Lemon Blueberry Cake with Cream Cheese Frosting

Ingredients

• 225 g Unsalted butter (softened, for the cake)
• 200 g Granulated sugar (for the cake)
• 1 Lemon zest (zest of 1 lemon)
• 4 Eggs (room temperature)
• 15 g Lemon juice (Source gives a range of 15–20 g; 1 tbsp equivalent stated)
• 120 g Buttermilk, sour cream, or Greek yogurt (choose one; source lists these as alternatives)
• 250 g All-purpose flour (for the cake)
• 8 g Baking powder
• 3 g Salt
• 150 g Blueberries
• 1 tsp All-purpose flour (source says 1–2 tsp, for coating the blueberries)
• 60 g Granulated sugar (¼ cup plus 1 tbsp; for the lemon syrup)
• 120 g Fresh lemon juice (for the lemon syrup)
• 250 g Cream cheese (about 9 oz)
• 100 g Unsalted butter (softened, for the frosting)
• 50 g Powdered sugar (about ⅓ cup plus 1 tbsp; sifted)
• 2 tsp Blueberry jam (for topping if desired; frosting instructions add it, and extra may be swirled on top if desired)

Steps

1. 1

   Preheat the oven to 175°C (350°F). Line a loaf pan with parchment paper.

2. 2

   Rub the lemon zest into the granulated sugar with your fingertips until fragrant.

3. 3

   Beat the softened butter and lemon sugar for 2–3 minutes, until light and fluffy.

4. 4

   Add the eggs one at a time, mixing well after each addition.

5. 5

   In a separate bowl, whisk together the flour, baking powder, and salt.

6. 6

   Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk, sour cream, or Greek yogurt. Start and finish with the dry ingredients.

7. 7

   Mix in the lemon juice.

8. 8

   Toss the blueberries with 1–2 tsp flour, then gently fold them into the batter.

9. 9

   Pour the batter into the prepared pan and smooth the top.

10. 10

    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil.

11. 11

    While the cake bakes, heat the lemon juice and sugar in a small saucepan, stirring until the sugar has completely dissolved. Remove from the heat and let cool.

12. 12

    After baking, let the cake rest in the pan for 5 minutes.

13. 13

    Poke small holes over the top of the warm cake with a skewer, then slowly pour the lemon syrup over it.

14. 14

    Let the cake cool completely before frosting.

15. 15

    Beat the softened butter for 2–3 minutes, until pale and fluffy.

16. 16

    Add the sifted powdered sugar and beat again.

17. 17

    Add the cream cheese and blueberry jam, then mix just until smooth.

18. 18

    Spread the frosting over the completely cooled cake.

19. 19

    If desired, swirl extra blueberry jam on top.

Notes

The source lists buttermilk, sour cream, or Greek yogurt as alternatives. It gives the cake lemon juice as a range of 15–20 g and the blueberry-coating flour as 1–2 tsp; the upper end is represented in the ingredient estimates where needed. Blueberry jam is listed for topping if desired; the frosting instructions also add it to the frosting, and extra may be swirled on top. The source does not specify the quantity of extra jam for swirling.

Nutrition per serving

• dessert
• cake
• baked
• lemon
• blueberry
• vegetarian