Description
A luscious Lemon Blueberry Cake bursting with flavor and nostalgia, perfect for summer celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Creaming together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and lemon zest.
- Combine the all-purpose flour and baking powder in another bowl. Gradually add this to the wet ingredients.
- Fold in the blueberries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks.
- Beat together the cream cheese and butter until smooth for the frosting.
- Add the powdered sugar gradually and mix until fluffy.
- Stir in the lemon juice until fully incorporated.
- Spread frosting between the layers and on the top and sides of the cake.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Leftovers can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 33g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg