Blueberry Lemon Cake

September 15, 2014

Test Kitchen-Approved

Author Notes:

This is a wonderful cake to just have around -- it's great for dessert with a little whipped cream, alongside a cup of tea, and even for breakfast. The recipe comes from a good family friend, who lives in Maine, where the wild blueberries are the best in the world.

Merrill Stubbs

Serves: 8 to 10


  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 1 tablespoon sugar
  • 1 large egg, at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch kosher salt
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 lemon, finely grated zest and juice
  • 2 cups blueberries, fresh or frozen
  • 1/2 teaspoon ground cinnamon
In This Recipe


  1. Heat the oven to 350 degrees F and butter an 8-inch square baking pan. Cream the butter and 1 cup of the sugar in the bowl of a standing mixer until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl halfway through. Add the egg and beat until incorporated.
  2. In a small bowl, whisk together the flour, baking powder and salt. Combine the milk with the cream in another bowl. Add half of the dry ingredients to the mixing bowl and beat briefly until just incorporated. Add half of the milk and cream and do the same. Repeat once more, alternating the dry and wet ingredients.
  3. Briefly beat in the lemon juice and zest. If you're using frozen blueberries, toss them in a tablespoon or so of flour, and then gently fold in the berries with a spatula. Be careful not to over-mix the batter!
  4. Spread the batter evenly in the pan. Combine the remaining sugar with the cinnamon and sprinkle evenly over the top of the cake. Bake for 30 to 40 minutes, until a toothpick comes out almost clean -- do NOT overbake! (If this cake is made right, it has a very moist, almost pudding-like texture.) Cool completely in the pan, on a rack. Cut into squares and serve on its own, or with whipped cream or ice cream. The cake will keep for a few days in an airtight container.

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Reviews (25) Questions (1)

25 Reviews

Kathleen April 22, 2018
Very nice recipe. Simple to prepare and so moist and tasty. I followed the recipe as written and used Merrill’s tip to incorporate a spoonful of flour with frozen blueberries. Will make this again and again!
Meg January 6, 2018
I used to pick blueberries at my grandma's house when I was a kid. I remember her making a cake much like this. Food=memories. Love. Thanks for sharing.
weebok327 December 15, 2017
I love this cake and make it often. I've made it with blueberries, raspberries, cranberries, whatever is in season, and it's always delicious! My only tweaks are to use all milk (instead of milk + cream) and add 1 tsp of lemon extract. Tart, buttery, and sweet all at the same time.
Fabiola F. September 13, 2017
this sounds delicious, can I replace the milk with almond milk and what can i replace the heavy cream with? My daughter is allergic to dairy. I'm wandering if I could use soy creamer instead. Any thoughts? Suggestions? thank you
Fabiola F. September 13, 2017
this sounds delicious, can I replace the milk with almond milk and what can i replace the heavy cream with? My daughter is allergic to dairy. I'm wandering if I could use soy creamer instead. Any thoughts? Suggestions? thank you
Marissa February 25, 2017
Has anyone tried this recipe for muffins?
Cheryle H. August 14, 2015
Has anyone used a 10" bundt pan instead? If so, would this recipe need to be doubled and how much longer should it be baked? Thanks!
Rhonda35 August 3, 2015
Made this cake for the first time last night. Loved how easy it was to throw together and have ready for dessert. After reading comments about needing more lemon flavor, I amped up the lemon with 1/2 tsp pure lemon extract. It was delicious - note the word "was!"
Colette V. August 1, 2015
Made this today and it was so delicious, it is going to be my go to recipe when I have blueberries in the house. I also just used milk and it was fine. Thanks food52!
PRST July 9, 2015
My cooking buddy made this with buttermilk. Yummy.
Double H. March 7, 2015
Really yummy! Perfect balance of sweetness and acidity. And the lemon is a wonderful complement to the blueberries.
Kari L. January 20, 2015
This is an amazing cake. Became a family favorite the first time I made it.
Ohoud November 19, 2014
I love it
kumalavula November 14, 2014
i used 3/4c of half and half instead of the milk/cream mixture and added some lemon oil on top of the lemon juice and zest to really bring out that citrus-y flavor. i only had a 10 oz bag of frozen blueberries in the freezer and felt that that was almost too much compared to the quantity of batter i'd be folding them into. (two cups would have been too much in my opinion.) as it's baking, it looks pretty and i am excited for the flavor combination.
Kiki M. November 6, 2014
I was wondering if adding more lemon juice would matter since there is no measurement in this recipe. I used 1 small lemon and 1 half of a very large lemon, but would have liked a more lemon taste. Cake came out beautiful. I used fresh blueberries that I had frozen, no problems with folding them into batter, no coloring of the batter.
Amaka October 24, 2014
Can I use a different fruit instead of blueberries?
Leah October 10, 2014
This cake came out so well- the only thing I would do differently is use all milk instead of cream, and layer the blueberries in. Thank you!
WildFly September 19, 2014
The cake came out nice, I used all milk, texture and flavor were wonderful. Would make this again, but instead of mixibg in the frozen blueberries, next time I would layer them in as trying to "fold" them in, juices colored the batter. It was even better the next day. Nice little desert!
Liz M. September 18, 2014
I rarely have cream in the house, but I often have buttermilk. Could I substitute that?
Jobird September 18, 2014
This cake turned out wonderfully! The flavours and texture are delightful and refreshing. I had no problems using just milk and not the cream. Thank you for sharing this recipe!