Deliciously Moist Lemon Blueberry Drip Cake Recipe for Every Occasion
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 3 large eggs, room temperature
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Drip:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Equipment Needed
- 2 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Small saucepan (for drip)
- Sifter (for powdered sugar)
Preparation Steps
1. Preparing the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans. For an easy release, line the bottoms with parchment paper.
2. Mixing the Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Creaming the Butter and Sugar
In another large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy—approximately 4-5 minutes. The texture should become pale and airy.
4. Incorporating the Eggs and Lemon
Add the eggs to the creamed mixture, one at a time, mixing well after each addition. Then, mix in the lemon zest and fresh lemon juice, ensuring everything is fully incorporated.
5. Adding the Buttermilk
Gradually add the buttermilk to the wet mixture while mixing at low speed. Alternate adding the dry ingredients to maintain a consistent batter without lumps. Mix until just combined.
6. Folding in the Blueberries
Gently fold in the fresh blueberries using a rubber spatula. This helps prevent the blueberries from breaking and coloring the batter. Distribute them evenly throughout the mixture.
7. Pouring into Pans
Divide the batter evenly between the prepared cake pans. Smooth the tops for an even bake.
8. Baking the Cakes
Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly pressed.
9. Cooling the Cakes
Once baked, remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
Cream Cheese Frosting Preparation
1. Mixing the Cream Cheese and Butter
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until creamy and smooth—about 3-4 minutes.
2. Gradually Adding Sugar and Juice
Slowly add in the powdered sugar, mixing on low speed to prevent a sugar cloud. After combining, add the lemon juice and vanilla extract. Increase the speed to medium and beat until fluffy, approximately 2-3 more minutes.
3. Adjusting Consistency
If the frosting is too thick, add a splash more lemon juice or milk. If it’s too thin, gradually mix in more powdered sugar until you reach your desired consistency.
Assembling the Cake
1. Layering the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and cover the entire cake with a thin layer of frosting (this is called the crumb coat). Chill the cake in the refrigerator for about 30 minutes to set the frosting.
2. Final Frosting Layer
After the crumb coat is set, apply a thicker layer of cream cheese frosting around the sides and on top of the cake. Create swirls or patterns as desired.
Making the Lemon Drip
1. Preparing the Drip Mixture
In a small bowl, whisk together the powdered sugar, lemon juice, and zest until you achieve a smooth consistency. The mixture should fall easily from a spoon but not be too runny. Adjust with more powdered sugar or lemon juice as needed.
2. Applying the Drip
Using a spoon or squeeze bottle, carefully drip the lemon glaze over the edges of the frosted cake, allowing it to run down the sides.
