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Irresistible Lemon Blueberry Cream Cake Recipe in 30 Minutes

Lemon Blueberry Cream Cake
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A moist and fluffy lemon blueberry cake layered with creamy frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 cup milk
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 cup fresh blueberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup heavy cream
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  2. In a bowl, mix flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Add lemon zest and juice. Gradually mix in dry ingredients alternating with milk.
  5. Fold in blueberries. Divide batter evenly between pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool cakes completely.
  8. Whip heavy cream and powdered sugar until stiff peaks form.
  9. Spread frosting between layers and on top.
  10. Chill for 1 hour before serving.

Notes

  • Use room-temperature ingredients for best results.
  • Toss blueberries in flour to prevent sinking.
  • Store refrigerated.

Nutrition

Find it online: https://millerecipes.com/lemon-blueberry-cream-cake-recipe/

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