Lemon Berry Cake Recipe (Quick & Easy) | Moist Lemon Berry Dessert for Any Occasion
You’ve tried many different types of cakes, but the cake recipe I’m sharing with you today has the freshness of lemon and berries, which is perfect for summer. This lemon berry cake is the perfect quick cake recipe that’s moist, fluffy, refreshing, and easy enough for beginners. With the bright zest of fresh lemon and the juicy sweetness of mixed berries, this one-bowl cake is a show-stopping dessert that’s ready in under an hour. This is one of my favorite Lemon Berry Desserts.
Unlike heavy frosted cakes, this lemon blueberry cake (or lemon raspberry cake variation) delivers a light and tangy flavor that makes it ideal for summer desserts, brunch gatherings, Mother’s Day, Easter, birthdays, or holiday celebrations. However, this recipe works beautifully with both fresh or frozen berries—making it a year-round favorite that’s budget-friendly and meal-prep approved. Looking for a light, refreshing dessert that feels bakery-style but is easy enough for beginners? This Lemon Berry Cake is your answer!
Related: Banana Bread Recipe
🍋 Lemon Berry Cake Recipe (Quick & Easy)
This Lemon Berry Cake is a moist, fluffy, and tangy-sweet cake loaded with fresh blueberries, raspberries, and a hint of lemon zest. Perfect for weeknight desserts, tea parties, birthdays, brunches, or holiday gatherings, this quick cake recipe takes minimal effort but delivers bakery-style results. With the balance of citrusy lemon and juicy berries, it’s a light summer dessert that also works well for spring and festive occasions.
Ingredients
- 1 ½ cups all-purpose flour (can substitute with gluten-free flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar (or coconut sugar for healthier option)
- 2 large eggs (room temperature)
- ½ cup Greek yogurt or sour cream (adds moisture)
- ¼ cup milk (whole milk or almond milk)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
- 1 ½ cups mixed berries (blueberries, raspberries, or strawberries)
- 2 tbsp flour (for dusting berries, prevents sinking)
Optional Glaze/Frosting
- ½ cup powdered sugar
- 2 tbsp lemon juice
- Zest for garnish
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, one at a time, then add yogurt, milk, lemon juice, zest, and vanilla. Mix until smooth.
- Combine Batter: Gradually fold in dry ingredients until just combined. Do not overmix.
- Add Berries: Toss berries with 2 tbsp flour, then gently fold into the batter.
- Bake: Pour batter into prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Glaze: Let cake cool completely. Whisk powdered sugar with lemon juice to make glaze. Drizzle over cake and top with extra lemon zest or fresh berries.
Notes
- Use fresh organic berries for the best flavor, but frozen berries also work (do not thaw before adding).
- For a healthier cake, substitute half of the flour with almond flour and reduce sugar by 25%.
- Add a cream cheese frosting for a richer variation.
- Store leftovers in an airtight container for up to 3 days or refrigerate for 5 days.
- This recipe works well as LemonBerry Cupcakes—reduce bake time to 20–22 minutes.
Serving Suggestions
- Pair with iced tea, lemonade, or coffee for a refreshing snack.
- Serve with whipped cream or vanilla ice cream for a decadent dessert.
- Perfect addition to brunch buffets, Mother’s Day, Easter, and baby showers.
Variations
- Keto LemonBerry Cake: Use almond flour + erythritol as a sugar substitute.
- Vegan LemonBerry Cake: Swap eggs with flax eggs, use coconut milk + coconut oil.
- Gluten-Free LemonBerry Cake: Use a gluten-free flour blend.
- LemonBerry Bundt Cake: Double the recipe for a show-stopping bundt version.
Nutrition Information:
Serving Size:
1 SliceAmount Per Serving: Calories: 290
Related: Gluten-Free Desserts
Quick, Moist, One-Bowl Lemon Berry Cake—Perfect for Summer Desserts, Brunch & Holidays
Make bakery-style lemon blueberry raspberry cake in less than an hour. This easy, moist lemon cake uses fresh lemon zest + juicy berries and fiber and is gluten-free, keto, vegan, with easy swaps. Ideal for brunch desserts, birthday cakes, and crowd-pleasing summer dessert recipes.
Ready in ~50 minutes with a true one-bowl cake recipe—minimal dishes, maximum flavor. Perfect “quick cake recipe” for weeknights.
Bright lemon flavor balances sweet berries for a light, fluffy summer dessert that still feels special enough for holidays and brunch.
Works with fresh or frozen blueberries, raspberries, strawberries—coat in flour to prevent sinking for that bakery crumb.
Highly customizable: easy keto dessert (almond flour + erythritol), gluten-free cake (1:1 blend), or vegan cake (flax eggs + plant milk).
Moist crumb guaranteed thanks to Greek yogurt/sour cream—our favorite trick for super moist lemon cake.
Meal-prep & freezer-friendly: slice, wrap, and freeze for grab-and-go make-ahead desserts and party planning.
Pro tip for perfect texture: measure flour the smart way. See this quick guide from King Arthur Baking.
lemonberry cake, Mary Berry lemon and Blueberry cake, Lemon blueberry pound cake, Italian lemon blueberry cake, Lemon blueberry Bundt cake, Lemon and blueberry sponge cake, Lemon berry quick cake healthy, high protein dessert (Greek yogurt), weight watchers dessert friendly, best lemon cake from scratch, easy dessert for a crowd, lemon blueberry cake recipe, lemon raspberry cake, quick summer dessert, easy moist lemon cake, one bowl cake, brunch dessert recipe, gluten free lemon cake, keto lemon cake, vegan lemon cake, freezer friendly dessert, meal prep dessert, healthy dessert recipes.
Suggested: 4th of July Dessert Recipes
How to Make a Moist, Fluffy 🍋 Lemon Berry Cake (Quick Dessert, One-Bowl)
Why This Method = Best Results
This one-bowl lemon blueberry cake recipe reduces mess and time while maximizing moisture and crumb tenderness. Coating berries avoids sinking; adding lemon zest + juice brightens flavor for a bakery-style, quick summer dessert. If you’re choosing between recipes, pick this method for a reliable rise, a moist crumb, and high success.
Step 1 · Prep & Preheat
Preheat Oven & Prepare Pan (Quick Setup)
Preheat to 350°F / 175°C. Grease and line a 9-inch round pan with parchment for clean release. This ensures even baking and helps your moist lemon cake keep its delicate crumb.
Tip: For air fryer cake, use a 7-inch pan at 320°F/160°C and start testing at 20 minutes.
Step 2 · Base for Moist Crumb
Cream Butter & Sugar Until Pale and Fluffy
Beat softened butter + sugar for 2–3 minutes. Proper aeration traps air for a light, tender, quick cake recipe. Scrape the bowl for even mixing—this is a key decision for bakery-style texture.
Use a stand mixer for speed or a hand mixer for control; both deliver excellent home-baked results.
Step 3 · Flavor & Moisture
Add Eggs, Greek Yogurt, Lemon Zest & Vanilla
Mix in eggs (one at a time), then Greek yogurt, lemon zest & vanilla. This boosts protein and moisture for a healthy dessert feel while keeping the lemon blueberry cake ultra-soft.
For gluten-free or keto desserts, use dairy-free yogurt or sour cream alternatives as needed.
Step 4 · Structure
Whisk Dry Ingredients & Fold Gently
Combine flour, baking powder, baking soda, and salt. Fold into the wet mixture just until no dry streaks remain. Overmixing can toughen crumb—choose a gentle fold for a light, brunch-worthy cake.
Use a spatula and stop as soon as the batter looks cohesive for the best texture.
Step 5 · Even Berry Distribution
Toss Berries with Flour; Fold Into Batter
Coat fresh or frozen blueberries/raspberries with a spoon of flour to prevent sinking, then fold in gently. This simple decision yields a picture-perfect crumb in your lemon berry cake.
Using frozen berries? Do not thaw—fold straight from the freezer for juicy pops without bleeding.
Step 6 · Bake
Bake Until Golden; Toothpick Comes Out Clean
Spread batter in the pan and bake 30–35 minutes. A center-inserted toothpick should come out with a few moist crumbs—your quick dessert is ready.
Rotate the pan at the 20-minute mark for even browning; avoid opening the door repeatedly.
Step 7 · Set the Crumb
Cool Completely on a Rack
Rest the cake in the pan for 10 minutes, then transfer to a rack to cool fully. Cooling locks moisture and prevents a gummy center—a smart decision for a clean slice.
Impatient? Chill 10 minutes in the fridge before glazing for a neater finish.
Step 8 · Bakery Finish
Glaze with Lemon Icing; Garnish & Serve
Whisk powdered sugar + lemon juice to a pourable glaze. Drizzle over the cooled cake and finish with fresh berries & zest.
Related: Classic Pavlova Recipe
Serving Suggestions for Lemon Berry Cake — Best Ways to Serve & Pair
Make your Lemon berry Cake (also known as Lemon Blueberry Cake / Lemon Raspberry Cake) even more beautiful with the perfect pairings and coating tips.
Classic Pairings — Dessert & Brunch
- Serve warm with a scoop of vanilla ice cream or lemon gelato. I just love to serve warm with ice cream.
- Brunch pairing: wedge of cake with a dollop of lightly whipped cream and fresh mint.
- Light option: plain slice with Greek yogurt and a dusting of lemon zest for a high-protein dessert variant.
Beverage Pairings — Coffee, Tea & Cocktails
- Hot: Earl Grey tea, chamomile, or a lemon-verbena infusion.
- Cold: Iced Earl Grey latte, sparkling lemonade or a light Prosecco for celebration moments.
- Alcohol-free cocktails: Berry shrub with soda is my favorite one.
Occasion-Based Serving — Parties & Holidays
- Summer BBQs: Serve unfrosted slices on a dessert board with mixed berries and shortbread cookies.
- Add cream cheese frosting + edible flowers for a great presentation that would be great for any celebration, like a birthday.
- Tea Parties & Showers: Mini lemon berry cupcakes or thin slices on doilies.
Health-Conscious Serving — Low Sugar & Keto Options
- Keto swap: almond flour + erythritol, serve with unsweetened whipped coconut cream is an excelent choice.
- Low-sugar: reduce sugar by 25% and serve with macerated berries (no extra sugar) is s smart idea.
Related: Best Protein Balls
Lemon Berry Cake Variations — Easy swaps
Keto Lemon Berry Cake (Low Carb, Sugar-Free)
Swap all-purpose flour for blanched almond flour, replace sugar with erythritol or monk fruit, and use 3–4 eggs or ½ cup ricotta for structure. Bake 30–35 min at 175°C (350°F).
- Quick tip: Add 1 tbsp psyllium husk for better crumb structure.
Vegan Lemon Berry Cake (Egg-Free, Dairy-Free)
Use flax eggs (1 tbsp flax + 3 tbsp water = 1 egg), swap butter for coconut oil or vegan butter, and use dairy-free yogurt. Bake same temp; add 5–8 extra minutes if dense.
- Keywords: vegan lemon cake, egg free lemon cake, plant based dessert recipe
- If vegan: choose this when catering to vegans or egg allergies.
Gluten-Free Lemon Berry Cake
Use a 1:1 gluten-free flour blend (contain xanthan gum) or mix rice + tapioca + potato starch. Reduce liquid slightly if crumb seems wet. Bake 30–40 min; test with toothpick.
- Tip: Use room-temp batter for even rise; avoid overmixing.
Lemon Berry Bundt Cake (Showstopper)
Double the recipe for a standard 10–12 cup bundt pan. Bake 45–55 min at 170–175°C (338–350°F). Glaze while warm for glossy finish.
Lemon Berry Cupcakes (Portion-Control & Shareable)
Spoon batter into lined cupcake tins. Bake 18–22 minutes. Top with lemon cream cheese frosting or a light lemon glaze & single berry.
Low-Sugar / Diabetic-Friendly Lemon Berry Cake
Replace sugar with stevia blends, erythritol, or monk fruit. Reduce glaze or use a thin yogurt-based topping. Monitor carb count per serving for clear recipe labeling.
High-Protein Lemon Berry Cake (Gym-Friendly)
Add ¼–½ cup whey or plant-based protein powder (unflavored or vanilla) and swap part of the flour for oat flour. Increase liquid (milk/yogurt) by 2–3 tbsp to preserve moisture.
Dairy-Free / Lactose-Free Lemon Berry Cake
Use dairy-free yogurt or coconut yogurt, almond/soy milk, and vegan butter. Works with or without eggs (see Vegan variation).
- Tip: choose neutral-tasting dairy alternatives to let lemon & berries shine.
Nut-Free Lemon Berry Cake (Allergy-Friendly)
Avoid almond or nut flours. Use all-purpose or gluten-free blends without nut ingredients. For vegan/nut-free, use oat or rice-based milks.
- Tip: pick this for school events, potlucks, and family gatherings with allergy concerns.
Lemon Berry Loaf Cake (Tea Loaf & Meal-Prep Friendly)
Bake in a 9×5 loaf pan for 45–55 min. Great for slicing, gift boxes, and meal prep. Drizzle thin lemon glaze for longer shelf appeal.
Layered Lemon Berry Cake (Celebration Cake)
Split batter into two 8-inch pans. Use lemon curd + whipped cream or cream cheese frosting between layers and top with berry compote. Chill 1–2 hours before serving.
Suggested: Cold Summer Soups
Storage & Meal Prep Tips — Lemon Berry Cake (Quick Cake)
Smart storage and meal-prep strategies keep your Lemon Berry Cake moist, safe, and ready-to-serve. This part of the article is very important for those who have a small family and want to make cakes and store them for a while to enjoy for a few days. Therefore, feeling the need, I am sharing some storage tips and meal prep ideas with you, which will be very useful for you.
Quick Reference (At-a-glance)
- Room Temp: 2–3 days in an airtight cake carrier or container.
- Refrigerator: 4–5 days tightly wrapped; best for cream/cheese frostings.
- Freezer: Up to 2 months when wrapped and sealed (freeze slices for convenience).
- Thawing: Thaw in the fridge overnight; bring to room temp 30–60 minutes before serving.
Step-by-step Storage Guide
- Cool completely: Always cool the cake on a rack until fully room temperature—warm cake traps moisture and creates condensation that ruins texture.
- Short-term (Room Temp): For unfrosted or lightly glazed cakes, store in an airtight container or cake dome for 48–72 hours away from direct sunlight.
- Refrigerate (If frosted): For cream cheese glaze, whipped cream, or perishable fillings, refrigerate in a sealed container to preserve safety and quality for 4–5 days.
- Freeze for meal prep: Slice into portions, flash-freeze on a tray for 1 hour, then wrap individually in plastic wrap and place in a freezer bag with date labels.
- Reheat & revive: Warm single slices in a 300°F oven for 6–8 minutes or microwave for 12–20 seconds to refresh texture; add a splash of lemon glaze or whipped cream to revive moisture.
Food Safety & Freshness
Follow basic food safety: keep perishable frostings chilled, avoid leaving cake out more than 2 hours at room temperature (1 hour if ambient >90°F / 32°C). Label frozen portions with date and use within 8 weeks for best flavor.
Should You Freeze Your Lemon Berry Cake?
- You want long-term storage (>5 days)
- You’re meal prepping individual portions
- The cake is unfrosted or has a stable glaze (not whipped cream)
- You’ve used delicate toppings (fresh whipped cream, fresh fruit toppings that will degrade)
- You prefer bakery-fresh texture for same-day serving
Related: Low-Carb Breakfast Burrito Recipes
FAQs — Lemon Berry Cake (Quick, Moist & Easy)
Yes — frozen berries work very well for this quick Lemon Berry Cake. Keep them frozen and toss with 1–2 tbsp flour before folding into the batter to prevent bleeding and sinking.
For a moist, bakery-style lemonberry cake, use Greek yogurt or sour cream (for extra fat and texture) and avoid overmixing the batter. To help the berries spread or hold together properly, mix in a little flour before gently folding them into the batter. Bake at the correct temperature (350°F / 175°C) and avoid opening the oven too early.
Absolutely. This recipe is adaptable:
- Keto: Replace all-purpose flour with almond flour (adjust liquid), use erythritol or monk fruit sweetener, and swap yogurt for full-fat cream cheese or keto yogurt.
- Vegan: Use flax or chia eggs, plant-based yogurt, and coconut oil instead of butter — add a flax egg per real egg.
- Gluten-free: Use a 1:1 gluten-free flour blend and bake time may vary slightly.
A light lemon glaze (powdered sugar + lemon juice) enhances the bright citrus flavor without overpowering the berries. For richer options, use cream cheese frosting or mascarpone whipped cream. For a low-sugar option, opt for a Greek-yogurt whipped topping sweetened lightly with honey or erythritol.
Yes. For cupcakes, fill liners ⅔ full and reduce baking time to 18–22 minutes. For a bundt cake, double the recipe for a standard bundt pan and increase bake time by 10–18 minutes depending on pan size. Use skewer testing for doneness.
Store at room temperature in an airtight container for up to 3 days. Refrigerate (especially with cream cheese frosting) up to 5 days. For long-term storage, wrap slices tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.
Substitutions that keep texture similar: swap up to 25% of flour with almond meal (add a tablespoon liquid), use applesauce for ¼ of butter for a lower-fat cake, or replace sugar with coconut sugar 1:1 for a slight caramel note. Avoid replacing more than half the flour with nut flours unless adapting to keto rules.
Yes — slice and individually wrap for meal prep, or scale the recipe for bakery batches. Use high-quality ingredients and label allergens (eggs, dairy, gluten, nuts if used). For selling: include shelf-life, storage instructions, and a short ingredient list focusing on freshness to improve buyer trust.
Common mistakes: overmixing batter (causes toughness), using cold eggs/butter (affects rise), adding berries straight from a thawed state (causes color bleed), and incorrect oven temp. Calibrate your oven and follow the step-by-step method for consistent results.
Related: High Protein Smoothie Recipes
If you like this article about the Lemon Berry Quick Cake Recipe, please share it with your friends on Facebook and Pinterest. Also, subscribe to my blog to get all the latest content first on your mobile.
