Description
A delightful cake combining fresh blueberries and tangy lemon topped with a rich lemon cream.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries (or frozen, thawed, and drained)
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round baking pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternately mix in dry ingredients with sour cream until just combined.
- Gently fold in blueberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the lemon cream, whip heavy cream until thick, gradually adding sugar, lemon juice, and lemon zest until stiff peaks form.
- Once cakes are cooled, spread lemon cream on one layer, top with the second layer, and spread more cream over the top and sides.
Notes
Use fresh blueberries for the best flavor. Consider adding more lemon juice or zest for an extra citrus punch.