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To make the Lemon Cream Cheese Blueberry Cake, gather these fresh ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 8 ounces cream cheese, softened - 3 large eggs - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for topping) - Powdered sugar for dusting (optional) Measuring ingredients correctly is key to success. Here are some tips to help: - Use the right tools: Use dry measuring cups for flour and sugar. Use liquid measuring cups for liquids. - Level off dry ingredients: Scoop the flour into your cup, then level it off with a knife for accuracy. - Use room temperature ingredients: Softened butter and cream cheese mix better. Take them out of the fridge about an hour before you start. - Pre-measure liquids: When measuring liquids, check at eye level for the right amount. Don't worry if you lack some ingredients. Here are some easy swaps: - Flour: You can use whole wheat flour for a nutty flavor. - Butter: If you need a dairy-free option, try coconut oil instead. - Cream Cheese: Use a non-dairy cream cheese for a vegan option. - Blueberries: Frozen blueberries work fine if fresh ones are not available. Just add them frozen to the batter. These tips and substitutions let you make Lemon Cream Cheese Blueberry Cake your way. For the complete recipe, check out the Full Recipe section. To make this tasty Lemon Cream Cheese Blueberry Cake, follow these steps. First, gather your ingredients. Next, prepare your cake pan. Then, mix the dry and wet ingredients separately. After that, combine everything and fold in the blueberries. Finally, bake and cool your cake. This method gives you a soft, moist treat. 1. Preheat the oven: Set your oven to 350°F (175°C). This step is key for even baking. 2. Prepare the pan: Grease and flour a 9-inch round cake pan. This helps the cake come out easily. 3. Mix dry ingredients: In a bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this aside. 4. Cream the butter and sugar: In a large bowl, beat 1/2 cup of softened butter, 1 cup of sugar, and 8 ounces of cream cheese. Mix until light and fluffy, about 3-5 minutes. 5. Add eggs and flavor: Add 3 large eggs, one at a time. Beat well after each. Then, mix in 1 tablespoon of lemon zest, 1/4 cup of fresh lemon juice, and 1 teaspoon of vanilla extract. 6. Combine wet and dry: Gradually mix the dry ingredients into the wet ingredients. Be careful not to over-mix to keep the cake light. 7. Fold in blueberries: Gently add 1 cup of fresh blueberries to the batter. This adds bursts of flavor. 8. Pour into the pan: Spread the batter in the prepared pan. Smooth the top and add extra blueberries on top for looks. 9. Bake the cake: Place the pan in the oven for 30-35 minutes. Check with a toothpick; it should come out clean. 10. Cool the cake: Let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. 11. Finish with powdered sugar: If you like, dust the top with powdered sugar before serving. - Use room temperature ingredients: This helps them blend better and makes the cake fluffier. - Don’t over-mix: Mixing too much can make the cake dense. Stop when just combined. - Check for doneness: Insert a toothpick in the center. If it comes out clean, your cake is ready. - Cool completely: Allow the cake to cool fully before slicing. This keeps it moist and flavorful. By following these steps, you can make a delightful Lemon Cream Cheese Blueberry Cake that will impress your family and friends. For a detailed recipe, check out the Full Recipe. To make a great Lemon Cream Cheese Blueberry Cake, watch out for some common errors. First, do not over-mix the batter. This can cause the cake to be tough. Mix just until you see no dry flour. Second, make sure your butter and cream cheese are soft. Cold ingredients do not blend well. Use room temperature items for the best mix. For the best flavor, use fresh lemons. The zest adds a bright taste. Fresh blueberries give a juicy burst in each bite. When adding blueberries, fold them in gently. This way, they stay whole and do not break apart. Also, let the cake cool completely before serving. This helps the flavors to set and improves the texture. You can serve this cake in many ways. A dusting of powdered sugar gives a lovely look. Serve it with whipped cream or a scoop of vanilla ice cream for extra delight. Pair it with a cup of tea for a cozy treat. Feel free to slice it up and share with friends or family. For the full recipe, check out the detailed instructions above. {{image_2}} You can change the flavor of your Lemon Cream Cheese Blueberry Cake. Adding nuts like walnuts or pecans gives it a nice crunch. You can also mix in spices. A pinch of cinnamon or nutmeg adds warmth. Consider using lemon extract for a stronger lemon flavor. You can even swap blueberries for raspberries or blackberries. Each choice changes the taste and keeps it fun. While the cream cheese frosting is rich and tasty, you can try other frostings. A lemon glaze made with lemon juice and powdered sugar is light and zesty. You could also use whipped cream for a fluffy topping. If you like chocolate, a chocolate ganache can create a unique twist. Each frosting option brings a new vibe to the cake. If you need gluten-free options, use almond or coconut flour instead of all-purpose flour. For a dairy-free version, swap cream cheese with a dairy-free cream cheese spread. You can also use coconut oil instead of butter. These changes keep the cake tasty and enjoyable for everyone, no matter their diet. To keep your Lemon Cream Cheese Blueberry Cake fresh, wrap it well. Use plastic wrap or aluminum foil to cover it tightly. You can also place it in an airtight container. Store it in the fridge if you won’t eat it all in one day. This helps keep the cream cheese frosting from spoiling. You can freeze this cake for later. First, let it cool completely. Then, slice it into portions if you want to take out just a piece at a time. Wrap each slice in plastic wrap, and then place the slices in a freezer bag. Remove as much air as you can before sealing. This way, the cake stays fresh for up to three months. When you are ready to eat it, just thaw it in the fridge overnight. When stored properly, the cake lasts about five days in the fridge. If you freeze it, expect a shelf life of three months. To keep the flavors bright, avoid storing it near strong-smelling foods. Always check for any signs of spoilage before enjoying your cake. For the best taste, serve it chilled or at room temperature. For the full recipe, check out the details above. Yes, you can use frozen blueberries. They work well in this cake. Just toss them in a little flour before adding them to the batter. This helps them stay suspended and not sink to the bottom. Frozen blueberries may make the batter a bit wetter, so be aware of that. To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. Keep an eye on the time, but also trust your toothpick. The cake should also spring back when gently pressed. Slice the cake into even pieces for serving. You can dust it with powdered sugar for a touch of sweetness. It pairs well with whipped cream or fresh berries on the side. Serving it with a scoop of vanilla ice cream adds extra joy. For the full recipe, refer to the instructions above. We covered the key steps to make a delicious Lemon Cream Cheese Blueberry Cake. You learned about ingredients, measuring tips, and substitutions. The step-by-step instructions guide you through baking, with tips to avoid mistakes and enhance flavor. We explored variations like alternative frostings and healthy options. Lastly, we discussed storage tips to keep your cake fresh. With these insights, you are ready to bake with confidence and creativity. Enjoy sharing this tasty treat with friends and family!

Lemon Cream Cheese Blueberry Cake

Indulge in the delightful flavors of Lemon Cream Cheese Blueberry Delight! This easy-to-follow recipe combines zesty lemon, creamy cheese, and fresh blueberries for a mouthwatering treat. Perfect for any occasion, this cake is sure to impress your family and friends. Follow our simple steps to create this dessert that brightens up any table. Click through now to discover how to make your own scrumptious Lemon Cream Cheese Blueberry Delight!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

8 ounces cream cheese, softened

3 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for topping)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

      In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, and cream cheese together until light and fluffy, about 3-5 minutes.

        Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.

          Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix.

            Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter additional blueberries on top for added visual appeal.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Dust the cooled cake with powdered sugar before serving if desired.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8