Blueberry Lemon Crème Cake Recipe: A Perfect Summer Dessert

When it comes to summer desserts, nothing beats the refreshing combination of blueberries and lemon. This Blueberry Lemon Crème Cake is a show-stopping treat that’s perfect for any occasion, from backyard barbecues to elegant dinner parties. With its moist lemon-infused layers, creamy filling, and burst of fresh blueberries, this cake is a true crowd-pleaser. In this article, we’ll walk you through the recipe step-by-step, share some tips for success, and answer some frequently asked questions to ensure your baking experience is as smooth as possible.

Why You’ll Love This Blueberry Lemon Crème Cake

• Bright and Refreshing Flavors: The tangy lemon and sweet blueberries create a perfect balance of flavors.
• Creamy and Dreamy Texture: The crème filling adds a luxurious touch to every bite.
• Perfect for Any Occasion: Whether it’s a birthday, potluck, or just a weekend treat, this cake is always a hit.
• Easy to Customize: Swap blueberries for raspberries or blackberries if you prefer!

Blueberry Lemon Crème Cake Recipe

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• ½ cup whole milk

the Blueberry Filling:

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp lemon juice

the Crème Filling:

• 1 ½ cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened

the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• 1 tsp lemon zest

Step-by-Step Instructions

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
• 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. Let the cakes cool completely.

1. Make the Blueberry Filling:

• In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst (about 5-7 minutes). Remove from heat and let it cool.

1. Prepare the Crème Filling:

• In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. In another bowl, beat the cream cheese until smooth. Gently fold the whipped cream into the cream cheese until well combined.

1. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a generous layer of the crème filling over the top, then spoon the blueberry filling evenly over the crème. Place the second cake layer on top.

1. Add the Lemon Glaze:

• In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.

1. Chill and Serve:

• Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the filling to set.

Tips for Success

• Use room temperature ingredients for the cake batter to ensure a smooth and even texture.
• Don’t overmix the batter, as this can result in a dense cake.
• If fresh blueberries aren’t available, frozen blueberries can be used for the filling. Just thaw and drain them before cooking.
• For a more intense lemon flavor, add an extra tablespoon of lemon zest to the cake batter.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time?
A: Yes! This cake can be made a day in advance. Store it in the refrigerator and let it sit at room temperature for 15-20 minutes before serving.

Q: Can I use a different fruit instead of blueberries?
A: Absolutely! Raspberries, blackberries, or even strawberries would work beautifully in this recipe.

Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this cake?
A: While the cake layers can be frozen, the crème filling and blueberry filling are best enjoyed fresh. It’s recommended to assemble the cake just before serving.

Q: Is there a dairy-free alternative for this recipe?
A: You can use dairy-free butter, cream cheese, and whipped topping substitutes to make this cake dairy-free. Just ensure all ingredients are at room temperature for the best results.

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Final Thoughts

This Blueberry Lemon Crème Cake is a delightful dessert that combines the tangy zest of lemon with the sweet burst of blueberries, all wrapped in a creamy, dreamy filling. It’s a recipe that’s sure to impress your family and friends, and with our step-by-step guide, you’ll have no trouble creating this masterpiece. So, roll up your sleeves, preheat that oven, and get ready to bake a cake that’s as beautiful as it is delicious!

Happy baking! 🍰