🍋 Lemon Blueberry Cream Cake 🍋
A Light and Luscious Treat Bursting with Bright Citrus and Juicy Berries!
Ingredients:
For the Lemon Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
Zest of 2 lemons
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 cup whole milk
1/4 cup whipping cream
For the Blueberry Compote:
1 1/2 cups fresh or frozen blueberries
1/4 cup water
1/4 cup granulated sugar
1 tbsp cornstarch
For the Vanilla Whipped Cream:
1 1/2 cups whipping cream, cold
1 tsp vanilla extract
1/4 cup icing sugar (powdered sugar), sifted
Instructions:
1. Bake the Lemon Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
In a separate bowl, whisk together cake flour and baking powder.
Add the dry ingredients to the wet in three parts, alternating with the milk and whipping cream.
Divide batter evenly between the pans and smooth the tops.
Bake for 22–25 minutes or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Blueberry Compote:
In a small saucepan, combine blueberries, water, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens and the berries burst, about 6–8 minutes.
Remove from heat and let cool completely.
3. Prepare the Vanilla Whipped Cream:
In a chilled bowl, beat the whipping cream until soft peaks form.
Add vanilla extract and icing sugar. Continue beating until stiff peaks form. Keep chilled until ready to use.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, then spoon over half of the blueberry compote.
Top with the second cake layer. Spread remaining whipped cream over the top and sides of the cake.
Spoon the rest of the blueberry compote on top or swirl into the cream for a beautiful finish.
Chill cake for 1 hour before serving for best texture and flavor.
5. Serve:
Slice and enjoy this dreamy Lemon Blueberry Cream Cake—light, fluffy, and bursting with summer flavor!
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 1 hour + cooling/chilling
Serving: 10–12 slices
Calorie Count per serving: Approximately 320–380 Kcal per slice (varies with topping thickness)
This Lemon Blueberry Cream Cake is everything you love about summer desserts—zesty, fruity, creamy, and show-stopping on the table!