How do I prevent blueberries from sinking?

Toss blueberries with a teaspoon of flour before folding into the batter. This helps keep them suspended during baking.

Can I use frozen blueberries?

Yes, just thaw and drain them well before use to avoid excess moisture in the batter.

What can I substitute for sour cream?

Plain Greek yogurt works well and provides similar texture and tanginess to the cake.

How should I store the cake?

Refrigerate covered for up to 3 days. Allow to come to room temperature before serving for best flavor.

Can the lemon creme topping be made ahead?

Yes, prepare and refrigerate the topping separately, then spread it just before serving.

Blueberry Lemon Creme Cake with Fresh Citrus Flavor

A slice of Blueberry Lemon Creme Cake with powdered sugar on top. | myhomemaderecipe.com

Sweet bursts of blueberry and tangy ribbons of lemon shine in every forkful of this Blueberry Lemon Creme Cake. The moment the cake comes out of the oven, your kitchen will fill with citrusy fragrance. The soft sponge and pillow of lemon creme on top make it an irresistible treat for summer brunches, birthdays, or any day you need something special with your afternoon tea.

I love that the topping feels as decadent as classic frosting but is much lighter. The first time I baked this for friends, not a single crumb was left by the end of the night. It quickly became my go-to for summer gatherings and birthdays.

Ingredients

All purpose flour: Provides structure and keeps the cake tender. Choose a trusted unbleached brand for best results
Baking powder and baking soda: Help the cake rise and stay fluffy. Always check the expiration date
Salt: Balances sweetness and sharpens flavors
Unsalted butter: Gives a rich buttery flavor. Use room temperature so it creams easily
Granulated sugar: Sweetens and helps create a soft crumb. Superfine sugar also works for extra tender results
Large eggs: Bind the cake and add moisture. Pick fresh cage-free eggs if you can
Lemon zest: Infuses citrus oils for a bright sunny taste. Always zest before juicing the lemon
Fresh lemon juice: Adds real tartness. Bottled juice will not give the same lift
Vanilla extract: Rounds out the citrus for a bakery-style aroma
Sour cream: Makes the crumb supple and moist while adding slight tang. Full-fat versions work best
Fresh blueberries: Add juicy pockets of fruitiness. If using frozen, thaw and dry them on paper towels so the batter does not get too runny
Heavy cream: The heart of the topping. Go for ones labeled as whipping cream
Lemon zest and juice (topping): Echo the cake’s flavors and brighten the cream
Granulated sugar (topping): Gently sweetens the topping. Taste before spreading in case you prefer less sweet

Instructions

Prepping the Pan:: Grease a nine-by-nine inch baking pan and dust with flour so the cake releases cleanly later. Every corner should be coated for stress-free serving.
Mixing Dry Ingredients:: In a medium bowl, whisk the all-purpose flour with baking powder, baking soda, and salt. No lumps should remain. Set aside so your hands are free for the next step.
Creaming Butter and Sugar:: Add softened butter and granulated sugar to a large mixing bowl. Use a hand or stand mixer on medium speed for about four minutes until the mixture looks fluffy and pale. This step is key for a light cake texture.
Adding Eggs and Flavor:: Crack in the eggs one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated. The batter should smell fragrant and look glossy.
Combining Wet and Dry:: Gradually stir the flour mixture into the wet ingredients in three parts, alternating with sour cream. Always start and finish with flour. Gently fold batter after each addition so you do not overmix and toughen the cake.
Folding in Blueberries:: Sprinkle fresh blueberries with a spoonful of flour before folding them in. This prevents sinking. Use a rubber spatula and work gently to keep fruit whole.
Baking:: Pour the batter into your prepared pan and smooth the top with a spatula. Bake at three hundred fifty degrees Fahrenheit for thirty to thirty-five minutes. A toothpick in the center should come out clean when ready.
Making Lemon Creme Topping:: While the cake bakes, pour cold heavy cream into a chilled bowl and blend with an electric mixer. As it thickens, add sugar, lemon juice, and zest. Whip until soft peaks hold. Taste and adjust sugar if needed.
Cooling and Topping:: Let the cake rest in the pan for ten minutes. Then lift out and cool fully on a wire rack before slathering on the lemon creme. An offset spatula works best for a dreamy even layer.
Slicing and Serving:: Cut into squares or rectangles. Serve straight up or with extra blueberries on the side for a touch more color.

A slice of cake with blueberries and whipped cream on a plate. | myhomemaderecipe.com

This cake reminds me of summer picnics in the backyard with my grandpa always sneaking an extra helping of berries onto his slice. The burst of fresh lemon in the creme topping is what keeps me coming back for just one more bite.

Storage Tips

Store leftovers covered in the fridge. The cake stays moist for up to three days and the creme holds its volume. You can freeze the plain cake in slices wrapped individually. If you want to make ahead, bake the cake one day before and spread the creme topping just before serving for best texture.

Ingredient Substitutions

Greek yogurt can replace sour cream if that is what you have. Frozen blueberries work perfectly but be sure they are well drained to avoid a soggy crumb. Orange zest adds a twist if you want a less lemony flavor. You can make these into cupcakes for a picnic treat.

Serving Suggestions

Serve with extra blueberries or slivers of fresh lemon zest for extra color. Pairs beautifully with a pot of green tea or a tall glass of iced water with lemon. Top with edible flowers for a show stopping brunch centerpiece.

Cultural Inspiration

This cake takes cues from classic British lemon drizzle cakes but adds a creamy American-style whipped topping and juicy blueberries. It is the sort of recipe that feels welcoming on both special occasions and everyday coffee breaks.

A slice of blueberry cheesecake with a lemon wedge on top. | myhomemaderecipe.com

Enjoy this cake with your favorite tea for a cheerful treat or share it with friends for a memorable summer dessert everyone will request again.

Frequently Asked Questions

→ How do I prevent blueberries from sinking?: Toss blueberries with a teaspoon of flour before folding into the batter. This helps keep them suspended during baking.
→ Can I use frozen blueberries?: Yes, just thaw and drain them well before use to avoid excess moisture in the batter.
→ What can I substitute for sour cream?: Plain Greek yogurt works well and provides similar texture and tanginess to the cake.
→ How should I store the cake?: Refrigerate covered for up to 3 days. Allow to come to room temperature before serving for best flavor.
→ Can the lemon creme topping be made ahead?: Yes, prepare and refrigerate the topping separately, then spread it just before serving.