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I never eat all of my blueberries, eating them raw just doesn’t do it for me. When they are baked into a batter? Oh heck ya! Now ya talkin. Cooking blueberries really brings out their flavor.
I had pretty much a whole container left in the fridge that I knew would go to waste… so I devised a cake!
Now this cake is pretty rich, not for the faint of heart! Really sticks to the ribs 🙂 It’s a basic yellow cake with a few add-ons like lemon and blueberries.
Blueberry Lemon Cake
Ingredients
CAKE
- 1 cup butter softened
- 3 eggs
- 3 cups flour + 2 tbsp to dust blueberries
- 2 tsp baking powder
- 1 ¼ cup milk
- 1 ¾ cup sugar
- Pinch salt
- 1 tsp vanilla
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 ½ cup blueberries rinsed and dried
FROSTING
- 1 8 oz cream cheese softened
- 1 cup butter softened
- 3 ½ cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
Instructions
CAKE
- Preheat oven to 350 degrees F.
- Grease three 6” or two 9” cake pans.
- Cream the butter and sugar till smooth.
- Add eggs one at a time.
- Mix in vanilla, lemon zest, and juice.
- In a separate bowl mix the flour, baking powder, and salt.
- Add half the flour mixture to the batter and mix.
- Add all the milk and then the rest of the flour, incorporate well.
- Dust blueberries with flour. Add to the mixture gently.
- Divide batter evenly among the cake pans.
- For 6“ pans bake 35 – 45 minutes or until toothpick comes out of center clean. For 9” pans 30 – 35. Cupcakes 18 – 23 minutes.
FROSTING
- Beat cream cheese and butter till whipped smooth.
- Slowly add in sugar while mixing on low. Once incorporated increase speed to medium.
- Add vanilla, lemon juice and zest. Taste and add more lemon or sugar if needed.
- Let cake cool completely before frosting.