Is there anything better than the combination of tangy lemons and sweet blueberries? 🍋💙 This Ultimate Lemon Blueberry Cream Cake is a show-stopping dessert that’s as delicious as it is beautiful. It’s perfect for spring gatherings, summer picnics, or whenever you’re craving a zesty treat that feels like sunshine on a plate.
Let me tell you—the first time I made this cake, it was for a family brunch, and it didn’t even last an hour. The soft, fluffy layers of lemon cake paired with the velvety cream and bursts of fresh blueberries were an instant hit. And the best part? It’s deceptively easy to make!
Why You’ll Love This Recipe
- Bright & Zesty: The lemon flavor shines through in every bite, perfectly balanced by the sweetness of the blueberries.
- Super Moist: Thanks to a touch of Greek yogurt, this cake is melt-in-your-mouth tender.
- Visual Appeal: It’s a Pinterest-perfect dessert with its vibrant colors and creamy layers—a true centerpiece dessert!
- Customizable: Easily swap ingredients to suit your pantry or dietary needs (more on that below).
Ingredients
Here’s what you’ll need to whip up this dreamy Lemon Blueberry Cream Cake:
- 2 ½ cups all-purpose flour (or substitute with gluten-free flour blend)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- Zest of 2 lemons (for that fresh, citrusy punch!)
- ⅓ cup fresh lemon juice
- 1 cup Greek yogurt (or swap with sour cream)
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
- 2 cups heavy whipping cream (for the frosting)
- ½ cup powdered sugar
- 1 tsp vanilla extract (for the frosting)
Ingredient Substitutions
No Greek yogurt on hand? Use sour cream or plain yogurt instead. Want a dairy-free option? Substitute with coconut yogurt and use a non-dairy whipping cream for the frosting. Frozen blueberries work just as well as fresh—just don’t skip the flour toss to keep them evenly distributed!
Step-by-Step Instructions
1. Prep Your Ingredients
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract, lemon zest, and lemon juice.
Gradually mix in the dry ingredients, alternating with the Greek yogurt. Fold in the blueberries gently to avoid breaking them.
3. Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
4. Whip Up the Cream
In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overmix!
5. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top and sprinkle with extra blueberries. Add the second cake layer and repeat. Finish with a thick layer of whipped cream on top and garnish with fresh blueberries and lemon zest for that Pinterest-worthy touch. ✨
Pro Tips and Variations
- Chill for Best Results: Refrigerate the cake for at least 30 minutes before slicing to let the flavors meld and the cream set.
- Make It Ahead: Bake the cake layers a day in advance and store them in the fridge tightly wrapped. Assemble the cake fresh for the best presentation.
- Add a Syrup: For extra moisture, brush the layers with a lemon simple syrup before adding the cream.
- Mini Cakes: Turn this recipe into adorable mini cakes by baking the batter in a muffin tin!
Serving and Storage Suggestions
This cake is best served chilled, making it a refreshing treat for warm days. Pair it with a cup of tea or a glass of sparkling lemonade for the ultimate dessert experience.
Leftovers (if there are any!) should be stored in an airtight container in the refrigerator for up to 3 days. The whipped cream may soften slightly, but the flavors will still be irresistible.
Make It Pinterest-Worthy
A visually stunning cake deserves to shine on Pinterest! Here are some tips for styling and photographing your Ultimate Lemon Blueberry Cream Cake:
- Arrange a few slices of lemon and a handful of blueberries on the serving plate for a pop of color.
- Dust the top with powdered sugar for a delicate, bakery-style finish.
- Use natural light and a neutral background to let the vibrant colors of the cake take center stage.
- Slice a piece and show off those gorgeous layers in your photos. Don’t forget to pin and share your masterpiece with friends!
FAQ
Can I use a different fruit instead of blueberries?
Absolutely! Raspberries or blackberries would work beautifully in this recipe. You can even mix and match for a berry medley.
What if I don’t have fresh lemons?
Bottled lemon juice can work in a pinch, but fresh lemons are highly recommended for the best flavor. Don’t skip the zest—that’s where the magic happens!
Can I make this cake gluten-free?
Yes! Just substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that your baking powder and baking soda are gluten-free as well.
Share and Pin This Recipe!
If you love this Ultimate Lemon Blueberry Cream Cake as much as I do, don’t forget to pin it for later and share it with your fellow dessert enthusiasts. It’s the kind of recipe that will have everyone asking for seconds—and the recipe! 🍋💙