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Blueberry Lemon Creme Cake

A moist lemon cake with a creamy lemon curd layer, fresh blueberries, and whipped cream topping for a delightful summer dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
  • 0.5 cup whole milk
  • 1 cup fresh blueberries plus extra for topping
  • 1 cup heavy cream
  • 0.25 cup powdered sugar for whipped topping
  • 8 oz cream cheese softened
  • 0.5 cup lemon curd store-bought or homemade
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 8x8 baking dish
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour an 8x8-inch baking dish.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and lemon zest.
  4. Alternate adding dry mixture and milk to the butter mixture until smooth.
  5. Fold in fresh blueberries gently.
  6. In a separate bowl, beat cream cheese and mix in lemon curd.
  7. Pour half the cake batter into dish, spread cream mixture, then top with remaining batter.
  8. Bake 40–45 minutes until golden and a toothpick comes out clean.
  9. Cool completely, then whip cream with powdered sugar and spread on top. Garnish with blueberries and powdered sugar.

Notes

Store covered in the refrigerator for up to 3 days. Best served chilled or at room temperature.