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Delicious Lemon Blueberry Drip Cake with vibrant blue and yellow layers.
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Lemon Blueberry Drip Cake

The Lemon Blueberry Drip Cake is a delightful and elegant dessert infused with fresh lemon and juicy blueberries, perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Baking, Dessert
Cuisine: American, Baking
Keyword: Blueberries, Cake, dessert, Lemon, Lemon Blueberry Drip Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

For the cake

  • 2.5 cups all-purpose flour This creamy base creates a tender, light cake.
  • 2.5 teaspoons baking powder For the rise, ensuring the cake reaches fluffy perfection.
  • 0.5 teaspoon salt A pinch to enhance the flavors.
  • 1 cup unsalted butter, softened Rich and velvety for delightful creaminess.
  • 1.5 cups granulated sugar Makes the cake a divine treat.
  • 4 large eggs Provides structure and moisture.
  • 1 tablespoon lemon zest Adding fragrant notes.
  • 0.25 cups fresh lemon juice Brings brightness to the cake.
  • 1 teaspoon vanilla extract Rounds out the flavors.
  • 1 cup buttermilk Creates an ultra-moist cake.
  • 1.5 cups fresh blueberries Provides a delightful contrast in each bite.

For the glaze and decoration

  • 1 cup powdered sugar Essential for our smooth glaze.
  • 2-3 tablespoons fresh lemon juice To whisk into our glaze.
  • to taste fresh blueberries for decoration Adds charm to the cake.
  • to taste lemon slices for decoration Enhances aesthetics.
  • to taste edible flowers for decoration Adds a touch of elegance.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest, fresh lemon juice, and vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined. Gently fold in the blueberries.
  • Divide the batter evenly among the prepared pans, filling each about 2/3 full. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cooling

  • Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack. Let them cool completely.

Glaze and Assemble

  • For the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl, adjusting consistency as desired.
  • Assemble the cake by placing one layer on a serving plate, drizzling with glaze. Repeat with the second layer, finishing with the third layer on top.
  • Drizzle the remaining glaze over the top, allowing it to drip down the sides.
  • Decorate with fresh blueberries, lemon slices, and edible flowers.

Notes

Ensure your butter is softened to room temperature and whisk dry ingredients well. Fold in blueberries gently to avoid bursting.