Lemon Blueberry Cake
A cozy, fruit-forward cake infused with lemon and bursting with blueberries, topped with a velvety cream cheese frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 0.25 cups fresh lemon juice
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup fresh blueberries
Frosting Ingredients
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the milk, lemon zest, and lemon juice.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture. Fold in the blueberries gently.
- Pour the batter into the prepared pan and spread evenly. Use an offset spatula or the back of a spoon to smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
Frosting
- Beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese frosting over the cooled cake and serve.
Notes
For a denser cake, swap half the milk for plain yogurt. Store in an airtight container in the refrigerator. Freezing is possible; wrap slices tightly in plastic wrap and then foil. Thaw in the refrigerator overnight.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 30g
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