Lemon-Blueberry Cake: A Sweet & Tangy Brunch Favorite

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There’s something magical about the smell of cake baking in the oven. The warm aroma of butter, sugar, and fruit filling the kitchen feels like a hug you didn’t know you needed. And when that cake happens to be filled with plump, juicy blueberries and crowned with a lemony crumb topping? Oh, my friend—you’re in for a treat! Introducing the Lemon-Blueberry Cake

Today, I’m sharing one of my favorite recipe “Lemon-Blueberry Cake”. It’s the kind of cake that feels fancy enough for brunch with guests but simple enough to whip up on a quiet Saturday morning. Not too sweet, bursting with fruit, and perfectly balanced with a bright pop of citrus, this buckle is a timeless classic.

So grab your apron, preheat that oven, and let’s make your kitchen smell absolutely irresistible.

Why You’ll Love This Lemon-Blueberry Cake Recipe

This isn’t just any coffee cake—it’s a little slice of happiness. Here’s why you’ll keep coming back to it:

Bursting with Blueberries – Every bite is filled with juicy blueberries that soften into jammy little pockets as they bake. Sweet, tart, and oh-so satisfying.

Bright & Refreshing Lemon Flavor – The lemon zest in both the batter and topping brings a zing of freshness that keeps the cake from ever feeling heavy. It’s light, sunny, and refreshing.

Perfect for Any Occasion – Whether you’re serving brunch, enjoying a lazy afternoon coffee, or looking for a light dessert, this cake fits the bill beautifully.

Simple, Everyday Ingredients – No specialty flours or fancy tools needed. If you’ve got blueberries, flour, butter, and a lemon, you’re halfway there.

Make-Ahead Friendly – This buckle tastes just as good the next day, making it a great choice for hosting without the stress.

Recipe Ingredients

Let’s take a closer look at what makes this Lemon-Blueberry cake so special:

For the Lemon Crumb Topping:

• ½ cup sugar – Sweetens the topping and gives it a golden crunch.
• ⅓ cup all-purpose flour – Adds structure and makes those crumbles irresistible.
• 1 teaspoon lemon zest – Fresh citrus zest brightens the whole cake.
• ¼ cup unsalted butter, cut into chunks – Creates a rich, crumbly texture.

For the Coffee Cake Batter:

• 2 cups all-purpose flour – The base of our tender crumb.
• 2 teaspoons baking powder – Gives the cake its lovely rise.
• ½ teaspoon salt – Balances flavors and enhances sweetness.
• ¾ cup sugar – Just enough to sweeten without overpowering the fruit.
• ¼ cup unsalted butter, room temperature – Creates a moist, tender crumb.
• 1 large egg, room temperature – Binds everything together and adds richness.
• ½ cup whole milk – Keeps the cake soft and moist.
• 2 tablespoons fresh lemon juice – Adds a tangy note that pairs perfectly with blueberries.
• 2 cups fresh blueberries – The star of the show! Bursting with flavor and antioxidants.
• 2 teaspoons fresh lemon zest – Doubles down on that bright, citrusy kick.
• Optional: powdered sugar for dusting – A pretty finishing touch.

Step-by-Step Instructions

Ready? Let’s bake this beauty together:

Preheat the Oven

Set your oven to 375°F and grease an 8×8-inch baking dish with butter or non-stick spray. A glass dish works best for even browning.

Make the Crumb Topping

In a bowl, mix sugar, flour, and lemon zest. Add butter chunks and use a fork (or your fingers) to work them in until the mixture looks like coarse crumbs. Set aside—you’ll thank yourself later when the topping turns golden and crunchy..

Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt. Keep this bowl handy—you’ll be adding to it soon.

Cream the Butter & Sugar

In another bowl, beat the sugar and butter together until light and fluffy. This step traps air, which gives your cake a tender crumb. Add the egg, then the milk and lemon juice. Mix until smooth. Scrape down the sides so nothing gets left behind.

Combine Wet & Dry

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—overmixing can make the cake dense.

Fold in the Fruit

With a spatula, gently fold in the blueberries and lemon zest. The goal is to keep those berries whole and evenly distributed.

Top & Bake

Spread the batter evenly into your prepared dish. Sprinkle the crumb topping across the surface. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool & Serve

Let the cake cool completely before slicing. If you’d like, dust with powdered sugar for a bakery-style finish.

Cooking Tips & Techniques

Flour the Berries – Toss blueberries lightly in flour before folding them in. This keeps them from sinking to the bottom.

Check for Doneness – Don’t rely only on time; ovens vary. A toothpick test is your best friend.

Use Fresh Lemon Zest – It packs way more flavor than bottled juice alone.

Recommended Equipment

8×8-inch baking dish – The perfect size for this buckle.

Mixing bowls – One for wet, one for dry, one for the topping.

Fork or pastry cutter – Ideal for crumb topping.

Hand or stand mixer – Helps cream butter and sugar to fluffy perfection.

Spatula – Gentle enough to fold in blueberries without breaking them.

How to Serve Lemon-Blueberry Cake Buckle

Here are some tasty ways to enjoy your buckle:

Brunch Spread – Pair with scrambled eggs, fruit salad, and fresh coffee.

Afternoon Treat – A slice with iced tea or lemonade makes the perfect pick-me-up.

Dessert Twist – Warm it slightly and top with a scoop of vanilla ice cream.

What To Pair With Your Lemon-Blueberry Cake?

Looking for perfect companions? Here are a few from Cooking Day’s recipe collection:

Easy Blackberry Basil Iced Tea – Ready in Minutes with the Instant Pot
This refreshing drink perfectly complements the sweet and tangy notes of lemon-blueberry cake. The herbal touch of basil and fruity blackberry flavors bring balance and brightness, making it a refreshing palate cleanser between bites.

Crisp Apple Celery Salad with Maple-Dijon Dressing: Side Dish You’ll Love
The crisp, fresh crunch of apples and celery with a lightly tangy-sweet dressing pairs well with the richness of cake, adding a refreshing contrast. It keeps the brunch light, vibrant, and balanced instead of overly sweet.

Diet-Friendly Options

Dairy-Free – Use almond milk and vegan butter.

Gluten-Free – Swap in a 1:1 gluten-free flour blend.

Lower Sugar – Reduce sugar slightly and add a touch of honey or maple syrup.

Whole Grain – Replace half the all-purpose flour with whole wheat flour for more fiber.

Best Ways to Store

Room Temperature – Cover tightly and store up to 2 days.

Refrigerator – Keeps fresh up to 5 days.

Freezer – Wrap slices individually and freeze for up to 2 months. Just reheat before serving.

Recipe Variations

Berry Swap – Try raspberries, blackberries, or even a mix.

Citrus Twist – Swap lemon zest for orange zest for a different flavor profile.

Glazed Finish – Instead of powdered sugar, drizzle a lemon glaze on top for a bakery-worthy touch.

Nutty Topping – Add chopped almonds or pecans to the crumb topping for crunch.

Common Questions Answered

There you have it—the ultimate Lemon-Blueberry Cake Buckle. It’s bright, fruity, comforting, and just the right balance of sweet and tangy. Whether you’re making it for brunch guests or just for yourself (no judgment here!), this cake is bound to become a go-to favorite.

So preheat that oven, zest that lemon, and get baking! And when you do, let me know how it turned out—I’d love to hear about your kitchen adventures.