Lemon Blueberry Cake
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House of Nash Eats · by Amy Nash★ 5.0 (3)

Lemon Blueberry Cake

NUTRITION · PER SERVING125M COOK
CAL 31%·PRO 17%
CARBS 99G63% OF CAL
4G FIBER22G OTHER73G TOTAL SUGAR
FAT 23G33% OF CAL
10G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bakery-style cake studded with fresh blueberries and bright with lemon zest, frosted with lemon cream cheese icing. A showstopping dessert for spring and summer.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1/2 cup (113g) salted butter (softened to room temperature)
  • 1 3/4 cups (350g) granulated sugar
  • 2 Tablespoons lemon zest (from 3-4 lemons)
  • 1/3 cup (90ml) vegetable or canola oil
  • 4 large eggs (room temperature)
  • 1 Tablespoon pure vanilla extract
  • 2 3/4 cups (388g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) lemon juice (from 4-5 lemons)
  • 2 cups (340g) fresh or frozen blueberries ((12-ounces))
  • 1 Tablespoon all-purpose flour
  • 8 ounces (226g) full-fat brick cream cheese (softened to room temperature)
  • 4 cups (480g) powdered sugar
  • 1 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • Additional blueberries & lemon slices or lemon zest (for decorating)
PREP
40M
SODIUM
321MG
ESTIMATE
COMPLETE

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