Blueberry Lemon Cream Cake
A delightful dessert combining sweet blueberries and zesty lemon with a luscious cream topping, perfect for any occasion.
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 9x9-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.
Notes
Serve at room temperature or chilled. Great on its own or with vanilla ice cream. For an extra touch, garnish with fresh blueberries or powdered sugar.