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Author:
Franco Salzillo
A classic lemon blueberry cake has you covered for spring or summer or a lovely lunch outside. Light and airy, sweet but not cloying, and with the creamiest cream cheese frosting garnished with fresh berries, this cake is truly a beauty!
Use fresh ingredients; you’ll end with an original cake you’re proud of. And yes, this is an easy recipe, but we’re not using anything straight from a box; this is as easy as a cake made from scratch goes.
This recipe has two parts. First, you have the cake, and then you have the frosting. The cake calls for all-purpose flour, sugar, baking powder, butter, eggs, milk and vanilla extract. You know, the usual suspects. The standout ingredients are the lemon zest, the lemon juice and the blueberries. Yes, we’re adding blueberries into the batter, and we’re also using some as a garnish! The more the merrier, right?
The cream cheese frosting, this one really is easy. Four ingredients, that’s it. Cream cheese, butter, vanilla extract and sugar, that’s all you need to make this fluffy frosting that, by the way, is super versatile! Use it to top cupcakes or other baking treats. You want to learn this recipe by heart!
For the cake:
For the frosting:
Preheat the oven to 350°F, grease and line two 8-inch round cake pans with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Add in the softened butter and beat until chunky and crumbly.
While mixing, slowly incorporate the lemon zest, eggs (one at a time,) milk, vanilla and lemon juice.
Fold in the blueberries.
Pour the mixture into the prepared baking pans and bake for 30 minutes or until cooked through. Cool the cakes in a wire rack.
To make the frosting, use an electric mixer to combine the cream cheese butter and vanilla. Incorporate the sugar and beat until fluffy.
Top one cake with the frosting and cover it with the second cake. Decorate the top of the cake with the rest of the frosting and decorate with blueberries.
