This Moist Blueberry Cake with Lemon Glaze is soft, fluffy and bursting with blueberries. Drizzled with a lemon glaze to soak through the warm blueberry cake.
A delightful blueberry cake paired with a 3 ingredient lemon glaze icing.
Easy to make and no mixer is required!
Like my Crushed Pineapple Cake, it’s baked in a sheet pan and big enough to serve guests.
Olive oil also shines in this Chocolate Olive Oil Cake.
The cake is crafted in one mixing bowl, making it easy to make.
If efficiency and simplicity in baking are your forte, you will appreciate this One Bowl Lemon Yogurt Cake too!
The lemon icing is made in one saucepan.
In a saucepan you ask?
Yep! It’s created with melted butter, lemon juice and powdered sugar.
Conveniently warmed and whisked on the stovetop instead of using electric beaters.
Why You Will Love This Recipe
- Moist, soft and fluffy.
- The cake is made in one bowl.
- Quick and easy lemon glaze.
- Bursting with blueberries in every bite.
Can I use Frozen Blueberries in this Blueberry Cake?
Yes! Regular frozen blueberries work great, as do wild frozen blueberries.
Should I Thaw Frozen Blueberries Before Adding Them?
No, you do not need to thaw frozen blueberries before adding them to your cake batter.
If they defrost, the excess liquid will streak and color your cake batter purple!
Will The Blueberries Sink?
Nope! The blueberries sit comfortably throughout this cake without sinking to the bottom.
The reason? This blueberry cake is not as tall as regular round cakes, as it’s baked in a sheet pan.
Therefore the blueberries hover around the middle of the cake crumb during baking.
There is no need to toss the blueberries in flour beforehand, I kind of believe that’s a myth!
Ingredient Notes & Substitutions
A comprehensive recipe card featuring all the ingredients can be found at the end of this post.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour for the best results.
- Baking powder and baking soda: Ensure these are not expired. It’s easy to test if your leavers are still active.
- Granulated sugar: I used golden/raw granulated sugar for its added flavor. You can substitute it with regular white granulated sugar.
- Salt: Any fine salt will do.
- Egg: Must be at room temperature and lightly beaten before adding.
- Whole milk: Full-fat milk produces the best and most moist results. Can be substituted with low-fat milk or a dairy-free milk such as almond milk.
- Olive oil: Extra virgin olive oil works best. Alternatively, use neutral-flavored vegetable oil as a substitute.
- Vanilla extract: Can be substituted with one teaspoon of vanilla paste.
- Blueberries: You can use either frozen or fresh blueberries in this cake. If using frozen, add them directly from the freezer into the batter—no thawing needed. Wild blueberries may also be used.
- Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter.
- Lemon juice: For best results, use freshly squeezed lemon juice.
- Powdered sugar: Also known as icing or confectioners sugar.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Preheat oven to 180ºC (356ºF) fan-forced.
Step two: Line with parchment paper a 7-inch x 11-inch (17cm x 27cm) rectangle/sheet cake tin.
If you have a non-stick pan and want a smooth-sided cake, line the base of the tin with parchment while greasing the sides with butter and adding a light dusting of flour to the butter. Tapping out the excess flour.
Step three: In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.
Step four: Add the beaten egg, milk, oil and vanilla to the dry ingredients.
Gently fold with a rubber spatula until incorporated and no streaks of flour remain. Do not overmix.
Step five: Fold in the blueberries, being careful not to overmix.
Step six: Pour the batter into the tin and smooth the top with a spatula.
Step seven: Bake for 28-30 minutes or until lightly golden on top and a toothpick inserted into the middle comes out clean.
Step eight: Remove from the oven and don’t remove the cake from the tin yet! Set it aside as you’ll now immediately make the lemon glaze to pour over the warm cake.
Step nine: In a small saucepan, combine butter and lemon juice over low heat. Stir until butter melts.
Step ten: Add powdered sugar and vigorously whisk until smooth and thick.
Step eleven: Pour the warm icing over the warm cake still in the tin, spreading it with a spatula.
It will settle around the edges, and that’s okay, it will all soak through the cake and down the sides.
Allow the cake to cool completely in the tin and for the icing to set.
Scroll down to see what the cake tin looks like fully lined with the parchment paper. It’s easy to lift the cake out.
Here is what the cake looks like just greased with butter and flour (the base is lined) on the left.
On the right is the cake tin fully lined with parchment paper, it’s easy to lift the cake out this way.
Step twelve: Once cooled, lift the cake out by the parchment and place it on a wire rack or board.
Carefully peel off the parchment. Use a slotted turner; handle the delicate cake carefully.
If you greased/floured the sides, carefully invert the cake onto one wire rack/board, then immediately flip it right-side up onto a second wire rack.
Serve and enjoy!
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Lining cake tin: For hassle-free cake removal, especially after adding the lemon glaze over the cake still in the tin, you have two good options:
- The first is to line the entire cake tin with parchment paper, which makes lifting out the cooled and set cake a breeze.
- The second approach is to only line the base of the tin with parchment while greasing the sides with butter and adding a light dusting of flour. This method works well with a non-stick tin.
With either approach, it’s crucial to wait until the icing has fully set before flipping the cake out of the tin and onto a wire rack.
- Do not over-mix the cake batter: It will result in a tough and dense textured cake after baking.
- How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, you’re good to go!
- Ice Cream: Serve it with scoops of vanilla ice cream or warm a piece of cake up and serve it with ice cream.
- Fresh Blueberries & Whipped Cream: Dollop some freshly whipped cream with more fresh blueberries on individual servings of cake.
- Coffee or Tea: For afternoon tea or as a relaxing dessert after dinner, enjoy it with a hot cup of tea, coffee or homemade hot chocolate.
- Lemon Sorbet: Add a side of lemon sorbet for an extra citrus kick.
Common Mistakes to Avoid
- Incorrect Tin Size: If you go too big or too small, your cake won’t bake properly. Stick to the recommended sheet pan size, which is a 7-inch x 11-inch (17cm x 27cm) rectangle/sheet cake tin.
- Oven Temperature: Not all ovens are created equal! Make sure to preheat fully, 30 minutes prior to putting your cake in and consider an oven thermometer if you’re unsure about your oven.
- Overmixing: Mix just until the batter is incorporated and no streaks or lumps of flour remain. Overmix, and you’re signing up for a dense cake.
- Skipping the Toothpick Test: Don’t just rely on bake time. Do the toothpick test to make sure it’s fully baked. The toothpick needs to come out clean. As this cake is moist, your toothpick may have a few moist crumbs on it and that’s okay.
Store: Once cooled, store your cake in an airtight container, at room temperature, for 2-3 days.
Then, transfer to the refrigerator for a further 1-2 days to keep fresh as it contains blueberries and has a moist texture.
Keep in mind the texture will firm up while in the fridge, but it keeps the cake fresher for longer. Allow it to sit at room temperature for 15-30 minutes before enjoying.
How To Freeze
- Freeze the cake either in individual slices or as a whole cake, with or without the lemon glaze.
- Wrap the whole cake/slices tightly in either plastic wrap or a sheet of parchment paper.
- Then, wrap it again in tin foil for added protection.
- Label the wrapped cake with the date of freezing for easy reference.
- Store the cake in the freezer for up to 2-3 months.
How To Thaw
If you’ve frozen the cake without the lemon glaze, you can add the glaze after thawing. However, be aware that the glaze will sit on top rather than soaking in, as the cake is no longer warm.
This gradual thawing process helps retain the cake’s moisture and texture.
- Remove the wrapped cake from the freezer.
- Place the cake in the refrigerator, keeping it completely wrapped.
- Let the cake thaw slowly for several hours or overnight.
Room Temperature Thawing:
This quick thawing method ensures the cake softens fast.
- Keep the cake wrapped in plastic wrap and tin foil.
- Let it sit at room temperature for a few hours until softened.
- Avoid direct sunlight or heat exposure during thawing.
Partial Thawing for Slicing:
If you froze the entire cake but want only one or a few slices, this process allows you to enjoy individual slices while keeping the rest fresh for later.
- Remove the cake from the freezer and let it sit at room temperature for about 30 minutes to an hour.
- Allow it to partially thaw until it softens enough to be easily sliced.
- Slice the desired portions.
- Refreeze any remaining cake portions you don’t plan to serve immediately.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Moist Blueberry Cake with Lemon Glaze
- 1 1/2 cups (225g) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup golden or white granulated sugar
- 1/4 tsp fine salt
- 1 large egg, beaten & at room temperature, weighing approx. 60g in shell
- 1/2 cup whole milk, at room temperature
- 1/2 cup extra virgin olive oil
- 2 tsp vanilla extract
- 1 cup fresh or frozen blueberries, do not thaw if using frozen
- 2 Tbsp unsalted butter
- 2 Tbsp freshly squeezed lemon juice
- 3/4 cup powdered sugar
- Preheat oven to 180ºC (356ºF) fan-forced.
- Line with parchment paper a 7-inch x 11-inch (17cm x 27cm) rectangle/sheet cake tin. If you have a non-stick pan and want a smooth sided cake, line the base of the tin with parchment while greasing the sides with butter and adding a light dusting of flour over the butter, tapping out excess flour. *See note one below on why this step is important for this cake.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt until well combined.
- Add beaten egg, milk, oil and vanilla to the dry ingredients. Gently fold with a rubber spatula until incorporated and no streaks of flour remain. Do not overmix.
- Fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 28-30 minutes or until lightly golden on top and a toothpick inserted into the middle comes out clean.
- Remove from oven and don’t remove the cake from the tin yet! Set it aside as you’ll now immediately make the lemon glaze to pour over the warm cake.
- Make your icing straight after you remove the cake from the oven, as the cake needs to be warm when you pour it over.
- In a small saucepan, combine butter and lemon juice over low heat. Stir until butter melts.
- Add powdered sugar and vigorously whisk until smooth and thick.
- Pour the warm icing over the warm cake still in the tin, spreading it with a spatula. It will settle around the edges, that’s ok, it will all soak through the cake and down the sides.
- Allow the cake to cool completely in the tin.
- If you lined entire tin with parchment: Once cooled, lift the cake out by the parchment and place on a wire rack or board. Carefully peel off the parchment and use a slotted turner to slide it off. Handle the cake carefully, it’s delicate.
- If you greased/floured the sides: Carefully invert the cake onto one wire rack/board, then immediately flip it right-side up onto a second wire rack.
- Store: Once cooled and frosted, store your cake in an airtight container, at room temperature for 2-3 days then move it to the refrigerator for 1-2 days.
- Freeze the cooled cake, with or without the lemon glaze. Wrap tightly in plastic wrap and tinfoil, label with the date and store for up to 3 months in the freezer. Please refer to above blog post for detailed storing and freezing instructions.
- Thaw the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours).
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.