Lemon Blueberry Cake
A delightful dessert that features tangy lemons and sweet blueberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Structure
- 1 cup sugar Sweetness
- 1/2 cup unsalted butter, softened Moisture
- 1 cup milk Moisture
- 3 large eggs Structure and richness
- 1 tablespoon lemon zest Flavor
- 2 tablespoons lemon juice Flavor
- 1 teaspoon baking powder Leavening agent
- 1/2 teaspoon baking soda Leavening agent
- 1/2 teaspoon salt Enhances flavor
- 1 cup blueberries Moisture and sweetness
Frosting Ingredients
- 1 package cream cheese (8 oz) Richness and texture
- 1/4 cup powdered sugar Sweetness
- 1/4 cup heavy cream Richness and texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your baking dish.
- In a large mixing bowl, combine softened butter and sugar, then beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in lemon zest and juice.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared baking dish and bake for 25-30 minutes.
- Check for doneness by inserting a toothpick in the center.
Frosting
- Beat the cream cheese, powdered sugar, and heavy cream together until smooth.
- Once the cake is cool, spread the frosting evenly over the top.
Notes
Store leftovers in an airtight container to maintain freshness. Experiment with lemon zest for flavor adjustments.