Sunshine Lemon Blueberry Cake That Steals the Show Every Time
Servings 10 servings
Ingredients
Ingredients
- For the Cake:
- 1 ⅔ cups all-purpose flour 200 g
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter room temperature (100 g)
- ¾ cup granulated sugar 150 g
- 2 large eggs
- ½ cup buttermilk or plain yogurt 120 ml
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup blueberries fresh or frozen (150 g)
For the Frosting:
- ½ cup unsalted butter softened (100 g)
- 7 oz brick-style cream cheese 200 g
- 2 cups powdered sugar sifted (200 g)
- 2 tsp fresh lemon juice
Instructions
Make the Cake:
- Preheat your oven to 350°F (180°C). Line or grease an 8-inch round or square baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the buttermilk (or yogurt), vanilla extract, and lemon zest.
- Add the dry ingredients gradually, mixing just until incorporated—do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Make the Frosting:
- Beat softened butter until creamy.
- Add the cream cheese and beat until smooth and fully combined.
- Gradually mix in powdered sugar and lemon juice, beating until light and fluffy.
- Spread the frosting over the cooled cake and garnish with lemon zest or fresh blueberries if desired.
