Summer is just around the corner, and what better way to welcome the warm weather than with a delicious blueberry lemon cake? The combination of sweet and tangy flavors is a match made in heaven, and we’ve got 20 mouth-watering recipes to prove it. From classic drizzle cakes to vegan loaves and cheesecakes, there’s something for everyone on this list.
Whether you’re looking for a refreshing dessert to serve at your next barbecue or a sweet treat to brighten up your morning, these blueberry lemon cake recipes are sure to hit the spot. So go ahead, get baking, and let the sunshine in!
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Classic Blueberry Lemon Drizzle Cake
Brighten up your day with this moist and flavorful cake, infused with the sweetness of blueberries and the tanginess of lemon. This classic recipe is perfect for a weekend brunch or a special occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 2 teaspoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt. Add butter, milk, eggs, and lemon juice. Mix until smooth.
3. Gently fold in blueberries.
4. Pour batter into prepared dish and bake for 35-40 minutes or until a toothpick comes out clean.
5. Let cool completely before drizzling with a mixture of powdered sugar and lemon juice.
Cooking Time: 35-40 minutes
Gluten-Free Blueberry Lemon Pound Cake
Brighten up your day with this moist and flavorful gluten-free pound cake, infused with the sweetness of blueberries and the tanginess of lemon. Perfect for a brunch or afternoon treat.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, softened
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, combine almond flour, coconut sugar, and salt.
3. Add softened butter and mix until crumbly.
4. Beat in eggs one at a time, followed by Greek yogurt and lemon zest.
5. Fold in blueberries and vanilla extract.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Vegan Blueberry Lemon Loaf Cake
Brighten up your day with this moist and flavorful vegan blueberry lemon loaf cake. Perfect for a breakfast treat or afternoon snack, this recipe combines the sweetness of blueberries with the tanginess of lemon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup fresh blueberries
– 2 tablespoons freshly squeezed lemon juice
– 1 egg replacement (such as flaxseed or chia seed)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, oil, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in blueberries and egg replacement.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Blueberry Lemon Ricotta Cake
This moist and flavorful cake combines the sweetness of blueberries with the brightness of lemon and the creaminess of ricotta. Perfect for a springtime dessert or brunch, it’s sure to be a hit.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk ricotta cheese
– 2 large eggs, at room temperature
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine ricotta cheese, eggs, and lemon juice. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before dusting with confectioners’ sugar, if desired.
Cooking Time: 40-45 minutes
Lemon Blueberry Bundt Cake with Glaze
Brighten up your day with this moist and flavorful Lemon Blueberry Bundt Cake, topped with a tangy glaze. This refreshing dessert is perfect for springtime celebrations or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, lemon juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in blueberries.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack.
8. Whisk together glaze ingredients until smooth. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Blueberry Lemon Yogurt Cake
Brighten up your day with this moist and flavorful Blueberry Lemon Yogurt Cake, perfect for a springtime treat or a sweet pick-me-up any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup plain Greek yogurt
– 2 large eggs
– 1 teaspoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together yogurt, eggs, lemon juice, and softened butter.
4. Add the wet ingredients to the dry mixture and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Blueberry Cheesecake Cake
This moist and flavorful cake combines the brightness of lemon with the sweetness of blueberries, topped with a creamy cheesecake layer. Perfect for springtime gatherings or anytime you need a pick-me-up.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 12 ounces cream cheese, softened
– 1/4 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and eggs until light and fluffy. Add lemon juice and mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in blueberries.
6. Divide batter evenly between prepared pans.
7. Bake for 30-35 minutes or until toothpick inserted comes out clean.
8. Allow cakes to cool completely.
9. Prepare cheesecake layer by beating cream cheese and sugar until smooth.
10. Assemble cake by spreading cheesecake on top of one cooled cake, then place the other cake on top.
Cooking Time: 30-35 minutes
Blueberry Lemon Upside-Down Cake
This moist and flavorful cake is perfect for warm weather gatherings, featuring a sweet and tangy blueberry lemon topping. With its golden crust and juicy berries, it’s sure to be a hit at any occasion.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 2 teaspoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, milk, eggs, and lemon juice. Add dry ingredients and stir until just combined.
4. Arrange blueberries on the prepared baking dish.
5. Pour batter over blueberries and smooth top.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Lemon Blueberry Coffee Cake
Brighten up your morning with this refreshing coffee cake, bursting with citrusy lemon and sweet blueberries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter and egg. Add lemon juice and whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool slightly before dusting with confectioners’ sugar (if desired).
Cook Time: 35-40 minutes
Blueberry Lemon Layer Cake with Cream Cheese Frosting
This refreshing dessert combines the sweetness of blueberries with the tanginess of lemon, topped with a creamy cream cheese frosting. Perfect for warm weather gatherings or special occasions.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together dry ingredients. In a large bowl, combine wet ingredients and lemon zest. Add blueberries and stir gently.
3. Divide batter evenly among prepared pans and smooth tops.
4. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely before frosting with cream cheese mixture.
Cooking Time: 25-30 minutes per layer
Lemon Blueberry Muffin Cake
Elevate your breakfast or brunch game with this moist and flavorful Lemon Blueberry Muffin Cake. The combination of tangy lemon zest, sweet blueberries, and a hint of citrus creates a delightful treat that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Blueberry Lemon Chiffon Cake
Elevate your baking game with this refreshing dessert that combines the sweetness of blueberries with the tanginess of lemon. This airy cake is perfect for warm weather gatherings or anytime you need a sweet treat.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites, at room temperature
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup (120g) fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 10-inch (25cm) tube pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, whisk egg whites until stiff peaks form.
4. Fold oil, lemon zest, and lemon juice into egg whites.
5. Gently fold dry ingredients into wet ingredients until just combined.
6. Gently fold in blueberries.
7. Pour batter into prepared pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Lemon Blueberry Angel Food Cake
Lighten up your dessert game with this refreshing Lemon Blueberry Angel Food Cake! This moist and flavorful cake is perfect for warm weather gatherings or as a sweet treat any time of the year.
Ingredients:
• 1 1/2 cups (190g) all-purpose flour, sifted
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1/4 cup (30g) unsalted butter, melted
• 1 cup (120g) fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Sift flour and sugar into a large mixing bowl.
2. In a separate bowl, whisk together egg whites, cream of tartar, and salt until stiff peaks form.
3. Add lemon juice and melted butter to the egg mixture; gently fold until combined.
4. Pour batter over the flour mixture and gently fold until just combined.
5. Gently fold in blueberries.
6. Pour into an ungreased angel food cake pan (10 inches/25cm).
7. Bake for 40-45 minutes or until a toothpick comes out clean.
8. Let cool completely before serving.
Cooking Time: 40-45 minutes
Blueberry Lemon Olive Oil Cake
Moist, flavorful, and infused with the sweetness of blueberries and the brightness of lemon, this cake is perfect for a special occasion or a cozy afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup extra virgin olive oil
– 2 large eggs
– 1 cup fresh or frozen blueberries
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together olive oil, eggs, lemon juice, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Lemon Blueberry Sponge Cake
This Lemon Blueberry Sponge Cake recipe combines the brightness of lemon zest with the sweetness of fresh blueberries, creating a delightful dessert perfect for any occasion.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup (60g) unsalted butter, softened
– 1 cup (120g) fresh blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk eggs until frothy. Add lemon zest, juice, and butter; whisk until smooth.
4. Pour dry ingredients into wet ingredients; whisk until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Blueberry Lemon Pound Cake with Lemon Glaze
This moist and flavorful pound cake combines the sweetness of blueberries with the brightness of lemon, topped with a tangy glaze that will leave you wanting more.
Ingredients:
– 1 ½ cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 ¾ cups (315g) all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 cup (120g) fresh or frozen blueberries
– Lemon Glaze (see below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. Beat butter and sugar until light and fluffy. Beat in eggs, lemon zest, and lemon juice.
3. Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture and mix until just combined.
4. Gently fold in blueberries. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Let cool on wire rack.
Lemon Glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled pound cake.
Lemon Blueberry Sour Cream Cake
Brighten up your day with this refreshing Lemon Blueberry Sour Cream Cake! Moist and flavorful, this cake is perfect for springtime gatherings or a sweet treat anytime of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup sour cream
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, sour cream, eggs, and lemon juice. Beat until smooth.
4. Gradually add dry ingredients to wet mixture; beat until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Cooking Time: 30-35 minutes
Blueberry Lemon Cake with Streusel Topping
Elevate your baking game with this moist and flavorful blueberry lemon cake topped with a crunchy streusel topping. Perfect for springtime celebrations or everyday indulgence!
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups fresh blueberries
– 2 tablespoons freshly squeezed lemon juice
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon salt
– 1 tablespoon brown sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time; beat well after each addition.
4. Gradually add dry ingredients to wet ingredients, beating just until combined. Fold in blueberries and lemon juice.
5. Divide batter evenly between prepared pans.
6. To make streusel topping, combine flour, sugar, cold butter, and salt in a bowl. Use your fingers or a pastry blender to work the mixture until it resembles coarse crumbs. Add brown sugar; mix well.
7. Top each cake with streusel topping. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Lemon Blueberry Marble Cake
Brighten up your day with this refreshing Lemon Blueberry Marble Cake, featuring a stunning lemon-infused sponge cake, bursting with sweet and tangy blueberries.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (60ml) whole milk, at room temperature
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) fresh or frozen blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk eggs until light and fluffy. Add lemon zest, lemon juice, and milk; whisk until combined.
4. Gradually add dry ingredients to wet ingredients; whisk until smooth.
5. Fold in blueberries.
6. Divide batter evenly between prepared pans. Smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Cooking Time: 35-40 minutes
Blueberry Lemon Sheet Cake with Fresh Berries
This moist and flavorful sheet cake combines the sweetness of blueberries with the tanginess of lemon, topped with a burst of fresh berries. Perfect for springtime gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup plain Greek yogurt
– 2 cups fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
– Fresh berries, for topping (such as raspberries, blackberries, or strawberries)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, lemon juice, and yogurt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in blueberries.
5. Pour batter into prepared dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before dusting with confectioners’ sugar (if desired) and topping with fresh berries.
Cook Time: 35-40 minutes
Summary
Get ready for a taste of summer with these delicious blueberry lemon cake recipes! From classic and indulgent to gluten-free, vegan, and low-fat options, there’s something for everyone. Try your hand at making a Blueberry Lemon Drizzle Cake or a refreshing Blueberry Lemon Yogurt Cake. Or, go bold with a Lemon Blueberry Cheesecake Cake or a decadent Blueberry Lemon Layer Cake with Cream Cheese Frosting. Whatever your taste buds desire, these 20 mouth-watering recipes are sure to satisfy your sweet tooth and make your summer a little brighter.