Get ready to meet your new go-to treat for any sunny afternoon or special occasion—the Blueberry Lemon Crème Cake. With layers of tender cake bursting with juicy blueberries and a tangy, cloud-like lemon crème at the center, this dreamy dessert strikes the perfect balance between sweet and tart. It’s the kind of cake that looks impressive but comes together with simple, accessible ingredients, leaving you with a showstopper that’s as delightful to eat as it is to share. If you crave that summer-fresh feeling year-round, Blueberry Lemon Crème Cake is your answer.
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about this Blueberry Lemon Crème Cake is that every ingredient brings something special—be it moisture, flavor, or color. With simple staples from your kitchen and a splash of citrus, you can whip up a dessert that tastes anything but ordinary.
- All-purpose flour: The backbone of your cake, providing structure while letting other flavors shine.
- Baking powder: Helps the cake rise into a light, fluffy crumb—don’t skip it!
- Salt: Just a pinch makes the other flavors pop and keeps the sweetness in check.
- Unsalted butter (softened): For unbeatable richness and the perfect tender bite.
- Granulated sugar: Sweetens the cake without overpowering the bright citrus and berry notes.
- Large eggs: Bind everything together for structure and plushness.
- Vanilla extract: Adds depth and a beautiful aromatic lift to the cake base.
- Zest of 1 lemon: Infuses the cake and filling with sunny, fragrant citrus flavor.
- Fresh lemon juice: Brings a burst of tartness that makes every bite feel extra refreshing.
- Sour cream: Guarantees a moist, tender crumb and subtle tang that pairs wonderfully with berries.
- Fresh or frozen blueberries (tossed with 1 teaspoon flour): The star juicy bursts tucked into every slice—tossing with flour keeps them from sinking.
- Heavy whipping cream: Whipped into the lemon crème for a filling that’s light, luscious, and almost mousse-like.
- Cream cheese (softened): Lends richness and a slight tang to the lemon crème layer.
- Powdered sugar: Sweetens the filling and blends smoothly without any grittiness.
- Optional powdered sugar and lemon juice (for the glaze): Add a glossy, tangy finish that beautifully ties everything together.
How to Make Blueberry Lemon Crème Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Give your 8-inch cake pan a good greasing with butter or spray, then dust it lightly with flour. This step saves you from the heartbreak of sticking cake later—you want those layers to come out effortlessly!
Step 2: Whisk Your Dry Ingredients
In a medium bowl, combine the flour, baking powder, and salt, whisking until everything’s evenly distributed. Doing this up front means you’ll have a beautifully consistent texture throughout your Blueberry Lemon Crème Cake.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and beat together the softened butter and granulated sugar. You’re looking for a pale, fluffy mixture—this builds volume and locks in air, ensuring your cake bakes up light every time.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, then stir in your vanilla, lemon zest, and fresh lemon juice. These steps feel small, but trust me, they create that mouthwatering, aromatic profile that sets this cake apart.
Step 5: Mix in Sour Cream
Gently mix the sour cream into your wet ingredients until the batter is creamy and smooth. Sour cream works magic for a moist crumb and balances the tartness of the lemon.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet, stirring just until combined. Over-mixing can make the cake dense, so keep it gentle—just enough so you don’t see streaks of flour.
Step 7: Fold in Blueberries
Coat your blueberries with a teaspoon of flour (this keeps them from sinking!), then gently fold them into the batter. Each blue burst turns every slice into a little celebration.
Step 8: Bake
Pour the batter into your prepared pan, smoothing the top, and pop it into the oven. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the cake cool completely right in the pan.
Step 9: Make Lemon Crème Filling
While the cake cools, use a hand mixer to blend cream cheese, powdered sugar, lemon juice, and lemon zest until silky. In a separate bowl, whip the cream to stiff peaks, then gently fold it into the lemon mixture. The result is a dreamy, mousse-like filling that takes Blueberry Lemon Crème Cake to another level.
Step 10: Layer and Glaze
Carefully slice the completely cooled cake in half horizontally to create two even layers. Spread the lemon crème filling on the bottom half, then gently set the top layer back on. For the final flourish, whisk powdered sugar and lemon juice to make a bright glaze, and drizzle it over the cake if you like a little extra zing.
Step 11: Chill and Serve
Chill the assembled Blueberry Lemon Crème Cake for at least 30 minutes so the filling sets and the flavors meld. This patience pays off with slices that look as stunning as they taste!
How to Serve Blueberry Lemon Crème Cake
Garnishes
For a simple but showy finish, dust the cake with a little extra powdered sugar, scatter a few fresh blueberries on top, or add curled lemon zest for color and citrus aroma. If you’re serving for a special brunch or party, a few edible flowers (like violets or pansies) can turn your Blueberry Lemon Crème Cake into a true centerpiece.
Side Dishes
While this cake is certainly the star, it’s lovely served alongside lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or a fresh fruit salad. Pair it with iced tea or sparkling lemonade to complement those sunny lemon notes.
Creative Ways to Present
Try portioning the cake into petite squares for a dessert bar at showers or picnics, or bake and layer in mini jars for a playful twist on tradition. You can also top whole slices with a dollop of lemon curd or serve with a drizzle of blueberry syrup for extra color and flavor. However you present it, Blueberry Lemon Crème Cake is sure to get all the oohs and ahhs.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake well and refrigerate for up to 3 days. Since the lemon crème is ultra-perishable, keeping the Blueberry Lemon Crème Cake chilled helps maintain its fresh flavor and cloud-like filling.
Freezing
For longer storage, wrap individual cake slices tightly in plastic and foil, then freeze for up to 2 months. For best results, freeze without the glaze and add it after thawing. Thaw overnight in the refrigerator before enjoying.
Reheating
While this cake is best enjoyed chilled, if you want to take the chill off, allow slices to sit out at room temperature for 20 minutes. Microwaving isn’t recommended as it can make the crème filling lose its fluffy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries?
Absolutely! Frozen blueberries work wonderfully in Blueberry Lemon Crème Cake. Just toss them with flour as directed and add them straight from the freezer to prevent excess color bleeding or sogginess.
Is it possible to make this cake gluten free?
Yes, you can substitute a cup-for-cup gluten-free all-purpose flour blend. Make sure the blend includes a binder like xanthan gum for the best texture.
Why do I need to chill the cake before serving?
Chilling allows the lemon crème filling to firm up, so the layers hold together beautifully when slicing. It also lets the vibrant blueberry and lemon flavors mingle and deepen—a little time in the fridge always pays off!
What can I use instead of sour cream?
Greek yogurt is a fantastic substitute for sour cream here. It adds a similar tang and moisture, so you won’t lose any tenderness or flavor in your cake.
How do I keep my cake from sticking to the pan?
Grease and flour your cake pan thoroughly, and consider lining the bottom with parchment for easy removal. Wait until the cake is completely cool before attempting to turn it out, so it holds together perfectly.
Final Thoughts
If you’re searching for a dessert that delivers bright flavors, pillowy texture, and sky-high compliments, this Blueberry Lemon Crème Cake is a must-try. It’s the kind of bake that brings sunshine to your table any time of year—so don’t wait for a special occasion, treat yourself and your loved ones to a slice (or two!) soon.
Print
Blueberry Lemon Crème Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and tangy flavors with this Blueberry Lemon Crème Cake. A moist lemon-infused cake studded with juicy blueberries and layered with a luxurious lemon crème filling, topped with a zesty lemon glaze. This delightful dessert is sure to impress at any gathering or as a special treat for yourself.
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (tossed with 1 teaspoon flour)
Lemon Crème Filling:
- ½ cup heavy whipping cream
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar. Add eggs, vanilla, lemon zest, lemon juice, and sour cream. Mix until smooth.
- Combine Batter: Gradually add dry ingredients to wet ingredients. Fold in blueberries. Pour batter into pan.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean. Cool in pan.
- Make Filling: Whip cream cheese, powdered sugar, lemon juice, and zest until smooth. Whip cream to stiff peaks and fold into cream cheese mixture.
- Assemble Cake: Slice cake in half. Spread filling on bottom half and top with second layer.
- Add Glaze: Optionally, mix powdered sugar and lemon juice for glaze. Drizzle over cake.
- Chill: Chill for at least 30 minutes before serving.
Notes
- This cake can be made a day ahead and stored in the fridge.
- You can substitute Greek yogurt for sour cream.
- Use stabilized whipped cream for a filling that holds longer at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
