Dreamy Blueberry Lemon Creme Cake Recipe for Sweet Success

Bursting with vibrant flavors, this blueberry lemon crème cake recipe promises a delightful dance of sweet and tangy notes.

Summer’s bounty shines through each delectable slice, capturing the essence of sun-ripened berries.

Soft, moist layers blend perfectly with a zesty lemon cream that tingles your taste buds.

Delicate blueberries nestled throughout add juicy pops of color and freshness to every bite.

The creamy filling whispers elegance while the cake texture remains light and airy.

Each forkful promises a moment of pure culinary bliss that transports you to a sunny afternoon.

You’ll want to savor this stunning dessert that turns an ordinary day into something extraordinary.

Blueberry Lemon Creme Cake: What Makes It Special

• Indulge in a delightful combination of tangy lemon and sweet blueberries that dance on your taste buds with every single bite.
• Whip up this stunning cake with basic baking skills and common kitchen ingredients, making it perfect for bakers of all experience levels.
• Impress family and friends with a gorgeous cake that looks like it came straight from a professional bakery, yet requires minimal effort to create.
• Perfect for summer gatherings, potlucks, birthday celebrations, or as a wonderful weekend treat that brings everyone together with its irresistible charm.

Blueberry Lemon Cake Ingredient Rundown

• All-Purpose Flour: A key ingredient that provides structure and texture to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Adds richness and moisture to the cake.
• Sugar: Provides sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and add structure to the cake.
• Sour Cream: Creates a moist and tender cake with a slight tanginess.
• Lemon Juice, Lemon Zest: Adds bright, citrusy flavor to the cake.
• Vanilla Extract: Enhances the overall flavor profile.

• Blueberries: Fresh berries that add bursts of sweet-tart flavor and color to the cake.
• Heavy Cream: Creates a light and airy lemon creme topping.
• Sugar: Sweetens the lemon creme topping.

Baking Tools for Blueberry Lemon Cake

• 9-inch round cake pan: Essential for baking the cake with the right shape and size.
• Large mixing bowl: Perfect for creaming butter and sugar, and mixing cake batter.
• Medium bowl: Ideal for whisking dry ingredients together.
• Whisk: Crucial for combining flour mixture and creating smooth batter.
• Electric mixer or hand mixer: Helps cream butter, sugar, and whip cream efficiently.
• Toothpick: Helps test cake doneness by checking for clean insertion.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Zester or grater: Helps extract lemon zest for added flavor.
• Spatula: Great for folding blueberries and smoothing batter.

How to Make Lemon Creme Cake with Blueberries

Step 1: Warm Up The Oven

Grab your cake pan and give it a light coating of grease.

Crank up the oven to a toasty 350F (175C) so it’s ready and waiting.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt

Whisk them together until they’re best buddies and set aside.

Step 3: Create Butter Magic

In a large mixing bowl, grab your softened butter and sugar.

Beat them together until they transform into a fluffy cloud of deliciousness.

Step 4: Bring In The Flavor Makers

Drop in your eggs one by one, giving each a good mix.

• Lemon zest
• Lemon juice
• Vanilla extract

Stir until everything looks happy and combined.

Step 5: Blend Wet And Dry Worlds

Slowly introduce your flour mixture to the wet ingredients.

Pour in some sour cream between flour additions.

Mix gently until just combined – no overmixing allowed!

Step 6: Welcome The Blueberries

Carefully fold in those beautiful blueberries.

Treat them like delicate little gems.

Step 7: Fill The Pan

Pour your gorgeous batter into the prepared pan.

Smooth the top like you’re creating a perfect canvas.

Step 8: Bake To Perfection

Slide the pan into the oven and bake for 40-45 minutes.

You’ll know it’s done when a toothpick comes out clean.

Let the cake cool completely.

Step 9: Whip Up Lemon Creme

In a mixing bowl, whip heavy cream and sugar until peaks stand tall.

Gently fold in lemon juice and zest.

Step 10: Finish With Flair

Spread that dreamy lemon creme over the cooled cake.

Sprinkle some extra blueberries on top if you’re feeling fancy.

Blueberry Lemon Cake Baking Tips

• Toss fresh blueberries in a light dusting of flour before folding into the batter to prevent them from sinking during baking.
• Use fresh lemon zest and juice for the most vibrant and bright citrus notes in both the cake and topping.
• Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
• Fold ingredients gently and mix just until combined to maintain a light, tender cake crumb and avoid tough texture.
• Let the cake cool completely before adding the lemon creme topping to prevent melting and ensure perfect presentation.

Cake Variations to Try

• Gluten-Free Blueberry Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains a moist, tender texture.
• Dairy-Free Berry Cake: Swap butter with coconut oil, use coconut cream instead of sour cream, and replace heavy cream with whipped coconut cream for a lactose-free alternative.
• Vegan Lemon Berry Treat: Substitute eggs with mashed bananas or flax eggs, use plant-based butter, and coconut whipped cream for a completely vegan-friendly cake that's packed with fruity flavor.
• Low-Sugar Berry Classic: Use stevia or monk fruit sweetener instead of sugar, and incorporate Greek yogurt for a protein-rich, lower-calorie version that doesn't compromise on taste.

Blueberry Lemon Cake Serving Magic

• Brunch Centerpiece: Showcase this elegant cake as a stunning centerpiece at your next weekend brunch, pairing it beautifully with fresh coffee or mimosas.
• Summer Dessert Delight: Serve chilled on a hot day as a refreshing treat, perfect for outdoor gatherings or poolside parties with friends and family.
• Tea Time Elegance: Slice into delicate wedges and serve alongside afternoon tea, complementing the cake's citrusy and fruity flavors with classic tea selections.
• Dessert Plating Wow: Garnish individual slices with a sprinkle of fresh blueberries, a small mint leaf, and a light dusting of powdered sugar for an Instagram-worthy presentation.

Storing Blueberry Lemon Creme Cake

• Store cake in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap to prevent drying out and preserve moisture.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 2 months for easy single-serving access.
• Warm refrigerated cake slices in microwave for 15-20 seconds or in oven at 300F for 5-7 minutes. Add fresh blueberries on top to refresh appearance and taste.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just toss them in a little flour before adding to prevent sinking and don’t thaw them first to maintain their shape.

• How do I prevent the blueberries from sinking to the bottom of the cake?

Coat the blueberries lightly in flour before folding them into the batter. This helps them stay suspended throughout the cake during baking.

• What if I don't have a 9-inch round cake pan?

You can use an 8-inch pan, but you’ll need to adjust the baking time slightly. The cake might be slightly thicker and may require a few extra minutes of baking.

Blueberry Lemon Creme Cake Recipe

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4.7 from 8 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Luscious blueberry lemon creme cake delivers a perfect balance of tangy and sweet flavors. Elegant French-inspired dessert showcases fresh ingredients and delicate textures that will delight your palate.

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Ingredients

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Main Ingredients:

• 1 12 cups all-purpose flour
• 1 12 cups fresh blueberries (or frozen, thawed, and drained)
• 1 cup sour cream
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened

Leavening and Seasoning Ingredients:

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Additional Flavor Ingredients:

• 2 large eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lemon juice (for topping)
• 1 tablespoon lemon zest
• 1 tablespoon lemon zest (for topping)
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar (for topping)

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Instructions

1. Preheat the oven to 350°F (175°C) and thoroughly grease a 9-inch round cake pan with butter or cooking spray.
2. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, ensuring no lumps remain.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale, fluffy, and increases in volume.
4. Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to create a smooth consistency.
5. Add lemon zest, lemon juice, and vanilla extract, stirring until evenly distributed throughout the batter.
6. Gradually blend flour mixture into wet ingredients, alternating with sour cream, mixing until just combined to prevent overmixing.
7. Carefully fold fresh blueberries into the batter, gently dispersing them without crushing or breaking the fruit.
8. Transfer batter to prepared cake pan, using a spatula to spread evenly and create a smooth surface.
9. Bake for 40-45 minutes, rotating pan halfway through cooking time, until a toothpick inserted in the center emerges clean.
10. Allow cake to cool completely at room temperature for approximately 1 hour before preparing the topping.
11. Whip heavy cream with sugar until stiff peaks form, creating a light and airy texture.
12. Gently fold lemon juice and zest into whipped cream, maintaining the mixture’s volume and smoothness.
13. Spread lemon creme topping evenly across the cooled cake’s surface, creating decorative swirls if desired.
14. Optional: Garnish with additional fresh blueberries for a vibrant and elegant presentation.

Notes

• Prevent blueberries from sinking by tossing them in a light dusting of flour before folding into the batter, which helps suspend them evenly throughout the cake.
• Ensure ingredients are at room temperature for smoother mixing and better cake texture, especially butter, eggs, and sour cream.
• For a gluten-free version, swap regular flour with a high-quality gluten-free blend and add 1/2 teaspoon xanthan gum to improve structure.
• Reduce sugar content by using half the recommended amount and adding natural sweetness with extra lemon zest or a drizzle of honey on top.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 24 g
• Sodium: 190 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg