Description
Blueberry Cake with Lemon Cream Cheese Frosting is a delightful dessert that brings a burst of flavor to any occasion. This moist cake is packed with juicy blueberries and topped with a zesty lemon cream cheese frosting, creating the perfect balance between sweet and tangy. Ideal for brunches or afternoon treats, this recipe is sure to impress friends and family alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup fresh blueberries (or frozen)
- Zest and juice of 1 lemon
- 8 oz cream cheese, softened
- 2 cups confectioners' sugar
- Milk (optional, as needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter and sugar until fluffy.
- Beat in eggs one at a time along with vanilla extract. Gradually mix in dry ingredients until combined.
- Gently fold in blueberries, then divide the batter between prepared pans.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, beat together cream cheese, lemon juice, zest, and confectioners' sugar until smooth. Add milk if needed to achieve desired consistency.
- Frost the cooled cakes and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 34g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - Consider adding extra lemon zest to the batter for an additional citrus flavor. - Swap half of the blueberries for raspberries for a delightful twist.