1 cup sour cream
1 teaspoon vanilla extract
8 oz softened cream cheese
1 tablespoon lemon zest
1 cup fresh blueberries
8 oz softened cream cheese (for frosting)
1/4 cup butter (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
Milk as needed (for frosting)
Directions
Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it lightly.
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the eggs, vegetable oil, sour cream, vanilla extract, softened cream cheese, and lemon zest until smooth.
Gently fold in the fresh blueberries into the wet mixture.
Combine the wet and dry mixtures, being careful not to over-mix.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
For the frosting, beat together softened cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla extract, mixing until well combined.
Adjust the consistency with milk if needed to reach a spreadable texture.
Spread the frosting over the cooled cake and serve.
Variations & Tips
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you have picky eaters who aren’t fans of blueberries, try using raspberries or chopped strawberries instead. You can also add a bit of lemon juice to the frosting for an extra tangy flavor. For a more decadent version, sprinkle some white chocolate chips into the batter before baking. If you prefer a less sweet cake, reduce the sugar in the batter by 1/4 cup.
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