Imagine a dessert that perfectly balances tangy lemon brightness with sweet, juicy blueberries, all wrapped up in a moist, tender cake that melts in your mouth. This Blueberry Lemon Drizzle Cake isn't just a recipe—it's a culinary experience that promises to transform your ordinary afternoon into an extraordinary moment of pure deliciousness. Whether you're a baking novice or a seasoned pro, this British-inspired treat will become your new go-to dessert that's guaranteed to impress family and friends!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- ¼ cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and lemon zest until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, taking care not to crush them, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon drizzle by mixing the lemon juice with additional granulated sugar to create a syrupy glaze.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Slowly pour the lemon drizzle over the warm cake, allowing it to soak into the surface.
- Use the parchment paper to lift the cake out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve the Blueberry Lemon Drizzle Cake, optionally dusting with powdered sugar for extra sweetness.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and other dairy are at room temperature for smoother mixing and better cake texture.
- Don't overmix the batter: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough cake.
- Prevent blueberry sinking: Toss fresh blueberries in a little flour before adding to the batter to help them stay evenly distributed during baking.
- Check for doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the cake's center.
- Pour drizzle while warm: Adding the lemon syrup to a warm cake helps it absorb more deeply, creating a more intense flavor and moist texture.
- Storage tip: This cake stays fresh for 3-4 days when stored in an airtight container at room temperature, making it perfect for advance preparation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
