Blueberry Lemon Crème Cake

Blueberry Lemon Crème Cake is a soft, tender cake filled with a luscious lemon cream and dotted with juicy blueberries. Each bite is light, fruity, and slightly tangy, balancing sweetness and citrus perfectly. Topped with a simple glaze or powdered sugar, it’s a cake that feels both homemade and special.

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This cake was inspired by bright summer mornings when blueberries are at their peak. I wanted something soft, moist, and citrusy, with a touch of creamy sweetness. The combination of fresh blueberries, lemon zest, and a delicate cream filling creates a dessert that’s light yet indulgent — perfect for brunch, tea time, or any special occasion.

Cuisine: American / Dessert
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: ~320 per serving

Ingredients

Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup sour cream or Greek yogurt
• ½ cup milk
• 1 cup fresh or frozen blueberries

Lemon Crème Filling:

• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tsp lemon juice

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Instructions

1. Prepare the Cake

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and lemon zest.
• Alternately add flour mixture and milk, beginning and ending with flour. Fold in blueberries gently.

2. Make the Lemon Crème Filling

• In a small bowl, mix cream cheese, powdered sugar, lemon juice, and zest until smooth.

3. Assemble and Bake

• Pour half of the cake batter into the pan. Drop dollops of lemon crème filling on top, then cover with remaining batter. Swirl slightly with a knife for a marbled effect.
• Bake 40–45 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

4. Optional Glaze

• Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

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Pro Tips

• Toss blueberries with a teaspoon of flour before adding to the batter to prevent them from sinking.
• Use fresh lemon zest for the brightest flavor.
• Serve slightly warm or at room temperature for the best texture.

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Serving Suggestions

• Serve with fresh blueberries or a dollop of whipped cream.
• Pair with tea, coffee, or a light dessert wine.
• Perfect for brunch, dessert, or gifting to friends and family.

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Storage Tips

• Refrigerate: Up to 3 days in an airtight container.
• Freeze: Wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.

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FAQs

Q: Can I use frozen blueberries?
A: Yes, but do not thaw them first. Toss them in flour to prevent bleeding.

Q: Can I make this cake dairy-free?
A: Substitute butter with a vegan alternative and use dairy-free yogurt or cream cheese.

Q: Can I make it ahead of time?
A: Yes, assemble and bake a day ahead. Store in the fridge or cover at room temperature for up to a day.

Q: Can I double the recipe?
A: Absolutely. Use two pans and adjust baking time slightly.