Description

Blueberry Cake with Lemon Cream Cheese Frosting is a delightful dessert that balances the sweetness of fresh blueberries with the tangy zing of lemon. This moist and fluffy cake, topped with a creamy frosting, is perfect for any occasion—whether it’s a birthday celebration or just a treat for yourself. Each bite brings a burst of flavor, making it irresistible to anyone who tries it.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3 large eggs
1 cup whole milk
2 cups fresh blueberries
Zest of 1 lemon
8 oz cream cheese, softened
1/4 cup freshly squeezed lemon juice
2 cups powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in milk.
Gradually fold in the dry ingredients until just combined. Gently fold in blueberries.
Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
For frosting, beat cream cheese with lemon zest and juice until smooth; gradually add powdered sugar.
Frost cooled cakes as desired.

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

Nutrition

Serving Size: 1 slice (100g)
Calories: 360
Sugar: 38g
Sodium: 240mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: For added flavor, substitute blueberries with raspberries or mix in vanilla extract into the frosting. Store leftovers in an airtight container in the fridge for up to five days.