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Perfect Lemon Blueberry Drip Cake with Cream Cheese Frosting

lemon blueberry drip cake - featured image
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A bright, tangy, and moist lemon cake layered with tangy cream cheese frosting and topped with a glossy blueberry drip made from fresh fruit. Perfect for celebrations or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 cup (240 ml) whole milk, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries
  • ¼ cup (50 g) granulated sugar (for blueberry drip)
  • 2 tbsp fresh lemon juice (for blueberry drip)
  • 2 tbsp water (for blueberry drip)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract (for frosting)
  • 1 tbsp fresh lemon juice (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
  5. Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10-15 minutes, then transfer to wire rack to cool completely.
  8. For blueberry drip: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens (8-10 minutes). Strain if desired and cool to room temperature.
  9. For frosting: Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, beating on low speed. Mix in vanilla extract and lemon juice until smooth and spreadable.
  10. Assemble cake by placing one layer on serving plate. Spread frosting generously on top. Add second layer and cover entire cake with thin crumb coat. Chill 20 minutes.
  11. Apply thicker, even layer of frosting over chilled cake and smooth sides and top.
  12. Drizzle blueberry syrup around edges using spoon or piping bag, letting it drip naturally. Decorate top with remaining drip, fresh blueberries, and lemon zest if desired.
  13. Refrigerate cake at least 30 minutes before slicing to set frosting and meld flavors.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid dense cake. Cool blueberry drip to room temperature before drizzling to prevent melting frosting. Chill cake after crumb coat for easier frosting application. Variations include using raspberries or blackberries for drip, gluten-free flour substitution, and dairy-free alternatives.

Nutrition

Keywords: lemon cake, blueberry drip cake, cream cheese frosting, lemon blueberry cake, easy lemon cake, homemade frosting, summer dessert, spring dessert

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