Berry Blue Cake with Meyer Lemon Cream Cheese Icing

It’s great to go to a restaurant and absolutely adore the food.

But I think the best sign of a good meal is the inspiration you get from it.


We recently went back to a nearby French cafe for the first time in a year and a half.

They make wonderful crepes, sandwiches and breakfast.

This time, we got to sit at the crepe bar. They make the delicate, almost paper-thin pancakes and fill them right in front of you. It’s mesmerizing.

Our lunch was fantastic, but dessert put me in a good mood that lasted hours.

We got the Meyer lemon and blueberry crepe. The server called it her favorite. And if you’re a loyal fan of this blog, you know what the Meyer lemon means to me.

It’s filled with the most lusciously lemon cream cheese you can imagine, then topped with blueberries and lemon sauce, and served with whipped cream.

The combination of the cream, the fragrantly sweet, yet tart Meyer lemon, and the juicy berries is out of this world. I want this for a birthday cake. It’s that incredible.

I left there wanting to make my own combination of blueberries and Meyer lemon.

I came up with this: My berry blue cake with Meyer lemon cream cheese icing.

Here’s what you need:
1 5.3 oz container of blueberry Greek yogurt, mixed
1 cup sugar
1 1/2 cups sifted flour
2 eggs
1/2 cup milk (I used 2%)
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1 jar of good blueberry jam
2 cups fresh blueberries


1/2 stick of unsalted butter, softened
1 8 oz. package of neufchatel (reduced fat) cream cheese
1 tsp. vanilla
2 1/2 cups powdered sugar
2 Meyer lemons

Preheat the oven to 350.

Butter and flour a 9×13 baking pan, set aside.

Prepare your dry ingredients. Notice that the recipe calls for sifted flour. This means you’ve sifted it before measuring it. To do that, just set a measuring cup over a piece of parchment paper or foil and sift the flour directly into the cup. When you have the measurement you need, add it to the bowl. Sifting before measuring keeps it light. To the sifted flour, add the baking powder and salt. Stir with a fork.

In a stand mixer, combine the mixed yogurt and sugar. The yogurt cuts out fat (replaces a stick of butter) and makes for a moist cake, too!

To the sugar/yogurt mixture, add your eggs one at a time, mixing between each addition.

Add the milk, vanilla, and flour mixture by alternating each ingredient and mixing each time. So, add some flour, mix. Add some milk, mix. Add the vanilla, mix. Add more flour, mix. Add the rest of the milk, mix. Add the rest of the flour, mix. Don’t OVER mix. You’ll get a tough cake.

Now, fold in the blueberries and dumb into the prepared pan.

Bake for 25 minutes, or until a toothpick stuck into the center of the cake comes out clean.

When the cake comes out of the oven, poke it all over with a tooth pick, then spoon on 6 tablespoons of the jam.

I used tablespoons because you can dollop them in different places.

Then use a rubber spatula to lightly spread the jam. The hot cake will cause it to soften and move easier. It’ll also seep into the holes you made. The jam I got had blueberries in it, which is even better!

Now let the cake cool.

While that happens, make your icing.

Add the butter, cream cheese, zest of both lemons, the juice of one of the lemons, and the vanilla to a mixing bowl. Beat until combined.

Then add the powdered sugar. Whip till it’s combined. What I like about this icing is that it’s not the thick, pasty, sugar bomb you get with most cream cheese frostings.

Spread it onto the cooled cake and use a rubber spatula to lightly swirl it around. By doing that, you pick up som of the jam and it gives you a marble-effect.

Serve cold.

This cake is rich! A small piece will do ya! What’s even better is that the cake itself is thin. It’s just enough to hit the spot.

It’s extremely moist from the yogurt, the berries themselves, and the jam. The lemon in the icing is a nice wake up call that cuts some of the sweetness.

This cake really brought me back to that front row seat in front of the artists who created one of the best crepes I’ve ever eaten.

Tip: If you want to use frozen blueberries for this, go right ahead. Don’t defrost them first, otherwise the liquid that comes from them will throw off the balance in the batter. Toss them with some cake flour, then add the coated frozen berries to the batter. Discard the remaining flour. That extra coating with help absorb any extra liquid the berries give off from the ice crystals that come with freezing.


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