Lemon Blueberry Cake with Cream Cheese Frosting
This lemon-flavored cake base infused with fresh blueberries has my heart. It is super moist, zingy, and refreshing. It is not too sweet at all, so you can eat it for breakfast with a cup of tea. I topped it with cream cheese frosting but made it violet for rustic vibes. I'm sharing my fabulous Lemon Blueberry Cake recipe with you to make this spring!
Ingredients
For the Cake
- 2 eggs
- 4.5 oz all-purpose flour
- 2.5 oz Greek yogurt
- ¼ cup granulated sugar
- ¼ cup olive oil
- 1 tbsp lemon zest
- 1 tbsp ginger (fresh and grated)
- 1 tbsp lemon juice (freshly squeezed)
- 1 cup blueberries
- 1½ tsp baking powder
For the Frosting
- 1 cup cream cheese
- 1 tbsp powdered sugar
- 2 tbsp blueberry jam
Instructions
Mix the Batter
- Grate lemon zest and fresh ginger and massage them with white granulated sugar.
- Add eggs and mix them until frothy and doubled in size.
- Pour in olive oil and Greek yogurt and combine.
- Sift in flour and baking powder and mix on low until there are no lumps left.
- Coat blueberries in flour and add to the batter. Combine.
Bake the Cake
- In a cake pan you previously covered in parchment paper, pour in the cake batter. Bake the cake for about half an hour at 350 °F (180°C). 320 °F (160 °C) for an oven with a fan.
- Remove the cake from the oven and let it cool completely before frosting.
Whip the Cream Cheese Frosting
- Whip cream cheese on medium speed until silky.
- Add powdered sugar and blueberry jam and combine.
Assemble the Cake
- Top the cake with frosting.
Nutrition
Serving: 1pieceCalories: 292.4kcalCarbohydrates: 28.1gProtein: 5.9gFat: 17.8gSaturated Fat: 7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7.9gTrans Fat: 0.004gCholesterol: 70mgSodium: 189.9mgPotassium: 107.4mgFiber: 1gSugar: 13gVitamin A: 451.3IUVitamin C: 4mgCalcium: 93.5mgIron: 1.2mg