Blueberry Lemon Creme Cake

If you’re looking for a show-stopping dessert that’s as delightful to the eyes as it is to the taste buds, look no further than this Blueberry Lemon Creme Cake! Picture layers of moist, fluffy cake infused with the bright, zesty flavors of lemon, complemented by the burst of sweet blueberries in every bite. The creaminess of the filling adds an indulgent touch, making this cake a perfect balance of tart and sweet. It’s a refreshing twist on a classic, and I promise it will steal the spotlight at your next gathering or make an ordinary day feel special. Trust me, this cake will have everyone asking for seconds (and the recipe)!

Why You’ll Love Blueberry Lemon Creme Cake

This cake is the ultimate dessert for any occasion, from birthdays to brunches or just because you deserve something delicious. Here’s why you’ll fall in love with it:

Light, Zesty Flavor

Lemon and blueberries are a match made in dessert heaven. The tart lemon and the sweet, juicy blueberries create the perfect balance of flavors. Every bite is refreshing, but still satisfyingly sweet.

Creamy and Decadent

The creamy filling between the layers of cake adds a luxurious richness that perfectly complements the lighter, citrusy cake. It’s the kind of indulgence that feels like a treat, but without being too heavy.

Beautifully Layered

Not only does this cake taste incredible, but it also looks gorgeous! The vibrant blueberries and lemon zest create a stunning contrast against the soft cake, making it a true showpiece.

Perfectly Moist

The cake itself is moist and tender, thanks to the combination of sour cream and butter. It’s a cake that stays fresh and delicious for days, making it a great option for meal prep or make-ahead desserts.

Easy to Make

While this cake might look fancy, it’s actually super simple to put together. With just a few basic ingredients, you can create a dessert that will impress everyone at the table. No need to stress about complicated steps—this cake is foolproof!

Ingredients

This dessert may look elegant, but it comes together with just a few basic ingredients. Let’s break down what you’ll need to make this irresistible Blueberry Lemon Creme Cake:

For the Cake:

• All-Purpose Flour: The foundation of your cake, providing the structure and fluffiness.
• Baking Powder: Helps the cake rise and gives it that light, airy texture.
• Salt: Enhances the flavors and balances out the sweetness.
• Butter: Unsalted butter adds richness and a soft texture to the cake.
• Sugar: Regular granulated sugar sweetens the cake while keeping it moist.
• Eggs: Eggs provide structure and moisture to the cake, giving it a tender crumb.
• Sour Cream: Adds moisture and richness to the cake, keeping it soft and tender.
• Lemon Zest: Fresh lemon zest brings a bright, zesty flavor to the cake.
• Lemon Juice: Adds extra tang to balance the sweetness of the cake.
• Vanilla Extract: A hint of vanilla adds depth of flavor.
• Blueberries: Fresh or frozen blueberries add bursts of juicy sweetness to each bite of cake. Fresh is preferred, but frozen works too if you don’t have fresh on hand.

For the Creme Filling:

• Cream Cheese: The base of the filling, giving it a rich and creamy texture.
• Powdered Sugar: Sweetens the filling without making it grainy.
• Whipping Cream: Adds lightness and fluffiness to the filling.
• Vanilla Extract: Enhances the cream filling with a subtle sweetness.
• Lemon Juice: A little bit of lemon juice is added to the filling to tie the flavors together and add a refreshing tang.

Note: The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions

Ready to make this irresistible cake? Let’s walk through the steps:

Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure the cake comes out easily.

Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer or a hand whisk. Add the eggs one at a time, beating well after each addition.

Next, stir in the lemon zest and lemon juice, followed by half of the dry ingredients. Add the sour cream, mixing until smooth, then add the rest of the dry ingredients and mix just until combined. Fold in the blueberries gently, being careful not to crush them.

Bake the Cake

Divide the batter evenly between the two prepared cake pans and spread it out into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Creme Filling

While the cake is cooling, prepare the creme filling. In a large bowl, beat together the cream cheese and powdered sugar until smooth and creamy. Gradually add the whipping cream and continue to beat until fluffy and light. Stir in the vanilla extract and lemon juice for that delicious, tangy flavor.

Assemble the Cake

Once the cakes have cooled completely, place one layer of cake on a serving platter or cake stand. Spread a generous layer of the creme filling over the top. Place the second cake layer on top and frost the entire cake with the remaining creme filling. You can use a spatula to smooth it out or create a swirled pattern for a rustic look.

Garnish and Serve

For a final touch, top the cake with fresh blueberries and a sprinkle of lemon zest for extra flavor and a pop of color. Slice and serve, and watch as everyone raves about this beautiful, decadent dessert!

How to Serve Blueberry Lemon Creme Cake

This cake is so beautiful, it’s perfect for any celebration or special occasion. But if you’re just craving a slice of something amazing, it’s delicious for everyday indulgence too. Here are some ideas to serve it:

• With Fresh Berries: Add more fresh blueberries, raspberries, or strawberries on the side to enhance the fruity flavor.
• With a Cup of Tea: This cake pairs perfectly with a hot cup of tea—try an Earl Grey or chamomile for a light and fragrant pairing.
• For Dessert: Serve it as the centerpiece of a dessert table or as the star of a family gathering. It’s a showstopper, no doubt!

Additional Tips

Here are a few tips to make this cake even more fabulous:

• Frozen Blueberries: If you’re using frozen blueberries, do not thaw them before adding them to the batter. Toss them in a little flour before folding them into the batter to help prevent them from sinking to the bottom.
• Make-Ahead: You can make the cake layers and the creme filling ahead of time. Store the cake layers in an airtight container at room temperature and the creme filling in the fridge until you’re ready to assemble.
• Lemon Glaze: If you like, drizzle a simple lemon glaze over the top of the cake for an extra burst of citrus flavor. Just mix powdered sugar with lemon juice until smooth, then drizzle over the cake.

Nutrition Facts

Servings: 12-14
Calories per serving: 300-350 (approximate, based on typical ingredients)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour (including cooling)

FAQ Section

Q1: Can I use frozen blueberries instead of fresh?
A1: Yes! If using frozen blueberries, don’t thaw them before adding them to the batter. Toss them in a little flour to prevent them from sinking.

Q2: Can I make this cake ahead of time?
A2: Absolutely! You can make the cake layers and cream filling a day ahead, then assemble the cake when you’re ready to serve.

Q3: Can I use a different fruit instead of blueberries?
A3: Yes! You can substitute blueberries with raspberries, blackberries, or even diced strawberries for a different twist.

Q4: Can I make this cake gluten-free?
A4: Yes! You can use a 1:1 gluten-free flour blend to make this cake gluten-free. Just make sure to check the other ingredients for gluten-containing additives.

Q5: How do I store leftovers?
A5: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture.

Q6: How do I prevent the blueberries from sinking to the bottom?
A6: Tossing the blueberries in a little flour before folding them into the batter helps keep them suspended in the cake while baking.

Q7: Can I make this cake as cupcakes?
A7: Yes! You can bake this recipe in cupcake tins for about 18-20 minutes, making individual servings of this delicious cake.

Q8: Can I use cream cheese frosting instead of the creme filling?
A8: Yes! Cream cheese frosting would work beautifully as a substitute for the creme filling if you prefer a thicker, sweeter frosting.

Q9: How can I make the creme filling lighter?
A9: If you want a lighter filling, you can whip the cream before adding it to the cream cheese mixture, making it even fluffier.

Q10: How can I make this cake more lemony?
A10: For more lemon flavor, increase the amount of lemon zest and

juice in the cake batter or add a lemon glaze on top for an extra citrusy punch.

Conclusion

Blueberry Lemon Creme Cake is a dazzling dessert that will elevate any occasion. With its perfectly balanced flavors of tangy lemon, sweet blueberries, and creamy filling, this cake is sure to be a crowd-pleaser. Whether you’re hosting a party or treating yourself, this cake will make your taste buds sing and leave everyone asking for the recipe. Enjoy every delicious slice!

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