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Instructions
Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.
To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.
Notes
For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.
Frosting is optional. This cake tastes delicious sans frosting.
TO STORE: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.
TO FREEZE: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.
Nutrition
Serving: 1SliceCalories: 179kcalCarbohydrates: 30gProtein: 2gFat: 6gSodium: 106mgPotassium: 27mgFiber: 1gVitamin C: 3mgCalcium: 2mgIron: 1mgNET CARBS: 29g
