Lemon Blueberry Drip Cake
A delightful cake combining the tartness of lemons and the sweetness of blueberries, perfect for celebrations.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour the foundation of our cake, providing a soft and tender crumb.
- 2 1/2 teaspoons baking powder this ensures our cake rises beautifully and remains fluffy.
- 1/2 teaspoon salt a pinch to enhance the sweetness and balance flavors.
- 1 cup unsalted butter, softened rich and creamy, lending a luxurious texture.
- 1 1/2 cups granulated sugar for that just-right sweetness that complements our zesty ingredients.
- 4 large eggs adding moisture and structure to our cake.
- 1 tablespoon lemon zest aromatic and vibrant, infusing the cake with fresh lemony notes.
- 1/4 cup fresh lemon juice tart and refreshing, enhancing our cake's flavor profile.
- 1 teaspoon vanilla extract sweetly fragrant, grounding the cake’s tanginess.
- 1 cup buttermilk offers richness and tenderness to the crumb.
- 1 1/2 cups fresh blueberries juicy bursts of flavor throughout the cake.
For the Glaze
- 1 cup powdered sugar for our luscious glaze.
- 2-3 tablespoons fresh lemon juice to create the perfect sweet-tart glaze consistency.
For Decoration
- Fresh blueberries, lemon slices, and edible flowers elevating our cake’s beauty and charm.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, and set aside.
- In a large bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs one by one, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
Glazing
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust consistency as needed.
- Place one layer of cake on a serving plate and drizzle with glaze. Repeat with remaining layers and then drizzle the top of the cake, allowing it to drip down the sides.
Decoration
- Decorate with fresh blueberries, lemon slices, and edible flowers.
Notes
Ensure your butter is softened to room temperature, gently fold in blueberries, and test for doneness with a toothpick. For healthier options, consider using whole wheat flour or sugar substitutes.