Blueberry Lemon Drip Delight

Blueberry Lemon Drip Delight is a stunning layered cake that combines the bright, tangy flavor of lemon with the sweet burst of fresh blueberries. Moist lemon cake layers are filled with a light lemon cream and finished with a silky white chocolate lemon glaze that drips beautifully down the sides. This elegant dessert is perfect for celebrations, brunches, or anytime you want to impress with a show-stopping cake.

Why You’ll Love This Recipe
This cake delivers a perfect balance of tart lemon, sweet blueberries, and creamy, light filling. The drip glaze not only adds a gorgeous finish but also enhances the citrusy flavor. Despite its impressive look, the recipe is approachable and makes for a delightful centerpiece at any gathering.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the lemon cake layers:
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (room temperature)
1¾ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
½ cup fresh lemon juice
1 cup buttermilk
1½ cups fresh blueberries (tossed with 1 tablespoon flour)

For the lemon cream filling:
1½ cups heavy whipping cream
¾ cup powdered sugar
½ teaspoon vanilla extract
¼ cup lemon curd
½ cup fresh blueberries (lightly crushed)

For the lemon drip glaze:
¾ cup white chocolate chips
¼ cup heavy cream
2 tablespoons lemon juice
1 tablespoon butter

Toppings:
Fresh blueberries
Lemon slices
Fresh mint leaves (optional)

Directions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Fold in the blueberries tossed with flour.

Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the lemon cream filling:
8. Whip the cream until soft peaks form. Add the powdered sugar, vanilla, and lemon curd. Continue whipping until stiff peaks form. Gently fold in the crushed blueberries. Chill until ready to use.

Prepare the lemon drip glaze:
9. Heat the cream and butter until hot but not boiling. Pour over the white chocolate chips and let sit for 2 minutes. Stir until smooth, then mix in the lemon juice. Let cool slightly before using.

Assemble the cake:
10. Layer the cakes with lemon cream between each layer. Chill the assembled cake for 15 minutes before adding the drip glaze.
11. Pour the lemon glaze over the top, allowing it to drip down the sides.
12. Decorate with fresh blueberries, lemon slices, and mint if desired.

Servings and timing
This recipe makes 12 servings.
Prep time: 35 minutes
Baking time: 30 minutes
Assembly and chill time: 45 minutes
Total time: approximately 1 hour 50 minutes
Approximate calories: 500 kcal per slice

Variations
Single-layer cake: Bake in a 9×13-inch pan and top with lemon cream and glaze for a simpler presentation.

Berry mix: Add raspberries or blackberries along with the blueberries for added flavor.

Gluten-free: Substitute with a gluten-free flour blend designed for baking.

Extra lemony: Add 1 teaspoon lemon extract to the cake batter for a stronger citrus punch.

Nut garnish: Sprinkle toasted almonds or pistachios over the glaze for added texture.

Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. The cake can be frozen (without the glaze) for up to 1 month; thaw in the refrigerator overnight before decorating.

FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before folding into the batter to prevent excess moisture.

How do I get smooth cake layers?
Ensure your cake pans are properly greased and floured, and level the batter evenly before baking.

Can I make the cake layers ahead of time?
Yes, bake and cool the layers, then wrap and refrigerate or freeze until ready to assemble.

How do I make the drip glaze look even?
Pour the glaze slowly at the edges and let it naturally drip; use a spoon for controlled drips.

Can I substitute lemon curd in the cream filling?
You can omit it, but the filling will have a milder lemon flavor.

Is the cake overly sweet?
The balance of lemon juice and zest helps keep it bright and not overly sweet despite the white chocolate glaze.

Can I skip the glaze?
Yes, the cake is delicious with just the cream filling and fresh fruit.

How do I transport the finished cake?
Chill the cake until firm before transport, and keep it in a cake carrier.

Can I use cream cheese in the filling?
Yes, blend cream cheese with the whipped cream for a richer, tangier filling.

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Conclusion
Blueberry Lemon Drip Delight is a fresh, vibrant cake that combines the brightness of lemon with juicy blueberries and a silky cream filling. Finished with a beautiful white chocolate lemon glaze, it’s a dessert that looks as amazing as it tastes. Perfect for any special occasion, this cake is sure to leave a lasting impression.

[tasty-recipe id=”15448″]