This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!
Preheat the oven to 375°F (190°C). Spray 9×5-inch loaf pan with a cooking spray.
In a small bowl, whisk together 1 and ½ cups of flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, beat butter and sugar for about 3 minutes until nice and fluffy. Stir in lemon juice, lemon zest and vanilla extract. Beat in the eggs one at a time, scraping the sides of the bowl after each addition.
Add half of the flour mixture, and mix until just combined. Then stir in the Greek yogurt. And finally add the remaining dry ingredients and mix until just combined. Be careful not to over-mix.
Toss the blueberries with the remaining 1 tablespoon of flour. Gently mix in the blueberries into the batter. Transfer it into the prepared pan. Bake for 45-50 minutes, or until the inserted toothpick comes out clean.
Cool the cake on wire rack for 15 minutes, remove from pan and cool completely.
While the cake is cooling, prepare the lemon cream cheese glaze. In a mixing bowl, beat all the ingredients until smooth. Add more milk for thinner glaze, if desired. Glaze the cake once it’s completely cooled.
Notes
For step-by-step photos and additional notes, read the post above.