I wish I could remember how I came up with this delicious cake. Because that would be one of my very rare genius moments.
Everyone can tell you how perfect it is when blueberry and lemon go together. And I love this combination! I’ve made blueberry lemon curd shortbread tart, lemon blueberry bread, and these blueberry crumble bars. I just hope that you won’t find my website too boring about baking with too many blueberries.
I guess I wanted to elevate that cake game a little bit, and make a more delicate and pretty dessert for this beautiful spring time. So I added home-made blueberry sauce, whipped cream and fresh blueberries between the lemon cake layers. At the end I frosted the whole cake with more whipped cream and coated it with shredded white chocolate.
I can’t explain how delicious this cake was. Maybe the lemon cake, the blueberry filling, the whipped cream, the white chocolate coating. Or maybe everything combined. You just have to try it! I would suggest one thing for anyone who prefers desserts with less sugar. Try whipping your cream without sugar because the white chocolate coating is quite sweet naturally.
Ingredients (one 6-inch layered cake)
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1 tablespoon grated lemon zest
1/4 cup lemon juice (from one lemon)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 1/2 cups fresh blueberries
1/4 cup water
2 cups heavy cream
2 tablespoons powdered sugar
2 cups fresh blueberries
2 cups grated white chocolate
Preheat oven to 350F. Grease four 6″ cake pans.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Divide batter evenly (about 3/4 cup batter each) among prepared cake pans. Transfer pans to oven and bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.
Beat heavy cream with powdered sugar until the mixture holds stiff peaks. Place into the fridge to chill.
To assemble, place one cake layer on the serving late and spread with blueberry sauce. Gently spread the whipped cream on top, and scatter with blueberries. Top with another cake layer and repeat the same process until you place the last cake layer.
Frost the top and sides of the cake with the remaining whipped cream. Press white chocolate around the sides of cake and place blueberries on top. Refrigerate until ready to serve.
Before serving, sprinkle powdered sugar on top.
Hello Fanny, finally I be able to follow you here.. I never make a frosting with whip cream since I am worry I will over mix and ruin everything after read your recipe,lets me make sure that we put all the whip cream and powder sugar, than mix together without mixing whip cream alone? thank you
Yes you are right, Fitri! Hope you enjoy the recipe! :)
Oh my gosh I can’t wait to try this cake! Lovely!!
Thanks, Kristi. Hope you enjoy the recipe. :)
Oh Fanny, now you have me drooling over this lemon cake! Super beautiful and I’m sure it tastes incredible too.
Not trying to brag about it, but this cake is the one cake I would highly highly highly recommend to anyone! :P
This cake is excellent! I made it over the weekend. You need to double the cake batter recipe if you want a bigger cake. You also need to double the whipped cream recipe. This cake got rave reviews from my friends and family.
Hi Cheryl, I am so happy that you liked the recipe! :)
Looks soooo delicious, again with the photos Fanny!! :) Cannot wait to make.
Thanks Shelly! Enjoy your weekend! :)
Blew my in-laws and my wife away with this cake last night Day thank you.
Yay, Jared! I am glad that your family loved it! Good job!
OMG!!! Too many blueberries Fanny……… NOT ;) Although I am funny about blueberries, only like them with LEMON or in pancakes. Silly me! Great job with that fancy grated white chocolate gives the cake a heavenly appearance. xo :)
Oh, Shelley, now you mentioned the white chocolate! It almost took this cake to a new level. And I’m not even joking!
This cake looks delightful! Blueberries and lemons pair so well together!
Thanks, Laura! :)
Oh my goodness! My friends have a blueberry farm & their fresh blueberries are to die for! And, no you cannot get, eat, or cook with too many blueberries!! This is one recipe I must try & send on to my friend!!! You have a “great” talent! :)
Thanks, Jean M. Love that you are also crazy about blueberries. Hope you enjoy making this cake. :)
The cake looks n sounds divine.just wanted to know if i can use
store bought blueberry sauce for the cake…
Yes, totally! You can surely use store bought blueberry sauce. :)