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–+ servings
blueberry lemon drip cake 847079269

Easy Spring Blueberry Lemon Drip Cake

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Indulge in our light, moist Lemon Blueberry Cake! A perfect blend of tangy lemon and sweet blueberries for any occasion. Quick & budget-friendly!
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Servings: 1
Course: Baking, Breakfast & Brunch, Desserts
Cuisine: American, British
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups 190g all-purpose flour
  • 1 3/4 cups 90g granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup 120ml vegetable oil
  • 1 cup 240ml fresh whole milk
  • ** zest of 1 lemon**
  • 1 teaspoon vanilla extract
  • 2 cups 150g fresh or frozen blueberries

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 350°F (175°C).
  3. Prepare the Cake Pan
  4. Grease a 9-inch cake pan and line it with parchment paper for easy removal.
  5. Mix Dry Ingredients
  6. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  7. Add Wet Ingredients
  8. In a separate bowl, whisk together the eggs, oil, milk, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined.
  9. Fold in Blueberries
  10. Gently fold in the blueberries into the batter, making sure they’re evenly distributed.
  11. Pour into Pan
  12. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  13. Bake
  14. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  15. Serve and Enjoy
  16. Once cooled, slice and serve with a dusting of powdered sugar or a dollop of whipped cream. Enjoy!
  17. What to Serve Lemon Blueberry Cake With
  18. This cake is versatile and pairs well with a variety of sides and drinks:
  19. Tea or Coffee: A cup of hot tea or coffee enhances the flavors of the cake.
  20. Fresh Fruit Salad: Brighten up the dessert with a light fruit salad.
  21. Salted Caramel or Lemon Curd: For added flavor complexity.
  22. Whipped Cream or Vanilla Ice Cream: For a richer, sweeter twist.
  23. Top Tips for Perfecting Lemon Blueberry Cake
  24. Use Fresh Ingredients: Fresh blueberries and lemon zest will give the cake the best flavor.
  25. Don’t Overmix: Overmixing can make the cake dense. Mix until just combined.
  26. Let It Cool: Resist the urge to dig in right away. Cooling ensures the cake sets properly and is easier to slice.
  27. Freeze for Later: Wrap securely and freeze for up to three months for future enjoyment.
  28. Storing and Reheating Tips
  29. Storage: Store in an airtight container at room temperature for up to three days or in the fridge for up to one week.
  30. Reheating: Reheat slices in the microwave for 15-20 seconds for a warm treat.
  31. Final Thoughts
  32. Lemon Blueberry Cake is more than just a dessert; it's a celebration of bright flavors and simple joys. With its refreshing combination of lemon and blueberry, it's the perfect dish to bring to any occasion, from casual breakfasts to festive gatherings.
  33. So, why not give it a try? With just a few ingredients and minimal prep time, you can enjoy a delicious, customizable cake that's bound to be a hit. Whether you're serving it at home or taking it to a gathering, this cake is sure to brighten any occasion.

Notes

Ingredient Swap: I've definitely had those moments when my fresh blueberry stash ran low, and I've found that frozen blueberries work wonderfully here, just toss them in straight from the freezer