Easy Lemon Blueberrry Cake in 60 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round or 8x8 square cake pan.
2. In a large bowl, cream the softened butter and granulated sugar on high until the mixture is pale and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the flour mixture and the milk/lemon juice to the butter mixture, starting and ending with the flour.
6. Stir in the lemon zest and vanilla extract.
7. Toss the fresh blueberries in a tablespoon of the measured flour, then gently fold them into the batter using a spatula.
8. Pour the batter into the prepared pan and bake for 35–40 minutes until the edges pull away slightly from the pan.
9. Prepare the frosting by beating together softened cream cheese and butter, then mixing in powdered sugar, lemon zest, lemon juice, and vanilla.
10. Allow the cake to cool completely on a wire rack before applying the lemon cream cheese frosting.