El Mundo Eats · by Bea & Marco★ 5.0 (14)
Lemon Blueberry Cake
NUTRITION · PER SERVING53M COOK
CAL 23%·PRO 13%
CARBS 51G45% OF CAL
2G FIBER39G SUGAR10G OTHER
FAT 26G51% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright lemon cake studded with blueberries and topped with cream cheese frosting. Tender, tangy, and perfect for spring gatherings.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on El Mundo Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (, softened)
- 1 1/2 cup granulated sugar
- 3 tbsp lemon zest
- 2 tsp vanilla extract
- 4 large eggs (, room temperature)
- 3/4 cup plain full-fat Greek yogurt (, room temp)
- 1/4 cup lemon juice
- 1 1/4 cup blueberries
- 1 tbsp all-purpose flour
- 1/2 cup unsalted butter (, softened)
- 2 1/2 cup powdered sugar (, sifted)
- 16 oz full-fat cream cheese (, cold from the fridge)
At a glance
PER SERVING · TIME 53M
CAL 23%·PRO 13%
CARBS 51G45% OF CAL
2G FIBER39G SUGAR10G OTHER
FAT 26G51% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 23m
- Sodium
- 200mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 59mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.