Blueberry Cake with Lemon Cream Cheese Frosting
Blueberry Cake with Lemon Cream Cheese Frosting is a scrumptious dessert that captures the essence of summer in every bite. This moist and fluffy cake, filled with juicy blueberries, is elegantly topped with a zesty lemon cream cheese frosting that will tantalize your taste buds. Perfect for any occasion, from birthdays to casual gatherings, this cake will surely impress your family and friends. Treat yourself to this delightful baking experience!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 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
- 3 large eggs (room temperature)
- 1 cup whole milk
- 1/2 cup unsalted butter (melted)
- 1 cup fresh blueberries (floured)
- Zest of 1 lemon
- 8 oz cream cheese (softened)
- 3 cups powdered sugar (sifted)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix in eggs, milk, melted butter, lemon zest, and vanilla extract until smooth.
- Gently fold in floured blueberries.
- Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- While cooling, beat cream cheese with powdered sugar until smooth; mix in lemon juice.
- Assemble the cake by layering frosting between the cooled cakes and on top.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For added flavor variation, consider substituting blueberries with raspberries or folding in nuts for crunch. Ensure your ingredients are at room temperature for the best results.