Lemon Blueberry Drip Cake
A delightful blend of sweet and tangy flavors with creamy buttercream and moist cake layers, perfect for any celebration.
Servings: 12 servings
Calories: 320kcal
Ingredients
For the cake
- 2 1/2 cups all-purpose flour Light and fluffy, it forms the foundation of the cake.
- 2 1/2 teaspoons baking powder Ensuring a perfectly risen cake with a soft, tender crumb.
- 1/2 teaspoon salt Balancing sweetness and heightening flavors.
- 1 cup unsalted butter, softened Creamy and luxurious, providing a rich base for the cake.
- 1 1/2 cups granulated sugar Sweet and sparkling, adding a delightful sweetness to every bite.
- 4 large eggs Binding the ingredients together and adding moisture.
- 1 tablespoon lemon zest Aromatic and vibrant, infusing the cake with citrusy fragrance.
- 1/4 cup fresh lemon juice Tangy and refreshing, enhancing the overall flavor profile.
- 1 teaspoon vanilla extract Rich and warming, adding depth to the dessert.
- 1 cup buttermilk Creamy and tangy, this keeps the cake moist.
- 1 1/2 cups fresh blueberries Burstingly sweet and juicy, providing delightful pops of flavor.
For the glaze
- 1 cup powdered sugar Sweet and fine, creating a smooth glaze that drips elegantly.
- 2-3 tablespoons fresh lemon juice for glaze Enhancing the glaze with a zesty finish.
For decoration
- to taste fresh blueberries Adding color and freshness.
- to taste lemon slices Providing a stunning visual contrast.
- to taste edible flowers Bringing a touch of whimsy and beauty.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined. Gently fold in the blueberries.
Baking
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Glazing and Decorating
- For the lemon glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl. Adjust the consistency until smooth.
- Place one cake layer on a serving plate, drizzle with lemon glaze, and repeat with the remaining layers.
- Allow the remaining glaze to cascade over the top of the cake.
- Decorate with fresh blueberries, lemon slices, and edible flowers.
Notes
Ensure all ingredients are at room temperature for better mixing. Sift flour and baking powder for a lighter sponge. Gently fold in blueberries to avoid breaking them.