This Blueberry Lemon Crème Cake is the perfect dessert for spring and summer, combining the zesty brightness of lemons with the sweetness of fresh blueberries. Each bite is light, creamy, and bursting with flavor, making it ideal for a special occasion or simply when you want to treat yourself to something fresh and fruity. The layers of moist lemon cake are filled with a luscious lemon crème and fresh blueberries, making this dessert truly unforgettable. Let’s get started!
Table of Contents
- Ingredients for Blueberry Lemon Crème Cake
- Instructions for Blueberry Lemon Crème Cake
- Tips for the Perfect Cake
- Recipe Variations & Substitutions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients for Blueberry Lemon Crème Cake
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
For the Lemon Crème Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon curd
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
For the Blueberry Filling and Topping:
- 2 cups fresh blueberries (plus extra for garnish)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions for Blueberry Lemon Crème Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: Prepare the Cake Batter
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Step 3: Bake the Cakes
- Divide the batter evenly 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.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Lemon Crème Filling
- In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Add the lemon curd and vanilla extract and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Chill until ready to use.
Step 5: Prepare the Blueberry Filling
- 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 begin to burst, about 5-7 minutes. Let cool completely.
Step 6: Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a layer of the lemon crème filling over the top. Spoon the blueberry filling evenly over the lemon crème.
- Place the second cake layer on top and spread the remaining lemon crème over the top of the cake. Garnish with fresh blueberries.
Tips for the Perfect Cake
- Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature. This helps ensure an evenly mixed batter and a lighter texture.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
- Cooling Time: Let the cakes cool completely before assembling to prevent the filling from melting.
Recipe Variations & Substitutions
- Raspberry Lemon Crème Cake: Substitute the blueberries with raspberries for a different berry twist.
- Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the cake batter for an extra texture and flavor boost.
- Gluten-Free Option: Use gluten-free all-purpose flour to make this cake gluten-free. Ensure all other ingredients are also gluten-free.
Frequently Asked Questions (FAQs)
1. How do I store Blueberry Lemon Crème Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving if refrigerated.
2. Can I make this cake in advance?
Yes, you can make the cake layers 1-2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble the cake just before serving for best results.
3. Can I use frozen blueberries?
Yes, you can use frozen blueberries for the filling. No need to thaw them—just add a few extra minutes to the cooking time.
4. Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd works perfectly if you don’t want to make it from scratch.
This Blueberry Lemon Crème Cake is the ultimate dessert for any occasion, combining the bright flavors of lemon with the sweetness of blueberries in a creamy, dreamy cake. Each bite is light, refreshing, and utterly delicious. Whether it’s for a birthday celebration, a family gathering, or simply because you love a fruity dessert, this cake is sure to impress and delight everyone at the table. Give this recipe a try, and let us know how it turns out!
Happy baking, and enjoy every zesty, berry-filled bite!
