Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture until just combined.
- Gently fold in the blueberries and lemon zest, if using.
- Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 20
- Cook Time: 45