✨This is my recipe for the most delicious Blueberry Cake with Lemon Cream Cheese Frosting. Soft, fluffy vanilla cake filled with fresh blueberries, topped with a tangy lemon cream cheese frosting, and finished with a rich blueberry drizzle that melts into every bite.✨ Blueberry Vanilla Cake (9×9-inch Pan) ~Ingredientes • 240 g all-purpose flour, sifted • 1 tbsp baking powder • ½ tsp salt • 1 tsp cornstarch • 100 g granulated sugar • 90 g light brown sugar • ½ cup (113 g) unsalted butter, room temperature • ⅓ cup (80 ml) neutral oil • 2 large eggs + 1 egg white • 2 tsp vanilla extract • ⅓ cup (80 ml) whole milk • ¼ cup (65 g) Greek yogurt • 160 g fresh blueberries • 1 tbsp flour (to coat blueberries) Instructions 1. Preheat oven to 340°F (170°C). Grease and line a 9×9-inch baking pan with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, salt, and cornstarch. 3. In a large bowl, beat the butter with both sugars for 3–4 minutes until light and fluffy. 4. Mix in the oil, then add the eggs and egg white one at a time, beating well after each addition. 5. Add the vanilla. 6. Alternate adding the dry ingredients with the milk and Greek yogurt, beginning and ending with the dry ingredients. Mix just until combined. 7. Toss the blueberries with 1 tablespoon flour and gently fold them into the batter. 8. Spread into the prepared pan. 9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. 10. Cool completely before frosting. 🍋 Lemon Cream Cheese Frosting Ingredients • 226 g (8 oz) cream cheese, softened • 226 g (1 cup) unsalted butter, softened • 300–360 g powdered sugar • Zest of 2 lemons • 3 tbsp fresh lemon juice • 2 tsp vanilla extract • Pinch of salt Instructions 1. Beat the butter until pale and fluffy (3–4 minutes). 2. Add the cream cheese and mix until smooth. 3. Mix in the lemon zest, lemon juice, vanilla and salt. 4. Gradually beat in the powdered sugar until light and fluffy. 5. Refrigerate for 20–30 minutes before frosting if needed. Tip: Reducing the lemon juice from 3 tbsp to 2 tbsp helps the frosting stay firmer while still tasting bright and lemony. ⸻ ~ Thick Blueberry Drizzle Ingredients • 200 g fresh or frozen blueberries • 40 g granulated sugar • 1 tbsp fresh lemon juice • 2 tbsp water • 1½ tsp cornstarch + 1 tbsp water • 3 tbsp heavy cream • 1 tbsp unsalted butter • Pinch of salt • ½ tsp vanilla extract (optional) Instructions 1. Combine the blueberries, sugar, lemon juice and water in a saucepan over medium heat. 2. Cook until the blueberries burst, about 6–8 minutes. 3. Mash lightly, or blend and strain for a smooth sauce. 4. Stir in the cornstarch slurry and cook for 1–2 minutes until very thick. 5. Remove from the heat and stir in the butter, heavy cream, salt and vanilla. 6. Let cool completely before drizzling over the frosted cake. #blueberrycake #lemonblueberry #lemon #EasyRecipe #CapCut - @sweetconfection