Blueberry Lemon Crème Cake

This Blueberry Lemon Crème Cake is the perfect spring and summer dessert! The zesty lemon and sweet blueberries create a light, creamy, and incredibly flavorful treat. It’s perfect for special occasions or a simple self-indulgent moment.

Table of Contents

1. Ingredients
2. Instructions
3. Tips for the Perfect Cake
4. Recipe Variations & Substitutions
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients for Blueberry Lemon Crème Cake

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature

For the Lemon Crème Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup lemon curd
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, chilled

For the Blueberry Filling and Topping:

• 2 cups fresh blueberries (plus extra for garnish)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch