BLUEBERRY CAKE WITH LEMON FROSTING

 

  BLUEBERRY CAKE WITH LEMON FROSTING

Moist Blueberry Cake Topped with Zesty Lemon Frosting: A Perfect Summer Dessert ☀️🍋

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes + cooling | Difficulty: Easy | Servings: 12

Ingredients:

For the Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

2 cups fresh blueberries

1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Frosting:

1/2 cup unsalted butter, at room temperature

2 cups powdered sugar, sifted

1 tablespoon lemon zest

2 tablespoons fresh lemon juice 

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.

In a large bowl, cream together 3/4 cup butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually add the flour mixture alternately with milk, beginning and ending with the flour mixture. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.

Pour the batter into the prepared cake pan. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat 1/2 cup butter, powdered sugar, lemon zest, and lemon juice together until smooth and spreadable. Adjust the consistency with more lemon juice or powdered sugar if needed.

Once the cake is cool, spread the lemon frosting over the top. Garnish with additional blueberries and lemon zest if desired.