Blueberry Lemon Crème Cake
This Blueberry Lemon Crème Cake is light, tangy, and irresistibly creamy. Packed with juicy blueberries and fresh lemon flavor, it’s perfect for spring and summer gatherings or anytime you’re craving a refreshing dessert.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 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 Crème 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). Grease and flour an 8- or 9-inch round cake pan.
- . In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- . In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- . Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- . Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- . Gently fold in the blueberries using a rubber spatula.
- . Pour the batter into the prepared pan and smooth the top.
- . Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- . While the cake cools, make the lemon crème topping by whipping the heavy cream with the sugar until soft peaks form. Fold in lemon juice and lemon zest.
- . Once the cake has cooled, spread the lemon crème topping over the top. Garnish with extra blueberries and lemon zest if desired.
Tips
- . Use fresh lemons for the best flavor and fragrance.
- . If using frozen blueberries, make sure to thaw and drain them well to avoid excess moisture in the batter.
- . Store the cake in the refrigerator, covered, for up to 3 days.
- . This cake also works beautifully as a layered cake—double the recipe for a showstopper!
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 5 g |
| Carbohydrates | 45 g |
| Fat | 24 g |
| Saturated Fat | 14 g |
| Fiber | 1 g |
| Sugar | 27 g |
| Sodium | 190 mg |
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Servings: 8