Blueberry Lemon Cream Cake with Lemon Whipped Cream
A moist 9x9 sour cream cake loaded with blueberries and lemon, topped with a light lemon whipped cream.
Equipment
- 9x9 inch baking pan
- Hand mixer or stand mixer
- Mixing bowls
- Wire rack
- Parchment paper
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour spooned and leveled
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream room temperature
- 1 ½ cup fresh blueberries or frozen, thawed and patted dry
- 1 cup heavy cream cold, for the topping
- ⅓ cup powdered sugar for the topping
- 1 tbsp fresh lemon juice for the topping
- 1 tbsp lemon zest for the topping
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F and grease a 9x9 inch pan. Whisk the dry ingredients, then beat the butter and sugar for 3 minutes until pale. Mix in the eggs, zest, juice, and vanilla.
- Add the sour cream and berries. Stir in the flour mixture and sour cream in alternating additions, then fold in the blueberries until just combined.
- Bake the cake. Spread the batter in the pan and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs and the top is golden.
- Cool completely. Rest the cake in the pan for 15 minutes, then move it to a rack for about 1 hour so the topping will not melt.
- Whip the topping. Beat the cold cream with powdered sugar to soft peaks, then fold in the lemon juice and zest.
- Finish and chill. Spread the cream over the cake, chill for 20 minutes, and cut into 9 squares.
Notes
Substitutions: Use plain Greek yogurt in place of sour cream, and thawed frozen blueberries in place of fresh.
Tips: Cool the cake completely before topping, and keep the cream cold for the ideal volume.
Storage: Refrigerate covered for up to 3 days. Do not freeze the topped cake.