Description
A moist and fluffy cake bursting with blueberries and lemon zest, topped with a creamy cheese glaze for a perfect balance of sweet and tangy flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add butter, eggs, milk, vanilla, and lemon zest. Mix until smooth.
- Fold in blueberries gently.
- Pour batter into the pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes.
- Mix cream cheese, powdered sugar, and lemon juice for the glaze.
- Drizzle glaze over the cooled cake and serve.
Notes
- Use room-temperature ingredients for best results.
- Toss blueberries in flour to prevent sinking.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: blueberry cake, lemon dessert, cream cheese glaze, easy cake recipe