Blueberry Lemon Cream Cake
A delightful blend of tangy lemon and sweet blueberries in a creamy, layered cake. Perfect for any celebration or special occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2 tbsp lemon juice
Cream Filling
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, lemon zest, and lemon juice until evenly distributed.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- In a bowl, beat together cream cheese, powdered sugar, and lemon juice until smooth and creamy.
- Once the cake layers are cool, spread half of the cream filling over one layer, top with the second layer, and use the remaining filling to cover the top and sides of the cake.
- Chill the assembled cake in the refrigerator for at least one hour before serving to allow the flavors to meld.
Notes
Pro Tips: Ensure your butter is softened for easy creaming. Use fresh blueberries for the best flavor.
Ingredient Substitutions: Substitute Greek yogurt for some of the butter for a lighter texture.
How to Serve: Serve chilled with a side of fresh blueberries.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Cake layers can be made a day in advance and stored wrapped in plastic wrap.
Ingredient Substitutions: Substitute Greek yogurt for some of the butter for a lighter texture.
How to Serve: Serve chilled with a side of fresh blueberries.
Storage & Freshness: Store in the fridge for up to 3 days.
Make-Ahead Tips: Cake layers can be made a day in advance and stored wrapped in plastic wrap.