Lemon Blueberry Cake with Cream Cheese Frosting
A moist, tender cake bursting with fresh blueberries and bright lemon zest, topped with a rich and tangy cream cheese frosting. This dessert is perfect for summer gatherings, offering a beautiful balance of sweet and tart flavors.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tbsp lemon zest freshly grated
- 2 tbsp fresh lemon juice
- 0.5 cup buttermilk at room temperature
- 1 cup fresh blueberries tossed with 1 tbsp flour
- 8 oz cream cheese softened to room temperature
- 0.25 cup unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
Notes
Storage: Cover the frosted cake and refrigerate for up to 3 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake the cake layers up to 1 day in advance, wrap tightly, and store at room temperature. Frost just before serving. Variations: Substitute raspberries or blackberries for blueberries. For a gluten-free version, use a 1-to-1 gluten-free flour blend. Serving Suggestion: Garnish with extra fresh blueberries and lemon zest for a beautiful presentation.