Blueberry Lemon Cake


A wonderful dessert for brunch or to serve as part of a luncheon.

Food items may appear slightly different than pictured.



This Blueberry Lemon Cake is loaded with blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake and it’s easy, easy, easy!! Best to have a spring form pan at home but can be baked in a regular baking pan.


Additional information


Downsized 2-3 Servings, Fullsized 4-6 Servings

Gluten Free

No, Yes

Nutritional Info

Nutrition Facts
Amount Per Serving
Calories 353 Calories from Fat 144
% Daily Value*
Fat 16g                         25%
Saturated Fat 4g        25%
Cholesterol 44mg      15%
Sodium 91mg              4%
Potassium 222mg      6%
Carbohydrates 48g    16%
Fiber 2g                         8%
Sugar 25g                    28%
Protein 4g                     8%
Vitamin A 215IU         4%
Vitamin C 10.3mg      12%
Calcium 83mg              8%
Iron 1.7mg                     9%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Instructions

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.