After trying out this Blueberry Lemon Creme Cake recipe, I couldn’t help but marvel at its irresistible balance of sweet and tangy flavors. The bright burst of lemon zest pairs perfectly with the juicy blueberries scattered throughout the fluffy cake layers.
When I whipped up the cream cheese frosting and layered it all together, it felt like a masterpiece coming to life. This cake isn’t just another dessert; it’s a showstopper that brings smiles to everyone’s face. Whether you’re making it for a family gathering or just treating yourself, trust me, it’s a recipe you’ll want to hold on to forever.
Why You’ll Love This Recipe?
1. Beautifully Balanced Flavors
The delightful mix of tart lemon and sweet blueberries offers a fresh, fruity punch in every bite. The creamy frosting ties it all together with smoothness and just the right hint of sweetness.
2. Easy to Make
Despite how impressive it looks, this recipe is simple and straightforward. With clear steps and minimal guesswork, even beginners can pull off this cake like a pro.
3. Perfect for Any Occasion
Whether you’re baking for birthdays, brunches, or no reason at all, this versatile cake fits every event. Dress it up with fancy garnishes, or keep it casual for your afternoon coffee break.
4. Customizable Diet-Friendly Options
Looking for a dairy-free or reduced-sugar version? There are plenty of easy tweaks to make this recipe suit your specific dietary needs without compromising on taste!
5. Visually Stunning Layers
The creamy frosting and vibrant pops of blueberries make this cake look as great as it tastes. It’s a dessert that’s made to wow your guests and your Instagram followers.
Cooking Time
- Prep Time: 45 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 30 minutes
Ingredients
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Buttermilk
- Lemon zest
- Lemon juice
- Blueberries
- Cream cheese
- Confectioners’ sugar
- Heavy cream
Variations
- Dairy-Free: Use plant-based butter, almond milk, and dairy-free cream cheese.
- Sugar-Free: Replace sugar with your favorite sugar substitute like stevia or erythritol.
- Flavor Twists: Add a dash of almond extract or use raspberries for a fun twist on flavor.
Equipment You’ll Need
- Mixing Bowls – For combining wet and dry ingredients.
- Hand or Stand Mixer – Perfect for creating smooth batter and frosting.
- Cake Pans – Round pans to form those iconic layers.
- Offset Spatula – Helps evenly spread the frosting.
- Parchment Paper – Ensures the cake layers release effortlessly.
How to Make Blueberry Lemon Creme Cake?
Preheat and Prep 🍋
Start by preheating your oven to 350°F (177°C). Grease and line your cake pans with parchment paper for easy removal later. This little step saves you from half the stress!
Whip Up the Batter 🥣
Cream the butter with both sugars until light and fluffy. Then, add in the eggs and vanilla extract, mixing until fully combined. Separately, whisk together the dry ingredients (flour, baking powder, salt). Slowly mix the dry ingredients into the butter mixture, alternating with buttermilk, until you achieve a smooth batter. For that signature zing, fold in lemon zest, lemon juice, and blueberries tossed in flour.
Bake the Layers 🧁
Divide the batter evenly between your prepared pans. Bake for 21-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, cool the cakes in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Create the Frosting 🎂
Beat together cream cheese and butter until fluffy and smooth. Sift in confectioners’ sugar, add vanilla, a pinch of salt, and a splash of heavy cream. Mix until silky. If it’s too thick, add another splash of cream to reach your desired consistency.
Assemble & Decorate 🍓
Level the tops of your cake layers with a serrated knife if needed. Stack the layers with generous amounts of frosting in between. Apply a thin coat to the sides for a rustic naked cake look or frost completely for a polished finish. Garnish with fresh blueberries, lemon slices, or sprigs of mint for that final decorative flair.
Tips for Making the Recipe
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for the smoothest batter and frosting.
- Don’t Overmix: Gently fold in the dry ingredients and blueberries to avoid a dense cake.
- Frosting Texture: If the frosting feels heavy, beat it a little longer on high speed to fluff it up.
- Chill Before Slicing: Let the frosted cake rest in the fridge for at least 45 minutes to make cleaner cuts.
How to Serve Blueberry Lemon Creme Cake?
Presentation plays a huge role in creating the perfect dessert experience. Use a cake stand for elevation and slice generously for an indulgent treat. You can top each slice with extra fresh blueberries or a drizzle of lemon glaze for added flair. A dollop of whipped cream on the side or a dusting of powdered sugar can make it even more delightful. Pair it with iced tea or coffee for a more elevated pairing option.
Make Ahead and Storage
Refrigeration
The frosted cake can be stored in an airtight container in the fridge for up to 4 days. Just make sure you bring it to room temperature before serving for the best flavor.
Freezing
You can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap for up to 2 months. Thaw them completely before frosting and assembling. Once frosted, it’s best to refrigerate rather than freeze.
Make Ahead
Feel free to prepare the cake layers a day or two in advance. Store them in the fridge, tightly wrapped, and frost when needed.
Blueberry Lemon Creme Cake
After trying out this Blueberry Lemon Creme Cake recipe, I couldn’t help but marvel at its irresistible balance of sweet and tangy flavors. The bright burst of lemon zest pairs perfectly with the juicy blueberries scattered throughout the fluffy cake layers.
Ingredients
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Buttermilk
- Lemon zest
- Lemon juice
- Blueberries
- Cream cheese
- Confectioners’ sugar
- Heavy cream
Instructions
- Start by preheating your oven to 350°F (177°C). Grease and line your cake pans with parchment paper for easy removal later. This little step saves you from half the stress!
- Cream the butter with both sugars until light and fluffy. Then, add in the eggs and vanilla extract, mixing until fully combined. Separately, whisk together the dry ingredients (flour, baking powder, salt).
- Slowly mix the dry ingredients into the butter mixture, alternating with buttermilk, until you achieve a smooth batter. For that signature zing, fold in lemon zest, lemon juice, and blueberries tossed in flour.
- Divide the batter evenly between your prepared pans. Bake for 21-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, cool the cakes in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Beat together cream cheese and butter until fluffy and smooth. Sift in confectioners’ sugar, add vanilla, a pinch of salt, and a splash of heavy cream. Mix until silky. If it’s too thick, add another splash of cream to reach your desired consistency.
- Level the tops of your cake layers with a serrated knife if needed. Stack the layers with generous amounts of frosting in between.
- Apply a thin coat to the sides for a rustic naked cake look or frost completely for a polished finish. Garnish with fresh blueberries, lemon slices, or sprigs of mint for that final decorative flair.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for the smoothest batter and frosting.
- Don’t Overmix: Gently fold in the dry ingredients and blueberries to avoid a dense cake.
- Frosting Texture: If the frosting feels heavy, beat it a little longer on high speed to fluff it up.
- Chill Before Slicing: Let the frosted cake rest in the fridge for at least 45 minutes to make cleaner cuts.
