Blueberry Lemon Creme Cake (Print version)

A tender lemon sour cream cake folded with blueberries and finished with fluffy lemon creme topping.

# Ingredients:

For the cake

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine salt
05 - 1/2 cup (113 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tablespoon fresh lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup (240 g) sour cream
12 - 1 1/2 cups (225 g) fresh blueberries, or thawed and drained frozen blueberries

For the lemon creme

13 - 1 cup (240 ml) cold heavy cream
14 - 1/3 cup (65 g) granulated sugar
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon fresh lemon zest
17 - Extra blueberries and lemon zest for garnish, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper if desired.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
03 - In a large bowl, beat the softened butter and 1 cup sugar for 3-4 minutes, until pale, fluffy, and slightly increased in volume.
04 - Beat in the eggs one at a time. Mix in the lemon zest, lemon juice, and vanilla extract until smooth.
05 - Add the flour mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined after each addition.
06 - Gently fold in the blueberries with a spatula, taking care not to crush them or overmix the batter.
07 - Spread the batter in the prepared pan. Bake for 40-45 minutes, until the center springs back and a toothpick inserted in the middle comes out clean. Cool completely.
08 - Whip the cold heavy cream with 1/3 cup sugar until stiff peaks form. Fold in the lemon juice and zest, then spread over the cooled cake. Garnish if desired.

# Good to know:

01 - Cool the cake fully before adding the lemon creme topping.
02 - Best served chilled or slightly cool.
03 - Store covered in the refrigerator for up to 3 days.

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