Blueberry Lemon Cake

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh
  • 2 tsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 4 tbsp Condensed milk, sweetened
  • 3 oz Cream cheese
  • 1/4 cup Greek yogurt
  • 2 tbsp Milk

Found on sweetandsavorybyshinee.com

Description

Ingredients

• 1 ½ cups all-purpose flour, plus one tablespoon
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113gr) unsalted butter, softened
• 1 cup (200gr) sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• ¼ cup Greek yogurt, at room temperature
• 2 cups fresh blueberries, washed and dried
• 3oz (85gr) cream cheese, softened
• 4 tablespoons sweetened condensed milk
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons milk

Directions

• Preheat the oven to 375°F (190°C). Spray 9x5-inch loaf pan with a cooking spray.In a small bowl, whisk together 1 and ½ cups of flour, baking powder, baking soda and salt. Set aside.In a mixing bowl, beat butter and sugar for about 3 minutes until nice and fluffy. Stir in lemon juice, lemon zest and vanilla extract. Beat in the eggs one at a time, scraping the sides of the bowl after each addition.Add half of the flour mixture, and mix until just combined. Then stir in the Greek yogurt. And finally add the remaining dry ingredients and mix until just combined. Be careful not to over-mix.Toss the blueberries with the remaining 1 tablespoon of flour. Gently mix in the blueberries into the batter. Transfer it into the prepared pan. Bake for 45-50 minutes, or until the inserted toothpick comes out clean.Cool the cake on wire rack for 15 minutes, remove from pan and cool completely.While the cake is cooling, prepare the lemon cream cheese graze. In a mixing bowl, beat all the ingredients until smooth. Add more milk for thinner glaze, if desired. Glaze the cake once it’s completely cooled.