Blueberry Lemon Creme Cake (Print Version)
Ingredients:
01 -
1 ½ cups all-purpose flour.
02 -
1 ½ teaspoons baking powder.
03 -
½ teaspoon baking soda.
04 -
¼ teaspoon salt.
05 -
½ cup unsalted butter, softened.
06 -
1 cup granulated sugar.
07 -
2 large eggs.
08 -
1 tablespoon lemon zest.
09 -
2 tablespoons fresh lemon juice.
10 -
1 teaspoon vanilla extract.
11 -
1 cup sour cream.
12 -
1 ½ cups fresh blueberries (or frozen, thawed, and drained).
13 -
For the Lemon Creme Topping:.
14 -
1 cup heavy cream.
15 -
1/3 cup granulated sugar.
16 -
2 tablespoons fresh lemon juice.
17 -
1 tablespoon lemon zest.
Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
04 -
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
05 -
Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Mix until just combined.
06 -
Gently fold in the blueberries, being careful not to overmix.
07 -
Pour the batter into the prepared cake pan and smooth the top.
08 -
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the topping.
09 -
For the Lemon Creme Topping: In a mixing bowl, whip the heavy cream and 1/3 cup of sugar until stiff peaks form. Fold in the lemon juice and zest.
10 -
Spread the lemon creme topping over the cooled cake and garnish with additional blueberries if desired.