Description

Lemon Blueberry Cream Cake is a delightful dessert that combines the bright flavors of zesty lemons and sweet blueberries, all enveloped in a fluffy cake and topped with airy whipped cream. Perfect for any occasion—from summer picnics to birthday celebrations—this cake not only tastes heavenly but also adds a beautiful pop of color to your dessert table. Each slice offers a refreshing burst of flavor that will leave everyone wanting more.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup fresh lemon juice (about 4 lemons)
Zest of 2 lemons
2 tsp baking powder
½ tsp salt
1 cup fresh blueberries (or frozen)
1 cup heavy cream
½ cup powdered sugar

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, beat butter until creamy; gradually add sugar until fluffy. Add eggs one at a time, then mix in lemon juice and zest.
Combine the dry ingredients with the wet mixture until just combined. Gently fold in blueberries.
Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool completely before frosting with whipped cream mixed with powdered sugar.

Nutrition

Serving Size: 1 slice (90g)
Calories: 360
Sugar: 29g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: For added flavor, consider mixing in almond extract or substituting blueberries with raspberries or strawberries. Ensure all ingredients are at room temperature for optimal mixing. Store leftovers in an airtight container in the fridge for up to three days.