This royal lemon blueberry swirl cake is a rich, creamy, refreshing dessert! Lemon and blueberry – two exceptionally complimentary tastes come together deliciously when swirly combined. And it is very easy to prepare.
For the Blueberry Compote:
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tablespoon cornstarch
- ⅓ cup sugar
- 1-ounce water
For the crust:
- 1 ⅓ cups graham cracker crumbs
- ⅓ cup melted butter
- 3 tablespoons sugar
For the cake batter:
- 3 ½ cups heavy cream
- ¼ cup sugar (or more – as you wish)
- 1 teaspoon vanilla extract
- Finely grated zest of 2 lemons
- A few drops yellow food coloring (optional)
- To garnish, whipped topping
- Line the bottom of “9 springform pan with parchment paper. Set aside.
- Now, make the blueberry compote at least 1 hour ahead so that it can cool.
To make the blueberry compote:
- Slowly simmer the sugar and berries over low heat for around 10 minutes.
- Combine the water and cornstarch, stir until dissolved. Then, slowly add the boiling berries; stir constantly until smooth and thickened. Remove and allow to cool completely.
- In the meantime, prepare the crust.
To make the crust:
- In a blender or food processor, mix the sugar, graham crumbs, and melted butter until well blended. Press evenly into the bottom of the springform pan. Refrigerate for 15 minutes to set.
- Meanwhile, prepare the cake batter:
- Using an electric mixer, cream together the sugar and heavy cream until creamy (about 2 minutes).
- Beat in the lemon zest and vanilla extract and mix well until the batter is smooth, creamy and thick (about 5-7 minutes). Pour over the prepared base. Next, drop teaspoonfuls of the blueberry compote over the top of the batter.
- With the handle of a wooden spoon, carefully and slowly swirl the blueberry compote through the cake batter. Place in the fridge for 1 hour to firm. Then, transfer (and keep) into the refrigerator.
- Before serving, garnish with a dollop of whipped topping (if desired). Slice and serve.