Lemon Blueberry Cake with Cream Cheese Frosting
A delightful blend of blueberries and lemon in a moist cake topped with cream cheese frosting. Perfect for summer gatherings!
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
Additional Ingredients
- 1 cup fresh blueberries
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Cream Cheese Frosting
- In a bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and lemon juice, beating until light and fluffy.
- Spread the cream cheese frosting over the cooled cake, using an offset spatula for a smooth finish.
Serving and Storage
- Cut the cake into slices and serve. Enjoy this refreshing cake chilled or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh lemon juice and zest for the best flavor. Gently fold in the blueberries to prevent them from sinking. Allow the cake to cool completely before frosting.
Ingredient Substitutions: Substitute raspberries or blackberries for blueberries. Use a gluten-free flour blend for a gluten-free version.
How to Serve: Garnish with fresh blueberries and lemon slices for added visual appeal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and frost just before serving.
Ingredient Substitutions: Substitute raspberries or blackberries for blueberries. Use a gluten-free flour blend for a gluten-free version.
How to Serve: Garnish with fresh blueberries and lemon slices for added visual appeal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and frost just before serving.