Description
Blueberry cake with lemon cream cheese frosting brings sunshine to your kitchen with fresh summer flavors that dance across your taste buds. Moist cake layers packed with juicy berries and topped with tangy cream cheese frosting create a delightful dessert perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups fresh blueberries
- 1 cup granulated sugar
Supporting Ingredients:
- ½ cup unsalted butter
- 2 large eggs
- ½ cup milk
Finishing Ingredients:
- 8 ounces cream cheese
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Warm your oven to 350°F and coat a 9×13 inch baking pan with butter, ensuring every corner is protected.
- Combine 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl, whisking until thoroughly blended.
- Using an electric mixer, blend ½ cup butter with 1 cup sugar until the mixture becomes airy and pale, approximately 3 minutes.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition.
- Gently stir 1 teaspoon vanilla extract into the batter.
- Slowly fold dry ingredients into the wet mixture, alternating with ½ cup milk, mixing at low speed until just combined.
- Tenderly fold 2 cups fresh blueberries into the batter, being careful not to crush the berries.
- Transfer the batter smoothly into the prepared pan, spreading it evenly.
- Bake for 40-45 minutes, checking doneness with a toothpick that should emerge clean when inserted in the center.
- Allow the cake to rest on a wire rack, cooling completely to room temperature.
- In a clean bowl, blend 8 ounces cream cheese with ½ cup butter until silky and uniform.
- Gradually introduce 2 cups powdered sugar, mixing at low speed until fully integrated.
- Enhance the frosting with 2 tablespoons lemon juice and 1 teaspoon lemon zest, whipping until light and fluffy.
- Spread the frosting generously across the cooled cake’s surface.
- Cut into squares and serve at room temperature for the most delightful texture.
Notes
- Fold blueberries gently to prevent them from sinking and bleeding color throughout the cake batter.
- Check cake doneness early by testing with a toothpick around 35 minutes to avoid overbaking and drying out the cake.
- For a gluten-free version, swap standard flour with a cup-for-cup gluten-free flour blend and add an extra egg for moisture and structure.
- Keep cream cheese frosting smooth by ensuring both cream cheese and butter are at room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 376 kcal
- Sugar: 39 g
- Sodium: 170 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 58 mg