Description
A delightful layer cake combining the tartness of lemon and the sweetness of blueberries, topped with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons milk (for frosting)
- Fresh blueberries and lemon zest for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in milk, lemon juice, and lemon zest.
- Combine flour and baking powder in a separate bowl. Gradually add to the creamed mixture, mixing until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Beat the cream cheese until smooth, then gradually add the powdered sugar and milk until desired consistency is reached.
- Frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Garnish with fresh blueberries and lemon zest, if desired. Enjoy your delicious cake!
Notes
Use fresh blueberries for the best flavor. Ensure all ingredients are at room temperature for optimal mixing.
