Wow, this is insanely tasty and indulgent! Definitely a winner!

This Lemon Blueberry Cream Cheese Cake is a delightful twist on the classic cream cheese cake, perfect for family gatherings or a cozy weekend treat. The addition of fresh blueberries and a hint of lemon zest brings a refreshing flavor that brightens up the traditional recipe. It's a wonderful way to celebrate the flavors of summer, and the creamy texture combined with the fruity notes makes it a hit for both kids and adults. Whether you're looking to impress guests or simply want to enjoy a special dessert with your loved ones, this cake is sure to become a favorite.

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a lighter option, serve it with a side of fresh fruit salad. A cup of hot tea or coffee complements the flavors nicely, making it a perfect choice for an afternoon tea or a casual brunch with friends. If you're serving it as part of a larger meal, consider pairing it with a simple grilled chicken or a fresh green salad to balance the sweetness.

Servings: 12

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
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)

Preheat your oven to 350°F (175°C) and prepare a 9x13 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.

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.