blueberry and lemon drizzle cake

Blueberry and Lemon Drizzle Cake: A Sweet and Tangy Treat

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Enjoy the perfect mix of sweet and tangy with our blueberry and lemon drizzle cake. This dessert brings together the brightness of lemons and the burst of fresh blueberries. It’s a simple cake to make with flour, butter, sugar, and eggs.

The cake is moist and fluffy, topped with a zesty lemon drizzle glaze. It’s great for brunches, special events, or just when you want a tasty treat. Everyone is sure to love this blueberry and lemon cake.

Want to make this cake yourself? Keep reading for the ingredients and steps to follow.

Ingredients and Preparation

Before you make this tasty blueberry and lemon drizzle cake, get the ingredients ready:

  • 2/3 cup of whole milk
  • 2 tablespoons of lemon zest
  • 2 tablespoons of fresh lemon juice
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 1/2 cups of blueberries
  • 1/2 cup (1 stick) of unsalted butter, at room temperature
  • 1 cup of castor sugar
  • 3 large eggs
  • 1 cup of powdered sugar for the glaze

Follow these steps to make the cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Combine the milk, lemon zest, and lemon juice in a small bowl. Let it sit to mix the flavors.
  3. Whisk the flour, baking soda, and salt in a separate bowl.
  4. In a large bowl, mix the butter and sugar until fluffy. Beat in the eggs one by one.
  5. Add the dry ingredients and the milk mixture to the creamed mix, starting and ending with the dry ingredients.
  6. Now, gently mix in the blueberries.
  7. Pour the batter into the pan and even the top with a spatula.
  8. Bake for 30-35 minutes until a toothpick comes out clean from the middle.
  9. Let the cake cool in the pan for 10 minutes before moving it to fully cool on a rack.

While the cake cools, make the glaze:

Whisk the powdered sugar and lemon juice in a small bowl. Add enough juice to make a thick but runny glaze.

After the cake has cooled, pour the glaze over it. Let it drip down the sides. The glaze makes the cake tangy and sweet with blueberries.

Tips and Variations

Making your blueberry and lemon drizzle cake can be fun. Here are some tips and tweaks to think about:


  • Choose fresh blueberries for the best taste and feel.
  • If fresh ones aren’t around, frozen ones work well. Remember to thaw and drain them first.
  • To keep the blueberries from sinking, coat them in a bit of flour.
  • For more lemon kick, grate extra lemon over the cake before serving.
  • Cool the cake fully before adding the lemon glaze. It will set better, making every bite sweet and tangy.


Want to customize your blueberry and lemon drizzle cake? Here are some twists to try:

  1. Stir in a tablespoon of Greek yogurt for a creamy, tangy kick.
  2. Opt for a gluten-free version by using a blend made for baking. Follow the guide on the package.
  3. Love nuts? Add chopped almonds or walnuts for a crispy surprise.
  4. Change up the citrus with orange zest and juice for a different, tasty spin.

With these ideas, you can make your blueberry and lemon drizzle cake uniquely yours. Stick with the original or tweak it as you like. This cake will surely delight with its sweet, tangy goodness!

frozen blueberries


Our blueberry and lemon drizzle cake is both sweet and tangy. It is the perfect cake to satisfy your dessert cravings. The mix of blueberries and lemon creates the ideal taste.

It’s great either with tea in the afternoon or at brunch. Your friends and family will love it. The cake’s soft texture and zesty glaze will have you wanting more.

This is an easy recipe you don’t want to miss. Treat yourself and your loved ones to this special cake. Your taste buds will be very happy!


Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries if fresh ones are not at hand. The cake will still be delicious!

Can I replace whole milk with another type of milk?

Yes, if you like almond or soy milk, you can switch out whole milk for it in this recipe.

How long does this cake stay fresh?

This cake is good for up to 3 days in an airtight container at room temp. You can also keep it longer by refrigerating it.

Can I add other fruits to the cake?

You can use other fruits instead of blueberries. Try raspberries, strawberries, or mixed berries for a unique twist.

Is this cake suitable for vegetarians?

Yes, since this cake has no meat or animal by-products, it’s good for vegetarians.

Can I use plain Greek yogurt instead of milk to make the cake moist?

Yes, plain Greek yogurt can replace whole milk. It will keep the cake moist and add a tangy taste.

How can I make a vegan version of this cake?

For a vegan cake, swap eggs with flax or chia eggs. Use plant-based milk and butter. There are many vegan options for baking.

Can I freeze this cake?

Yes, you can freeze this cake. Remember to wrap it well before freezing. Thaw in the fridge or at room temp before serving.

Can I make this cake gluten-free?

You can make this cake gluten-free with a gluten-free flour mix. Always check that all your ingredients are also gluten-free.

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