Blueberry Lemon Creme Cake

“This Blueberry Lemon Creme Cake is the epitome of a delightful summer dessert, where the tangy lemon creme filling perfectly complements the sweet bursts of fresh blueberries nestled within a moist and fluffy cake. The zesty lemon glaze adds a refreshing finish, making each bite a harmonious balance of tart and sweet. It’s not just a cake, but a celebration of vibrant flavors and creamy textures that are sure to impress at any gathering.”

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries

For the Lemon Creme Filling:

• 1/2 cup lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/2 cup unsalted butter, cut into pieces
• 1 cup heavy cream
• 1/4 cup powdered sugar

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Instructions:

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, beat the sugar and butter together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

2. Prepare the Lemon Creme Filling:

1. In a small saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
3. Remove from heat and stir in the butter until melted and fully incorporated.
4. Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill for at least 2 hours.
5. Once chilled, whip the heavy cream and powdered sugar until stiff peaks form. Fold the whipped cream into the lemon mixture until smooth and creamy.

3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread the lemon creme filling evenly over the top.
2. Place the second cake layer on top of the filling.

4. Prepare the Lemon Glaze:

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
2. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.

5. Garnish and Serve:

1. Garnish with additional lemon zest and fresh blueberries, if desired.
2. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.