Description
Blueberry cake with lemon cream cheese frosting is a vibrant and refreshing dessert that perfectly captures the essence of summer. This moist and fluffy cake combines the sweet juiciness of fresh blueberries with the zesty brightness of lemon, creating a delightful balance that will have everyone reaching for seconds. Ideal for any occasion, from casual brunches to festive gatherings, this cake is sure to impress with both its taste and visual appeal.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ cups fresh blueberries
- 2 tsp baking powder
- ½ cup sour cream (or Greek yogurt)
- Zest of 1 lemon
- 3 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease two round 9-inch baking pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream melted butter and sugar until light and fluffy. Add eggs one at a time, then sour cream and lemon zest.
- Mix dry ingredients into wet ingredients until just combined. Gently fold in the blueberries.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For frosting, beat cream cheese, melted butter, powdered sugar, and lemon juice until smooth. Frost cooled cakes generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg