Blueberry Lemon Cake with Cream Cheese Frosting – moist & refreshing

Ingredients

For the cake:

• 1 organic lemon

• 450 g blueberries

• 375 g soft butter

• 250 g sugar

• 1 packet vanilla sugar

• 5 eggs

• 200 g buttermilk

• 500 g flour

• 1 packet baking powder

• 1 pinch of salt

For the frosting:

• 300 g powdered sugar

• 150 g cream cheese (full fat)

• 125 g soft butter

• 1 tsp lemon juice

For decoration:

• Blueberries and lemon slices (optional)

Instructions

Bake the cake:

1. Preheat oven to 180 °C (160 °C fan). Line a 30 × 25 cm baking tray with parchment paper.

2. Wash lemon, grate zest, and squeeze juice (reserve 1 tsp). Wash and dry blueberries.

3. Beat 250 g butter, sugar, vanilla sugar, and lemon zest until creamy.

4. Add eggs, buttermilk, and 3 tbsp lemon juice, mix well.

5. Combine flour, baking powder, salt and fold in briefly.

6. Gently fold in blueberries.

7. Spread batter on tray and bake for about 30 minutes (toothpick test). Let cool completely.

Frosting:
8. Beat 125 g butter until creamy.
9. Add powdered sugar and 1 tsp lemon juice, mix well.
10. Stir in cream cheese briefly until smooth.

Finish:
11. Spread frosting on cooled cake.
12. Decorate with blueberries and lemon slices as desired.

Beginner Tips

• Fold blueberries gently to keep them whole.

• Use cold cream cheese for a firm frosting.

• Store in fridge for 2–3 days.

• Variations: Replace blueberries with raspberries or mixed berries.