Blueberry Lemon Crème Cake is a delightful dessert that combines the sweet, juicy flavor of blueberries with the zesty brightness of lemon. This cake is perfect for any occasion, whether it’s a summer picnic, a family gathering, or simply a sweet treat to enjoy at home. The combination of fresh blueberries and lemon creates a refreshing and flavorful cake that’s sure to impress. Let’s dive into the recipe and learn how to create this delicious Blueberry Lemon Crème Cake step-by-step.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh blueberries
For the Lemon Crème Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1/2 lemon
For the Blueberry Sauce:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
Step 1: Prepare the Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix.
Step 2: Bake the Cake
- Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it out evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Prepare the Lemon Crème Filling
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth.
- Add Sugar and Flavorings: Beat in the powdered sugar, heavy cream, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and creamy.
Step 4: Prepare the Blueberry Sauce
- Cook Blueberries: In a small saucepan, combine the blueberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down, about 5-7 minutes. Remove from heat and let it cool.
Step 5: Assemble the Cake
- Slice Cake: Once the cake is completely cool, slice it horizontally into two even layers.
- Add Filling: Spread the lemon crème filling evenly over the bottom layer of the cake. Place the top layer of the cake over the filling.
- Top with Blueberry Sauce: Pour the blueberry sauce over the top of the cake, spreading it out evenly.
Serving
- Serve: Slice and serve the Blueberry Lemon Crème Cake. Enjoy this refreshing and flavorful dessert with a cup of tea or coffee.
Cooking Notes
- Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent the dough from becoming too wet.
- Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in your filling.
- Lemon: Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch.
Frequently Asked Questions
Q: Can I use a different type of berry? A: Yes, you can substitute blueberries with raspberries, blackberries, or strawberries.
Q: How do I store this cake? A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble the cake just before serving.
Keto/Low Carb Version
To make a keto or low-carb version of Blueberry Lemon Crème Cake, follow these modifications:
- Flour: Use almond flour or coconut flour instead of all-purpose flour.
- Sugar: Replace the granulated sugar and powdered sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Milk: Use unsweetened almond milk or heavy cream.
Blueberry Lemon Crème Cake is a delightful and refreshing dessert that’s perfect for any occasion. With its moist cake layers, creamy lemon filling, and sweet blueberry sauce, it’s sure to impress your family and friends. Try this recipe today and enjoy a homemade treat that’s both delicious and satisfying!
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