Lemon Blueberry Cake with Vegan Cream Cheese Frosting

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​Who has an abundance of lemons this year? If you, like us, live near many citrus trees, you may wonder what to do with them all.

Another thing we are blessed to have in abundance is berries. Strawberries, blackberries, mulberries, blueberries and raspberries with little fingers that love fruit! 

If you need ✨ FRESH ✨ideas to utilize these ingredients to make yummy treats, I have a  new recipe for you to try!

Today, I'm sharing a recipe for a delightful Blueberry Lemon Cake with Cream Cheese Frosting that is gluten and dairy free and oh so fluffy. It's also beautiful and great to serve at summer get togethers. ​

INGREDIENTS

For the Cake:

• 2 1/2 cups gluten-free cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (I use Earth Balance vegan spread) 
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 cup milk of choice, at room temperature
• 1 cup fresh blueberries

For the Cream Cheese Frosting:

• 16 ounces dairy-free or regular cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Fresh blueberries and lemon slices​ 

INSTRUCTIONS

Prepare the Cake:

• Preheat your oven to 350°F. Grease a large rectangular   cake pan. 
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Gently fold in the fresh blueberries.
• Pour the batter into the prepared cake pans and smooth the top with a spatula.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 

Make the Cream Cheese Frosting:

• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Add the vanilla extract and beat until light and fluffy.

Assemble the Cake:

• Place cake on a serving plate or cake stand. Spread cream cheese frosting evenly over the top.
• Chill the cake in the refrigerator for 30 minutes to set the crumb coat.
• After chilling, frost the top and sides of the cake with the remaining cream cheese frosting. Smooth the frosting with a spatula for a neat finish.

Garnish:

• Decorate the top of the cake with fresh blueberries and lemon slices for a beautiful presentation.

Serve and Enjoy:

• Slice and serve the Blueberry Lemon Cake at room temperature. Enjoy the burst of flavors from the blueberries and lemon combined with the creamy frosting!

This cake is perfect for special occasions or any time you want to indulge in a delightful dessert.  🍋 🫐