Description
This Lemon Blueberry Cake is the perfect blend of sweet and tart, with a creamy frosting that complements the fresh blueberries beautifully.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- Zest and juice of 1 lemon
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, then mix in lemon zest and vanilla extract.
- Gradually mix in the milk until just combined. Be careful not to overmix.
- Fold in the dry ingredients and gently incorporate the blueberries.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting.
- For frosting, beat cream cheese until smooth, gradually add powdered sugar, then mix in lemon juice until creamy.
- Frost the cooled cakes generously and enjoy!
Notes
- Make sure all ingredients are at room temperature for best results.
- You can substitute the blueberries with other berries if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg