Blueberry Lemon Crème Cake Recipe

My Take on This Cake

The making of this Blueberry Lemon Crème Cake gives me the feeling of bottling sunshine served on a plate. Its bright lemony taste, the juicy bursts of blueberries, and that silky cream layer together make it one of those desserts that truly feels cozy, cafe-window-worthy but totally doable in your own home. In my opinion, it’s a perfect balance of tangy, sweet, and creamy, and every time I bring it out for friends or family, there isn’t a crumb left behind.

A Quick Introduction

This sweet soft, moist lemon sponge is layered with juicy fresh blueberries and light crème filling that brings it all together. It is not at all heavy, as most frost-covered cakes are, but feels satisfyingly rich and indulgent enough to make you feel special. It is a great show-stopper for spring and summer, although I’ve given in to winter cravings and have baked it even at the height of winter because I couldn’t wait.

Why It’s Special

One of the things that really sets this cake apart is the balance of flavors and textures. The lemon cuts through the sweetness, the blueberries give it a fresh pop, and the crème filling elevates every mouthful into luxury. This cake feels classy but friendly rather than austere like a plain pound cake or a frosted layer cake—perfect for brunch, birthday, or just because. You want something lovely with your coffee.

Why You’ll Love This Recipe

• This cake is bursting with flavor, from the tangy lemon and sweet blueberries to a creamy filling that brings everything together.
• So easy, but looks hard: no tricky layers or fancy decorating methods involved.
• Light yet decadent: enough to hit those sweet cravings without being sickeningly heavy.
• Versatile: Use fresh or frozen blueberries and sweeten to your liking.
• Seriously, your audience will love it: it will have kids asking for seconds and grandparents.

Tools You’ll Need

Here’s what you’ll want on your counter before starting:

• Mixing bowls (medium and large): one for dry ingredients, one for wet. Keeps things tidy.
• Hand mixer or stand mixer: for creaming butter and sugar. You can do it by hand, but trust me, your arms will thank you if you use a mixer.
• Measuring cups and spoons (US) / kitchen scale (metric): accuracy matters in baking, especially with flour.
• 9-inch (23 cm) round cake pan: This size gives the cake a perfect thickness. A springform pan works great, too.
• Parchment paper: makes removing the cake a breeze.
• Zester and juicer: fresh lemon zest and juice are game-changers here.
• Spatula: for folding in blueberries gently so they don’t all sink to the bottom.
• Whisk: for blending dry ingredients and whipping the crème filling.

Ingredients

For the Cake

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 tbsp lemon zest (about 1 large lemon)
• 2 tbsp fresh lemon juice
• ½ cup (120 ml) sour cream or plain yogurt
• 1 tsp vanilla extract
• 1 ½ cups (225 g) fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Crème Filling

• 1 cup (240 ml) heavy whipping cream
• ½ cup (120 g) cream cheese, softened
• ⅓ cup (40 g) powdered sugar
• 1 tsp vanilla extract

Optional Garnish

• Fresh blueberries
• Lemon slices or zest curls
• A dusting of powdered sugar

Step-by-Step Instructions

1. Prepare the oven and prep the pan: Preheat the oven to 350°F (175). Grease a 9-inch round pan and line the bottom of the pan with parchment paper. This will do the trick of ensuring your cake never sticks.
2. Dry ingredients into a bowl. In a medium bowl, mix flour, baking powder, baking soda, and salt with a whisk. This is to prevent clumping later.
3. Creaming of butter and sugar. Then, in another large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes. Don’t rush this part; this will make your cake tender.
4. Add eggs and flavor. Add eggs one at a time. Add lemon zest, lemon juice, sour cream, and vanilla. It might look somewhat curdled at this stage-this is completely normal.
5. Combine wet and dry. Add the dry ingredients to the wet in batches, stirring until just combined. Overmixing=tough cake; so stop mixing as soon as it looks smooth.
6. Fold in blueberries. Use a spatula and a light hand. If you’re rough, all the blueberries will sink. Tossing them in flour first helps them stay suspended.
7. Bake. Pour batter into the pan and smooth the top. Bake 35–40 minutes or until a toothpick comes out clean. Let cool completely before adding the crème.
8. Make the crème filling. In a bowl, whip cream cheese and powdered sugar until smooth. Add whipping cream and vanilla, then beat until light and fluffy. You want soft peaks that hold their shape.
9. Assemble. Spread the crème over the cooled cake. Top with extra blueberries, a sprinkle of zest, or even a drizzle of lemon glaze if you want extra flair.

Serving Ideas

• Cozy it up with a piping hot cup of tea or iced coffee.
• There is nothing wrong with serving it with extra whipped cream for lagniappe.
• Transform it into a layered dessert by cutting the cake into two layers and filling it with cream in the middle.

Variations & Customizations

• Berry substitutions: Use some raspberries, blackberries, or mix and match.
• Citrus twist: Use orange zest for a softer, sweeter touch.
• Gluten-free: substitute with a 1:1 gluten-free flour blend.
• Lighter choice: Use Greek yogurt instead of sour cream.

Storage & Make-Ahead

• Room temperature: the plain cake (sans cream) will last two days in an airtight container.
• Refrigerated: with crème, it will last for up to four days in the fridge.
• Freezer: wrap the unfrosted cake well and freeze it for two months. Thaw it out and then add crème.

Pro Tips & Mistakes to Avoid

• Secret to moist cake: don’t skip sour cream or yogurt—it keeps the crumb tender.
• Avoid blueberry sinking: toss them in flour and fold gently.
• Don’t overbake: check at 35 minutes. Overbaking dries out the cake quickly.
• Fresh zest only: bottled lemon juice doesn’t compare to fresh zest.

Recipe Details

• Yield: 10–12 servings
• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour

Nutrition (per slice, based on 12 slices):

Calories: ~280 | Fat: 14 g | Carbs: 35 g | Protein: 4 g | Sugar: 22 g

Final Thoughts

Blueberry Lemon Crème Cake is the kind of recipe that makes one stop mid-bite, saying, “Wow.” I’ve seen it steal the show at brunch tables, midsummer picnics, and even on a casual Tuesday night. Now it’s your turn: bake it and devour it in your own special way. And when you do, I’d love to hear about it! Share with me your tweaks, favorite serving style, or even those treasured “oops” moments—because they all contribute to a beautiful kitchen story.