Description

Blueberry Cake with Lemon Cream Cheese Frosting is a delightful dessert that combines the sweetness of fresh blueberries with the zesty brightness of lemon. This moist, fluffy cake is perfect for any occasion, from birthday parties to brunch gatherings. With its vibrant colors and irresistible flavor, it’s sure to become a favorite among family and friends. Easy to make and visually stunning, this cake not only tastes great but also creates unforgettable memories.

Ingredients

Scale

2 cups cake flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened)
3 large eggs (room temperature)
1 tsp vanilla extract
2 cups fresh blueberries
Zest and juice of 1 lemon
8 oz cream cheese (full-fat, softened)
2 cups powdered sugar
2 tbsp heavy cream or milk

Instructions

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
In a large bowl, whisk together cake flour, granulated sugar, baking powder, and salt.
In another bowl, beat the softened butter until creamy. Add eggs one at a time, mixing well after each addition.
Gently fold in the blueberries into the batter.
Divide the batter between prepared pans and bake for 25-30 minutes or until golden brown; check doneness with a toothpick.
Cool cakes completely on wire racks before frosting.
For frosting, beat cream cheese until smooth; gradually add powdered sugar and mix until fluffy. Incorporate lemon zest and juice.
Level cooled cakes if necessary; spread frosting between layers and on top/sides of the cake.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 36g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: Use room temperature ingredients for better mixing. Feel free to substitute blueberries with strawberries or add lavender to the frosting for an exciting twist. Store leftovers in an airtight container in the fridge for up to three days.