Description

This Lemon Blueberry Cake with Cream Cheese Frosting combines bright lemon zest, juicy fresh blueberries, and a velvety cream cheese frosting for a stunning dessert. The cake stays moist thanks to butter and eggs, while the frosting adds a tangy, sweet finish that balances the fruit. Perfect for birthdays, brunches, or a simple afternoon treat, this recipe delivers professional‑grade flavor with easy, step‑by‑step instructions and a beautiful presentation that’s sure to impress. Serve with tea!!

Ingredients

Scale

1 ½ cups all‑purpose flour
1 cup granulated sugar
½ cup butter, softened
2 large eggs
½ cup milk
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh blueberries
8 oz cream cheese, softened
2 cups powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the oven to 350°F (175°C) and grease a 9‑inch round cake pan.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in milk, vanilla extract, and lemon zest.
Whisk flour, baking powder, and baking soda; gradually add to wet ingredients.
Fold in blueberries gently.
Pour batter into pan and bake 25‑30 minutes.
Cool cake completely.
Beat cream cheese, then add powdered sugar and lemon juice to make frosting.
Spread frosting on cooled cake and serve.

Notes

For extra moisture
add an extra tablespoon of milk. Ensure all refrigerated ingredients are at room temperature before mixing.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

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