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
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.
Notes
- You can use frozen blueberries—do not thaw before adding to the batter.
- For an extra lemony kick, double the zest in the batter.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
