Delicious Lemon Blueberry Drip Cake Recipe: A Perfect Summer Dessert

Ingredients

For the Lemon Cake

• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• ¼ cup lemon zest (about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Blueberry Filling

• 2 cups fresh blueberries
• ½ cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Lemon Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (as needed for consistency)

For the Lemon Drip

• 1 cup white chocolate chips
• ¼ cup heavy cream
• Food coloring (optional, for a vibrant yellow drip)

Equipment Needed

• 3 x 9-inch round cake pans
• Mixer (stand or hand)
• Mixing bowls
• Spatula
• Small saucepan
• Piping bag with a round tip
• Cooling rack

Instructions

Making the Lemon Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, approximately 4-5 minutes.

4. Incorporate Eggs: Add the eggs, one at a time, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.

5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.

6. Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Preparing the Blueberry Filling

1. Cook the Blueberries: In a medium saucepan over medium heat, combine the fresh blueberries, sugar, and lemon juice. Stir occasionally and cook for about 5 minutes, until the berries start to burst.

2. Thicken the Filling: Mix the cornstarch with water, and add it to the blueberry mixture. Cook for an additional 2-3 minutes until the filling thickens. Remove from heat and allow it to cool.

Making the Lemon Buttercream Frosting

1. Beat the Butter: In a mixing bowl, beat the softened butter with a mixer on medium speed until creamy and smooth.

2. Add Sugar and Flavorings: Gradually add in the powdered sugar, alternating with the fresh lemon juice. Mix until combined. Add the lemon zest and vanilla extract. Add heavy cream, one tablespoon at a time, until you reach your desired consistency.

Assembling the Cake

1. Layer the Cake: Level the tops of the cooled cake layers with a knife. Place one layer on a serving plate and spread a layer of blueberry filling on top. Add the second layer and repeat the process. Place the third cake layer on top.

2. Frost the Cake: Spread a thin layer of lemon buttercream frosting over the entire cake to create a crumb coat. Chill the cake in the refrigerator for about 30 minutes.

3. Final Frosting: Once chilled, apply a generous layer of buttercream frosting to the top and sides of the cake for a smooth finish.

Creating the Lemon Drip

1. Prepare the Drip: In a small saucepan over low heat, melt the white chocolate chips with heavy cream, stirring constantly until smooth. If desired, add a few drops of food coloring for a vibrant look.

2. Cool Slightly: Remove the saucepan from heat and let the mixture cool for a couple of minutes. The drip should be pourable but not too hot.

3. Apply the Drip