Description
Blueberry Cake with Lemon Cream Cheese Frosting is a delightful dessert that brings together the burst of juicy blueberries and the zesty creaminess of lemon frosting. This moist, fluffy cake is perfect for any occasion, whether it’s a summer picnic or a cozy brunch at home. Each bite offers a harmonious blend of sweetness and tang, making it an irresistible treat that will impress your guests and brighten your day.
Ingredients
Scale
- 2 cups cake flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1 ½ cups fresh blueberries
- Zest of 1 lemon
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- Cream softened butter and sugar until light and fluffy. Beat in eggs one by one followed by lemon zest.
- Gradually add dry ingredients alternately with milk until just combined. Gently fold in blueberries.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese until smooth; gradually mix in powdered sugar, lemon juice, and vanilla extract until creamy.
- Once cooled, frost the top of one layer with frosting before placing the second layer on top; frost the sides and top generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Feel free to substitute blueberries with raspberries or strawberries for a fruity twist. Ensure all dairy ingredients are at room temperature for better blending. Store leftovers in an airtight container in the fridge for up to three days.