Lemon Blueberry Cake
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Divas Can Cook · by Monique Kilgore @DivasCanCook★ 5.0 (48)

Lemon Blueberry Cake

NUTRITION · PER SERVING44M COOK
CAL 40%·PRO 35%
CARBS 106G52% OF CAL
4G FIBER79G SUGAR23G OTHER
FAT 39G44% OF CAL
22G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fluffy and tender cake with fresh blueberries and lemon, topped with cream cheese frosting. Bright and summery with creamy frosting. A lovely dessert for warm weather.

dessertsouthernbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3 cups all-purpose flour ((measured correctly, see note))
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup butter-flavored shortening
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure lemon extract
  • ½ cup sour cream
  • 1 cup whole milk
  • 2 teaspoons lemon zest ((you'll need about 2 large lemons))
  • ¼ cup fresh lemon juice ((from the 2 large lemons))
  • 2 cups fresh blueberries ((see note))
  • 1 tablespoon all-purpose flour ((for coating blueberries))
  • 2 8 oz cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted
  • Fresh blueberries, lemon peel ribbons or zest, and edible flowers (see note)
PREP
20M
SODIUM
211MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.