Ingredients:
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
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or a similar-sized cake pan.In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.
In a separate large mixing bowl, cream the softened butter and sugar together till light and fluffy.
Beat in the eggs one at a time, accompanied with the aid of the lemon zest, lemon juice, and vanilla extract.
regularly upload the dry ingredient combination to the moist substances, alternating with the bitter cream, beginning and ending with the dry ingredients. blend till simply mixed.
gently fold in the fresh blueberries.
Pour the cake batter into the organized pan and unfold it frivolously.
Bake in the preheated oven for approximately 30-35 mins, or till a toothpick inserted into the center comes out easy.
even as the cake is baking, prepare the Lemon Creme Topping. In a medium mixing bowl, whip the heavy cream with an electric powered mixer until it starts offevolved to thicken. add the granulated sugar, lemon juice, and lemon zest and hold to whip till smooth peaks form.
as soon as the cake is completed, cast off it from the oven and allow it cool within the pan for a couple of minutes. Then, switch it to a cord rack to cool completely.
Once the cake has cooled, spread the Lemon Creme Topping over the top of the cake.
Slice and serve your Blueberry Lemon Creme Cake, and enjoy!