Blueberry Lemon Cream Cake

Introduction

Blueberry & Lemon Cream Cake is a bright, refreshing, and velvety dessert that blends the tartness of fresh lemons with the sweetness of juicy blueberries. This cake is known for its soft crumb, rich cream filling, and delicate balance of fruit and citrus, making it perfect for celebrations, gatherings, or any moment when you want an elegant homemade treat.

Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Blueberry Layer

• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Lemon Cream Filling

• 1 ½ cups heavy cream
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• Zest of 1 lemon
• 2 tablespoons lemon juice

For the Frosting (Optional)

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla

Instructions

Step 1: Prepare the Blueberry Layer

1. Combine blueberries, sugar, lemon juice, and cornstarch in a small saucepan.
2. Heat over medium until berries burst and mixture thickens.
3. Cool completely.

Step 2: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy.
4. Add eggs one at a time.
5. Mix in lemon zest, lemon juice, and vanilla.
6. Add dry ingredients and buttermilk alternately.
7. Divide batter between pans and bake 25–30 minutes.
8. Cool fully.

Step 3: Prepare the Lemon Cream Filling

1. Beat cream cheese until smooth.
2. Add powdered sugar, lemon zest, and juice.
3. Whip heavy cream to soft peaks, then fold into the cream cheese mixture.
4. Chill 20 minutes.

Step 4: Assemble the Cake

1. Place first cake layer on a plate.
2. Spread a thin layer of lemon cream.
3. Spoon blueberry mixture over it.
4. Add more lemon cream to cover.
5. Add second cake layer.
6. Frost with remaining cream or whipped cream.

Methods

• Use room-temperature ingredients for even mixing.
• Do not overbeat once dry ingredients are added.
• Chill the cake before slicing to allow layers to set.
• Use parchment paper for cleaner cake edges.

History

Blueberry and lemon desserts originated as part of European baking traditions, especially in regions where berries were abundant. Over time, American bakers combined citrus flavors with cream fillings to create modern layer cakes featuring both brightness and richness. This cake blends old-fashioned fruit desserts with contemporary cream-based fillings.

Benefits

• High in antioxidants from blueberries.
• Lemon adds vitamin C and natural fragrance.
• Cream mixture creates a satisfying yet balanced texture.
• Works for birthdays, tea parties, or holiday tables.

Formation (Structure Explanation)

This cake is built in three balanced layers:

1. Soft lemon-infused sponge.
2. Thick blueberry compote.
3. Velvety lemon cream.
   Together, they form a moist, structured cake that slices beautifully.

Conclusion

Blueberry & Lemon Cream Cake is a refreshing and elegant dessert that showcases bright fruit flavors and creamy textures in every bite. It offers a blend of sophistication and homestyle comfort perfect for any celebration.

Lovers

This cake is especially loved by:

• Fruit dessert lovers
• People who enjoy citrus-based pastries
• Fans of soft, creamy, layered cakes
• Anyone looking for a light but flavorful dessert

Nutrition (Approx. per slice, 12 servings)

• Calories: 370
• Fat: 19 g
• Carbohydrates: 46 g
• Protein: 5 g
• Sugar: 31 g