Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting
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Mel's Kitchen Cafe · by Mel★ 4.5 (996)

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

NUTRITION · PER SERVING265M COOK
CAL 28%·PRO 13%
CARBS 80G57% OF CAL
3G FIBER62G SUGAR15G OTHER
FAT 26G41% OF CAL
15G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A layer cake with bright lemon flavor and blueberries throughout, topped with whipped lemon cream cheese frosting. Rich and citrusy, perfect for celebrations or serving to a crowd.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 cup butter, softened to room temperature (I use salted)
  • 1 3/4 cups granulated sugar
  • 1 tablespoon fresh lemon zest
  • 4 large eggs (200 g, out of shell), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (see note)
  • 1/2 cup fresh lemon juice (from about 3 lemons)
  • 2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 2 tablespoons all-purpose flour
  • 8 ounces cream cheese (softened to room temperature)
  • 1/2 cup butter, softened to room temperature (I use salted)
  • 4 1/2 cups powdered sugar
  • 1 to 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • Fresh lemon slices
  • Fresh blueberries
PREP
225M
SODIUM
334MG
ESTIMATE
COMPLETE

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