Description
A moist and delicious blueberry cake infused with fresh lemon zest and topped with a tangy lemon cream cheese frosting, perfect for any spring or summer celebration.
Ingredients
Scale
Cake
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 1 ½ cups fresh blueberries
- Zest of 1 lemon
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- ½ cup milk
Frosting
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents.
- Cream butter and sugar: In a separate mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and lemon zest: Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next. Then mix in the lemon zest for a fresh citrus flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients alternately with milk to the butter mixture, mixing just until combined to avoid overworking the batter.
- Fold in blueberries: Gently fold the fresh blueberries into the batter to evenly distribute them without crushing.
- Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely to room temperature.
- Prepare frosting: Beat the softened cream cheese until smooth. Gradually add powdered sugar, freshly squeezed lemon juice, and vanilla extract and continue beating until the frosting is creamy and spreadable.
- Assemble cake: Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of frosting. Place the second cake layer on top and frost the top and sides of the entire cake evenly.
Notes
- For best texture, avoid overmixing the batter once dry ingredients are added.
- Fresh blueberries are preferable; if using frozen, do not thaw to prevent color bleeding.
- Ensure cream cheese is softened for smooth frosting.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for best flavor and texture.
