Moist Blueberry Lemon Cake with Cream Cheese Frosting – A Zesty Delight That Melts in Your Mouth

Introduction
This moist blueberry lemon cake is the perfect balance of tangy citrus and juicy bursts of berry sweetness. Topped with a rich cream cheese frosting, each slice melts in your mouth, making it a standout dessert for spring brunches, birthdays, or simply an afternoon treat.

Ingredients
For the Cake:
1 ¾ cups (220 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup (115 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

2 large eggs

1 tablespoon lemon zest (from 1 large lemon)

2 tablespoons lemon juice (freshly squeezed)

½ cup (120 ml) milk

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Cream Cheese Frosting:
8 oz (225 g) cream cheese, softened

¼ cup (60 g) unsalted butter, softened

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 to 1½ cups (120–180 g) powdered sugar, sifted

How to Make
Prepare the Oven and Pan:

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