Blueberry Lemon Cream Cake is a delightful dessert that combines the sweet taste of blueberries with the zesty brightness of lemon. This cake is moist, fluffy, and topped with a luscious lemon cream that makes it perfect for any occasion. Whether you are celebrating a birthday, hosting a family gathering, or simply indulging yourself, this cake is sure to please.
Why Make This Recipe
Making Blueberry Lemon Cream Cake is a wonderful way to enjoy fresh fruit, especially during the summer months when berries are in season. The combination of blueberries and lemon not only makes this cake delicious but also offers a refreshing taste. Plus, it’s simple enough for anyone to make, even if you are new to baking. This recipe brings a burst of flavor and cheer to any table, making it a favorite for family and friends.
How to Make Blueberry Lemon Cream Cake
Making your own Blueberry Lemon Cream Cake is easier than you might think! With just a few ingredients and simple steps, you will have a beautiful cake that tastes amazing. Follow these directions closely to ensure your cake turns out perfectly every time.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 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 1/2 cups fresh blueberries (or frozen, thawed, and drained)
- 1 cup heavy cream
- 1/3 cup granulated sugar (for topping)
- 2 tablespoons fresh lemon juice (for topping)
- 1 tablespoon lemon zest (for topping)
Directions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×9-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the sour cream.
- Fold in the blueberries gently.
- Pour the cake batter into the prepared pan and bake for 30-35 minutes.
- For the topping, whip the heavy cream until it begins to thicken, then add sugar, lemon juice, and zest.
- Once the cake has cooled, spread the topping over it and serve.
How to Serve Blueberry Lemon Cream Cake
Serve the Blueberry Lemon Cream Cake at room temperature or chilled. It’s perfect on its own or paired with a scoop of vanilla ice cream. For an extra touch, you can garnish it with fresh blueberries or a sprinkle of powdered sugar.
How to Store Blueberry Lemon Cream Cake
You can store any leftover Blueberry Lemon Cream Cake in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container. It will stay fresh for 3 to 4 days. If you need to keep it longer, you can freeze the cake without the topping for up to three months.
Tips to Make Blueberry Lemon Cream Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Gently fold in the blueberries to prevent them from breaking apart.
- If you prefer, you can use a different type of berry, such as raspberries or blackberries.
- For a stronger lemon flavor, add more lemon zest or juice to the topping.
Variation
You can easily adapt this recipe by adding nuts like walnuts or pecans for a crunchy twist. Alternatively, you can use a different type of yogurt instead of sour cream for a unique taste.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw them and drain any excess liquid before adding them to the batter.
2. How can I make the cake more lemony?
You can increase the amount of lemon zest and lemon juice in both the cake and the topping for extra lemon flavor.
3. Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance. Just wait until you are ready to serve before adding the topping.
Now you’re ready to bake your own Blueberry Lemon Cream Cake! Enjoy the delicious flavors and share it with your loved ones!
Blueberry Lemon Cream Cake
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened Make sure your butter is at room temperature.
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1.5 cups fresh blueberries Can use frozen, thawed and drained blueberries.
Topping Ingredients
- 1 cup heavy cream
- 0.33 cup granulated sugar For topping.
- 2 tablespoons fresh lemon juice For topping.
- 1 tablespoon lemon zest For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×9-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with the sour cream.
- Fold in the blueberries gently.
Baking
- Pour the cake batter into the prepared pan and bake for 30-35 minutes.
Topping Preparation
- For the topping, whip the heavy cream until it begins to thicken, then add sugar, lemon juice, and zest.
Serving
- Once the cake has cooled, spread the topping over it and serve.
