Description
Moist cake bursting with blueberries and lemon zest, topped with a light whipped lemon creme for a refreshing dessert.
Ingredients
Scale
- 190 grams all purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 240 grams sour cream
- 220 grams fresh blueberries
- 240 millilitres heavy cream
- 67 grams granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
Instructions
- Preheat the oven to 175°C. Grease and flour a 23×23 centimetre baking pan or equivalent sized pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredient mixture and sour cream to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined.
- Gently fold the blueberries into the batter, taking care not to crush them.
- Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and let it cool in the pan for several minutes. Transfer to a wire rack and allow to cool completely.
- While the cake cools, whip the heavy cream with an electric mixer until it begins to thicken. Gradually add the sugar, lemon juice, and lemon zest, then whip until soft peaks form.
- Once the cake has cooled completely, spread the Lemon Creme Topping over the top. Slice and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 grams
- Sodium: 180 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 70 milligrams
Keywords: Blueberry Lemon Creme Cake