Blueberry Lemon Creme Cake

For the Cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream
1 ½ cups fresh blueberries (or frozen, thawed, and drained)
For the Lemon Creme Topping:
1 cup heavy cream
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or a similar-sized cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.
In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries.
Pour the cake batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Lemon Creme Topping. In a medium mixing bowl, whip the heavy cream with an electric mixer until it begins to thicken. Add the granulated sugar, lemon juice, and lemon zest and continue to whip until soft peaks form.
Once the cake is done, remove it from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, spread the Lemon Creme Topping over the top of the cake.
Slice and serve your Blueberry Lemon Creme Cake, and enjoy!

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My hubby’s literal response on the first taste: “Whoa, this is amazing! Low-key wishing the kiddos pass on theirs.”

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