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Blueberry Lemon Creme Cake

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This Blueberry Lemon Crème Cake is the epitome of a perfect summer dessert, combining the tartness of lemons with the sweetness of blueberries. The moist and fluffy cake is infused with fresh lemon juice and zest, giving it a vibrant and tangy flavor that pairs wonderfully with the juicy blueberries. Each bite offers a burst of freshness, making it an ideal treat for warm, sunny days.

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Not only is this cake a delight to the palate, but it’s also a feast for the eyes. The blueberries add a lovely pop of color against the light, lemony cake, making it as beautiful as it is delicious. It’s perfect for any occasion, whether it’s a casual family gathering or a more formal celebration. Serve it as is, or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.

Blueberry Lemon Creme Cake

Blueberry Lemon Creme Cake

Indulge in the tangy sweetness of my latest creation – Blueberry Lemon Crème Cake. Perfect for dessert lovers!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 54 minutes
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal

Ingredients
  

For the Cake:

  • – 1 ½ cups all-purpose flour

    – 1 ½ teaspoons baking powder

    – ½ teaspoon baking soda

    – ¼ teaspoon salt

    – ½ cup softened unsalted butter

    – 1 cup granulated sugar

    – 2 large eggs

    – 1 tablespoon lemon zest

    – 2 tablespoons fresh lemon juice

    – 1 teaspoon vanilla extract

    – 1 cup sour cream

    – 1 ½ cups fresh blueberries (or frozen, thawed, and drained)

For the Lemon Creme Topping:

  • – 1 cup heavy cream

    – 1/3 cup granulated sugar

    – 2 tablespoons fresh lemon juice

    – 1 tablespoon lemon zest

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease/flour a 9×9-inch baking pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream softened butter and sugar until light and fluffy.
  • Beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.
  • Gradually add dry ingredients to wet, alternating with sour cream, starting and ending with dry ingredients. Mix until just combined.
  • Gently fold in fresh blueberries.
  • Pour batter into the prepared pan, spreading it evenly.
  • Bake for 30-35 minutes or until a toothpick comes out clean.
  • While the cake bakes, prepare the Lemon Creme Topping. Whip heavy cream until it thickens, then add sugar, lemon juice, and zest, continuing to whip until soft peaks form.
  • Once the cake is done, let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  • Spread the Lemon Creme Topping over the cooled cake.
  • Slice and savor your delightful Blueberry Lemon Creme Cake! Enjoy!

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