Blueberry Lemon Creme Cake with Fresh Citrus Flavor
Tender cake with bursts of blueberries and bright lemon, topped with creamy citrus whipped topping.
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Ingredients
- 190 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 240 grams sour cream
- 220 grams fresh blueberries, or thawed and drained if frozen
- 240 millilitres heavy cream
- 67 grams granulated sugar
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