Lemon Blueberry Cake in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line it with parchment paper.
2. In a bowl, combine granulated sugar and lemon zest. Use fingertips to rub the zest into the sugar until fragrant and the texture resembles damp sand.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. In a large bowl, beat the lemon-infused sugar and softened butter until combined.
5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon juice.
6. Gradually fold the dry flour mixture into the wet ingredients until just combined.
7. Toss the fresh blueberries in a tablespoon of flour to prevent sinking, then gently fold them into the batter using a spatula.
8. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean.
9. Prepare the frosting by beating together softened cream cheese, softened butter, powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
10. Once the cake has cooled completely, spread the lemon cream cheese frosting evenly over the top.