Blueberry Cake with Lemon Cream Cheese Frosting
Blueberry Cake with Lemon Cream Cheese Frosting is a delightful treat that brings the essence of summer to your table. This moist cake, studded with plump blueberries and topped with a zesty lemon cream cheese frosting, is perfect for any occasion. Whether you’re hosting a picnic or simply enjoying a slice at home, this cake will impress family and friends alike. With its beautiful presentation and irresistible flavor, it’s sure to become a favorite in your baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- Zest and juice of 1 lemon
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, then mix in lemon zest and vanilla extract.
- Gradually mix in the milk until just combined. Be careful not to overmix.
- Fold in the dry ingredients and gently incorporate the blueberries.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting.
- For frosting, beat cream cheese until smooth, gradually add powdered sugar, then mix in lemon juice until creamy.
- Frost the cooled cakes generously and enjoy!
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 305
- Sugar: 33g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For extra flavor variations, consider substituting blueberries with raspberries or blackberries. To keep blueberries from sinking during baking, coat them lightly in flour before folding into the batter.