Description
A delightful blueberry cake paired with zesty lemon cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups fresh blueberries
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture; mix until just combined.
- Gently fold in the blueberries, being careful not to smash them.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, beat the cream cheese until smooth. Gradually add the powdered sugar, followed by the lemon juice and zest. Mix until creamy and well combined.
- Once the cakes are cool, layer and frost them with the lemon cream cheese frosting.
Notes
Use fresh blueberries for the best flavor and texture. Let the cakes cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg