Zesty Lemon Blueberry Drizzle Cake

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 10
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Meet our Zesty Lemon Blueberry Drizzle Cake — a delightful blend of tangy lemons and juicy blueberries, perfect for any occasion. This cake is not only bursting with flavor but also features a moist, tender crumb that will have everyone coming back for seconds.

Ingredients for Zesty Lemon Blueberry Drizzle Cake

Butter gives our cake its rich, tender crumb. Make sure it's softened to incorporate smoothly. Sugar not only sweetens but also helps aerate the batter during creaming. Eggs provide structure and richness, ensuring a fluffy cake. The lemon zest and juice are the stars here, adding that tart zing. All-purpose flour forms the base, while baking powder and baking soda give the cake its perfect rise. Salt enhances all the flavors. Buttermilk keeps the cake moist and tender. Finally, the blueberries add bursts of freshness and color throughout.

Tips & Tricks

  • Room temperature ingredients mix more thoroughly, ensuring a uniform texture.
  • If fresh blueberries aren't available, frozen ones work too — just don't thaw them before adding to the batter.
  • A microplane zester is your best friend for getting that fine lemon zest without the bitter pith.

Serving Suggestions

This cake is wonderful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch spread, consider serving alongside a fresh fruit salad and a pot of Earl Grey tea to complement the citrus notes.

Frequently Asked Questions

Can I use a different fruit?
Absolutely! Raspberries or blackberries make a great alternative to blueberries.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Is there a substitute for buttermilk?
You can use regular milk with a tablespoon of lemon juice or vinegar as a substitute.

Zesty Lemon Blueberry Drizzle Cake Recipe Walkthrough

First, set your oven to preheat at 350°F and grease a 9x5 inch loaf pan. This ensures everything is ready once your batter is mixed. In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. It's crucial for the texture of your cake.

Next, add the eggs one at a time, beating well after each addition. This helps incorporate air and ensures an even mix. Stir in the lemon zest and juice, infusing the batter with vibrant citrus notes.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture — this technique helps maintain the batter's structure.

Toss the blueberries with a tablespoon of flour. This prevents them from sinking to the bottom of the cake. Gently fold them into the batter, taking care not to crush them. Pour the batter into your prepared loaf pan, smoothing the top for an even rise.

Bake for 55-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle this over the cooled cake for a finishing touch that adds both flavor and a beautiful sheen.

Why You'll Love This Recipe

  • The perfect balance of tart and sweet with a refreshing lemon zing.
  • Uses fresh, seasonal blueberries for maximum flavor.
  • Easy, everyday ingredients you likely already have on hand.
  • A versatile treat that works for breakfast, brunch, or dessert.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for blueberries)
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)

Step-by-step Instructions

1. Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon zest and lemon juice.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.
7. Toss the blueberries with 1 tablespoon of flour, then gently fold into the batter.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

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