Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/2 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with sour cream until well combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat the cream cheese until smooth, then mix in powdered sugar, milk, and lemon zest until creamy.
- Frost the cooled cakes and serve.
Notes
- For best results, use fresh blueberries.
- Make sure all ingredients are at room temperature before starting.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg