Blueberry & Lemon Cream Cake
This moist, tender Blueberry Lemon Creme Cake is bursting with bright lemon flavor and juicy blueberries, topped with a light, homemade Lemon Creme Frosting for a dessert that’s truly irresistible.
Ingredients
Cake Base
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter, softened | 1/2 cup |
| Granulated sugar | 1 cup |
| Large eggs | 2 |
| Lemon zest (for cake) | 1 tbsp |
| Fresh lemon juice (for cake) | 2 tbsp |
| Vanilla extract | 1 tsp |
| Sour cream | 1 cup |
| Fresh blueberries (or thawed, drained frozen) | 1 1/2 cups |
Lemon Creme Topping
| Ingredient | Amount |
|---|---|
| Heavy whipping cream | 2 cups |
| Granulated sugar | 1/4 cup |
| Fresh lemon juice | 1 tbsp |
| Lemon zest | 1 tsp |
Instructions
- Prep the Oven & Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch (or similar) baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
- Add Flavorings: Mix in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
- Combine Wet & Dry: Alternately fold in the dry ingredients and sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold the blueberries into the batter.
- Bake the Cake: Pour batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Make Lemon Creme Topping: While the cake cools, whip the heavy cream in a chilled bowl until it starts to thicken. Add sugar, lemon juice, and lemon zest, whipping until soft peaks form.
- Cool the Cake: Let the cake cool in the pan briefly, then transfer to a wire rack to cool completely.
- Top & Serve: Spread the Lemon Creme Topping evenly over the cooled cake. Slice and enjoy!
