Savor the delightful combination of tangy lemons, sweet blueberries, and creamy goodness in this Blueberry Lemon Crème Cake. With layers of moist cake, zesty lemon flavor, and bursts of juicy blueberries, it’s a dessert that’s sure to brighten any occasion. Let’s dive into creating this refreshing and berrylicious treat.
Ingredients:
For the Blueberry Lemon Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt or sour cream
- Zest of 2 lemons
- Juice of 1 lemon
- 1 1/2 cups fresh blueberries, tossed in a tablespoon of flour
For the Lemon Crème Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- Zest of 1 lemon
- 2 tablespoons lemon juice
For Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Lemon Flavor:
- Add the lemon zest, lemon juice, and Greek yogurt (or sour cream) to the wet ingredients. Mix until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Blueberries:
- Gently fold in the fresh blueberries, making sure they are evenly distributed in the batter.
- Divide and Bake:
- Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Lemon Crème Filling:
- In a separate bowl, beat together the softened cream cheese, softened butter, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of the lemon crème filling over the top. Add the second cake layer on top.
- Prepare Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice to create the lemon glaze. Drizzle the glaze over the top of the assembled cake.
- Chill and Serve:
- Chill the Blueberry Lemon Crème Cake in the refrigerator for at least 1 hour before slicing. Serve and enjoy!
Optional Tips:
- For an extra burst of lemon flavor, add a tablespoon of lemon zest to the blueberry coating.
- Garnish the top of the cake with additional fresh blueberries or lemon slices for a decorative touch.
The Blueberry Lemon Crème Cake is a delectable combination of citrus zest, sweet blueberries, and creamy indulgence. Share the joy of this delicious cake with loved ones, and let its refreshing flavors brighten your dessert table. 🍋🫐🍰✨