Bake a lemon blueberry crepe cake?

Get ready for a burst of freshness in every bite! This lemon blueberry Crepe Cake is like a ray of sunshine on your plate. Tangy yet sweet, it's the perfect balance of flavors. From the zesty lemon crepes to the vibrant blueberry filling, get ready to impress with a dessert that sings with summer vibes!

You'll need

Items needed to answer the question, bake a lemon blueberry Crepe Cake. Items include: all-purpose flour granulated sugar salt eggs milk vanilla extract lemons fresh blueberries heavy cream powdered sugar

all-purpose flour 2 cups
granulated sugar 4 tablespoons
salt pinch
eggs 4 large
milk 2 cups
vanilla extract 1 teaspoon
lemons 2
fresh blueberries 1 cup
heavy cream 2 cups
powdered sugar 1/4 cup

Take note
Be careful when handling hot pans and the oven. Remember to let the cake cool completely before decorating.

1

Prepare the Crepe Batter

In a mixing bowl, whisk together 2 cups of all-purpose flour, 4 tablespoons of granulated sugar, and a pinch of salt. In a separate bowl, whisk together 4 large eggs, 2 cups of milk, and 1 teaspoon of vanilla extract. Gradually pour the wet ingredients into the dry ingredients while whisking continuously until smooth. Finally, mix in the zest of 2 lemons and 1 cup of fresh blueberries.

2

Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray. Pour about 1/4 cup of batter into the pan and quickly swirl it around to form a thin, even layer. Cook the crepe for about 1-2 minutes on each side until lightly golden. Repeat with the remaining batter, stacking the cooked crepes on a plate.

3

Prepare Lemon Cream Filling

In a mixing bowl, beat together 2 cups of heavy cream, 1/4 cup of powdered sugar, and the juice of 2 lemons until stiff peaks form. This will be your luscious lemon cream filling.

4

Assemble the Crepe Cake

Place one crepe on a serving plate. Spread a thin layer of lemon cream filling (about 1/4 cup) evenly on top. Repeat this process with the remaining crepes, spreading lemon cream filling between each layer. Finally, spread a thin layer of the cream filling over the entire cake.

5

Chill and Decorate

Cover the crepe cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set. Before serving, garnish the cake with additional fresh blueberries and a sprinkle of powdered sugar. Slice and enjoy the delightful layers of lemony goodness!