Blueberry Lemon Creme Cake

This moist and tender Blueberry Lemon Creme Cake is bursting with fresh lemon flavor and sweet blueberries, and is finished with a light, homemade Lemon Creme Topping for a truly delightful dessert.

Blueberry Lemon Creme Cake

Ingredients:

How To Make Blueberry Lemon Creme Cake:

1. Step 1: Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or a similar-sized cake pan.
2. Step 2: Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
3. Step 3: Wet Ingredients: In a separate large mixing bowl, cream the 1/2 cup softened butter and 1 cup granulated sugar together until light and fluffy.
4. Step 4: Incorporating Flavors: Beat in the 2 eggs one at a time, followed by the 1 tablespoon lemon zest (for cake), 2 tablespoons lemon juice (for cake), and 1 teaspoon vanilla extract.
5. Step 5: Perfect Blend: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Step 6: Blueberry Bliss: Gently fold in the 1 1/2 cups fresh blueberries.
7. Step 7: Baking Magic: Pour the cake batter into the prepared pan and spread it evenly. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Creating the Lemon Creme Topping: While the cake is cooling, prepare the Lemon Creme Topping. In a chilled medium mixing bowl, whip the 2 cups heavy whipping cream with an electric mixer until it begins to thicken. Add the 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest (for topping), continuing to whip until soft peaks form.
9. Step 9: Finishing Touch: Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
10. Step 10: Crowning Glory: Once cooled, spread the prepared Lemon Creme Topping evenly over the top of the cake.