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
