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.
Ingredients
Scale
- 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
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.
- In another bowl, cream the softened butter and granulated sugar until fluffy (about 3-4 minutes).
- Beat in eggs one at a time, then add lemon juice and zest.
- Gradually combine dry ingredients with the wet mixture while alternating with milk until just combined. Fold in blueberries gently.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Cool for 10 minutes before transferring to wire racks.
- For the frosting: Beat softened cream cheese until creamy; gradually add powdered sugar and lemon juice until smooth.
- 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