This Lemon Blueberry Drip Cake is a showstopper dessert that combines the zesty brightness of lemon with the sweet burst of fresh blueberries. Topped with a beautiful white chocolate drip and decorated with edible flowers, this cake is not only delicious but also visually stunning. Whether you’re celebrating a special occasion or simply want to enjoy a slice of something sweet, this cake is sure to impress.
Ingredients:
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour)
Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Drip:
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- Blue food coloring (optional)
Decoration:
- Fresh blueberries
- Lemon slices
- Edible flowers
Directions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans to ensure your cakes release easily after baking.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract for that signature lemony flavor.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
- Gently fold in the blueberries that have been tossed in flour. This step helps to prevent the blueberries from sinking to the bottom of the cake layers.
- Bake:
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
- Once the cakes are completely cool, drizzle the lemon glaze over the top.
- Make the Drip:
- In a microwave-safe bowl, heat the white chocolate chips and heavy cream in 30-second intervals, stirring after each interval until the mixture is smooth.
- If desired, add a few drops of blue food coloring to the white chocolate mixture.
- Let the drip mixture cool slightly before pouring it over the edges of the cake, allowing it to cascade down the sides.
- Decorate:
- Finish the cake by decorating it with fresh blueberries, lemon slices, and edible flowers for a beautiful presentation.
Time and Nutrition:
- Prep Time: 30 minutes
- Baking Time: 25-30 minutes
- Total Time: Approximately 2 hours
- Calories: Approximately 350 kcal per slice
Tips for Success:
- Blueberry Preparation: Tossing the blueberries in a tablespoon of flour helps to keep them suspended in the batter, preventing them from sinking to the bottom of the cake layers.
- Cooling: Ensure the cakes are completely cool before adding the lemon glaze and drip to avoid melting and ensure a clean, beautiful finish.
This Lemon Blueberry Drip Cake is a delightful blend of flavors and textures, making it the perfect centerpiece for any dessert table. Its fresh, fruity flavors are ideal for spring and summer gatherings, but it’s a treat you’ll want to enjoy all year round.