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Zesty Blueberry Cake with Lemon Cream Cheese Frosting

A moist, tender blueberry cake bursting with fresh blueberries and finished with a silky, tangy lemon cream cheese frosting
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling & Frosting Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 14 slices
Calories: 415
Ingredients Equipment Method

Ingredients
  

For Cake:
 2 1/2 cups all-purpose flour (plus 1 tbsp for blueberries)
2 tsp baking powder 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup melted unsalted butter
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 tsp lemon zest
3/4 cup sour cream
1/2 cup buttermilk
2 cups fresh blueberries divided
For Frosting:
225g full-fat cream cheese softened
1/2 cup softened butter,
3 cups sifted powdered sugar
1 1/2 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
pinch of salt
1 to 2 tbsp heavy cream

Equipment

  • 1 9-inch round cake pans
  • 1  electric hand mixer or stand mixer
  • 2  large mixing bowls
  • 1 rubber spatula
  • 1 whisk
  • 1  fine-mesh sieve or sifter
  • 1 offset spatula for frosting
  • 1 cooling rack
  • 2 parchment paper
  • 1 microplane or zester for lemon

Method
 

Preheat oven to 350°F. Grease and line two 9-inch round pans.
    Toss 1 3/4 cups blueberries in 1 tbsp flour. Reserve 1/4 cup for topping.
      Whisk dry ingredients in a large bowl.
        Whisk melted butter and sugar, add eggs one at a time, then vanilla and lemon zest.
          Whisk in sour cream and buttermilk.
            Fold wet ingredients into dry until just combined.
              Gently fold in flour-coated blueberries.
                Divide batter between pans, scatter reserved blueberries on top.
                  Bake 30 to 38 minutes until toothpick comes out clean. Cool completely.
                    Beat cream cheese and butter until fluffy. Add powdered sugar, lemon zest, juice, vanilla, and salt. Frost cooled cake, decorate, and refrigerate 30 minutes before slicing.