Lemon Blueberry Cream Cake (sitron- og blåbærkake)

This lemon blueberry cream cake is bright and sweet, and arrives just in time for the start of the spring and summer celebrations. As I like to say, ‘yay for May and layer cakes!’.  

Lemon and blueberry are a classic combination and for good reason. The tanginess of lemon complements the sweetness of blueberries. While cakes featuring both are now found more and more across Norway, lemons, of course, were once considered rare and exclusive. Though, some large farms did have orangeries on their premises to grow both lemons and oranges. This practice was described in a 1793 cookbook from Christopher Hammer.

It’s also mentioned that the earliest recipe for lemon cake in Norway was in 1835 in Karen Dorothea Bang’s cookbook, Fuldstændig norsk kogebog til brug såvel i større som mindre husholdninger. This was a time when ovens were not mainstream, so cakes featuring lemon would have been made in bakeries or homes with access to an oven.

Luckily, today we can easily make a lemon blueberry cake. The one I’m sharing with you is a layer cake with a lighter frosting made with both cream cheese and whipped cream. It’s creamy with a tangy bite that cuts through the sweetness of the cake. It’s really bright, and not too heavy. I like the simplicity of having two cakes layered on top of one another and just a spread of the frosting between the two cakes and on top. Fresh blueberries and lemon slices are added for decoration and you get the most beautiful and delicious cake that will truly stand out on the table.   

Serves 8 to 10

For the cake:

• 3 cups (360 g) all-purpose flour
• 2 teaspoons baking powder
• 4 large eggs, at room temperature
• 1 ½ cups (300 g) granulated sugar
• ¾ cup (180 ml) buttermilk / kulturmelk
• 2/3 cup (150 g) butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 cups (260 g) fresh blueberries, plus more for decorating

For the cream frosting:

• 1 cup (240 ml) heavy cream
• 7 ounces (200 g) cream cheese, at room temperature
• 1 cup (120 g) confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

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Preheat the oven to 350°F (180°C). Cut 2 round pieces of parchment paper, so they fit perfectly in the bottom of two 9 inch (23 cm) springform pans. Butter the pans then add the parchment paper and butter it.

In a medium bowl, whisk together the flour, and baking powder.

In a stand mixer fitted with the whisk attachment, whip the 4 eggs and granulated sugar on medium-high for about 3 minutes, or until light and fluffy. Add the buttermilk, melted butter, vanilla, lemon juice, and lemon zest, and whip until just blended. Add the flour mixture and beat until combined. Gently f old in the blueberries with a spatula. Divide the batter between the 2 prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans before transferring to a wire rack to cool completely.

For the frosting, whip the heavy cream until stiff peaks form. In a large bowl, blend together the cream cheese and confectioners’ sugar. Add the lemon juice and lemon zest and blend until smooth. Fold in the whipped cream until well blended.

To assemble, place 1 cake layer, bottom side facing upwards, on a serving plate. Pour half of the frosting on top, spreading it to the edges of the cake. Top with the other cake layer, bottom side down, and spread the remaining frosting on the top of the cake. Decorate the top with fresh blueberries and lemon zest shavings before serving, if desired. Keep covered in the refrigerator for up to 3 days.

For more celebratory cake recipes, head here!