Name: Blueberry Lemon Crème Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1/2 cup sour cream; 1/4 cup milk; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour); 4 ounces cream cheese (softened); 1/4 cup powdered sugar; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; 1/2 cup powdered sugar; 1–2 tablespoons lemon juice

Jump to Recipe·Print Recipe

If there’s one cake that oozes sunshiny charm with every slice, it’s the Blueberry Lemon Crème Cake. Imagine a tender, lemon-zested crumb bursting with juicy blueberries, all wrapped around a silky cloud of lemon crème filling and topped with a zingy lemon glaze. This cake is what spring afternoons and festive brunches dream of—a symphony of sweet, tart, creamy, and fresh flavors that cheer up any day. Whether you’re a longtime baker or just looking for a foolproof showstopper, this Blueberry Lemon Crème Cake will steal the spotlight every single time.

Blueberry Lemon Crème Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a handful of simple, familiar ingredients—each playing a crucial part—come together to make such a vibrant, memorable dessert. There’s nothing complicated here, but every component adds its own magic to the taste, texture, or gorgeous color of the Blueberry Lemon Crème Cake.

All-purpose flour: The sturdy base for your batter, ensuring each slice is light yet satisfyingly tender.
Baking powder: Lends lift and fluffiness, so your cake never feels dense.
Baking soda: Teams up with lemon juice for an extra rise and the perfect crumb texture.
Salt: Just a pinch sharpens the flavors and makes the lemon pop.
Unsalted butter (softened): Delivers richness and that classic, homey cake flavor.
Granulated sugar: Sweetens everything to just the right level without overpowering the fruit or lemon.
Large eggs: Hold the batter together and help the cake bake up moist.
Lemon zest: The secret weapon for intense, fragrant citrus flavor in every bite.
Lemon juice: Infuses the cake, crème, and glaze with bright, tangy notes.
Sour cream: Adds creamy richness and keeps the crumb supremely moist.
Milk: Loosens the batter just enough for a smooth mixing experience.
Vanilla extract: Rounds out the citrus and berry notes with warmth.
Fresh or frozen blueberries (tossed with flour): Ensures plump, juicy blueberries are evenly dispersed and don’t sink to the bottom.
Cream cheese (softened, for the lemon crème): The luscious core of your cake, offering tang and creamy decadence.
Powdered sugar (for the crème and glaze): Dissolves smoothly, giving the filling and glaze a delicate sweetness.
Lemon zest and lemon juice (for the crème and glaze): Doubles up on fresh, citrusy aroma and puckery brilliance.

How to Make Blueberry Lemon Crème Cake

Step 1: Prep Your Pan and Oven

Give your 9-inch round or springform cake pan a thorough greasing—this ensures an easy release and a pristine cake surface. While you’re at it, preheat the oven to 350°F (175°C), so it’s nice and hot by the time your batter is ready to go.

Step 2: Whisk Your Dry Ingredients

In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. A quick whisk ensures everything’s evenly blended, which prevents lopsided rise and pockets of baking powder.

Step 3: Cream the Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar until the mixture is pale and fluffy. This is how you build a tender crumb and infuse a little airiness into your Blueberry Lemon Crème Cake.

Step 4: Mix in Eggs and Flavors

Add the eggs one at a time, mixing well after each for a well-emulsified batter. Now stir in the lemon zest, lemon juice, sour cream, milk, and vanilla extract, creating a bright and creamy base that smells absolutely heavenly.

Step 5: Combine Wet and Dry

Gradually fold the dry ingredients into your wet mixture. Stop when everything’s just incorporated—overmixing can make your cake tough, and we want nothing but pillowy softness here.

Step 6: Fold in Blueberries

Before adding them, toss your blueberries with a little flour; this trick keeps the berries suspended evenly throughout the batter. Gently fold them in and admire those pops of blue.

Step 7: Prepare the Lemon Crème Filling

In a small bowl, mix cream cheese, powdered sugar, lemon juice, and lemon zest until silky smooth. This luscious, tangy layer is the surprising centerpiece of the Blueberry Lemon Crème Cake.

Step 8: Assemble the Cake

Pour half the batter into your prepared pan and smooth with a spatula. Spoon the lemon crème filling over, spreading gently for an even layer. Top with the remaining batter and smooth the surface—the cake is almost ready for its debut!

Step 9: Bake and Cool

Bake for 40 to 45 minutes. You’re looking for a golden top and a toothpick that comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring to a rack, allowing it to reach room temperature before glazing.

Step 10: Make the Lemon Glaze

Stir powdered sugar with lemon juice, adding the liquid gradually until you reach a drizzle-able consistency. Pour or zigzag the glaze over your cooled cake for a glistening, citrusy finish that makes every slice irresistible.

How to Serve Blueberry Lemon Crème Cake

Garnishes

Dress up each slice with an extra sprinkle of lemon zest, a few fresh blueberries, or even edible flowers for a pop of color. A small pouf of whipped cream or a dusting of powdered sugar can also make your presentation feel bakery-worthy.

Side Dishes

Sip a cup of Earl Grey or a tangy herbal tea alongside your Blueberry Lemon Crème Cake for a classic afternoon pick-me-up. It pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of Greek yogurt if you want something cool and creamy.

Creative Ways to Present

For a brunch buffet, serve the cake pre-sliced and fanned out on a pretty platter with citrus twists and extra berries scattered around. Hosting a spring or summer celebration? Miniature versions in muffin tins make for the cutest individual treats, each with its own pocket of lemon crème!

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to three days. The lemon crème filling keeps the cake incredibly moist, and even by day three, those flavors will still be bright and fresh.

Freezing

Wrap individual slices or the whole (un-glazed) cake tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge, then glaze just before serving for a burst of that signature lemon brightness.

Reheating

If you love your cake slightly warm, pop a slice in the microwave for 10–15 seconds. The lemon crème will become even silkier, though the glaze may get a touch soft—still delicious! For larger portions, a low oven (around 300°F) works beautifully.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Actually, for the Blueberry Lemon Crème Cake, frozen blueberries are a fantastic option since they hold their shape during baking. Just add them to the batter without thawing and toss them with flour to prevent sinking.

What’s the best way to zest lemons?

A microplane or fine grater is your best friend for zesting because it takes only the outermost yellow layer, where all the citrus oils and flavor live. Be sure to zest before juicing the lemon for maximum efficiency!

Can I make this cake ahead of time?

Definitely! You can bake the Blueberry Lemon Crème Cake the night before and store it covered in the fridge. In fact, letting it rest overnight often makes the lemon and blueberry flavors even more pronounced.

Is there a gluten-free option for this recipe?

Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just make sure your mix includes xanthan gum or a similar binder for best results—and always check your other ingredients for sneaky gluten!

Why do I need to toss the blueberries with flour?

Coating the blueberries with flour helps suspend them throughout your cake instead of letting them sink to the bottom. This keeps the Blueberry Lemon Crème Cake studded with pockets of berries in every slice.

Final Thoughts

If you’re ready to bake up some sunshine and impress your guests (or just yourself!), this Blueberry Lemon Crème Cake is a must-try. Every bite balances bold citrus, juicy berries, and creamy filling in a way that always leaves people reaching for seconds. Happy baking—your kitchen is about to smell amazing!

Blueberry Lemon Crème Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this Blueberry Lemon Crème Cake that combines the zesty brightness of lemon with the sweetness of blueberries, all in a moist and tender cake. With a luscious lemon crème filling and a tangy glaze, this dessert is perfect for any occasion.

Ingredients

Scale

Main Cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)

Lemon Crème Filling:

4 ounces cream cheese (softened)
1/4 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest

Glaze:

1/2 cup powdered sugar
1–2 tablespoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add wet ingredients: Add the eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, sour cream, milk, and vanilla extract until smooth.
Combine batter: Gradually add the dry ingredients and mix until just combined. Gently fold in the blueberries.
Layer batter: Pour half the batter into the prepared pan. In a small bowl, mix the cream cheese, powdered sugar, lemon juice, and zest until smooth. Spoon the lemon crème filling over the batter and gently spread. Top with the remaining batter and smooth the surface.
Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.