Blueberry Lemon Crème Cake Recipe
#### Ingredients:
**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 Crème Topping:**
– 1 cup heavy cream
– 1/3 cup granulated sugar
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
#### Instructions:
**1. Prepare the Cake:**
– Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal.
– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
– In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial for creating a tender cake crumb.
– Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
– Gradually add the flour mixture to the wet ingredients in three batches, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Avoid overmixing to keep the cake tender.
– Gently fold in the blueberries with a spatula, making sure they are evenly distributed throughout the batter.
– Pour the batter into the prepared cake pan, smoothing the top with a spatula.
**2. Bake the Cake:**
– Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should have slightly pulled away from the sides of the pan.
– Remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
**3. Prepare the Lemon Crème Topping:**
– In a large bowl, whip the heavy cream until soft peaks form. Gradually add the sugar, continuing to whip until stiff peaks form.
– Gently fold in the lemon juice and lemon zest, being careful not to deflate the whipped cream.
**4. Assemble the Cake:**
– Once the cake has completely cooled, spread the lemon crème topping generously over the top of the cake.
– For a decorative touch, you can garnish the top with extra lemon zest or a few fresh blueberries.
**5. Serve:**
– Slice and serve the Blueberry Lemon Crème Cake chilled or at room temperature. Enjoy the fresh burst of blueberries with the bright lemon flavor in each bite!
**6. Storage:**
– Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed within the first day or two for optimal freshness.
This Blueberry Lemon Crème Cake is a delightful combination of tart lemon and sweet blueberries, complemented by a creamy, citrusy topping that makes it perfect for any occasion. Enjoy!