Description
A delightful Lemon Blueberry Cake with a tender crumb and a velvety cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cream together the butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition, along with lemon zest and juice.
- Combine flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Fold in the blueberries gently using a rubber spatula.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Whip the cream cheese, powdered sugar, and vanilla until smooth for frosting.
- Spread the frosting over the cooled cake.
- Serve and enjoy!
Notes
For greater lemon flavor, increase the lemon zest and juice in both the cake and frosting. Frozen blueberries can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cake, dessert, lemon blueberry, baking, sweet treat