bowl of a stand mixer. If you want a thicker icing, add more powdered sugar. Be sure to test to make sure you like the amount of lemon juice before icing the cake. Using a spatula, ice the cake and push gently down so the icing falls all around.

Serves 12

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Comments (12)

  • Mom 5 years ago Reply

    This looks super yummy!

    The Newlywed Chefs 5 years ago Reply

    Thanks, Mom! It is delicious and keeps for over a week. Yum!

  • savorthebaking 5 years ago Reply

    The lemon in this recipe screams spring and it pairs great with the blueberry. 🙂

    The Newlywed Chefs 5 years ago Reply

    Yes, this cake is perfect to welcome spring! Thanks for stopping by!

  • Mom Ostercamp 5 years ago Reply

    I’ve just found our dessert for Easter Sunday!

    The Newlywed Chefs 5 years ago Reply

    Let us know how it turns out! Yum!

  • Your cake looks and sounds so delicious, I love lemon and blueberry together 🙂

    The Newlywed Chefs 5 years ago Reply

    Thanks, Rosie! Lemon and blueberry are a great pair!

  • What a classic combination, blueberries and lemon are a perfect pair and this is a beautiful way to showcase them together!

    The Newlywed Chefs 5 years ago Reply

    Hi Sylvie! Lemon and blueberries just remind me of spring! I like this cake as a bundt, but I bet these would make great muffins, too! Thanks for the comment!

  • peanutbutterandonion 5 years ago Reply

    Lemon and blueberries, what’s not to love!!

    The Newlywed Chefs 5 years ago Reply

    I know! They really go well together! Thanks for stopping by and leaving a comment!

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