Who doesn’t love a dessert that’s as stunning as it is delicious? This Lemon Blueberry Drip Cake is the ultimate showstopper—perfectly tangy, bursting with blueberry flavor, and beautifully topped with that signature drip. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this cake is sure to wow your taste buds and your guests. Let’s dive right in!
Ingredients
- For the Lemon Cake Layers
- 2 ½ cups all-purpose flour: Provides the structure for the cake. Sift for a lighter texture.
- 2 tsp baking powder: Helps the cake rise to fluffy perfection.
- ½ tsp baking soda: Balances the acidity of the lemon juice.
- ½ tsp salt: Enhances all the flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 ¾ cups granulated sugar: Sweetens the cake with just the right amount of sweetness.
- 4 large eggs: Binds the ingredients and adds structure.
- ⅓ cup fresh lemon juice: Brings in that bright, citrusy flavor.
- 1 tbsp lemon zest: Intensifies the lemon flavor.
- 1 cup buttermilk: Ensures the cake stays tender and moist.
- For the Blueberry Compote Filling
- 1 ½ cups fresh or frozen blueberries: The star of the filling, bursting with fruity goodness.
- ⅓ cup sugar: Sweetens the compote.
- 1 tbsp lemon juice: Ties the blueberry and lemon flavors together.
- 1 tbsp cornstarch + 2 tbsp water: Thickens the compote perfectly.
- For the Cream Cheese Frosting
- 1 ½ cups unsalted butter, softened: Forms the base of the creamy frosting.
- 8 oz cream cheese, softened: Adds a tangy richness.
- 5 cups powdered sugar: Sweetens and stabilizes the frosting.
- 1 tsp vanilla extract: Complements the creaminess with warmth.
- For the Blueberry Drip
- ¾ cup blueberries: Pureed for a vibrant color and flavor.
- ⅓ cup heavy cream: Makes the drip smooth and luxurious.
- 2 tbsp sugar: Sweetens the sauce slightly.
Quick Prep Tip: Zest the lemons first before juicing them—it’s easier that way! And for the frosting, make sure both the butter and cream cheese are fully softened to avoid lumps.
How to Make Lemon Blueberry Drip Cake
Step 1: Prepare the Lemon Cake Layers
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line them with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice and zest. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the prepared pans and bake for 22-25 minutes. Cool completely.
Step 2: Make the Blueberry Compote
- In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the blueberries start to release their juices (about 5 minutes).
- Stir in the cornstarch slurry and cook until thickened (2-3 minutes). Let it cool completely.
Step 3: Whip Up the Cream Cheese Frosting
- Beat the butter and cream cheese together until smooth. Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract.
- Chill slightly if the frosting is too soft to spread.
Step 4: Assemble the Cake
- Place one lemon cake layer on a cake stand. Spread a thin layer of frosting and top with blueberry compote. Repeat with the second layer.
- Frost the entire cake with cream cheese frosting, smoothing the sides and top.
Step 5: Add the Blueberry Drip
- Puree the blueberries and strain to remove the skin. Heat the puree with heavy cream and sugar in a small saucepan until smooth. Cool slightly.
- Drizzle the blueberry sauce over the edges of the chilled cake to create the drip effect.
Step 6: Decorate!
- Top the cake with fresh blueberries and optional lemon slices for garnish.
Equipment Needed
- 3 x 8-inch round cake pans
- Parchment paper
- Electric mixer
- Whisk
- Medium and small saucepans
- Cake stand or serving plate
- Offset spatula
Frequently Asked Questions
Can I use frozen blueberries for the compote and drip?
Yes! Frozen blueberries work perfectly, and you don’t even need to thaw them beforehand.
How do I make sure my drip doesn’t run too far down the cake?
Ensure the blueberry sauce is slightly thickened and the cake is chilled before drizzling. This helps control the drip.
Can I make this cake ahead of time?
Absolutely! You can bake the layers and make the compote a day ahead. Assemble and frost the cake on the day of serving for best results.
What’s the best way to store leftovers?
Store the cake in an airtight container in the fridge for up to 3 days. Bring it to room temperature before serving.
Can I substitute the cream cheese frosting?
Yes, a classic buttercream or whipped frosting works well too, but you might miss the tanginess that balances the flavors!
What if I don’t have buttermilk?
You can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Conclusion
I hope you enjoyed making this stunning Lemon Blueberry Drip Cake as much as I did! It’s tangy, sweet, and so satisfying to both bake and eat. If you loved this recipe, don’t forget to share it on Facebook using the share buttons below or save it to Pinterest for later. Happy baking!
