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–+ servings

Blueberry Cake With Lemon Cream Cheese Frosting

This moist and fluffy blueberry cake is paired with a zesty lemon cream cheese frosting, making it a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup milk
  • 2 large eggs
  • 2 cups fresh blueberries washed and drained
For the Frosting
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Method
 

Bake the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, and eggs to the dry ingredients. Mix on medium speed until well combined.
  4. Gently fold in the blueberries until evenly distributed.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting
  1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fully incorporated.
  3. Stir in the lemon juice and lemon zest until well combined.
Assemble the Cake
  1. Once the cakes are completely cooled, place one layer on a serving plate.
  2. Spread a layer of lemon cream cheese frosting on top of the first cake layer.
  3. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  4. Decorate with additional blueberries if desired.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 25g

Notes

For best results, use fresh blueberries. You can also substitute with frozen blueberries, but do not thaw them before mixing into the batter.

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