Blueberry Lemon Crème Cake is the ultimate combination of sweet and tart, featuring layers of soft, fluffy lemon cake, a rich and tangy lemon cream, and bursts of juicy blueberries in every bite. This dessert is a showstopper that feels like spring and summer rolled into one, making it perfect for brunches, birthdays, or any celebration that calls for something light and refreshing. With a delightful balance of citrus zing and berry sweetness, this cake not only tastes amazing but looks stunning too. Whether you serve it as a layer cake, a sheet cake, or in individual cups, this Blueberry Lemon Crème Cake is destined to impress.
What Makes This Dessert Special?
The magic of this cake lies in the harmony between the zesty lemon and the sweet blueberries. The lemon crème filling adds richness without being heavy, while the cake stays moist and tender. Fresh or frozen blueberries create little bursts of flavor, and the bright lemon glaze or frosting ties everything together beautifully. This cake is as versatile as it is delicious, and it looks like it came from a bakery—yet it’s surprisingly simple to make.
Cooking Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cooling/Assembly Time: 1 hour
- Total Time: 1 hour 55 minutes
- Servings: 12 slices
Ingredients
For the Lemon Cake:
- 2 ¼ cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup lemon juice
- 1 cup buttermilk
For the Lemon Crème Filling:
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
For the Blueberry Layer:
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp flour (if using frozen berries)
For Garnish (Optional):
- Whipped cream
- Fresh blueberries and lemon slices
- Powdered sugar for dusting
Instructions
1. Make the Lemon Cake
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment). In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest, and lemon juice. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined.
Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Lemon Crème Filling
Beat the cream cheese, powdered sugar, lemon zest, and lemon juice together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined.
3. Add Blueberries
If using frozen blueberries, toss them with 1 tablespoon flour to prevent bleeding. If using fresh, no flour needed. Fold the blueberries gently into the lemon crème.
4. Assemble the Cake
Place one cake layer on a serving plate. Spread half of the lemon crème mixture over the top. Add the second cake layer and spread the remaining crème on top. Garnish with whipped cream, fresh blueberries, lemon slices, or a dusting of powdered sugar.
5. Chill Before Serving
Refrigerate the assembled cake for at least 1 hour before serving to allow it to set. Slice and serve chilled.
Variations
- Sheet Cake Style: Bake in a 9×13 pan and frost directly in the pan for easy serving.
- Cup Style: Layer cake pieces, lemon crème, and blueberries in parfait cups for individual servings.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour.
- Berry Mix: Use a combination of raspberries and blueberries for a twist.
- Lemon Glaze: Drizzle with a lemon powdered sugar glaze instead of frosting for a lighter topping.
Equipment You’ll Need
- Mixing bowls
- Electric mixer or hand mixer
- 8-inch cake pans or 9×13 baking dish
- Whisk and spatula
- Zester and juicer
- Cooling racks
- Cake stand or serving plate
Nutritional Information (Per Serving, Approx.)
- Calories: ~360
- Carbohydrates: 39g
- Fat: 20g
- Protein: 5g
- Sugar: 25g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezing: Freeze cake layers without crème for up to 2 months. Thaw and assemble when ready to serve.
- Make Ahead: Cake layers and crème can be made a day in advance for easy assembly.
My Cooking Experience
This Blueberry Lemon Crème Cake has been a game-changer for spring gatherings in my kitchen. It’s one of those recipes that looks fancy but comes together easily with the right ingredients and timing. The fresh lemon flavor combined with bursts of blueberry is always a crowd favorite. I love how it’s light yet satisfying—perfect with tea or as a sunny dessert centerpiece.
Conclusion
Blueberry Lemon Crème Cake is the perfect blend of fruity freshness and creamy indulgence. It’s a beautiful, crowd-pleasing dessert that tastes as amazing as it looks. Whether you’re celebrating something special or simply craving a bright, citrusy sweet treat, this cake is guaranteed to deliver smiles and second helpings.
Blueberry Lemon Creme Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment). In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest, and lemon juice. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined.
- Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely
- Beat the cream cheese, powdered sugar, lemon zest, and lemon juice together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined
- If using frozen blueberries, toss them with 1 tablespoon flour to prevent bleeding. If using fresh, no flour needed. Fold the blueberries gently into the lemon crème.
- Place one cake layer on a serving plate. Spread half of the lemon crème mixture over the top. Add the second cake layer and spread the remaining crème on top. Garnish with whipped cream, fresh blueberries, lemon slices, or a dusting of powdered sugar.
- Refrigerate the assembled cake for at least 1 hour before serving to allow it to set. Slice and serve chilled.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezing: Freeze cake layers without crème for up to 2 months. Thaw and assemble when ready to serve.
- Make Ahead: Cake layers and crème can be made a day in advance for easy assembly.
