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Blueberry Lemon Creme Cake Recipe

Indulge in the delightful combination of fresh blueberries and zesty lemon with our Blueberry Lemon Creme Cake. This heavenly dessert is not only a treat for your taste buds but also a joy to prepare. To continue receiving our recipes, type “Yes.”

History and Origins

The Blueberry Lemon Creme Cake is a modern twist on classic lemon cakes, combining the sweetness of blueberries with the tangy flavor of lemons. While traditional lemon cakes have been enjoyed for centuries, this recipe brings a refreshing and fruity element to the table.

Tools, People, and Cooking Time

To create this masterpiece, you’ll need the following:

  • 9×9-inch baking pan or a similar-sized cake pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups and spoons

This recipe serves approximately 8 people and takes around 30-35 minutes to bake.

Ingredients and Possible Replacements

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 ½ cups fresh blueberries (or frozen, thawed, and drained)

For the Lemon Creme Topping:

  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Possible replacements:

Feel free to substitute fresh blueberries with frozen ones, making sure to thaw and drain them before use.


1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or a similar-sized cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.

3. In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy.

4. Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

6. Gently fold in the fresh blueberries.

7. Pour the cake batter into the prepared pan and spread it evenly.

8. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. While the cake is baking, prepare the Lemon Creme Topping. In a medium mixing bowl, whip the heavy cream with an electric mixer until it begins to thicken. Add the granulated sugar, lemon juice, and lemon zest and continue to whip until soft peaks form.

10. Once the cake is done, remove it from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

11. Once the cake has cooled, spread the Lemon Creme Topping over the top of the cake.

12. Slice and serve your Blueberry Lemon Creme Cake, and enjoy!

Top 4 Mistakes People Usually Make and How to Avoid Them

Mistake 1: Overmixing the Batter

Overmixing can lead to a dense and tough cake. Mix the batter until just combined to achieve a light and fluffy texture.

Mistake 2: Neglecting Proper Greasing and Flouring

Ensure your baking pan is adequately greased and floured to prevent the cake from sticking, allowing for easy removal.

Mistake 3: Skipping the Thawing Step for Frozen Blueberries

If using frozen blueberries, thaw and drain them before folding into the batter to prevent excess moisture.

Mistake 4: Overcooking the Cake

Keep a close eye on the baking time. Overcooking can result in a dry cake. Perform the toothpick test for doneness.


Q1: Can I use frozen blueberries instead of fresh ones?

A: Yes, you can. Make sure to thaw and drain them before incorporating into the batter.

Q2: Can I substitute sour cream with yogurt?

A: While sour cream is recommended for its richness, you can use plain yogurt as a substitute.

Q3: How long does it take for the cake to cool completely?

A: Allow

the cake to cool on a wire rack for approximately 1-2 hours for complete cooling.

Q4: Can I make the Lemon Creme Topping ahead of time?

A: Yes, you can prepare the topping in advance and refrigerate it. Whip again before spreading over the cake.

Q5: Can I freeze the Blueberry Lemon Creme Cake?

A: Yes, you can freeze the cake without the topping. Thaw in the refrigerator before serving.


Indulge in the irresistible combination of blueberries and lemon with our Blueberry Lemon Creme Cake. By following the detailed steps and avoiding common mistakes, you’ll create a delightful dessert that is sure to impress. If you enjoyed this recipe, type “Yes” to continue receiving more delicious recipes from us.

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