Lemon Blueberry Cake

This Lemon Blueberry Cake starts with a moist, soft lemon cake topped with juicy blueberries. Next, top with cream cheese frosting with a hint of lemon. A simple recipe that is perfect for spring and summer.

Lemon and blueberry are a very delicious flavor combination. Light notes of lemon perfectly complement the sweet, juicy, and plump blueberries. (For some reason I always giggle at the idea of ​​"plump fruit"). And if flavors he likes combos like my girlfriend's Instagram buddy does (HI!!!!!), you'll love this recipe too. 

Ingredients

Lemon Blueberry Cake

• 2¼ cups plain flour*
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter**
• 1.5 cups granulated sugar
• 2 tablespoons lemon peel
• 2 teaspoons vanilla essence
• 3 large eggs
• ¼ cup freshly squeezed lemon juice
• ⅔ cup buttermilk
• 1 ½ cups fresh or frozen blueberries
• 2 teaspoons cake flour

Cream Cheese Frosting

• ½ cup softened unsalted butter
• 8 ounces brick cream cheese
• 1 teaspoon lemon juice
• 3-3.5 cups powdered sugar
• 1 tablespoon fresh cream, if desired

Lemon Blueberry Cake

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease and dust a 9x13-inch cake tin.
2. Sift flour, baking powder, and salt into a medium bowl.
3. Cream butter, sugar, and lemon zest in a large bowl. (about 2-3 minutes). Add vanilla essence, add eggs one at a time, and mix.
4. In a liquid measuring cup, whisk together lemon juice and buttermilk.
5. At a mixer on low speed, add about 1/3 of the flour mixture to the butter mixture, then about 1/3 of the milk mixture.
6. Continue the process, alternating between flour and milk, turning off the mixer, and scraping down the sides of the bowl as needed.
7. Combine blueberries with 2 teaspoons of flour and mix carefully with a spatula. Pour the batter into the prepared frying pan. Bake for 25 to 30 minutes or until a toothpick comes out clean.

Cream Cheese Frosting

1. Cream the butter, then mix in the cream cheese.
2. Add lemon juice, add 3 cups of powdered sugar, and mix. Start with the mixer on low heat and once it starts to mix, turn the heat up to medium.
3. Add 1 tablespoon of heavy cream and mix, then add the rest of the powdered sugar little by little and add more cream if needed. Glaze the chilled cake and garnish with blueberries and lemon slices, if desired.