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Lemon Blueberry Cake
Rebecca Sherrow
Lemon Blueberry Cake
Rebecca Sherrow
A rich lemon cake, filled with fresh blueberries and iced with a tangy lemon cream cheese frosting. Perfect for Easter, or just to celebrate Spring!
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Ingredients:
for the cake:
2 3/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 tsp lemon zest
1 1/2 cups sugar
12 TBSP (1.5 sticks) butter
3 eggs
1 1/4 cup whole milk
1 tsp vanilla extract
for the icing:
8 oz. cream cheese, room temp.
8 TBSP (1 stick) butter, room temp.
2 cups confectioner’s sugar
1 TBSP lemon juice
1 tsp lemon zest
1 tsp vanilla extract
3 cups fresh blueberries, washed
mint sprigs, to garnish
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 10
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Great for kids, Elegant evenings, Crowds/parties, Spring favorites, Holiday Sweets & Treats, Easter Favorites
- Top 8 allergens?: soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 30-45 minutes
- Total time (inc active/prep): 60-90 minutes
Published in
Desserts
