Blueberry Lemon Creme Cake

This Blueberry Lemon Crème Cake combines the bright zestiness of lemon with juicy bursts of blueberry for a refreshingly moist dessert. The cloud-like lemon cream topping adds a luxurious finish that makes this cake perfect for both special occasions and everyday indulgence.

I first created this recipe for my daughter's spring garden party and it was such a hit that it's now requested at every family gathering. The combination of blueberries and lemon never fails to brighten even the gloomiest days.

Ingredients

• All purpose flour forms the foundation with enough protein for structure but remains tender
• Baking powder and baking soda work together for the perfect rise and texture
• Unsalted butter provides rich flavor while allowing you to control salt content
• Sour cream adds moisture and tanginess that keeps the cake fresh for days
• Fresh blueberries offer bursts of juicy sweetness use wild blueberries for more intense flavor
• Lemon zest and juice provide bright citrus notes throughout both cake and topping
• Heavy cream whips into a cloud like topping that's lighter than traditional frosting

How To Make Blueberry Lemon Crème Cake

Prepare the baking pan

Thoroughly grease and flour your 23×23 centimeter baking pan ensuring you reach all corners. This step is crucial for easy removal after baking. I like to use parchment paper with overhang on two sides for foolproof removal.

Mix the dry ingredients

Whisk the flour baking powder baking soda and salt in a medium bowl until well combined. This even distribution ensures consistent leavening throughout the cake.

Create the butter base

Beat the softened butter and sugar for a full 3 to 4 minutes until noticeably lighter in color and fluffy in texture. This incorporates air that helps the cake rise and creates a tender crumb.

Add wet ingredients

Incorporate eggs one at a time beating for 30 seconds after each addition. Then mix in lemon zest juice and vanilla until just combined. The mixture may look slightly curdled but will come together when you add the dry ingredients.

Combine wet and dry ingredients

Alternately add the dry mixture and sour cream in three additions starting and ending with flour. Mix on low speed just until no dry spots remain. Overmixing at this stage develops gluten and toughens the cake.

Add blueberries

Use a rubber spatula to gently fold blueberries into the batter with a light hand. This preserves their shape and prevents blue streaking throughout the cake.

Bake to perfection

Spread the batter evenly in your prepared pan and bake until a wooden skewer comes out clean usually 30 to 35 minutes. The top should spring back when lightly pressed.

Prepare the lemon cream

While the cake cools whip heavy cream until it begins to thicken then gradually add sugar lemon juice and zest. Stop whipping at soft peaks for a billowy texture that melts slightly into each slice.

The lemon zest is truly the secret weapon in this recipe. I always keep organic lemons on hand specifically for zesting since they contain the essential oils that provide that incredible aromatic quality. My grandmother taught me to rub the zest with sugar between my fingers before adding it to release even more of those precious oils.

Storing Your Cake

This cake maintains its moisture beautifully for several days. Store it covered at room temperature for up to 3 days or refrigerate for up to a week. If refrigerating let slices come to room temperature before serving for the best flavor and texture. The lemon cream topping holds up remarkably well unlike traditional whipped cream which tends to weep quickly.

Make It Your Own

The beauty of this recipe lies in its adaptability. Swap blueberries for raspberries or blackberries for a different berry experience. For a more intense lemon flavor add a simple lemon glaze by mixing powdered sugar with lemon juice and drizzling over the cooled cake before adding the cream topping. During winter months frozen berries work perfectly just be sure to thaw and drain them thoroughly to prevent excess moisture from affecting the cake's texture.

Serving Suggestions

Serve this versatile cake slightly warm with the cool lemon cream for a delightful temperature contrast. For an elegant dessert presentation add a few fresh blueberries and a sprig of mint to each plate. The cake pairs beautifully with a glass of prosecco for celebrations or with afternoon tea for a more casual gathering. When I serve this at summer parties I often offer a small pitcher of blueberry compote alongside for guests who enjoy extra fruitiness.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to thaw them completely and drain the excess liquid before folding them into the batter. This prevents the cake from becoming too wet and discolored from the juice.

→ How should I store this cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream topping is perishable, so refrigeration is necessary. Let the cake sit at room temperature for about 15 minutes before serving for the best flavor and texture.

→ Can I make this cake in advance?

You can bake the cake layer a day ahead and store it well-wrapped at room temperature. However, prepare and add the lemon creme topping no more than a few hours before serving for the best results, as the whipped topping may deflate or weep if made too far in advance.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute for sour cream in this cake. It provides similar moisture and tanginess while potentially reducing the fat content. You can use full-fat or low-fat Greek yogurt with good results.

→ Can I add other fruits to this cake?

Absolutely! Raspberries or blackberries work beautifully alongside or instead of blueberries. For a variation, try adding a handful of white chocolate chips or a sprinkle of poppy seeds to complement the lemon flavor.

→ How do I know when the cake is done baking?

Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is done. The top should be golden brown, and the edges should begin to pull away from the sides of the pan.