Lemon Blueberry Snack Cake

Preheat oven to 350 F. Lightly grease and line an 8x8-inch pan with parchment paper.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat eggs and sugar together vigorously until pale and slightly thickened, about 2–3 minutes.

Add in oil, sour cream, milk, lemon juice, lemon zest, and vanilla. Mix until smooth and fully combined.

Gently fold the dry ingredients into the wet using a spatula.

Fold in the blueberries. 

Pour the batter into the prepared pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let cool in the pan for 10 minutes, then lift out and let cool completely on a wire rack.

To make frosting:

In a large bowl, beat the unsalted butter and cream cheese until light and creamy.

Add in the lemon juice and powdered sugar. Beat until creamy.

Spread frosting on top of the cooled cake!

Store in an airtight container in the refrigerator for 3-4 days.