Instructions for Blueberry Lemon Crème Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: Prepare the Cake Batter
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together softened butter and sugar for 3-4 minutes until light and fluffy.
- Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients and buttermilk alternately, beginning and ending with the dry ingredients. Mix until just combined.
Step 3: Bake the Cakes
- Divide batter evenly between prepared pans. Smooth tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Prepare the Lemon Crème Filling
- Beat cream cheese and powdered sugar until smooth. Add lemon curd and vanilla; mix well.
- Whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture. Chill until ready to use.
Step 5: Prepare the Blueberry Filling
- Combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until thickened and blueberries burst (5-7 minutes). Cool completely.
Step 6: Assemble the Cake
- Place one cake layer on a plate. Spread with lemon crème filling, then blueberry filling.
- Top with the second cake layer and remaining lemon crème. Garnish with fresh blueberries.
Tips for the Perfect Cake
- Use room temperature butter, eggs, and buttermilk for a lighter texture.
- Don’t overmix the batter.
- Let cakes cool completely before assembling.
Recipe Variations & Substitutions
- Raspberry Lemon Crème Cake: Substitute raspberries for blueberries.
- Lemon Poppy Seed Cake: Add 2 tablespoons poppy seeds to the batter.
- Gluten-Free Option: Use gluten-free all-purpose flour and ensure all other ingredients are gluten-free.
Frequently Asked Questions (FAQs)
1. How do I store Blueberry Lemon Crème Cake?
Store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
2. Can I make this cake in advance?
Yes, make the cake layers 1-2 days ahead. Wrap tightly and store at room temperature. Assemble just before serving.
3. Can I use frozen blueberries?
Yes, add a few extra minutes to the cooking time.
4. Can I use store-bought lemon curd?
Absolutely!
This Blueberry Lemon Crème Cake is the ultimate dessert! Enjoy every zesty, berry-filled bite!
Happy baking!
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