This Blueberry Lemon Creme Cake is a delicious and refreshing dessert, perfect for any occasion. The cake is filled with the tangy brightness of lemon zest and the sweetness of fresh blueberries. It’s topped with a light lemon creme that adds an extra layer of flavor. The combination of fluffy cake and creamy topping makes for a dessert that's both rich and refreshing. Enjoy this cake chilled or at room temperature, and it's sure to be a hit!

Blueberry Lemon Creme Cake
Blueberry lemon creme cake | Myhomemaderecipe.com

This Blueberry Lemon Creme Cake is the perfect combination of zesty lemon and sweet blueberries, topped with a creamy lemon creme for a fresh and flavorful dessert. Let’s take a look at the ingredients you'll need to create this delicious cake.

INGREDIENTS

  • All-purpose flour: 1 ½ cups for the cake’s structure and soft crumb.
  • Baking powder: 1 ½ teaspoons to help the cake rise and stay light.
  • Baking soda: ½ teaspoon to add extra leavening power and a tender texture.
  • Salt: ¼ teaspoon to enhance the flavors in the cake.
  • Unsalted butter: ½ cup, softened, to create a rich, buttery base for the cake.
  • Granulated sugar: 1 cup for sweetness in the cake and 1/3 cup for the lemon creme topping.
  • Eggs: 2 large eggs to bind the ingredients and provide richness.
  • Lemon zest: 1 tablespoon for a fresh burst of citrus flavor in the cake, plus 1 tablespoon for the topping.
  • Lemon juice: 2 tablespoons for the cake and 2 tablespoons for the topping, bringing tangy freshness.
  • Vanilla extract: 1 teaspoon to round out the flavors in the cake.
  • Sour cream: 1 cup to keep the cake moist and tender.
  • Blueberries: 1 ½ cups fresh or frozen (thawed and drained), for bursts of sweetness throughout the cake.
  • Heavy cream: 1 cup for whipping into the creamy lemon topping.

INSTRUCTIONS

Step 1:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Set it aside while preparing the cake batter.
Step 2:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mixture will give the cake its light and fluffy structure.
Step 3:
In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy, about 3-4 minutes. This will create a rich base for the cake.
Step 4:
Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract for a bright citrus flavor.
Step 5:
Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix to maintain a tender crumb.
Step 6:
Gently fold in the blueberries, ensuring they are evenly distributed without crushing them. If using frozen blueberries, make sure they are thawed and drained before adding.
Step 7:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8:
Allow the cake to cool completely in the pan before adding the lemon creme topping.
Step 9:
To make the Lemon Creme Topping, whip the heavy cream with 1/3 cup of sugar until stiff peaks form. Gently fold in the lemon juice and zest.
Step 10:
Spread the lemon creme topping over the cooled cake. Garnish with additional blueberries and lemon zest if desired. Serve chilled or at room temperature.

Serving and Storage Tips

  • This Blueberry Lemon Creme Cake is best served chilled or at room temperature. For the best flavor, allow the cake to sit for at least 30 minutes after adding the lemon creme topping to let the flavors meld together.
  • Store any leftovers in the refrigerator, covered, for up to 3 days. The lemon creme topping will stay fresh, and the cake will remain moist.
  • Garnish the cake with additional lemon zest and fresh blueberries for a beautiful presentation, especially when serving for a special occasion.

Helpful Notes

  • If you're using frozen blueberries, make sure they are fully thawed and well-drained to avoid excess moisture in the cake.
  • You can substitute Greek yogurt for the sour cream if you prefer a slightly tangier flavor and a lighter texture.
  • For an extra burst of citrus, you can add a touch more lemon juice to the creme topping or drizzle some lemon syrup over the cake before serving.

Tips from well-known chefs

  • Chef Ina Garten suggests always using fresh lemons for the best flavor in lemon-based desserts.
  • Chef Mary Berry advises folding the blueberries in gently to prevent them from sinking to the bottom of the cake.
  • Chef Giada De Laurentiis recommends whipping the cream just until stiff peaks form to ensure a light and airy topping.