Blueberry Lemon Crème Cake

If there’s one cake that never fails to brighten my mood, it’s this Blueberry Lemon Crème Cake. Every time I make it, the scent of lemon zest fills the kitchen, and I can’t help but smile. It’s the kind of cake that feels like a sunny day on a plate — soft, tangy, sweet, and creamy all at once. If you’ve ever wanted to bake something that looks fancy but feels effortless, this is it.

About the Recipe

Light and lovely are the sponge and cream, but heavy are the fresh blueberry bursts: Blueberry Lemon Crème Cake. A moist, refreshing dessert that adds just enough richness for any occasion-a very special brunch, birthday, or just a sweet craving after dinner.

It’s not tooth ruiningly sweet (I’m not into those cakes that taste like sugar bombs). Instead, there is a satisfying yin-and-yang of bright citrus and creamy vanilla mixed with pleasantly tart berry.

What Makes This Recipe Special

What I really love about this cake is that whole texture thing. Fluffy lemon sponge, smooth and silken crème filling, and juicy blueberries hiding between layers. Every bite is a little surprise. Plus, it’s deceptively simple for beginners but so rewarding.

Why You’ll Love This Recipe

• Bright, refreshing flavor: The lemon gives a tangy spark that pairs perfectly with juicy blueberries.
• Soft and creamy texture: Moist cake layers meet velvety crème filling — pure comfort.
• Simple to make: No complicated steps or rare ingredients here.
• Perfect for any occasion: Works as a birthday cake, brunch centerpiece, or weekend treat.
• Customizable: You can swap blueberries for raspberries or even strawberries if that’s what you have on hand.

Tools You’ll Need

Here’s what you’ll need — nothing fancy, I promise.

• 9-inch (23 cm) round cake pans (2): For those beautiful layers.
• Mixing bowls: One for wet ingredients, one for dry.
• Electric mixer or whisk: To cream butter and sugar properly — this gives your cake that fluffy texture.
• Rubber spatula: For folding in ingredients and scraping every last bit of batter.
• Zester or grater: For fresh lemon zest (trust me, bottled lemon juice doesn’t compare).
• Measuring cups and spoons (or a kitchen scale): Accuracy matters in baking, so measure carefully.
• Wire rack: To cool your cakes evenly without trapping steam underneath.

Ingredients

For the Lemon Cake Layers

• 2 1/4 cups (280 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1 cup (230 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon (15 ml) lemon zest (about 2 lemons)
• 1/2 cup (120 ml) fresh lemon juice
• 1 cup (240 ml) buttermilk, room temperature

For the Blueberry Crème Filling

• 1 1/2 cups (360 ml) heavy cream
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (150 g) fresh blueberries (plus a few extra for garnish)

For the Lemon Glaze (optional but worth it)

• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 ml) lemon juice

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line them with parchment paper. This helps your cakes come out cleanly later — no tearing or sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar

In a big bowl, beat butter and sugar together into a froth that is light and fluffy (2-3 mins). Do not rush this step, as it gives your cake structure.

4. Add Eggs and Lemon

Add eggs one at a time, beating in an egg before adding the next one. Mix in the zest of the lemon and juice and your kitchen will smell very good.

5. Combine Wet and Dry Ingredients

Add the dry mix and buttermilk alternately with the batter, beginning and finishing with the dry ingredients. Just mix until you combine them. The cake ends up being dense, and it’s soft and tender, so instead of rainy weather, it’s into the light.

6. Bake the Cake

Divide the batter evenly between your pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks.

7. Make the Crème Filling

Beat cream cheese in a bowl until very smooth. Sprinkle some sugar and vanilla extract in it. In another bowl, whip heavy cream until stiff peaks form. To keep the fluffy and light effect, fold the whipped cream into the cream cheese mixture gently. Add in blueberries.

8. Assemble the Cake

After cooling the cakes completely, spread one layer with half of the crème filling. Place the second layer on top.

9. Add the Lemon Glaze

Whisk powdered sugar and lemon juice until smooth, then drizzle over the cake. Let it sit for about 10 minutes before slicing.

Serving Ideas

• A must for a refreshing summer dessert.
• Top the dessert with extra blueberries, lemon slices, or edible flowers.
• Enjoy Earl Grey or iced tea for a delightful afternoon break.

Variations and Customization

• Berry swap: Use raspberries, blackberries, or a mixture of all your favorites.
• Gluten-free version: Use a 1:1 gluten-free blend instead of all-purpose flour.
• Layer it up differently: Turn it into a trifle — alternating layers of cake cubes, cream, and berries inside a glass dish.

Storage and Make-Ahead

• Refrigerate: Leftovers in an airtight container in the fridge for up to half a week.
• Freeze: Wrap individual slices tightly and freeze for two months. Defrost overnight in the fridge.
• Make ahead: You can bake the cake layers a day in advance; just wrap them tightly once completely cool. Assemble them when you’re ready to serve.

Pro Tips & Mistakes to Avoid

• Room temperature matters: Using cold eggs or cold butter will ruin the texture.
• Don’t overmix: Once the flour is added, mix until just combined.
• Make sure to cool it completely before frosting: A cake body that is even warm will melt the filling – believe me, I learned the hard way.
• Zest only fresh: The oils from fresh lemon zest impart a really bright citrus kick that bottled juice cannot replicate.

Recipe Details

• Yield: 10–12 slices
• Prep time: 25 minutes
• Cook time: 30 minutes
• Total time: 55 minutes
• Per serving (1 slice): ~360 calories | 22g fat | 37g carbs | 5g protein

Final Thoughts

Every time I make this Blueberry Lemon Crème Cake, it disappears faster than I expect. It’s light but satisfying, simple but impressive — the kind of dessert that makes people ask for the recipe before they’ve even finished their slice.