Why You’ll Love This Recipe

Lemon and Blueberry Soufra offers a perfect balance of tartness and sweetness. The light, airy sponge cake base provides a delicate foundation for the creamy lemon filling and the sweet burst of fresh blueberries. The dish is not overly heavy, making it a refreshing treat after a meal. It’s also a visually appealing dessert, with the vibrant purple blueberries contrasting beautifully against the yellow lemon cream. Whether you’re a fan of fruity desserts or love the combination of citrus and berries, this dessert will quickly become a favorite.

Ingredients

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon lemon zest

For the lemon cream filling:

1 1/2 cups heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup lemon juice (freshly squeezed)
2 tablespoons lemon zest

For the topping:

1 1/2 cups fresh blueberries
1 tablespoon honey (optional, for drizzling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the cake:

Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before proceeding with the next steps.

2. Prepare the lemon cream filling:

In a mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Add the lemon juice and lemon zest to the whipped cream and gently fold it in until well combined. Be careful not to deflate the whipped cream too much.

3. Assemble the Soufra:

Once the cake has cooled, cut it into small cubes or strips. Layer the cake at the bottom of a large serving dish or individual cups.
Spread a generous layer of the lemon cream mixture over the cake, smoothing it into an even layer.
Top with fresh blueberries, pressing them gently into the cream.
If you like, drizzle a little honey over the blueberries for added sweetness.

4. Chill and serve:

Cover the Soufra and refrigerate for at least 2 hours, or until fully chilled. This helps the flavors meld together and the dessert firm up a little.
Before serving, garnish with extra fresh blueberries and a little more lemon zest for a pop of color.

Servings and timing

Servings: 6-8
Total time: 3 hours (including chilling time)
- Prep time: 15 minutes
- Cook time: 25 minutes
- Chilling time: 2 hours

Variations

Use a different berry: Swap the blueberries for strawberries, raspberries, or blackberries, depending on what’s in season or your personal preference.
Add a crumb layer: Add a layer of crushed graham crackers or vanilla wafers between the cake and lemon cream for added texture.
Make it dairy-free: Use a dairy-free whipped cream alternative and a dairy-free sponge cake (or make a dairy-free version from scratch).
Add a citrus twist: Experiment with lime or orange zest in place of lemon for a different citrus flavor.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This dessert is best served chilled, so there is no need to reheat it. If you have leftovers, just enjoy them cold.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert can be made ahead of time. It needs time to chill in the refrigerator, so it’s actually best to make it a few hours or the night before serving.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to thaw them and drain any excess liquid before adding them to the dessert to avoid making the cream too runny.

Can I make this dessert without the cake base?

Yes, you can skip the cake layer and instead make this a “no-bake” dessert by layering just the lemon cream and blueberries. This would be more like a parfait-style dessert.

How can I make the cake layer more moist?

If you find the cake layer a little dry, you can lightly brush it with a sugar syrup or fruit juice before adding the lemon cream.

Can I use store-bought cake instead of homemade?

Absolutely! If you’re short on time, you can use store-bought sponge cake or angel food cake instead of making your own.

Conclusion

Lemon and Blueberry Soufra is a light, refreshing dessert that combines the best of fruity sweetness and tangy creaminess in a beautiful layered dish. Whether you make it for a casual meal or a special celebration, it’s a dessert that’s sure to impress. With its bright colors, bold flavors, and easy preparation, it’s the perfect way to showcase the delicious pairing of lemon and blueberries in a stunning, shareable dish. Enjoy!