Lemon Blueberry Cake

Lemon Blueberry Cake is a bright, fluffy, and moist dessert bursting with tangy lemon and juicy blueberries. This easy, egg-free and dairy-free cake is perfect for spring or summer gatherings, and can be topped with a simple cream cheese frosting for extra indulgence.

Why You’ll Love This Recipe

• Moist, fluffy, and bursting with blueberries

• Bright, tangy lemon flavor throughout

• Egg-free, milk-free, and butter-free

• Quick and simple to prepare in one bowl

• Can be made gluten-free by swapping the flour

• Perfect for birthdays, brunch, or tea time

• Easily customizable with different berries or citrus

• Simple cream cheese frosting option

• Light and fresh flavor perfect for warm weather

• Foolproof and beginner-friendly

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cake

• 1 ½ cups all-purpose flour (gluten-free if needed)

• 1 cup sugar (brown or coconut sugar works)

• ¼ teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon white vinegar

• 5 tablespoons olive oil

• ¾ cup water

• ¼ cup lemon juice

• 1 teaspoon vanilla extract

• ½ cup blueberries (fresh or frozen)

Cream Cheese Frosting

• 3 tablespoons cream cheese, softened

• 1 ½ tablespoons butter

• ⅔ cup powdered sugar

Directions

1. Preheat oven to 350°F (180°C). Line an 8-inch cake pan with cooking spray, or line the base with parchment paper.

2. In a large bowl, mix together flour, sugar, salt, and baking soda.

3. Add olive oil, water, lemon juice, and vanilla extract. Stir until fully combined. Fold in blueberries gently.

4. Pour batter into the prepared cake pan and bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.

5. Allow cake to cool completely in the pan before frosting.

Frosting
6. Beat together cream cheese and butter until fluffy.
7. Gradually add powdered sugar and beat until smooth. Adjust consistency with a little water if too thick, or more powdered sugar if too thin.
8. Spread frosting over cooled cake and serve.

Servings and timing

Servings: 12
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

• Mixed Berry Cake: Use raspberries or blackberries instead of blueberries.

• Gluten-Free: Substitute flour with a 1:1 gluten-free blend.

• Vegan Frosting: Use dairy-free cream cheese and plant-based butter.

• Extra Lemon: Add 1 teaspoon lemon zest for more citrus flavor.

• Layer Cake: Double the recipe and make a layered cake with frosting between layers.

• Crumble Topping: Sprinkle a simple cinnamon-sugar crumble on top before baking for texture.

Storage/Reheating

• Room Temperature: Store cake in an airtight container for up to 2 days.

• Refrigerate: Keep frosted cake in the fridge for up to 4 days.

• Freeze: Cake can be frozen before frosting for up to 2 months; thaw completely before frosting.

• Serving Tip: Bring refrigerated cake to room temperature before serving for best flavor and texture.

FAQs

Can I use frozen blueberries?

Yes, no need to thaw, but fold gently to avoid turning the batter purple.

Can I make this cake without frosting?

Yes, it’s delicious on its own with a light dusting of powdered sugar.

Can I use lemon extract instead of lemon juice?

You can, but fresh lemon juice provides tang and moisture.

Is this cake dairy-free?

Yes, the cake itself contains no dairy; frosting contains butter and cream cheese unless substituted.

Can I make it gluten-free?

Yes, swap all-purpose flour for a 1:1 gluten-free flour blend.

How do I prevent blueberries from sinking?

Toss blueberries in a tablespoon of flour before folding into the batter.

Can I make cupcakes instead?

Yes, divide the batter into a lined muffin tin and bake 18–22 minutes.

Can I double the recipe?

Yes, double ingredients and use a larger pan or bake in two pans.

How can I make the frosting vegan?

Use dairy-free cream cheese and plant-based butter alternatives.

Can I add zest to the frosting?

Yes, a teaspoon of lemon zest in the frosting pairs beautifully with the cake.

Conclusion

This Lemon Blueberry Cake is a light, tangy, and moist dessert that’s simple to make and perfect for any occasion. Bursting with blueberries and brightened with lemon, it’s a refreshing treat that can be enjoyed with or without a creamy frosting.

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