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Lemon Blueberry Drip Cake with vibrant blueberries and a glossy lemon glaze
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Lemon Blueberry Drip Cake

The Lemon Blueberry Drip Cake is a delightful combination of sweet and tangy flavors wrapped in a tender, moist sponge, perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American, Bakery
Keyword: Blueberry Cake, celebration cake, dessert, Lemon Blueberry Drip Cake, summer cake
Servings: 8 servings
Calories: 350kcal

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour Provides structure and tenderness.
  • 2 1/2 teaspoons baking powder The puffing agent.
  • 1/2 teaspoon salt Enhances sweet and tart flavors.
  • 1 cup unsalted butter, softened Contributes to a moist texture.
  • 1 1/2 cups granulated sugar Balances tartness.
  • 4 large eggs Adds moisture and richness.
  • 1 tablespoon lemon zest Infuses the cake with lemon essence.
  • 1/4 cup fresh lemon juice Brightens flavors.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 cup buttermilk Keeps the cake moist.
  • 1 1/2 cups fresh blueberries Adds sweetness.

Glaze Ingredients

  • 1 cup powdered sugar Essential for glaze.
  • 2-3 tablespoons fresh lemon juice Achieves glaze consistency.

Decoration

  • to taste fresh blueberries For decoration.
  • to taste lemon slices Adds an elegant touch.
  • to taste edible flowers Elevates visual appeal.

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.
  • In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  • Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Fold in the fresh blueberries.
  • Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes.
  • Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Glazing and Decoration

  • Whisk together powdered sugar and lemon juice in a small bowl until smooth to prepare the glaze.
  • Layer the cooled cake with lemon glaze in between and pour remaining glaze over the top for a drip effect.
  • Decorate with fresh blueberries, lemon slices, and edible flowers.

Notes

Ensure ingredients are at room temperature for better mixing. Don’t overmix the batter to maintain a tender texture. Always use calibrated oven temperature for even baking.