Ingredients
1 ½ cups all-purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk
1 cup fresh or frozen blueberries (thaw and drain if frozen)
8 ounces cream cheese, softened
½ cup unsalted butter, softened for frosting
2 cups powdered sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350°F (180°C)
Whisk flour, baking powder, and salt in a bowl
Beat softened butter and granulated sugar in a mixer until creamy
Add eggs, one at a time, mixing until incorporated
Stir in vanilla extract
Alternate adding flour-milk mixture to butter-sugar mixture, starting and ending with flour
Fold in blueberries gently
Pour batter into a greased 9×13-inch pan
Bake for 30-35 minutes until toothpick comes out clean
Let cake cool completely
In a separate bowl, beat cream cheese and butter for frosting until smooth
Add powdered sugar and lemon juice, mixing on medium speed until light and spreadable
Spread frosting over cooled cake
Optional: Top with additional blueberries or lemon zest
Notes
For frozen blueberries, drain well to avoid soggy crumb
Ensure butter and cream cheese for frosting are softened to achieve smooth texture
Store cake in an airtight container for up to 2 days
Add lemon zest to frosting for extra brightness
Avoid overmixing batter post-blueberry addition to maintain a tender crumb
- Prep Time: 20
- Cook Time: 30
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 37g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 12g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg