Blueberry Lemon Drizzle Cake

Introduction

There is something magical about the combination of sweet blueberries and the refreshing zest of lemon. This Blueberry Lemon Drizzle Cake brings together a soft, buttery sponge, bursts of juicy berries, and a sweet tangy glaze that melts beautifully into every slice. Perfect for breakfast, afternoon tea, or even as a light dessert, this cake is a delightful way to highlight the freshness of blueberries while keeping the texture rich and moist.

The recipe is simple, yet it delivers bakery-style results. Even if you are not an experienced baker, you’ll find the process easy to follow, and the reward is a stunning loaf cake that looks as good as it tastes.

Ingredients

For the Cake:

• 1 cup (230 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

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• 3 large eggs

• 2 cups (250 g) all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup (120 ml) milk

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• 1 tsp vanilla extract

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 1 1/2 cups (225 g) fresh blueberries (plus a handful for topping)

For the Glaze:

• 1 cup (120 g) powdered sugar

• 2 tbsp lemon juice (adjust for consistency)

Instructions

1. Prepare the oven and pan
   Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.

2. Make the batter
   In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon zest, and lemon juice.

3. Mix dry and wet ingredients
   In a separate bowl, combine the flour, baking powder, and salt. Add the dry mixture to the wet mixture in three parts, alternating with the milk, starting and ending with the flour. Mix until just combined — avoid overmixing.

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4. Add blueberries
   Toss the blueberries lightly in a spoonful of flour (this prevents sinking) and gently fold them into the batter.

5. Bake
   Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

6. Make the glaze
   Whisk the powdered sugar and lemon juice together until smooth. Drizzle generously over the cooled cake, letting it drip naturally down the sides. Scatter a few extra fresh blueberries on top for garnish.

Presentation Ideas

• Serve thick slices with a dollop of whipped cream or Greek yogurt.

• Add a sprig of mint for a fresh, elegant finish.

• For a festive touch, dust lightly with powdered sugar before serving.

Conclusion

This Blueberry Lemon Drizzle Cake is a celebration of freshness, simplicity, and indulgence. The moist crumb, juicy blueberries, and tangy-sweet glaze create a perfect harmony that will delight anyone lucky enough to share a slice with you. Whether you enjoy it as a tea-time treat or a family dessert, this recipe is sure to become a household favorite.