Blueberry Lemon Cake

This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!

Blueberry Cake:
1½ cups all-purpose flour, unbleached + 1 Tbsp.
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
½ cup unsalted butter, softened (113 g)
1 cup Monk Fruit Sweetener with Erythritol (Granular) (200 g)
1 Tbsp. lemon juice, freshly squeezed
1 tsp. lemon zest
1 tsp. pure vanilla extract
2 large eggs, at room temperature
¼ cup Greek yogurt, at room temperature
2 cups fresh blueberries, washed and dried

Lemon Cheese Glaze:
3 oz cream cheese, softened (85 g)
4 Tbsp. sweetened condensed milk
1 Tbsp. lemon juice, freshly squeezed
1 tsp. lemon zest
2 Tbsp. milk

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Spray a 9x5" loaf pan with a cooking spray.

In a small bowl, whisk together 1½ 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 Tbsp. 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 glaze. 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.

Makes 8 servings.