Blueberry Lemon Drip Cake

A delightful fusion of zesty lemon and sweet blueberries, the Blueberry Lemon Drip Cake is a visually stunning and flavorful dessert. This cake features moist lemon-infused layers studded with juicy blueberries, enveloped in a luscious lemon cream cheese frosting, and elegantly adorned with a lemon glaze that gently drips down the sides. Perfect for special occasions or as a centerpiece for afternoon tea, this cake is sure to impress.

Why You’ll Love This Recipe

• Perfect Flavor Combination: The tartness of fresh lemons pairs beautifully with the sweetness of ripe blueberries, creating a harmonious balance of flavors.
• Moist and Tender Crumb: Incorporating buttermilk and fresh berries ensures a soft, moist texture in every bite.
• Elegant Presentation: The drip effect of the lemon glaze adds a professional and sophisticated touch, making it a showstopper at any gathering.
• Seasonal Versatility: Ideal for spring and summer events when berries are at their peak, but equally delightful year-round using frozen blueberries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk
• Fresh lemon zest
• Fresh lemon juice
• Fresh or frozen blueberries

For the Lemon Cream Cheese Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Confectioners’ sugar
• Fresh lemon zest
• Fresh lemon juice
• Vanilla extract

For the Lemon Glaze:

• Confectioners’ sugar
• Fresh lemon juice
• Milk (as needed for consistency)

Directions

1. Prepare the Cake Layers:
   • Preheat your oven to 350°F (175°C). Grease and flour two 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 granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
   • Fold in the lemon zest, lemon juice, and blueberries.
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Lemon Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the confectioners’ sugar, beating until well combined and fluffy.
   • Mix in the lemon zest, lemon juice, and vanilla extract until smooth.
3. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
   • Place the second cake layer on top and apply a thin crumb coat of frosting over the entire cake. Refrigerate for 15-20 minutes to set.
   • Apply the remaining frosting evenly over the cake, smoothing the sides and top.
4. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Add milk, a teaspoon at a time, until the glaze reaches a pourable consistency.
5. Decorate with the Drip Effect:
   • Gently pour the glaze over the top of the frosted cake, allowing it to drip down the sides naturally.
   • Let the glaze set before serving.

Servings and Timing

• Servings: This recipe yields approximately 12 servings.
• Preparation Time: About 30 minutes.
• Cooking Time: 25-30 minutes.
• Total Time: Approximately 1 hour, plus cooling and setting time.

Variations

• Berry Substitutions: Swap blueberries with raspberries or blackberries for a different berry flavor profile.
• Citrus Twist: Replace lemon zest and juice with lime or orange for a unique citrus variation.
• Layer Adjustments: For a taller cake, bake three thinner layers instead of two by adjusting the baking time accordingly.

Storage and Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Serving: For best flavor and texture, allow the cake to come to room temperature before serving.
• Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.

FAQs

How do I prevent the blueberries from sinking to the bottom of the cake?

To prevent blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.

What is the best way to achieve the drip effect with the glaze?

Ensure the glaze is of a pourable but thick consistency. Pour it slowly over the center of the cake, allowing it to naturally flow towards the edges and drip down.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly and store at room temperature. Frost and glaze the cake on the day of serving for best results.

Is there an alternative to cream cheese frosting?

If you prefer, you can use a lemon buttercream frosting as an alternative to cream cheese frosting.

How can I make the cake more lemony?

Increase the amount of lemon zest and juice slightly in both the cake batter and frosting for a more pronounced lemon flavor.

Can I bake this cake in a different pan size?

Yes, you can use a 9×13-inch pan for a sheet cake version. Adjust the baking time as needed, checking for doneness with a toothpick.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I store leftovers?

Store leftover cake slices in an airtight container in the refrigerator for up to 3 days.

Can I freeze the assembled cake?

It’s best to freeze the cake layers separately and frost them after thawing. Freezing the fully assembled cake may affect the texture of the frosting and glaze.

Conclusion

The Blueberry Lemon Drip Cake is a delightful dessert that combines the bright flavors of lemon and blueberry with a moist, tender crumb and a visually appealing presentation. Whether for a special occasion or a treat to enjoy with loved ones, this cake is sure to impress with its flavor and elegance.

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