Easy One Bowl Lemon Blueberry Cake with Cream Cheese Frosting

5 from 4 votes

A super moist, lemon cake dotted with tender blueberries and topped with decadent cream cheese icing.

Course Dessert

Cuisine cake

Keyword blueberry lemon cake, blueberry recipes, cream cheese frosting

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 346

Preheat the oven to 350ºF/180ºC
Prepare the pan by greasing it with butter or cake release (see post)
In a large mixing bowl (or food processor), beat together the eggs, flour, sugar, butter, baking powder, zest, buttermilk, food coloring (if using) and juice until smooth and thoroughly blended.
Fold in the blueberries
Fill the pan sections evenly with the batter.
Bake in the preheated oven for about 20 or until golden brown and a cake tester comes out clean.
Leave to cool completely in the pan before removing from the pan.
Remove a small bit from the bottom of the cake and crumble it onto a small plate and set aside to use as decoration later (see photo).
For the Icing: Make sure cream cheese and butter are at room temperature or the icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
Add the powdered sugar ½ cup at a time, blending after each addition.
Add the lemon juice 1 tablespoon at a time until the icing is the desired consistency and can be poured (I like mine quite thick).
Pour the icing over the cooled cakes and use the cake crumbs to decorate by sprinkling them over the icing.