Why This Cake Will Become Your Go-To Spring & Summer Dessert
If sunshine could be baked into a cake, this would be it. Bursting with juicy blueberries and laced with fresh lemon zest, this Light Lemon Blueberry Cake is airy, moist, and subtly sweet—perfect for spring picnics, summer birthdays, or a weekday tea break.
In 2024, fruit-forward cakes are trending big. Google Trends shows consistent growth in searches for “lemon blueberry loaf” and “easy lemon cake,” especially as home bakers seek lighter alternatives to heavy, frosted desserts.
This cake delivers a soft, tender crumb, sweet-tart balance, and a simple lemon glaze that makes each slice sparkle.
What Makes This Cake So Lovely
Naturally Light
Greek yogurt and fresh fruit keep it moist without being dense.
Fresh and Fruity
Bright lemon zest and plump blueberries in every bite.
Lower in Sugar
Just sweet enough, with a lemon glaze to finish.
One Bowl Simplicity
Minimal cleanup and no fancy tools required.
Versatile for Any Occasion
Great as a breakfast cake, dessert, or tea-time treat.
Ingredients and Smart Substitutions
| Ingredient | Amount | Notes and Alternatives |
|---|---|---|
| All-purpose flour | 1 ½ cups | Sub whole wheat pastry flour for more fiber |
| Baking powder | 1 ½ tsp | Helps the cake rise |
| Salt | ¼ tsp | Balances sweetness |
| Plain Greek yogurt (or non-dairy yogurt) | ½ cup | Adds moisture and protein |
| Eggs | 2 large | Flax eggs for vegan option |
| Granulated sugar | ⅔ cup | Coconut sugar or maple sugar for natural sweetness |
| Lemon zest | 1 Tbsp | Use organic lemons if possible |
| Fresh lemon juice | 3 Tbsp | Adds zing and balance |
| Neutral oil (avocado or canola) | ⅓ cup | Melted coconut oil works too |
| Vanilla extract | 1 tsp | Rounds out the citrus flavor |
| Fresh or frozen blueberries | 1 cup | Toss in flour to prevent sinking |
| Optional: powdered sugar for glaze | ½ cup + 1 Tbsp lemon juice | Adds shine and tang |
How to Make Light Lemon Blueberry Cake
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch square or round cake pan and line with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Combine Wet Ingredients
In another bowl, whisk together yogurt, eggs, sugar, lemon zest, lemon juice, oil, and vanilla until smooth.
Step 4: Combine and Fold
Gradually stir dry ingredients into the wet until just combined. Toss blueberries with 1 tsp flour, then gently fold into the batter.
Step 5: Bake
Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Step 6: Add Glaze (Optional)
Mix powdered sugar with lemon juice to form a light glaze. Drizzle over the cooled cake just before serving.
Nutrition Snapshot (Per Slice – yields 9 slices)
| Metric | Amount |
|---|---|
| Calories | 220 |
| Protein | 5 g |
| Carbohydrates | 28 g |
| Sugar | 13 g |
| Fat | 9 g |
| Fiber | 2 g |
Lower in sugar and rich in antioxidants from blueberries and lemon zest.
Make-Ahead and Storage Tips
Room Temperature
Store covered for up to 2 days.
Refrigerator
Lasts up to 5 days in an airtight container. Best served at room temperature.
Freezer
Wrap slices in parchment and freeze for up to 2 months. Thaw overnight in the fridge or microwave for 20 seconds.
Easy Variations
Almond Lemon
Add ½ tsp almond extract and top with slivered almonds before baking.
Vegan Version
Use flax eggs and dairy-free yogurt. Use oat or almond milk in the glaze.
Gluten-Free
Swap in a 1:1 gluten-free baking blend.
Lemon Raspberry
Replace blueberries with fresh raspberries for a tangy twist.
Breakfast Loaf
Bake in a loaf pan (50–55 mins) and skip the glaze for a breakfast-style version.
Frequently Asked Questions
Can I use frozen blueberries?
Yes—don’t thaw them. Toss with flour and fold in gently to avoid turning the batter blue.
Why is my cake dense?
Overmixing or using too much flour can make it dense. Spoon and level flour into the measuring cup and mix until just combined.
Can I skip the glaze?
Yes, it’s optional! The cake is flavorful on its own, but the glaze adds a bright, sweet finish.
What if I don’t have Greek yogurt?
Use sour cream or any thick non-dairy yogurt for similar moisture and texture.
Can I double the recipe?
Yes! Use a 9×13 pan and increase the baking time to 40–45 minutes.
How to Serve This Cake
- With a dusting of powdered sugar for a rustic finish
- Alongside tea or coffee for brunch
- Topped with whipped coconut cream or dairy-free vanilla yogurt
- With fresh berries and mint for a summery presentation
- As a layer in a lemon trifle dessert
Share the Brightness: Show Us Your Slice!
Bake this Light Lemon Blueberry Cake, capture that golden crumb and berry burst, and tag @YourFoodBlog with #LemonBerryBakes. We feature our favorite creations every week!
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