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Blueberry Lemon Creme Cake

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A moist and fluffy cake with a burst of fresh blueberries and a zesty lemon creme topping. This cake is a refreshing and indulgent treat perfect for any occasion.

Ingredients

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For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 ½ cups fresh blueberries (or frozen, thawed, and drained)

For the Lemon Creme Topping:

  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or a similar-sized cake pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the fresh blueberries.
  • Pour the cake batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the Lemon Creme Topping. In a medium mixing bowl, whip the heavy cream with an electric mixer until it begins to thicken. Add the sugar, lemon juice, and lemon zest, and continue to whip until soft peaks form.
  • Once the cake is done, remove it from the oven and let it cool in the pan for a few minutes. Transfer it to a wire rack to cool completely.
  • Once the cake is cool, spread the Lemon Creme Topping over the top.
  • Slice and serve your Blueberry Lemon Creme Cake, and enjoy!

Notes

  • You can use frozen blueberries, but make sure to thaw and drain them to avoid excess moisture in the batter.
  • For a tangier topping, add more lemon juice to the creme topping to suit your taste.

Nutrition

Find it online: https://easyfoodflash.com/blueberry-lemon-creme-cake/