Luscious Blueberry Lemon Creme Cake: A Zesty Twist on Your Dessert Table!


Are you ready to dazzle your taste buds with a cake that’s both tangy and sweet? Our Blueberry Lemon Creme Cake is a mouth-watering delight that combines the zesty flavors of lemon with the sweetness of blueberries. Perfect for any occasion, this cake is sure to be a hit with family and friends. Whether you’re a seasoned baker or trying your hand at something new, this recipe is straightforward and fun to make. Let’s embark on this culinary journey to create a dessert that looks as good as it tastes!


For the Cake:

  • 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)

For the Lemon Creme Topping:

  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest


  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9×9-inch baking pan.
  3. In a bowl, whisk flour, baking powder, baking soda, and salt.
  4. In another bowl, cream butter and sugar until fluffy.
  5. Beat in eggs, lemon zest, juice, and vanilla extract.
  6. Alternately add dry ingredients and sour cream to the wet mix.
  7. Fold in blueberries gently.
  8. Pour batter into the pan and spread evenly.
  9. Bake for 30-35 minutes.

How to Prepare

Lemon Creme Topping:

  1. Whip heavy cream until it thickens.
  2. Add sugar, lemon juice, and zest.
  3. Whip until soft peaks form.
  4. Spread over cooled cake.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Cooling Time: 30 minutes
  • Total Time: Approximately 1 hour 20 minutes


  • This recipe yields 8-10 servings.


  1. Can I use frozen blueberries? Yes, just ensure they’re thawed and drained.
  2. How do I store leftovers? Store in an airtight container, refrigerated, for up to 3 days.
  3. Can I make this cake gluten-free? Yes, use a gluten-free flour blend.
  4. What if I don’t have sour cream? You can substitute with plain yogurt.
  5. Can this cake be frozen? Yes, without the topping, for up to 1 month.


Our Blueberry Lemon Creme Cake is not just a dessert; it’s an experience. Every bite is a perfect harmony of tangy lemon and sweet blueberries, topped with a luxurious lemon creme. This cake is sure to add a zesty twist to your dessert table and leave your guests asking for more. Whether it’s a special occasion or a treat for yourself, this cake is a testament to the joy of baking. Happy baking and enjoy your delicious masterpiece!