This sublime Lemon Blueberry Cake deserves a spot in your regular blueberry season rotation, as does the Blueberry Caffe Latte I paired it with! I swear this is a MUST TRY!!
Full recipe with notes here-- clarissefooddiaries.wordpress...
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Lemon Blueberry Cake with Lemon Cream Cheese Frosting
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For the initial prep:
1 cup granulated sugar
Zest of 1 large lemon
1¼ cups fresh blueberries
1 Tablespoon flour
For the cake:
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 large eggs, at room temperature
¾ cup canola, grapeseed, or vegetable oil (use any neutral-tasting oil)
1 cup plain whole milk Greek yogurt, room temperature
⅓ cup fresh lemon juice
1 teaspoon pure vanilla extract
For the lemon cream cheese frosting:
½ bar (113 grams) cream cheese, at room temperature
½ cup (113 grams) unsalted butter, at room temperature
1 to 2 cups confectioners’ sugar, according to preference
Zest of 1 lemon
1 Tablespoon fresh lemon juice, or more according to preference
Blueberries, for garnish (optional)
Adapted from Two Peas And Their Pod
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Blueberry Vietnamese Caffe Latte
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½ cup fresh or frozen blueberries
2 Tablespoons brown sugar
1 teaspoon vanilla extract
2 Tablespoons Vietnamese coffee grounds
½ cup freshly boiled water
60 to 120 mL milk of choice
Ice
Adapted from Nguyen Coffee Supply