Description
Blueberry Cake with Lemon Cream Cheese Frosting is a delightful dessert that perfectly balances sweet blueberries and tangy lemon. Moist, fluffy cake layers are generously topped with rich cream cheese frosting, making this treat ideal for any occasion—from birthdays to casual gatherings. Enjoy a slice of nostalgia as the flavors transport you to joyful summer days spent baking with loved ones.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 cups fresh blueberries
- Zest of 1 lemon
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add eggs, milk, and melted butter; mix until smooth.
- Gently fold in blueberries.
- Divide batter between pans and bake for 25–30 minutes until golden brown and a toothpick comes out clean.
- For frosting, blend cream cheese and butter until smooth, then add powdered sugar, lemon juice, and zest.
- Once cakes are cool, layer them with frosting in between and top with remaining frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (88g)
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Substitute frozen blueberries by tossing them in flour before adding to prevent sinking. Store leftover cake in an airtight container for up to three days at room temperature.