Soft Lemon Blueberry Cake with Glaze
Soft, buttery lemon blueberry cake bursting with juicy blueberries, fresh lemon zest, and a sweet-tangy lemon glaze. An easy homemade dessert for any occasion.
By RecipeLily Editorial Team · Published October 11, 2026 · Updated November 13, 2026
This Soft Lemon Blueberry Cake brings together bright citrus flavor, sweet juicy blueberries, and a tender, buttery crumb. Finished with a simple homemade lemon glaze, it's a refreshing dessert that feels special without being complicated.
Fresh lemon zest and juice add a vibrant flavor, while Greek yogurt helps create a soft, moist texture. Blueberries are gently folded into the batter, adding bursts of fruity sweetness in every slice.
Perfect for spring brunches, summer gatherings, afternoon coffee breaks, or family celebrations, this easy cake is baked in a single square pan. Serve it with fresh berries and a cup of coffee or tea for a lovely homemade treat.
RecipeLily.com
Soft Lemon Blueberry Cake with Glaze
- Vegetarian
- Prep Time
- 15 mins
- Cook Time
- 40 mins
- Additional
- 45 mins
- Total Time
- 1 hr 40 mins
- Servings
- 9
- Yield
- One 8-inch square cake
Ingredients
Servings: 9
- For the Lemon Blueberry Cake
- For the Lemon Glaze
- Optional Garnish
Directions
Step 1
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with butter and line it with parchment paper, leaving some overhang for easy removal.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Reserve about 1 tablespoon of this mixture for coating the blueberries.
Step 3
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for approximately 2–3 minutes, until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Step 5
In a separate bowl, combine the Greek yogurt, milk, and freshly squeezed lemon juice.
Step 6
Add half of the flour mixture to the butter mixture and mix gently. Stir in the yogurt mixture, followed by the remaining flour mixture. Mix just until combined, avoiding overmixing.
Step 7
Toss the blueberries with the reserved tablespoon of flour mixture. Gently fold the coated blueberries into the cake batter using a spatula.
Step 8
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Step 9
Bake for approximately 35–45 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, without wet batter.
Step 10
Remove the cake from the oven and allow it to cool in the pan for approximately 15 minutes. Carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.
Step 11
Prepare the lemon glaze by whisking together the powdered sugar and 1 1/2 tablespoons of fresh lemon juice. Add a little more lemon juice if needed to create a smooth, pourable glaze.
Step 12
Once the cake has cooled, drizzle the lemon glaze evenly over the top. Allow it to set for approximately 10 minutes.
Step 13
Cut the cake into nine squares and garnish with optional fresh blueberries or lemon zest before serving.
Cook’s Notes
Use fresh lemons for the brightest citrus flavor. Freshly grated lemon zest adds more aromatic lemon flavor than juice alone.
Bring the butter, eggs, and yogurt close to room temperature before mixing for a more evenly blended batter.
Avoid overmixing the cake batter, as this can create a dense texture.
Fresh blueberries work beautifully in this recipe. If using frozen blueberries, fold them into the batter without thawing; baking time may increase slightly.
Allow the cake to cool completely before adding the lemon glaze to prevent it from melting into the cake.
For a stronger lemon flavor, add a little extra zest to the glaze.
Store leftover cake in a covered container in the refrigerator at 40°F (4°C) or below for up to 3–4 days. Let individual portions stand briefly at room temperature before serving.
Serve with fresh blueberries, vanilla ice cream, or a cup of coffee.
