Description
A delightful Blueberry Lemon Dream Cake with Cream Cheese Glaze, perfect for any occasion. This cake combines the tangy zest of lemon with the sweet burst of blueberries, topped with a smooth cream cheese glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
- For the glaze: 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and zest.
- Combine the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture alternately with milk.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, beat the cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla, beating until smooth. Drizzle over the cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- If using frozen blueberries, do not thaw before adding to the batter to prevent color bleeding.
- The cake can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Blueberry Lemon Dream Cake, Cream Cheese Glaze, Dessert, Baking, Vegetarian