Description
This Blueberry Lemon Crème Cake is a light, fluffy, and refreshing dessert bursting with the bright flavors of fresh blueberries and tangy lemon. The creamy lemon filling adds richness to every bite, while the sweet berries complement the soft cake beautifully. Perfect for any occasion, this cake will quickly become a favorite!
Ingredients
Scale
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 1/2 cup milk
- 1 cup fresh blueberries (or frozen, thawed)
For the lemon crème filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 tbsp lemon juice (fresh)
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes cool, make the lemon crème filling: In a medium bowl, beat the heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract together until stiff peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of lemon crème filling on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining lemon crème filling.
- Garnish with additional fresh blueberries and a sprinkle of lemon zest, if desired.
- Serve chilled and enjoy the refreshing, tangy sweetness of this Blueberry Lemon Crème Cake!
Notes
- For an added touch, you can drizzle a little lemon glaze over the top or add a few extra blueberries between the cake layers for extra flavor.
- If you don’t have fresh blueberries, frozen blueberries will work just as well. Be sure to thaw and drain them before adding them to the batter.
- This cake can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 290 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg