Description
A moist, fluffy cake bursting with vibrant blueberries and zesty lemon, topped with a creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
- Mix the dry ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy—about 3-4 minutes.
- Add the eggs, one at a time, ensuring each is fully incorporated.
- Incorporate the milk and vanilla extract, mixing until smooth.
- Combine the wet and dry mixtures, mixing gently until just combined.
- Add the lemon zest and blueberries, folding them gently into the batter.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting by beating the cream cheese, then gradually mixing in the powdered sugar and lemon juice.
- Frost the cake once completely cool, layering and spreading frosting between layers and on top.
Notes
For serving, garnish with fresh blueberries or lemon slices for added visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon cake, blueberry cake, summer dessert, baking, sweet treats