Blueberry Lemon Creme Cake with Fresh Berries
Bake a soft Blueberry Lemon Creme Cake with sour cream, juicy blueberries, and a light lemon whipped cream topping. A bright dessert for spring, summer,…
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Cooking tools:
- Hand mixer
- Cake pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Parchment paper
- Toothpick
- Chef's knife
- Paper towel
- Refrigerator
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream
- 1 1/2 cups (225 g) fresh blueberries, or thawed and drained frozen blueberries
- 1 cup (240 ml) cold heavy cream
- 1/3 cup (65 g) granulated sugar
- Extra blueberries and lemon zest for garnish, optional
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