Lemon Blueberry Cake

This lemon blueberry cake is soft, moist, and buttery with a lovely lemon flavor. It's filled with pockets full of jammy blueberries and topped with a luscious cream cheese frosting

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 238

Author Lily Ernst

Ingredients

Cake

1 cup (200g) granulated sugar
1 Tbsp lemon zest about 1 lemon
1/2 cup (114g) unsalted butter softened
2 large eggs
2 tsp vanilla
2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup (170ml) milk
2 cups blueberries

Cream Cheese Frosting:

4 oz (114g) cream cheese softened
3 Tbsp (43g) unsalted butter softened
1 cup powdered sugar plus more if needed
1 tsp lemon juice plus more if needed

Instructions

Cake

Preheat oven to 350F and generously grease a bundt pan.
In a large bowl, mix the sugar and lemon zest together using a rubber spatula. Press the spatula down as you mix to extract the oils from the zest.
1 cup (200g) granulated sugar, 1 Tbsp lemon zest
Add the butter to the lemon-sugar mixture. Beat together until light and fluffy.
1/2 cup (114g) unsalted butter
Add the eggs and vanilla extract, and beat again until combined.
2 large eggs, 2 tsp vanilla
In a separate bowl, toss together the flour, baking powder, and salt.
2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
Mix 1/3 of the flour mixture into the wet ingredients, followed by 1/2 of the milk. Repeat and finish with the remaining dry ingredients until just combined.
2/3 cup (170ml) milk
Fold in the fresh blueberries.
2 cups blueberries
Spoon the batter evenly into the prepared bundt pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes then invert the cake onto a cooling rack and let cool completely.

Frosting

Using an electric mixer, beat the cream cheese and butter together until combined.
4 oz (114g) cream cheese, 3 Tbsp (43g) unsalted butter
Mix in the powdered sugar along with the lemon juice until smooth and creamy. Add more powdered sugar or lemon juice if needed to reach desired consistency.
1 cup powdered sugar, 1 tsp lemon juice
Spread on top of cooled cake. Decorate with fresh blueberries and lemon slices if desired.

Notes

Leftovers can be covered and stored in the fridge for up to 5 days.

*This lemon blueberry cake is best served at room temperature. So if you are making it in advance or storing away any leftovers in the fridge, bring to room temperature before serving.

Nutrition