Description
This Blueberry Lemon Crème Cake is a delightful, refreshing dessert featuring moist lemon-infused layers studded with fresh blueberries and frosted with a luscious lemon crème made from whipped cream, powdered sugar, and fresh lemon juice and zest. Perfect for spring or summer gatherings, this cake offers a perfect balance of tangy citrus and sweet blueberry flavors, delivering a light yet indulgent treat that’s both visually stunning and delicious.
Ingredients
Scale
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)
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 and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and 2 tablespoons of fresh lemon zest for a bright citrus flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in alternating additions with the milk, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in blueberries: Carefully fold the fresh or thawed blueberries into the batter, taking care not to crush them to maintain bursts of flavor.
- Divide batter and bake: Evenly divide the cake batter between the two prepared pans, smoothing the tops with a spatula for even baking.
- Bake the cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack and cool completely.
- Prepare lemon crème filling: While the cakes cool, whip together the heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract in a medium bowl until stiff peaks form, creating a creamy and tangy frosting.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of the lemon crème filling evenly on top, then place the second cake layer over it.
- Frost and garnish: Use the remaining lemon crème to frost the top and sides of the cake. Garnish with additional fresh blueberries and a sprinkle of lemon zest if desired.
- Serve: Chill the assembled cake before serving to enhance the flavors and enjoy this refreshing Blueberry Lemon Crème Cake!
Notes
- Use fresh or frozen blueberries; if using frozen, thaw and drain them to reduce extra moisture in the batter.
- Be careful when folding blueberries to avoid breaking them and discoloring the batter.
- Let the cake cool completely before frosting to prevent the cream from melting.
- For an extra lemony flavor, add a teaspoon more lemon zest into the cake batter or frosting.
- This cake is best served chilled to keep the lemon crème stable and refreshing.
