Zesty Blueberry Lemon Creme Cake Recipe That Wows Every Time

Decadent desserts have a way of stealing hearts, and this blueberry lemon creme cake recipe promises pure culinary magic.

Bursting with tangy lemon notes and sweet blueberry charm, the cake delivers a symphony of flavors that dance across your palate.

Creamy layers blend perfectly with bright citrus undertones, creating a dessert that feels both elegant and comforting.

Each slice reveals a delicate balance of fruit and richness that makes every bite memorable.

Fresh blueberries nestled throughout add delightful pops of color and natural sweetness.

The delicate crumb and silky creme frosting elevate this cake from ordinary to extraordinary.

You’ll find this recipe irresistible and perfect for any celebration or spontaneous sweet craving.

Blueberry Lemon Creme Cake That’s a Crowd-Pleaser

• Quick Sweet Treat: Satisfy your dessert cravings with a super simple cinnamon-sugar pizza that transforms basic crescent rolls into a mouthwatering delicacy.
• Kid-Friendly Cooking: Perfect for involving children in the kitchen, this recipe requires minimal skills and offers fun mixing and drizzling activities that keep little hands engaged.
• Minimal Ingredient Magic: Crafted with pantry staples like crescent rolls, butter, sugar, and cinnamon, this dessert pizza eliminates the need for complex shopping or expensive ingredients.
• Crowd-Pleasing Dessert: Ideal for casual gatherings, family movie nights, or unexpected sweet cravings, this recipe serves multiple people and guarantees smiles around the table.

Ingredients That Make Blueberry Lemon Creme Cake Special

• All-Purpose Flour: A fundamental dry ingredient that provides structure to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness.

• Butter: Creates a rich and tender cake texture.
• Sugar: Provides sweetness and helps with cake's caramelization.
• Eggs: Bind ingredients together and add moisture to the cake.
• Lemon Zest, Lemon Juice: Adds bright, citrusy flavor and aroma.
• Vanilla Extract: Enhances the overall flavor profile.
• Sour Cream: Adds moisture and creates a tender crumb.

• Fresh Blueberries: Provide bursts of fruity flavor and natural sweetness.
• Heavy Cream: Creates a light and creamy topping.
• Sugar: Sweetens the Lemon Creme Topping.

How to Bake Blueberry Lemon Creme Cake Step-by-Step

Step 1: Warm Up the Oven

Fire up your oven to a cozy 350F. Grab a 9-inch cake pan and give it a quick spray with cooking oil, then dust it with a light layer of flour to prevent sticking.

Step 2: Mix the Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set this powdery mixture aside for later.

Step 3: Create a Creamy Base

In a large mixing bowl, beat softened butter and sugar until they transform into a fluffy cloud.

Add eggs one by one, then sprinkle in lemon zest, splash of lemon juice, and a dash of vanilla extract.

Step 4: Blend the Batter

Slowly incorporate the dry ingredients into the wet mixture.

Pour in sour cream between flour additions. Mix until everything just comes together – no overmixing allowed!

Step 5: Fold in Blueberry Goodness

Gently tumble fresh blueberries into the batter, creating little pops of fruity surprise.

Step 6: Bake to Perfection

Pour the batter into the prepared pan, spreading it evenly.

Slide into the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 7: Whip Up the Lemon Creme Topping

• Sugar
• Lemon juice
• Lemon zest

Continue whipping until soft peaks form.

Step 8: Cool and Decorate

Let the cake rest in the pan for a few minutes, then transfer to a wire rack. Once completely cool, spread the lemon creme topping across the top like a fluffy cloud.

Step 9: Serve and Celebrate

Slice, serve, and enjoy your tangy-sweet masterpiece!

Tips to Nail Blueberry Lemon Creme Cake Every Time

• Toss fresh blueberries in a light dusting of flour before folding into the batter to prevent them from sinking during baking.
• Use a microplane or fine grater to extract maximum lemon zest without including the bitter white pith underneath.
• Insert a toothpick at a slight angle into the cake's center; it should come out clean with just a few moist crumbs for perfect texture.
• Chill your mixing bowl and whisk beforehand to help the heavy cream whip faster and create more stable peaks.
• Cover the cake loosely with plastic wrap and refrigerate for up to 3 days, keeping the lemon creme topping fresh and creamy.

Flavor Twists to Try on Blueberry Lemon Creme Cake

• Gluten-Free Blueberry Lemon Cake: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version that maintains the cake's delicate texture and flavor profile.
• Low-Sugar Berry Citrus Cake: Swap regular sugar with monk fruit sweetener or stevia, using fewer berries and reducing overall sugar content while keeping the cake's bright, zesty essence.
• Vegan Lemon Blueberry Dessert: Substitute butter with coconut oil, eggs with flax eggs, and heavy cream with whipped coconut cream to create a plant-based alternative that still delivers rich, creamy indulgence.
• Dairy-Free Citrus Berry Cake: Use coconut yogurt instead of sour cream, replace heavy cream with almond milk whipped topping, ensuring those with dairy restrictions can still enjoy this refreshing dessert.

What Goes Well with Blueberry Lemon Creme Cake

• Pair Sparkling Citrus Cocktail: Mix prosecco with fresh lemon juice and a hint of blueberry syrup for a vibrant drink that mirrors the cake's bright flavors.
• Wine Selection Delight: Choose a crisp Riesling or Moscato, whose sweet and acidic notes perfectly complement the cake's tangy lemon and sweet blueberry profile.
• Creamy Companion Suggestion: Serve alongside a scoop of lavender or vanilla bean ice cream, enhancing the dessert's creamy texture and adding another layer of refreshing flavor.
• Fresh Palate Cleanser: Prepare a light blueberry and mint sorbet as an accompanying side, offering a cool and zesty contrast to the rich cake.

How to Store Blueberry Lemon Creme Cake Properly

• Store cake covered in plastic wrap or in an airtight container for up to 3-4 days in the refrigerator. Keep the lemon creme topping fresh by protecting it from air exposure.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for maximum 1 month. Thaw overnight in refrigerator before serving.
• Separate individual slices with parchment paper before freezing. Place in freezer-safe container to prevent freezer burn and maintain texture.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, thaw at room temperature for 30 minutes, then microwave briefly or enjoy chilled.

FAQs

• Can I use frozen blueberries instead of fresh ones?

You can use frozen blueberries, but don’t thaw them first. Toss frozen blueberries in a little flour before adding to the batter to prevent them from sinking and bleeding color.

• How do I prevent the blueberries from sinking to the bottom of the cake?

Coat the blueberries lightly in flour before folding them into the batter. This helps them stay suspended throughout the cake during baking.

• What if I don't have sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk. Both will provide similar moisture and tanginess to the cake batter.

Blueberry Lemon Creme Cake Recipe

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4.6 from 25 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Delightful Blueberry Lemon Crème Cake brings Mediterranean sunshine to dessert tables with its tangy-sweet profile. Fresh blueberries and zesty lemon combine in a creamy masterpiece that promises pure indulgence for anyone craving an elegant summer treat.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 1/2 cups fresh blueberries

Wet Ingredients:

• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 350F (175C) and prepare a 9-inch baking pan with grease and flour.
2. Combine dry ingredients – flour, baking powder, baking soda, and salt in a medium mixing bowl, setting aside for later use.
3. In a large bowl, thoroughly blend softened butter and sugar until achieving a light, airy consistency.
4. Incorporate eggs individually into the butter mixture, then introduce lemon zest, lemon juice, and vanilla extract.
5. Gradually merge dry ingredients with wet ingredients, alternating with sour cream and ensuring minimal mixing to maintain cake’s delicate texture.
6. Delicately incorporate fresh blueberries into the batter, distributing them evenly without crushing.
7. Transfer batter into prepared pan, smoothing the surface for uniform baking.
8. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
9. While cake bakes, create lemon creme topping by whipping heavy cream until it begins thickening.
10. Add sugar, lemon juice, and lemon zest to cream, continuing to whip until soft peaks form.
11. Remove cake from oven and allow initial cooling within the pan for several minutes.
12. Transfer cake to wire rack for complete cooling, ensuring no residual warmth remains.
13. Once fully cooled, generously spread lemon creme topping across cake’s surface.
14. Slice and serve, savoring the harmonious blend of blueberry and lemon flavors.

Notes

• Prevent blueberries from sinking by tossing them in a light dusting of flour before folding into the batter, ensuring even distribution throughout the cake.
• Enhance lemon flavor by using fresh lemon juice and zest, avoiding bottled juice which can taste less vibrant and authentic.
• Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender texture and delicate crumb.
• Cool the cake completely before adding the lemon creme topping to prevent melting and ensure a smooth, pristine presentation that holds its shape beautifully.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 270 kcal
• Sugar: 14 g
• Sodium: 130 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 33 g
• Fiber: 1.5 g
• Protein: 3.5 g
• Cholesterol: 60 mg