Lemon Blueberry Cream Cake
Lemon Blueberry Cream Cake is a refreshing dessert that combines the vibrant flavors of zesty lemon and juicy blueberries, all enveloped in a luscious whipped cream topping. Perfect for summer gatherings or cozy family get-togethers, this cake promises to delight your taste buds while creating unforgettable memories. With its stunning appearance and delightful aroma, it’s sure to become a favorite at any event.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- Zest and juice of 2 fresh lemons
- 1 cup fresh or frozen blueberries
- 1 cup heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Gradually combine dry ingredients with wet ingredients, alternating with milk until just mixed. Gently fold in blueberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown.
- Whip heavy cream with vanilla extract until stiff peaks form. Once cooled, layer the cakes with whipped cream.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Find it online: https://carmenrecipes.com/lemon-blueberry-cream-cake/