Description
This moist and fluffy Lemon Blueberry Cake combines tangy lemon flavor with bursts of sweet blueberries, creating a dessert perfect for any occasion. Topped with a creamy lemon frosting, it’s a crowd-pleaser that’s as delicious as it is beautiful!
Ingredients
Cake:
- 2 cups all-purpose flour (sifted)
- 1 tbsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice + zest of 2 lemons
- 1/2 cup whole milk
- 1 cup fresh blueberries
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioner’s sugar
- 2 tbsp fresh lemon juice
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Make the Batter:
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, zest, and milk until smooth.
- Sift together flour and baking powder, then gradually add to the wet mixture.
- Gently fold in blueberries.
3. Bake the Cakes:
Divide batter evenly between prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
4. Prepare the Frosting:
- Beat cream cheese and butter until creamy.
- Gradually add confectioner’s sugar and mix until smooth.
- Stir in lemon juice to achieve desired tanginess and consistency.
5. Assemble the Cake:
Spread frosting evenly between the cake layers and over the top and sides. Garnish with additional blueberries and lemon zest for a stunning finish!
Notes
- Blueberries: Toss blueberries in a little flour before folding into the batter to prevent them from sinking.
- Lemon Zest: Use a microplane grater for best results when zesting lemons.
- Storage: Store the cake in the refrigerator for up to 3 days.