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A thick slice of two-layer lemon blueberry cake on a cream-colored ceramic plate, with a silver dessert fork resting beside it. The golden yellow sponge is studded with juicy blueberries and filled with a creamy white frosting. More frosting coats the top, where fresh blueberries and thin lemon slices are artfully arranged and lightly dusted with powdered sugar. In the blurred background, warm wooden tones suggest a cozy home kitchen setting.

Lemon Cake Studded

A moist, tangy lemon cake studded with blueberries that stay evenly distributed bright lemon flavor, tender crumb, and a simple glaze.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, Baking
Keyword: Best lemon blueberry cake, Easy moist lemon blueberry cake, Lemon blueberry cake healthy, Lemon Blueberry Cake near me, Lemon blueberry cake recipe, Lemon blueberry cake vegan, Mary Berry lemon and Blueberry cake, Simple lemon blueberry cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Berry Soak: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 9 slices
Calories: 340kcal
Cost: $10

Equipment

  • 2 9” round cake pans (Greased and lined)
  • 1 Electric mixer (Stand or hand mixer)
  • 2 Large mixing bowls (One for dry, one for wet)
  • 1 Wire cooling rack (For cake layers)
  • 1 Zester or fine grater (For lemon zest)
  • 1 Rubber spatula (For folding berries)

Ingredients

  • 2 ¼ cups all-purpose flour - plus 2 tablespoon extra for berries
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter - room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs - room temperature
  • 2 teaspoon lemon zest -- from 2 lemons
  • 1 teaspoon lemon extract
  • ¾ cup whole milk - room temperature
  • 1 pint blueberries - fresh or frozen tossed in 2 tablespoon flour
  • ¼ cup powdered sugar - for glaze
  • 2 tablespoon lemon juice - for glaze

Instructions

  • Heat oven; grease cake pans
    A close-up overhead view of a white bowl filled with creamy lemon frosting, swirled to form peaks and valleys, sprinkled with bright yellow lemon zest, and lightly drizzled with glossy lemon juice. A silver spoon tucks into the side, and soft daylight highlights the frosting’s silky texture.
  • Cream butter, sugar; mix eggs
    An overhead shot of a stainless-steel mixing bowl half-filled with pale yellow cake batter and a mound of blueberries dusted in flour, ready to be folded in. A wooden-handled spatula rests at the bowl’s edge, and the marble countertop below is softly lit.
  • Fold blueberries into cake batter
    A golden-brown single layer of lemon blueberry cake studded with dark berries rests on a brass cooling rack over a white marble countertop. The cake’s top is slightly domed, with a few berries peeking through the tender crumb, and warm side lighting casts soft shadows between the rack wires.
  • Bake layers until toothpick inserted
    Top-down view of a two-layer lemon blueberry cake completely covered in swirled cream cheese frosting with streaks of deep blueberry-purple swirls. The cake sits on a simple cream-colored plate on a marble countertop, and the frosting’s circular peaks and troughs catch the light.
  • Drizzle lemon glaze onto cake
    A thick slice of two-layer lemon blueberry cake on a cream-colored ceramic plate, with a silver dessert fork resting beside it. The golden yellow sponge is studded with juicy blueberries and filled with a creamy white frosting. More frosting coats the top, where fresh blueberries and thin lemon slices are artfully arranged and lightly dusted with powdered sugar. In the blurred background, warm wooden tones suggest a cozy home kitchen setting.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 340kcal (17%) | Carbohydrates: 25g (8%) | Protein: 5g (10%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg (25%) | Sodium: 200mg (9%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 600IU (12%) | Vitamin C: 6mg (7%) | Calcium: 60mg (6%) | Iron: 3mg (17%)
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