Blueberry Lemon Crème Cake is a bright and elegant dessert that pairs the tart freshness of lemon with the natural sweetness of blueberries, all nestled in a soft, buttery cake. Topped with a light lemon crème, this cake is the perfect balance of zesty citrus and rich creaminess, making it ideal for spring gatherings, brunches, or an afternoon treat.
Why You’ll Love This Recipe
This cake brings together the timeless pairing of lemon and blueberry in a moist, tender crumb with a refreshing crème topping that’s both simple and indulgent. The sour cream in the batter adds extra richness, while the fresh lemon juice and zest elevate the flavor with a burst of citrus. It’s easy to make, yet elegant enough to serve for special occasions.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1 cup sour cream
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1 ½ cups fresh blueberries (or frozen, thawed, and drained)
For the Lemon Crème Topping:
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1 cup heavy cream
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1/3 cup granulated sugar
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
directions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or similar-sized pan.
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Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
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Add eggs and flavorings: Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
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Combine wet and dry: Gradually add the flour mixture to the wet ingredients in three parts, alternating with the sour cream in two parts. Begin and end with the flour mixture, mixing just until combined.
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Fold in the blueberries: Gently fold in the fresh (or well-drained thawed) blueberries.
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Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake: Allow the cake to cool completely in the pan before adding the topping.
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Prepare the lemon crème topping: In a medium bowl, beat the heavy cream with the sugar until soft peaks form. Add the lemon juice and zest, and beat until slightly thickened but not stiff.
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Top the cake: Spread the lemon crème evenly over the cooled cake. Garnish with additional lemon zest or blueberries if desired.
Servings and timing
Servings: 9–12 slices
Prep Time: 20 minutes
Baking Time: 30–35 minutes
Cooling + Topping Time: 30 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 300–340 kcal per slice (depending on serving size and topping amount)
Variations
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Berry swap: Use raspberries or blackberries instead of blueberries for a different flavor profile.
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Lemon glaze: Drizzle with a simple lemon glaze instead of the whipped crème topping for a lighter finish.
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Layered version: Double the recipe and layer with lemon curd and crème for a more decorative cake.
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Low-sugar alternative: Use a sugar substitute suitable for baking and adjust according to sweetness preference.
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Yogurt substitute: Replace sour cream with plain Greek yogurt for a slightly tangier and lighter version.
storage/reheating
Storage: Store the cake covered in the refrigerator for up to 3 days. The lemon crème topping is best kept chilled.
Reheating: This cake is best served chilled or at room temperature. If you wish to warm it slightly, do so before adding the topping.
FAQs
Can I use frozen blueberries?
Yes, just make sure they are fully thawed and drained to prevent excess moisture in the batter.
Can I make the cake ahead of time?
Yes, the cake can be baked a day in advance and topped with the lemon crème just before serving.
What if I don’t have sour cream?
Plain Greek yogurt or buttermilk can be used as substitutes for sour cream in equal amounts.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Check that all other ingredients are certified gluten-free.
How do I prevent the blueberries from sinking?
Toss them in a tablespoon of flour before folding them into the batter to help distribute them evenly.
Can I freeze the cake?
The cake can be frozen without the topping for up to 2 months. Thaw in the refrigerator and top before serving.
Is the lemon crème topping sweet or tangy?
It has a balanced flavor—lightly sweet with a refreshing tang from the lemon juice and zest.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for best flavor, but bottled juice can be used in a pinch.
Can I make cupcakes with this recipe?
Yes, divide the batter into cupcake liners and bake for 18–22 minutes, then top each with a dollop of lemon crème.
What can I serve with this cake?
Pair with tea, lemonade, or a glass of dessert wine for a refined and refreshing dessert experience.
Conclusion
Blueberry Lemon Crème Cake is a delightful combination of sweet, citrusy, and creamy elements that make for a truly memorable dessert. Its soft crumb, fresh fruit, and luscious topping come together in perfect harmony. Whether served for a special occasion or a casual weekend dessert, this cake is bound to impress and satisfy with every slice.
Print
Blueberry Lemon Crème Cake
- Total Time: 50 minutes
- Yield: Serves 9
- Diet: Vegetarian
Description
This Blueberry Lemon Crème Cake is a moist, tangy-sweet dessert bursting with fresh blueberries and zesty lemon flavor, finished with a light and luscious lemon crème topping. Perfect for spring and summer gatherings, brunch, or tea time, this easy cake is sure to impress with its fresh, fruity charm.
Ingredients
For the Cake:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1 cup sour cream
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1 1/2 cups fresh blueberries (or thawed, drained frozen blueberries)
For the Lemon Crème Topping:
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1 cup heavy cream
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1/3 cup granulated sugar
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
In a large bowl, beat softened butter and sugar until light and fluffy.
Add Wet Ingredients:
Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla. Mix well.
Combine Wet and Dry:
Gradually add dry ingredients to wet ingredients, alternating with sour cream. Begin and end with dry mixture. Mix until just combined.
Fold in Blueberries:
Gently fold in blueberries. Don’t overmix.
Bake the Cake:
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool completely before topping.
Make the Lemon Crème Topping:
In a chilled bowl, whip heavy cream until soft peaks form. Add sugar, lemon juice, and zest, and whip until slightly thickened but spreadable.
Top and Serve:
Spread lemon crème over the cooled cake. Optionally garnish with extra blueberries, lemon zest, or a dusting of powdered sugar.
Notes
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Cake can be made a day in advance and topped just before serving.
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For a stronger lemon flavor, add lemon extract or more zest to the batter.
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Keep refrigerated after topping due to the cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
