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

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.

Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.

Cream the Butter and Sugar:
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Add Flavor:
Mix in lemon zest, lemon juice, and vanilla extract.

Combine Wet and Dry:
Add the dry ingredients alternately with milk, starting and ending with flour. Mix until just combined.

Fold in Blueberries:
Gently fold in floured blueberries with a spatula.

Bake:
Pour batter into prepared pan. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Frosting:
Beat cream cheese and butter until smooth. Add vanilla, lemon juice, and gradually beat in powdered sugar until desired consistency.

Frost the Cake:
Spread frosting evenly over the cooled cake. Garnish with lemon zest, fresh blueberries, or edible flowers if desired.

Serving and Storage Tips

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