Blueberry Lemon Creme Cake

Name: Blueberry Lemon Creme Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 190 grams all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 115 grams unsalted butter, softened; 200 grams granulated sugar; 2 large eggs; 1 tablespoon finely grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon vanilla extract; 240 grams sour cream; 220 grams fresh blueberries, or thawed and drained if frozen; 240 millilitres heavy cream; 67 grams granulated sugar (for topping); 2 tablespoons freshly squeezed lemon juice (for topping); 1 tablespoon finely grated lemon zest (for topping)

Author: Lora

Published: August 22, 2025

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Introduction to Blueberry Lemon Creme Cake

If you’re anything like me, the kitchen is my sanctuary, where I can escape the whirlwind of life.
The Blueberry Lemon Creme Cake embraces that essence perfectly! This delightful treat intertwines the zesty brightness of lemon with the sweet burst of blueberries, creating a cake so luscious it will steal the show.
Whether you’re celebrating a special occasion or just need a quick pick-me-up after a busy day, this recipe is your perfect partner.
It’s easy, refreshing, and, best of all, sure to impress everyone at the table!

Why You’ll Love This Blueberry Lemon Creme Cake

This Blueberry Lemon Creme Cake is a game-changer for busy parents and professionals alike.
It’s simple to whip up, taking just around 55 minutes from start to finish.
The cake bursts with flavor, balancing the tartness of lemon and the sweetness of fresh blueberries.
Plus, it’s versatile enough for any occasion, making it a go-to dessert that will have everyone asking for seconds!

Ingredients for Blueberry Lemon Creme Cake

When it comes to creating the perfect Blueberry Lemon Creme Cake, the ingredients play a pivotal role in crafting that delicious balance of flavors. Here’s what you’ll need to gather from your pantry or your favorite store.

All-purpose flour: Provides structure and ensures your cake rises beautifully.
Baking powder: A leavening agent that helps the cake become light and fluffy.
Baking soda: Works in tandem with baking powder to further boost the rise.
Salt: Enhances flavor and balances the sweetness from the sugar.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the cake perfectly, giving it that delightful taste.
Eggs: They act as a binder and contribute to the cake’s texture and richness.
Lemon zest: This adds vibrant citrus notes, essential for making it a lemon cake.
Freshly squeezed lemon juice: Infuses the cake with tanginess, enhancing the overall flavor.
Vanilla extract: A burst of warmth and flavor that complements the lemon and blueberry.
Sour cream: Keeps the cake moist and adds a slight tang to balance the sweetness.
Fresh blueberries: The stars of the show! They provide juiciness and lovely pops of flavor.
Heavy cream: For that luscious lemon cream topping that’s not to be missed.
Additional granulated sugar for topping: Sweetens the whipped cream topping to enhance flavor.
Lemon juice and zest for topping: Boosts the lemony zing in the topping, making it irresistible!

For those who might have dietary preferences or availability issues, feel free to swap out the all-purpose flour for a gluten-free blend or use dairy-free butter substitutes.
The quantities and specifics for these ingredients can be found at the bottom of this article, making it easy to print for your next baking adventure!

How to Make Blueberry Lemon Creme Cake

Now that we have gathered our ingredients, let’s dive into the delightful process of making this Blueberry Lemon Creme Cake.
Follow these straightforward steps to ensure success, and don’t forget to enjoy every moment in your kitchen!

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 175°C. This ensures our cake bakes evenly.
Grease and flour a 23×23 centimetre baking pan (or similar size) to prevent sticking.
Trust me, nothing is worse than a cake that refuses to come out of the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
This vital step creates the foundation for a well-structured cake.
Properly mixing dry ingredients distributes the leavening agents evenly, resulting in that glorious rise we all cherish!

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy.
This is crucial for creating a tender cake texture.
Incorporating air into the batter here gives the cake a delightful lift and bounce, making every bite a joy!

Step 4: Incorporate Eggs and Flavorings

Add the eggs one at a time, beating well after each addition.
Eggs are the backbone of this cake, adding moisture and richness to the mix.
Next, blend in the lemon zest, lemon juice, and vanilla extract for that delicious flavor explosion!
Trust me, your taste buds will dance with delight!

Step 5: Combine Dry Ingredients and Sour Cream

Now, it’s time to alternate adding the dry ingredient mixture and sour cream to the wet ingredients, starting and ending with the dry mix.
This technique prevents the batter from becoming too dense by maintaining the right texture.
Mix just until combined — over-mixing could lead to a tough cake!

Step 6: Fold in the Blueberries

Gently fold the fresh blueberries into the batter.
This technique is key for maintaining the berries’ integrity, ensuring they stay whole rather than becoming mushy.
Those luscious little gems will bring bursts of flavor throughout the cake, so treat them gently!

Step 7: Bake the Cake

Spread the batter evenly into your prepared pan and pop it into the oven.
Bake for 30 to 35 minutes. To check for doneness, insert a skewer in the center; it should come out clean or with a few crumbs.
Keep an eye on the cake as it approaches the baking time; each oven can be a bit unpredictable!

Step 8: Cool and Prepare the Topping

Once the cake is done baking, allow it to cool in the pan for several minutes before transferring it to a wire rack.
Let it cool completely. Meanwhile, whip the heavy cream until it begins to thicken, then gradually mix in sugar and lemon juice with zest.
This luscious lemon cream will be the cherry on top of your stunning cake!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Measure flour correctly; spoon it into the measuring cup instead of scooping to avoid packing.
For fluffier whipped cream, start with cold heavy cream and a chilled bowl.
Let the cake sit for a few hours before serving to enhance the flavors.
Don’t skip cooling completely before frosting; it helps maintain the topping’s texture!

Equipment Needed

Mixing bowls: Use glass or stainless steel; they handle mixing beautifully.
Electric mixer: A hand mixer works just as well if you’re short on space.
Measuring cups and spoons: Essential for accuracy in baking.
Baking pan: A 23×23 cm cake pan; feel free to use a similar size!
Wire rack: Necessary for proper cooling; any heat-safe surface will do.

Variations

Gluten-free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free Blueberry Lemon Creme Cake.
Different fruits: Swap blueberries with raspberries, strawberries, or even peaches for a twist on flavors.
Reduced sugar: Use a sugar substitute like stevia or monk fruit for a lower-sugar option that still satisfies your sweet tooth.
Dairy-free: Replace butter with coconut oil or a dairy-free substitute and use almond or coconut milk in place of sour cream.
Add-ins: Mix in nuts like walnuts or pecans for added texture and flavor.

Serving Suggestions for Blueberry Lemon Creme Cake

Serve with a dollop of vanilla ice cream to complement the zingy flavors.
Pair it with a refreshing glass of iced tea or sparkling lemonade.
Garnish with fresh mint leaves for a lovely pop of color.
Drizzle a little lemon glaze on top for an extra zing.
Present on a beautiful cake stand for an impressive display!

FAQs about Blueberry Lemon Creme Cake

I know you might have some questions swirling around in your mind about this Blueberry Lemon Creme Cake.
So, let’s dive into some frequently asked questions to clear things up!

Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them to prevent excess moisture in your batter.
Frozen blueberries will still provide that delightful burst of flavor!

How do I store leftover cake?
Keep any leftovers in an airtight container in the refrigerator.
It should stay fresh for up to three days. Just gently reheat if desired.

What can I substitute for sour cream?
You can use Greek yogurt or buttermilk as excellent alternatives.
They’ll maintain the cake’s moisture while adding a nice tang.

Can I make this cake ahead of time?
Yes! This Blueberry Lemon Creme Cake is great for making ahead.
Let it cool completely, then wrap it tightly and store it in the fridge for up to two days.

Can I add a glaze to this cake?
Certainly! A simple lemon glaze made with powdered sugar and lemon juice would add an extra sweet-tart punch.
Drizzle it on right before serving for a beautiful presentation!

Final Thoughts

Baking this Blueberry Lemon Creme Cake is more than just creating a delicious dessert; it’s an experience filled with warmth and joy.
The bright, tart flavor of lemon combined with sweet blueberries evoke memories of summer days, family gatherings, and a sense of togetherness.
Each slice brings a delightful surprise with its creamy topping and fluffy texture.
Whether you’re enjoying it quietly with a cup of tea or sharing it at a celebration, this cake serves as a reminder that simple pleasures can create the most wonderful moments.
I hope it brings you as much joy as it has brought me!