Description
A delightful and refreshing Lemon Blueberry Cream Cake that combines the tangy flavor of lemon with the sweetness of blueberries, all layered with a smooth cream filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, mix the flour, sugar, and softened butter until crumbly.
- Add the eggs, milk, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled cake.
- Chill the cake for at least 1 hour before serving.
Notes
- Ensure the cake is completely cooled before applying the cream to prevent melting.
- Use fresh blueberries for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Lemon Blueberry Cream Cake, Dessert, Summer Cake, Vegetarian