Ina Garten Blueberry Lemon Cream Cake Recipe
If you love light, fruity desserts with a creamy texture, this Ina Garten Blueberry Lemon Cream Cake Recipe is perfect.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 ½ cups fresh blueberries
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest for cream
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans. Line bottoms with parchment paper.
Mix Dry Ingredients
- In a bowl, combine flour, baking powder, and salt. Set aside for later use.
Cream Butter and Sugar
- Beat butter and sugar until light and fluffy using a mixer for about three minutes.
Add Eggs and Flavorings
- Add eggs one at a time. Mix in lemon zest and vanilla extract until smooth.
Combine with Dry Ingredients
- Gradually add flour mixture alternately with milk. Mix gently to avoid overmixing.
Fold in Blueberries
- Fold fresh blueberries carefully into the batter to prevent them from breaking.
Bake the Cake
- Divide batter between pans. Bake 35 minutes or until a toothpick comes out clean.
Cool the Cakes
- Remove cakes from oven. Let them cool in pans for ten minutes. Transfer to a cooling rack.
Prepare Cream Filling
- Whip heavy cream with powdered sugar, vanilla, and lemon zest until soft peaks form.
Assemble the Cake
- Place one cake
Notes
- Use fresh, firm blueberries for best results.
- Do not overmix batter to keep cake fluffy.
- Chill cream slightly before spreading for stability.
- Zest lemon carefully to avoid bitter pith.
- Serve within a day for maximum freshness.