Irresistible Blueberry Cake with Lemon Cream Cheese Frosting

There’s something magical about the combination of blueberries and lemon that brings a burst of sunshine into any kitchen. Imagine biting into a slice of blueberry cake with lemon cream cheese frosting, where the tangy sweetness dances on your taste buds, making you forget all your worries. zesty lemon curd cookies delicious blueberry cheese danish This delightful dessert is perfect for a summer picnic, birthday celebration, or simply indulging yourself after a long day. For more inspiration, check out this banana bread cookies recipe recipe.

I remember the first time I made this blueberry cake. My family gathered around as the sweet aroma wafted through the air, and their eyes lit up with excitement. It quickly became a staple at our gatherings, always met with smiles and seconds!

I served this blueberry cake at my niece’s birthday party last year, and it was gone in minutes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Blueberries: Use plump, ripe blueberries for the best flavor; frozen works too if fresh isn’t available.

• Cake Flour: Soft cake flour gives a light texture; don’t substitute with all-purpose flour for best results.

• Sugar: Granulated sugar enhances sweetness; consider using less if you want a tart flavor contrast.

• Unsalted Butter: Always go for unsalted to control the salt content; it helps in achieving that perfect buttery flavor.

• Baking Powder: Ensure it’s fresh for maximum rise; check expiration dates hidden in your pantry!

• Lemon Zest and Juice: Fresh zest adds vibrant flavor; don’t skip this step—it’s key to mouthwatering lemon notes.

• Cream Cheese: Full-fat cream cheese creates a rich frosting; let it soften before mixing for smooth results. rich cadbury egg fudge.

• Powdered Sugar: Sifted powdered sugar gives a smooth consistency to your frosting; no one likes lumps!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans like you mean it—trust me, sticking is not cute.

Mix Your Dry Ingredients: In a bowl, whisk together cake flour, baking powder, and salt. This ensures even distribution and avoids clumping later on.

Cream Butter and Sugar: In another bowl, beat softened butter and granulated sugar until fluffy and pale—about 3-4 minutes. If it feels like forever, just think of that heavenly cake ahead.

Add Eggs & Flavorings: Beat in eggs one at a time until fully incorporated. Then add lemon zest and juice. Your kitchen should smell like a sunny day by now!

Combine Wet & Dry Mixtures: Gradually add dry ingredients into your wet mixture while alternating with milk until just combined. Don’t overmix—you’re not training for a marathon here!

Fold in Blueberries: Gently fold in those gorgeous blueberries with love; do this carefully so they don’t burst! You want whole berries nestled throughout your batter.

Bake & Cool!: Divide the batter evenly between prepared pans and bake for 25-30 minutes until golden brown. Let them cool for about 10 minutes before transferring to wire racks.

Prepare the Frosting!: While cakes cool completely, beat softened cream cheese until creamy. Gradually add powdered sugar along with lemon juice until smooth—taste test requires self-control!

Frost & Enjoy!: Once cakes are cooled completely, generously spread frosting between layers and on top of the cake. Garnish with some extra blueberries if you’re feeling fancy.

There you have it! Slice yourself a generous piece of blueberry cake with lemon cream cheese frosting and enjoy every crumb while relishing that sweet victory of baking success! fluffy mini berry dutch babies.

Perfecting the Cooking Process

Begin by preheating your oven to 350°F (175°C). While it heats, mix the dry ingredients first, then cream the butter and sugar before adding eggs. This order ensures an even bake and a fluffy texture.

Add Your Touch

Feel free to swap blueberries with raspberries or strawberries for a twist. Add lemon zest to the cake batter for an extra punch of citrus flavor that will have everyone asking for seconds.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. If refrigerating, bring it back to room temperature before serving for the best flavor and texture.

My friend once made this blueberry cake for her daughter’s birthday party, and it disappeared faster than I could say “sugar rush.” Everyone raved about it, turning what was supposed to be leftovers into a race against time!

FAQ

Can I use frozen blueberries in this recipe?

Yes, but thaw and drain them first to avoid excess moisture.

How can I make this cake gluten-free?

Use a gluten-free all-purpose flour blend as a substitute for regular flour.

What’s the best way to serve this blueberry cake?

Serve chilled or at room temperature with tea or coffee for an afternoon treat.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Blueberry Lemon Cake with Cream Cheese Frosting

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• Author: mydishtoday
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in a slice of sunshine with this delightful Blueberry Lemon Cake topped with velvety cream cheese frosting. The perfect blend of sweet blueberries and zesty lemon creates an unforgettable dessert that’s ideal for summer picnics, birthday celebrations, or simply treating yourself. This easy-to-make cake is sure to impress your family and friends, bringing smiles and seconds every time it graces your table.

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Ingredients

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• 2 cups fresh blueberries (or frozen, thawed and drained)
• 2 1/2 cups cake flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 2 lemons
• 8 oz cream cheese, softened
• 2 cups powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together cake flour, baking powder, and salt.
3. In another bowl, cream the softened butter and granulated sugar until fluffy (about 3-4 minutes).
4. Beat in eggs one at a time, then add lemon juice and zest.
5. Gradually combine dry ingredients with the wet mixture while alternating with milk until just combined. Fold in blueberries gently.
6. Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Cool for 10 minutes before transferring to wire racks.
7. For the frosting: Beat softened cream cheese until creamy; gradually add powdered sugar and lemon juice until smooth.
8. Once cooled, frost the cake generously between layers and on top.

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

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 390
• Sugar: 40g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg