Luscious Blueberry Lemon Creme Cake Recipe

Indulge in the delightful flavors of summer with a slice of Blueberry Lemon Creme Cake. This recipe is a harmonious blend of sweet blueberries, zesty lemon, and a luscious creme topping that will make your taste buds dance with joy. The citrusy aroma that wafts through your kitchen as this cake bakes is simply irresistible.

What sets this Blueberry Lemon Creme Cake apart is the light and airy creme topping that adds a decadent touch without weighing you down. With each bite, you’ll savor the tender sponge cake studded with juicy blueberries and crowned with a dreamy lemon-infused creme. It’s the perfect treat for any occasion, whether you’re hosting a summer brunch or simply craving a slice of something special with your afternoon tea.

I can’t help but reminisce about sunny picnics and cherished memories with every bite of this cake. The freshness of the blueberries and the tang of the lemon creme topping transport me to carefree days spent with loved ones. So, whip up this Blueberry Lemon Creme Cake, share it with friends, or savor it all to yourself – either way, it’s a recipe that’s sure to brighten your day.

Quick Benefits

• Light and decadent topping that is much lighter than classic frosting
• Moist cake stays fresh for up to three days in the fridge
• Easy to make ahead – bake the cake a day before and add the creme topping just before serving
• Versatile substitutions like Greek yogurt for sour cream and orange zest for a twist

Why You’ll Love This Luscious Blueberry Lemon Creme Cake Recipe Recipe

• The combination of sweet bursts of blueberries and tangy ribbons of lemon creates a delightful flavor profile in every bite of this Blueberry Lemon Creme Cake.
• The light and fluffy creme topping adds a decadent touch without being too heavy, making it perfect for any occasion from summer brunches to birthday parties.
• The aroma of citrusy lemon filling your kitchen as the cake bakes is a wonderful sensory experience that will have you eagerly awaiting each slice.
• This cake is a crowd-pleaser – perfect for sharing with friends and family as it tends to disappear quickly, leaving everyone wanting more.
• The cake stays moist for up to three days when stored properly, making it a great make-ahead option for gatherings and special events.
• The versatility of the recipe allows for ingredient substitutions like using Greek yogurt instead of sour cream or adding orange zest for a different citrus twist, making it adaptable to personal preferences.
• Serving the cake with extra blueberries or lemon zest adds a pop of color and freshness, enhancing the visual appeal of the dish.
• Pairing the cake with green tea or iced water with lemon creates a refreshing and complementary beverage choice that elevates the overall dining experience.
• This recipe combines elements from both British and American baking traditions, offering a unique and flavorful twist on classic lemon cakes that will appeal to a wide range of tastes.
• The cake is perfect for both special occasions and everyday indulgences, making it a versatile and welcoming addition to any table.

Ingredients for Luscious Blueberry Lemon Creme Cake Recipe

Cake

• 1.5 teaspoons baking powder
• 115 grams unsalted butter, softened
• 1 tablespoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 large eggs
• 0.5 teaspoon baking soda
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 220 grams fresh blueberries, or thawed and drained if frozen
• 240 grams sour cream
• 190 grams all-purpose flour
• 200 grams granulated sugar

Lemon Creme Topping

• 67 grams granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 240 millilitres heavy cream
• 1 tablespoon finely grated lemon zest

Pro Tips for Luscious Blueberry Lemon Creme Cake Recipe

Pro Tips:

To ensure the blueberries are evenly distributed in the cake without sinking to the bottom, toss them with a teaspoon of flour before folding them into the batter.

Frozen blueberries can be used, but make sure to thaw and drain them well to prevent excess moisture that can affect the texture of the cake.

Feel free to substitute sour cream with plain Greek yogurt for a slightly tangier flavor and similar texture in the cake.

For optimal freshness, store the cake covered in the fridge for up to three days. Remember to let it come to room temperature before serving for the best taste.

Prepare the lemon creme topping ahead of time by refrigerating it separately, and spread it on the cake just before serving to maintain its light and fluffy texture.

How to Make Luscious Blueberry Lemon Creme Cake Recipe

Step 1: Prepare Baking Pan and Preheat Oven

Preheat the oven to 175°C. Grease and flour a 23×23 centimeter baking pan or a pan of equivalent size.

Step 2: Combine Dry Ingredients

Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 4: Incorporate Eggs and Flavourings

Add the eggs individually, beating thoroughly after each one. Then, incorporate the lemon zest, lemon juice, and vanilla extract.

Step 5: Combine Wet and Dry Components

Add the dry ingredient mixture and sour cream to the wet ingredients in alternating additions, starting and finishing with the dry mixture. Mix until just combined.

Step 6: Fold in Blueberries

Carefully combine the blueberries into the batter without crushing them.

Step 7: Transfer Batter to Pan

Evenly spread the batter in the prepared pan.

Step 8: Bake

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool Cake

Take the cake out of the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

Step 10: Prepare Lemon Creme Topping

Once the cake has cooled, use an electric mixer to whip the heavy cream until it starts to thicken. Gradually add the sugar, lemon juice, and lemon zest, then continue whipping until soft peaks form.

Step 11: Assemble and Serve

After the cake has cooled, spread the Lemon Creme Topping on top, then slice and serve.

Storage Tips

After baking the Blueberry Lemon Creme Cake, it is best to store any leftovers covered in the fridge. The cake will stay moist for up to three days, and the creme topping will hold its volume well. For longer storage, you can freeze the plain cake by wrapping individual slices. To maintain the best texture, it is recommended to bake the cake one day before and add the creme topping just before serving when making ahead.

If you choose to make any substitutions, such as using Greek yogurt instead of sour cream, ensure that the ingredients are well-drained to prevent excess moisture in the batter. Frozen blueberries can be used, but be sure to thaw and drain them thoroughly. Additionally, orange zest can be used as an alternative to lemon zest for a different flavor profile. Enjoy the cake with a cup of tea or a glass of lemon-infused water, and garnish with extra blueberries or lemon zest for a pop of color.

Ingredient Substitutions

If you don’t have sour cream on hand, you can easily substitute it with plain Greek yogurt. The Greek yogurt will provide a similar tanginess and texture to the cake, ensuring it stays moist and delicious.

If you prefer a different citrus flavor, you can swap out the lemon zest and juice for orange zest and juice. This will give the cake a slightly different, but still delicious, flavor profile.

Frozen blueberries are a great alternative to fresh ones in this recipe. Just make sure to thaw and drain them well before adding them to the batter to prevent excess moisture in the cake.

Remember to store the leftovers covered in the fridge to keep the cake moist for up to three days. If you want to make the cake ahead of time, bake it the day before and add the creme topping just before serving to maintain its light and creamy texture.

Serving Suggestions

For a stunning presentation, serve slices of this Blueberry Lemon Creme Cake with a dollop of freshly whipped cream and a sprinkle of lemon zest. The contrast of the light cream against the vibrant blueberries and zesty lemon creates a visually appealing dessert that is as delightful to look at as it is to eat.

To elevate the flavors even more, consider serving this cake with a scoop of homemade blueberry or lemon sorbet on the side. The cool, refreshing sorbet will complement the warm, buttery cake beautifully, creating a balanced and satisfying dessert experience that is sure to impress your guests.

FAQs for Luscious Blueberry Lemon Creme Cake Recipe

Can I use frozen blueberries in this recipe?

Yes, just thaw and drain them well before use to avoid excess moisture in the batter.

Can I substitute sour cream with Greek yogurt in this recipe?

Plain Greek yogurt works well and provides similar texture and tanginess to the cake.

How should I store leftovers of this Blueberry Lemon Creme Cake?

Refrigerate covered for up to 3 days. Allow to come to room temperature before serving for best flavor.

Can I prepare the creme topping in advance?

Yes, prepare and refrigerate the topping separately, then spread it just before serving.

Conclusion

As you savor each bite of this delectable Blueberry Lemon Creme Cake, may it transport you to sunny picnics and warm gatherings with loved ones. The blend of zesty lemon, sweet blueberries, and creamy topping is a delightful melody for your taste buds, perfect for any occasion that calls for a touch of sweetness. Whether you’re treating yourself to a slice with your morning coffee or sharing it with friends at a summer soiree, this cake is sure to bring smiles all around.

Don’t hesitate to experiment with this recipe – swap in Greek yogurt for sour cream or try adding some orange zest for a unique twist. The versatility of this Blueberry Lemon Creme Cake allows you to tailor it to your preferences while still delivering a burst of refreshing flavors. So go ahead, bake up a batch, and create lasting memories over a slice of this irresistible cake.