Lemon Blueberry Cake Recipe – An Italian in my Kitchen

05/22/2025

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Lemon Blueberry Cake Recipe – An Italian in my Kitchen

This soft and moist lemon blueberry cake is full of fresh lemon flavor, bursting with blueberries and finished with a buttery brown sugar streusel. Serve it for a spring dessert or at brunch!

The cake on the dish with a slice on a white plate.

There’s something so refreshing, bright and sweet about the combination of lemon and blueberries that makes it perfect for spring! This lemon blueberry cake brings those flavors together with a soft, moist lemon cake, juicy blueberries and a buttery streusel.

It reminds me of my blueberry crumb cake, but baked in a classic Italian bundt cake style for a beautiful presentation. If you love lemon and blueberry desserts, don’t miss my easy blueberry cake with vanilla glaze or lemon glazed blueberry baked donuts.

Why I Love This Recipe

Bundt cake meets crumb cake: This classic Italian style lemon blueberry bundt cake features a buttery streusel topping and is perfect for brunch or dessert.
Soft and flavorful: With lemon juice, lemon zest, and juicy blueberries, the moist vanilla cake has a tender crumb and bright, fresh flavor from the citrus.

Ingredient Notes

One egg and one egg yolk: Using both adds richness to the blueberry lemon cake and creates a tender, moist cake.
Granulated sugar: Granulated sugar sweetens the cake. You can use up to one cup, although I used only ¾ cup as I prefer it less sweet.
Oil: Use vegetable, light olive oil or coconut oil for moisture and a soft texture. Melted butter will add a rich flavor to the cake.
Vanilla extract: Enhances the flavor and complements the lemon and blueberry.
Cake or pastry flour: Keeps the crumb soft and light which is ideal for bundt cakes.
Baking powder and salt: Lifts the batter and balances the sweetness.
Lemon zest and juice: Adds bright, fresh citrus flavor throughout the cake.
Milk: Helps smooth out the batter and keeps the texture moist. I prefer to use whole or 2% for best results.
Blueberries: Fresh or frozen both work—just don’t thaw if using frozen.

Streusel topping: A simple mix of brown sugars and granulated sugar, flour, and melted butter adds a sweet, buttery crunch on top.

How to Make Lemon Blueberry Cake

In a large mixing bowl, beat the egg, egg yolk, and sugar until the mixture is light and fluffy. Add the oil and vanilla and give it another mix.

Sift in the flour, baking powder, and salt, then add the lemon zest, juice, and milk. Mix just until everything is combined then gently fold in the blueberries.

The flour added and the blueberries folded into the batter.

To make the streusel, whisk together the granulated and brown sugar with the flour in a small bowl. Drizzle in the melted butter and stir with a fork until coarse crumbs form. For a crumbly texture, don’t overmix.

Pour the batter into your prepared cake pan and sprinkle the streusel evenly over the top. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The batter and topping in the pan before baking.

Let the cake cool in the pan for about 10 to 15 minutes, then carefully turn it out onto a plate or rack to cool completely.

Tips for the Best Lemon Blueberry Bundt Cake

Prevent sticking: Thoroughly grease your cake pan or bundt pan just before adding the batter. Use a non-stick baking spray with flour or spray and flour the pan.
Cool before inverting: Let cake cool in the pan on a wire rack for 10–15 minutes. This allows the cake to firm up slightly, reducing the risk of it breaking apart when removed.
Mix gently: Overmixing can lead to a dense lemon blueberry cake. Mix just until the ingredients are combined for a soft, tender crumb.
Use fresh or frozen berries: Fresh blueberries work best. If using frozen, don’t thaw them, and toss in a little flour to prevent color bleeding.
DIY cake flour: If you don’t have cake flour, make your own by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. Sift well.

Recipe Variations

Garnish: Top the lemon blueberry streusel bundt cake with a lemon glaze, dust with powdered sugar, or try a more decadent lemon cream cheese frosting.
Lemon syrup soak: For extra moisture and a citrusy boost, brush the warm cake with lemon syrup just like in lemon bread recipe.
Buttermilk swap: Use buttermilk instead of milk for a softer, more tender crumb and subtle tang.
Berry swap: Try raspberries, blackberries, or a mix of berries like I use in my berry crumb cake.
Pan options: Bake this lemon blueberry cake recipe in a traditional 8- or 9-inch bundt pan for a classic Italian look, or use a round cake pan.

Storage

Room temperature: Store the streusel lemon blueberry cake covered in an airtight container or cake dome at room temperature for up to 2–3 days. Refrigerating can dry out the cake crumb so for longer storage, I suggest freezing it!
Freezing: Wrap the completely cooled cake or cake slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving. Keep in mind the streusel topping may lose some of its crispness once thawed.

More Lemon Recipes

This Lemon Blueberry cake was the perfect dessert, everyone loved it. I hope you do too! Enjoy.

1 large egg (room temperature)
1 large egg yolk (room temperature)
¾ -1 cup granulated sugar
⅓ cup oil (vegetable, light olive oil, coconut oil or even butter melted and cooled)
1 teaspoon vanilla
2 cups cake/pastry flour
1¾ teaspoons baking powder
¼ teaspoon salt (if you use salted butter then add 1 pinch)
1 tablespoon lemon zest
2 tablespoons lemon juice
7 tablespoons milk (2% or whole milk)
1 cup blueberries (fresh or frozen)

FOR THE STREUSEL TOPPING

2 tablespoons granulated sugar
3 tablespoons brown sugar
5-6 tablespoons all purpose flour
¼ cup butter (melted and cooled)

Pre-heat oven to 350F/180C. Spray or grease and flour an 8 – 9 inch / 20-23 cm cake pan or a 10 inch / 25 cm bundt pan.
In the mixing bowl beat the egg, egg yolk and sugar for 3-4 minutes add the oil and vanilla and beat. Sift in the flour, baking powder and salt add the zest, juice and milk and combine. Fold in the blueberries.
Transfer to the prepared pan and top with the streusel topping. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool in the pan. Then move to a clean plate. Serve. Enjoy!

FOR THE STREUSEL TOPPING

In a medium bowl whisk together the sugars and flour, drizzle in the melted butter and stir with a fork until coarse crumbs appear, do not over mix.

I used ¾ cup of sugar, I like cakes a bit less sweet.

Storage

Room temperature: Store the streusel lemon blueberry cake covered in an airtight container or cake dome at room temperature for up to 2–3 days. Refrigerating can dry out the cake crumb so for longer storage, I suggest freezing it!
Freezing: Wrap the completely cooled cake or cake slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving. Keep in mind the streusel topping may lose some of its crispness once thawed.