Lemon Blueberry Cake

This lemon blueberry cake is loaded with fruit. Three full cups of blueberries get folded into a tangy buttermilk batter spiked with fresh lemon juice and minced zest, so every forkful bursts with warm, jammy berries and sharp citrus.

A couple tablespoons of cornmeal in the batter give the crumb a slightly rustic texture and a faint toasty sweetness that pairs beautifully with the lemon. It is a small touch that sets this cake apart from the usual blueberry recipes.

Baked in a 7×11 pan, this is a true sheet cake meant to be served warm right from the oven. It feeds a crowd of 15 and travels well to potlucks and summer cookouts.

Pro Tips

• Toss blueberries in a tablespoon of flour before folding them in. This keeps them from sinking to the bottom of the batter.
• Use fresh blueberries when possible. Frozen ones work but release more juice, which can make the crumb soggy. If using frozen, do not thaw first.
• Freshly squeezed lemon juice matters here. Bottled juice lacks the bright, volatile oils that make the flavor pop.
• Check at 40 minutes. The center should spring back when pressed and a toothpick should come out clean.
• Let it rest 10 minutes in the pan before slicing so the crumb sets and the slices hold together.

Variations

• Lemon blueberry muffins: Pour the batter into a lined muffin tin and reduce bake time to 22-25 minutes.
• Mixed berry version: Replace half the blueberries with raspberries or blackberries for a deeper berry flavor.
• Streusel topping: Sprinkle a quick butter-flour-sugar crumble over the batter before baking for a crunchy top.