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Blueberry Cake with Lemon Cream Cheese Frosting

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A moist and flavorful blueberry cake topped with tangy lemon cream cheese frosting, perfect for any occasion.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lightly flouring them.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  6. Gently fold in the blueberries to avoid breaking them and turning the batter blue.
  7. Divide the batter evenly between the prepared pans and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  9. For the frosting, beat the softened cream cheese until smooth. Gradually add powdered sugar, then mix in lemon juice and zest until creamy and well combined.
  10. Once the cakes are fully cooled, spread the lemon cream cheese frosting between the layers and over the top and sides of the cake.

Notes

  • You can substitute blueberries with raspberries or blackberries for a different berry flavor.
  • Add a tablespoon of poppy seeds to the batter for extra texture.
  • Use Greek yogurt instead of buttermilk for a thicker cake texture.
  • Incorporate lemon zest into the batter for a more citrusy flavor.
  • For a dairy-free version, use vegan cream cheese and a plant-based milk alternative.
  • Frozen blueberries can be tossed in flour before adding to batter to prevent sinking.
  • Store cake in an airtight container in the refrigerator for up to 4 days or freeze un-frosted layers for up to 2 months.

Nutrition

Find it online: https://deliciousyum.com/blueberry-cake-with-lemon-cream-cheese-frosting/