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Lemon Blueberry Drizzle Cake: A Fresh and Zesty Dessert
Servings
8
servingsPrep time
15
minutesCooking time
40
minutesCalories
280
kcal
This Lemon Blueberry Drizzle Cake is a burst of freshness in every bite. The tangy lemon flavor, paired with juicy blueberries, creates a delightful balance of sweet and tart. Topped with a luscious lemon glaze, it’s the perfect dessert for any occasion, from casual gatherings to special celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- Zest and juice of 1 lemon
- 1/2 cup fresh blueberries
- 1/4 cup powdered sugar (for drizzle)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or a round cake pan.
- In a mixing bowl, cream together the butter and sugar. Add the eggs, lemon zest, and juice, and mix until combined.
- In a separate bowl, whisk the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth. Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, whisk the powdered sugar with a little lemon juice to create the drizzle. Once the cake is completely cooled, drizzle the glaze over the top.
How to Make Lemon Blueberry Drizzle Cake
Note:
- For extra flavor, you can use frozen blueberries, but make sure to fold them in gently to prevent the cake from turning purple.
