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