Introduction

This Lemon Blueberry Drizzle Cake with Fresh Blueberries is a delicious and moist cake that is perfect for any occasion. It is made with a light and fluffy lemon cake, topped with a sweet blueberry drizzle and fresh blueberries. The combination of the tart lemon and sweet blueberries makes this cake a real treat. The ingredients you will need for this cake are: all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, lemon zest, lemon juice, buttermilk, and fresh blueberries.

Lemon Blueberry Drizzle Cake: A Deliciously Sweet and Tangy Treat

If you’re looking for a delicious and unique dessert to serve at your next gathering, look no further than this delectable Lemon Blueberry Drizzle Cake. This sweet and tangy treat is sure to be a hit with your guests!

The cake itself is a moist and fluffy lemon cake, made with fresh lemon zest and juice. The blueberry drizzle is a simple combination of blueberry jam and lemon juice, which adds a tart and fruity flavor to the cake. The drizzle is then topped with a light and airy lemon glaze, which adds a hint of sweetness and a beautiful sheen to the cake.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 cup buttermilk
• 1/2 cup fresh blueberries
• 1/4 cup blueberry jam

For the Lemon Glaze:

• 1 cup confectioners’ sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with non-stick spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon zest and lemon juice until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
5. Gently fold in the blueberries until they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is baking, prepare the blueberry drizzle. In a small saucepan, heat the blueberry jam and 2 tablespoons of lemon juice over medium heat until the jam is melted and the mixture is smooth.
8. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Remove the cake from the pan and transfer it to a wire rack to cool completely.
9. To make the lemon glaze, whisk together the confectioners’ sugar and 2 tablespoons of lemon juice until a smooth glaze forms.
10. Drizzle the blueberry mixture over the cooled cake and then drizzle the lemon glaze over the top. Garnish with fresh blueberries, if desired. Serve and enjoy!