Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ¼ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 tablespoons lemon zest - ½ cup sour cream - 1 teaspoon vanilla extract - 1 cup fresh blueberries - 1 tablespoon lemon juice These ingredients create a lovely balance of sweet and tart. The blueberries burst with flavor, while the lemon adds a bright note. - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon zest This topping is rich and creamy. It complements the cake perfectly. The lemon zest in the crème adds an extra pop of flavor. When baking, accurate measurements matter. Use dry measuring cups for flour and sugar. Spoon flour into the cup, then level it off with a knife. This way, you avoid packing in too much flour. For blueberries, fresh is best. They have a burst of juice and flavor. If you can't find fresh ones, frozen blueberries work too. Just remember to thaw and drain them first. This keeps your batter from getting too wet. For the full recipe, refer to the section above. Enjoy baking this delightful treat! 1. Preheat your oven to 350°F (175°C). 2. Prepare a 9-inch round cake pan. Grease it with butter or spray. You can also line the bottom with parchment paper. This helps the cake come out easily. 3. In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Whisk these until well blended. Set this aside for later. 1. In a large bowl, use an electric mixer to cream the softened butter and sugar. Mix until it is light and fluffy, about 3-4 minutes. 2. Add the eggs one at a time. Mix well after each egg. 3. Next, add the lemon zest, sour cream, and vanilla extract. Blend until everything is smooth. 4. Gradually add the flour mixture to the wet ingredients. Stir gently until just combined. Do not overmix; this keeps the cake tender. 5. Carefully fold in the fresh blueberries and lemon juice. Be gentle so you do not smash the berries. 1. Pour the cake batter into the prepared pan. Use a spatula to spread it evenly. 2. Place the pan in the preheated oven. Bake for 30-35 minutes. 3. To check if the cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. 4. After baking, remove the cake from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Follow these steps for a perfect Blueberry Lemon Crème Cake. For the complete details, check the Full Recipe. To get the best cake, do not overmix the batter. Overmixing makes the cake dense. Mix just until you see no dry spots. This helps keep the cake light and fluffy. Use a spatula to fold in the blueberries gently. This way, you won't squish them. For a beautiful presentation, add garnishes on top. Fresh blueberries and lemon zest make it pop. You can also add a sprig of mint for color. When serving, pair the cake with tea or lemonade. Both drinks match the cake's fresh flavors. If the cake sinks, it may be due to overmixing or an oven that’s too hot. To fix a dense cake, check your measurements. Use a kitchen scale for accuracy. If you live at a high altitude, adjust your baking time. You may need to lower the oven temperature slightly. For the full recipe and more details on making this delightful cake, check the Full Recipe section. {{image_4}} You can change the fruits in this cake for a new taste. Try using raspberries or strawberries instead of blueberries. These fruits add their own unique flavor. You can also mix fruits for a fun twist. Adding spices can change the whole cake. A little cinnamon gives warmth. Nutmeg adds a nice depth to the cake. Start with small amounts, then taste the batter to adjust. To make a gluten-free version, swap the all-purpose flour. I recommend using almond flour or a gluten-free blend. These options keep the cake moist. You may need to adjust the amount slightly. Add an extra egg for better structure. It helps the cake rise while keeping it soft. Making the cake dairy-free is simple. Use coconut cream instead of heavy cream. For a vegan version, replace eggs with flaxseed or applesauce. You can also use non-dairy milk for sour cream. To lower sugar, substitute with honey or maple syrup. Just remember that these sweeteners can change the cake's texture. Adjust as needed to find the right balance. For the full recipe, check the earlier sections. To keep your Blueberry Lemon Crème Cake fresh, place it in an airtight container. Store it in the fridge, where it can last for about four days. If you want to freeze the cake, slice it into individual pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. For the crème topping, store it in a separate container in the fridge. It’s best to add the crème just before serving for the best taste. In the fridge, your cake stays good for about four days. If it stays longer, check for signs of spoilage. Mold is a clear sign that it’s no longer safe to eat. If the cake smells sour or has a dry texture, it's also best to toss it out. When reheating, use the oven to keep the cake's texture. Preheat your oven to 350°F (175°C). Place a slice on a baking sheet and warm it for about 10 minutes. This way, the cake stays soft and moist. If you have leftovers, serve them with fresh blueberries or a drizzle of lemon juice for extra zing. Enjoying it cold is also a great option! How do you ensure the blueberries don’t sink in the batter? To keep blueberries afloat, toss them in flour before adding them to the batter. This light coating helps them stay suspended during baking. Also, gently fold the blueberries in, rather than stirring hard. This method protects the berries and keeps the cake light. Can I use a different type of cream for the topping? Yes, you can use whipped coconut cream or cream cheese. Both options add a unique flavor. Just ensure they are whipped well to achieve a nice texture. Adjust sweeteners if needed, as some creams may be sweeter than heavy whipping cream. Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature. Wait to add the crème topping until the day you serve it. This keeps it fresh and prevents sogginess. What is the best way to adjust the recipe for a larger batch? To make a larger batch, simply double the ingredients. Use bigger pans or multiple pans. Ensure to adjust baking time as needed. Check doneness with a toothpick. If baking in multiple pans, rotate them halfway through for even cooking. What does it mean to fold in ingredients? Folding in means to mix gently. Use a spatula to lift the batter from the bottom and over the top. This method keeps air in the mixture, making your cake fluffy. It’s perfect for adding delicate ingredients like blueberries or whipped cream. How to properly cream butter and sugar for baking? Start with softened butter at room temperature. Beat it with sugar until it's light and fluffy. This process takes about 3-4 minutes. Proper creaming incorporates air, which helps the cake rise well. It’s a key step for texture in baked goods. This blog post covered how to make a delicious blueberry cake. We discussed key ingredients, precise measurements, and tips for perfecting texture. Remember, mixing gently leads to a lighter cake. Explore variations, like gluten-free options or different fruits. Store leftovers properly to maintain freshness. Use the FAQs for quick answers to common questions. Baking is fun and rewarding. Follow these steps, and you’ll impress everyone with your cake! Enjoy your baking journey and keep experimenting.

Blueberry Lemon Crème Cake

Indulge in the delightful taste of Blueberry Lemon Crème Cake, a perfect blend of fresh blueberries and zesty lemon! This easy recipe guides you through creating a moist cake topped with a luscious crème that will impress at any gathering. With simple ingredients and clear steps, baking this treat is a breeze. Click to explore the full recipe and elevate your dessert game with this stunning cake!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

2 tablespoons freshly grated lemon zest

½ cup sour cream

1 teaspoon pure vanilla extract

1 cup fresh blueberries (plus additional for garnish)

1 tablespoon fresh lemon juice

For the Crème Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

1 tablespoon freshly grated lemon zest

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or cooking spray, or line the bottom with parchment paper for easy release.

    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.

      In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes.

        Incorporate the eggs one at a time, mixing well after each addition. Follow by adding the freshly grated lemon zest, sour cream, and vanilla extract, mixing until everything is thoroughly blended.

          Gradually add the flour mixture to the wet ingredients, stirring carefully until just combined. It's important not to overmix to ensure a tender cake.

            Gently fold in the fresh blueberries along with the lemon juice, taking care to avoid smashing the berries.

              Pour the batter into the prepared cake pan, using a spatula to spread it evenly.

                Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

                  Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

                    While the cake cools, prepare the crème topping by whipping the heavy cream in a chilled mixing bowl. Start whisking until it begins to thicken. Gradually add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Lastly, gently fold in the lemon zest for added flavor.

                      Once the cake has cooled completely, use a spatula to generously spread the lemon crème topping over the surface of the cake.

                        Finish by garnishing the cake with additional fresh blueberries and a light sprinkle of lemon zest for a vibrant and appealing presentation.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices

                            - Presentation Tips: For an elegant touch, serve each slice on a white plate with a sprig of mint alongside and a few extra blueberries scattered around. This will enhance both the visual appeal and flavor experience.