Few desserts capture the essence of summer like a Blueberry Lemon Drizzle Cake. With its moist, tangy layers bursting with blueberry flavor and topped with a luscious lemon cream cheese frosting, this cake is a showstopper. Whether you’re celebrating a special occasion or just indulging your sweet tooth, this recipe is sure to impress.

Why You’ll Love This Cake

The Blueberry Lemon Drizzle Cake is a perfect balance of sweet and tart. Here’s why it’s a must-try:

• Bright Flavors: The combination of lemon and blueberries is refreshingly delicious.
• Moist and Tender Layers: Sour cream and blueberry puree make the cake incredibly soft.
• Stunning Appearance: A touch of pink gel coloring adds a pop of color to your dessert.
• Easy to Decorate: Simple garnishes like blueberries and lemon slices make it look professional.

Ingredients for Blueberry Lemon Drizzle Cake

This cake is divided into two main components: the cake layers and the lemon cream cheese frosting.

Component	Ingredients	Measurements
Cake Batter	Unsalted butter, softened	1 1/2 sticks (170g)
	Sugar	2 cups (400g)
	Eggs	3 large
	Cake flour	3 cups (342g)
	Baking powder	2 tsp (8g)
	Baking soda	1/2 tsp (3g)
	Salt	1/2 tsp (3g)
	Sour cream	1 cup (227g)
	Blueberry puree, reduced	3/4 cup (198g)
	Vegetable oil	1/4 cup (54g)
	Whole blueberries	1/2 cup (66g)
	Pink gel coloring (optional)	As desired
Frosting	Unsalted butter, softened	3 sticks (339g)
	Cream cheese, softened	8 oz (226g)
	Powdered sugar	7 1/2 cups (863g)
	Lemon juice	1/4 cup (57g)
	Lemon zest	Zest of 1 lemon
Decoration	Blueberries	As needed
	Lemon slices	As needed

Step-by-Step Instructions

1. Prepare the Blueberry Puree

1. Puree 1 1/2 cups of blueberries in a blender or food processor.
2. Transfer the puree to a saucepan with 1/4 cup of water. Cook over medium heat until reduced to 3/4 cup.
3. Let the puree cool completely before using.

2. Mix the Cake Batter

1. Preheat Oven: Heat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients: In a separate bowl, mix the sour cream, cooled blueberry puree, and vegetable oil.
4. Cream Butter and Sugar: In a stand mixer, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
5. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated.
6. Combine Everything: Alternate adding the dry ingredients and the wet mixture to the butter mixture, beginning and ending with the dry ingredients. Optionally, add a small amount of pink gel coloring for a vibrant hue.
7. Fold in Whole Blueberries: Gently fold in the whole blueberries for bursts of flavor in each bite.

3. Bake the Cake Layers

1. Divide the batter evenly among the prepared pans.
2. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

4. Make the Lemon Cream Cheese Frosting

1. In a stand mixer, beat the softened butter until smooth.
2. Add the cream cheese and mix until fully combined.
3. Gradually add the powdered sugar, lemon juice, and lemon zest. Beat until the frosting is smooth and creamy.

5. Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
2. Repeat with the second and third layers, spreading frosting evenly between each.
3. Frost the top and sides of the cake with the remaining frosting.

6. Decorate and Serve

1. Garnish the cake with additional blueberries and lemon slices for a fresh, vibrant look.
2. Chill the cake for 30 minutes before slicing to ensure clean cuts.

Tips for Success

• Room Temperature Ingredients: Ensures even mixing and a smooth batter.
• Cool the Puree: Adding hot puree to the batter can affect the texture.
• Don’t Overmix: Mix just until the ingredients are combined to keep the cake tender.

Nutritional Information

Nutrient	Amount Per Serving
Calories	450
Fat	25g
Carbohydrates	50g
Protein	4g
Sugar	35g

FAQ: Everything You Need to Know

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers up to two days in advance. Store them in an airtight container at room temperature and frost before serving.

Q: How do I store leftovers? A: Store the cake in the refrigerator for up to 4 days. Bring to room temperature before serving.

Q: Can I freeze this cake? A: Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

Q: Can I use frozen blueberries? A: Yes, but make sure to thaw and drain them well before using to prevent excess moisture.

Q: What can I use instead of pink gel coloring? A: The coloring is optional and purely for aesthetics. You can skip it or use natural food dyes.

Q: How do I prevent the blueberries from sinking? A: Toss the whole blueberries in a small amount of flour before folding them into the batter.

Your Turn to Bake!

Now that you have the ultimate recipe for Blueberry Lemon Drizzle Cake, it’s time to get baking. Whether it’s for a party, a family gathering, or just because you deserve a treat, this cake is guaranteed to impress. Don’t forget to share your masterpiece with friends and family, and enjoy every zesty, fruity bite. Happy baking!

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