Description
A delightful treat that combines the sweetness of blueberries with tangy lemon cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Mix in the flour and baking powder alternately with the milk until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the frosting, beat together the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar, then mix in the lemon juice and zest until smooth.
- Spread the frosting evenly over the cooled cake.
Notes
For best texture, let the cake sit at room temperature before serving. Use fresh blueberries on top for decoration.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American