Lemon Tendercake with Blueberry Compote
A Soft, Buttery Lemon Cake with Creamy Filling and Bright Blueberry Sauce
Servings 9 servings
Calories 400kcal
Ingredients
Cake
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1¼ cups sugar
- 3 large eggs
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- ¾ cup buttermilk
- 1 tsp vanilla extract
Cream Filling
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Blueberry Compote
- 2 cups fresh blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and line two small 8 or 9 inch round pans.
- Whisk together: flour, baking powder, baking soda and salt; set aside.
- Cream butter and sugar until light and fluffy (about 3 minutes).
- Mix in the eggs, one at a time.
- Add the lemon zest, lemon juice, and vanilla; stir to combine.
- Alternate adding the dry ingredients and buttermilk until just combined. Do not overmix!
- Bake 28–32 minutes until a toothpick comes out clean.
- Cool completely.
Make the Blueberry Compote
- In a saucepan combine: blueberries, sugar, lemon juice, and lemon zest.
- Cook over medium heat until berries burst.
- Mix cornstarch with water and stir in.
- Simmer 2–3 minutes until thick and glossy.
- Cool completely.
Make the Cream Filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla.
- In a separate bowl whip heavy cream to soft peaks.
- Fold whipped cream into cream cheese mixture.
Assemble the Cake
- Slice cake horizontally.
- Spread cream filling across the middle.
- Place the top layer back on.
- Spoon blueberry compote over the top and let it drip slightly down the sides.
- Chill 30–60 minutes before slicing.
Notes
Refrigerate covered for up to 4 days.
The flavor actually improves after a day as the lemon and berries meld together.