Lemon Blueberry Sunshine Cake Recipe: There’s something special about the combination of lemon and blueberry. It just tastes like sunshine. This simple, joyful cake is a burst of bright flavor in every single slice. It’s the perfect homemade treat to share and make someone’s day a little brighter.
Required Ingredients
For the Cake
- All-purpose flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Yogurt or Sour cream
- Vegetable Oil
- Eggs
- Lemon Zest (from about 2 lemons)
- Lemon Juice
- Vanilla Extract
- Fresh Blueberries
For the Lemon Glaze (Optional but recommended!)
- Powdered Sugar
- Fresh Lemon Juice
- Lemon Zest
Step By Step Direction
Step 1: Get Ready – Turn your oven on to 350°F (175°C). Take your Bundt pan and grease it really, really well with butter or spray. This is your secret to a cake that pops out perfectly!
Step 2: Mix Dry & Wet Separately – In one bowl, whisk together all your dry ingredients (flour, baking powder, soda, salt). In another bowl, whisk together the Granulated Sugar, Fresh yogurt, oil, and eggs. Then, stir in the glorious lemon zest, lemon juice, and vanilla. Take a deep breath to Smell — it already smells like sunshine.
Step 3: Combine & Add Berries – Pour the wet mixture into the dry mixture and gently fold them together with a spatula until they’re just combined. Don’t overmix! A few lumps are fine. Then, gently fold in your blueberries.
Step 4: Bake & Cool Completely – Pour the batter into your greased pan and bake for about an hour. To check if it’s done, poke the center with a skewer—if it comes out clean, you’re good! Let it sit in the pan for 20 minutes to settle, then flip it onto a cooling rack. This is the hardest part: be patient! No glazing a warm cake.
Step 5: The Finishing Touch – Let the cake cool all the way down, then give the lemon glaze a quick whisk and drizzle it generously over the top. Slice, serve, and enjoy the burst of lemon and blueberry in every bite
Nutrition Facts (per serving)
| Nutrition | Amount | % Daily Value * |
|---|---|---|
| Calories | 430 | |
| Total Fat | 18g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 220mg | 10% |
| Total Carbohydrate | 65g | 24% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 45g | |
| Protein | 5g | |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
| Potassium | 85mg | 2% |
“The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.“
Final Thought
This Lemon Blueberry Sunshine Cake is like a slice of pure, sunny happiness. It’s not overly complicated, but the bright lemon and sweet, bursting blueberries make it feel special. It’s the perfect treat for a weekend breakfast, an afternoon pick-me-up, or to bring to a friend who needs a little cheer.
Also Read: One-Bowl Chocolate Wonder Cake Recipe (Vegan and Gluten Free Dessert)
FAQ’s (Frequently Asked Question)
Can I use frozen blueberries?
You can, but don’t thaw them! Toss them directly from the freezer in the tablespoon of flour to prevent them from bleeding too much color into the batter.
I don’t have a Bundt pan. What can I use instead?
A 9×13 inch rectangular pan will work perfectly! Just reduce the baking time to about 35-40 minutes and check for doneness.
Can I make this without the glaze?
Absolutely! The cake is wonderfully moist and flavorful on its own. The glaze just adds an extra punch of lemon and makes it look pretty.
Lemon Blueberry Sunshine Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a standard Bundt pan generously with butter or non-stick spray. This is the most important step to avoid sticking!
- In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set this aside.2 cups all-purpose flour, 1 tbs baking powder, ½ tbs baking soda, ½ tbs salt
- In another bowl, whisk the sugar, yogurt (or sour cream), and oil together. Whisk in the eggs, one at a time. Then, stir in the fresh lemon zest, lemon juice, and vanilla. It will smell amazing already.1 ½ cups granulated sugar, ¾ cup plain yogurt or sour cream, ¾ cup vegetable oil, 3 large eggs, 2 tbs fresh lemon zest, ¼ cup fresh lemon juice, 1 tbs vanilla extract
- Combine the wet and dry ingredients by folding them together with a spatula. Mix only until they come together. Remember: a lumpy batter is better than an overmixed one.
- Gently fold in the blueberries that you've tossed in a little flour (this helps them not sink to the bottom).1 ½ cups fresh blueberries
- Next, transfer the batter to your Bundt pan and smooth the top. Bake it for 55 to 60 minutes. To test if it's ready, stick a toothpick in the thickest part—if it comes out without any wet batter, it's done.
- Let the cake cool in the pan on a wire rack for 20 minutes. The next step is to carefully remove it from the pan onto a wire rack. Leave it there to cool completely. Please be patient and let it cool fully before glazing, or the glaze will just melt off.
- When the cake is cool, whisk the glaze. Drizzle it artfully (or messily—it all tastes the same!) over the top of the cake.1 cup powdered sugar, 2-3 tbs fresh lemon juice, 1 tbs lemon zest
Notes
- The secret to the incredible lemon flavor is the fresh zest and juice. Please don’t use the bottled juice for this; the fresh stuff makes all the difference.
- For the moistest cake, make sure your eggs are at room temperature. If you forget, just place them in a bowl of warm water for 5-10 minutes before you start.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.