Description
Blueberry Lemon Drip Cake is a stunning, bakery-worthy dessert that bursts with bright lemon flavor and juicy blueberries. Moist lemon cake layers are stacked with blueberry filling and frosted with a zesty lemon buttercream, all topped with a glossy lemon glaze drip. Perfect for birthdays, brunches, or any celebration that calls for something sweet and show-stopping.
Ingredients
Units
Scale
- For the Lemon Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- For the Blueberry Filling
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- For the Lemon Buttercream
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1–2 tablespoons milk, as needed
- For the Lemon Drip Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
- Optional: yellow food coloring for brightness
Instructions
- Make the cake: Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans or two 8-inch pans. In a bowl, whisk flour, baking powder, soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla.
- Gradually mix dry ingredients into wet. Divide batter between pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Make the blueberry filling: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Once bubbling, stir in cornstarch slurry. Cook until thickened. Cool before using.
- Make the buttercream: Beat butter until fluffy. Add powdered sugar gradually, then mix in lemon juice, zest, and milk until smooth and spreadable.
- Assemble the cake: Layer cake with blueberry filling in the center. Frost with lemon buttercream. Chill cake before adding drip.
- Make the drip: Mix powdered sugar and lemon juice until pourable. Drip over edges of chilled cake. Decorate with blueberries, lemon slices, or flowers if desired.
Notes
- Use a squeeze bottle or spoon for a controlled drip effect
- Make ahead: cakes and filling can be made 1 day in advance
- For a gluten-free version, use a 1:1 GF baking flour
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
