Description
Blueberry Lemon Creme Cake delivers a perfect summer dessert that sparkles with fresh berries and zesty citrus notes. Creamy layers and tangy lemon combine to make your taste buds dance with pure delight.
Ingredients
Scale
Primary Ingredients:
- 190 grams all-purpose flour
- 220 grams fresh blueberries
- 2 large eggs
- 115 grams unsalted butter
- 240 grams sour cream
- 240 millilitres heavy cream
Supporting Ingredients:
- 200 grams granulated sugar
- 67 grams granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Finishing Ingredients:
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
Instructions
- Preheat your oven to 350°F and thoroughly coat a 9×9 inch baking pan with butter and flour.
- Whisk 190 grams of all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt in a medium bowl.
- Beat 115 grams softened butter and 200 grams sugar in a large bowl until the mixture appears fluffy and light.
- Add 2 eggs one at a time, mixing thoroughly after each addition.
- Incorporate 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract into the butter mixture.
- Gradually blend the flour mixture and 240 grams sour cream into the wet ingredients, alternating between dry and wet components.
- Gently fold 220 grams blueberries into the batter without crushing them.
- Spread the batter evenly in the prepared pan.
- Bake at 350°F for 30-35 minutes until a skewer comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- Whip 240 millilitres heavy cream until it starts to thicken.
- Add 67 grams sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest to the cream.
- Whip the cream mixture until soft peaks form.
- Once the cake is completely cool, spread the lemon cream topping evenly across the surface.
- Slice and serve the cake at room temperature.
Notes
- Fold blueberries gently to prevent breaking and ensure even distribution throughout the cake batter.
- Check cake doneness by inserting a skewer in the center, which should come out clean without wet batter.
- Room temperature ingredients help create a smoother, more consistent cake texture and better mixing.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend to maintain the cake’s structure.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 271 kcal
- Sugar: 23 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 70 mg