Lemon Blueberry Cake (8-inch)

Prep: 30 min | Bake: 35 min | Serves: 8-10  

Ingredients

*Cake:*  

- 250g all-purpose flour  

- 200g sugar  

- 120g unsalted butter, softened  

- 2 eggs  

- 120ml buttermilk  

- Zest of 2 lemons  

- 2 tbsp lemon juice  

- 2 tsp baking powder  

- ½ tsp salt  

- 150g fresh blueberries (+ 1 tbsp flour for coating)  

*Frosting:*  

- 200g cream cheese, softened  

- 100g unsalted butter, softened  

- 300g powdered sugar  

- 1 tbsp lemon juice  

*Decoration:*  

- Fresh blueberries  

- Lemon zest  

Instructions 

1. *Prepare Cake:*  

   - Toss blueberries with 1 tbsp flour; set aside.  

   - Cream butter and sugar until light. Add eggs one at a time.  

   - Mix in lemon zest, juice, and buttermilk.  

   - Fold in dry ingredients, then blueberries.  

2. *Bake:*  

   - Divide batter between two 8-inch pans.  

   - Bake at 180°C (350°F) for 30-35 min. Cool completely.  

3. *Frosting:*  

   - Beat cream cheese and butter until smooth.  

   - Gradually add powdered sugar and lemon juice.  

4. *Assemble:*  

   - Frost between layers and over cake.  

   - Decorate with blueberries and zest.  

Tip: For even distribution, use frozen blueberries (do not thaw).