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Perfect Lemon Blueberry Drip Cake Recipe Easy Homemade with Fresh Flowers

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A moist and tender lemon blueberry cake with a glossy lemon drip glaze and cream cheese frosting, topped with edible fresh flowers for a bright, elegant dessert perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh blueberries, rinsed and patted dry
  • 1 ½ cups (180 g) powdered sugar (for lemon drip glaze)
  • 3–4 tbsp (45–60 ml) fresh lemon juice (for lemon drip glaze)
  • 1–2 tbsp (15–30 ml) milk or heavy cream (for lemon drip glaze)
  • Yellow food coloring (optional)
  • 8 oz (225 g) cream cheese, softened (for frosting)
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 tsp fresh lemon zest (for frosting)
  • Edible flowers such as pansies, violets, or nasturtiums
  • Fresh mint leaves (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
  5. With mixer on low, alternately add dry ingredients and milk in three parts, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in fresh blueberries with a rubber spatula, being careful not to break them.
  7. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick comes out clean with a few moist crumbs.
  8. Cool cakes in pans for 10-15 minutes, then turn out onto cooling racks to cool completely.
  9. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, vanilla, and lemon zest. Beat until fluffy.
  10. Place one cake layer on serving plate. Spread thick layer of frosting on top. Add second layer and apply thin crumb coat. Chill 20 minutes.
  11. Frost cake with final thick coat of frosting.
  12. Whisk powdered sugar, lemon juice, and milk or cream until smooth and pourable for lemon drip glaze. Add yellow food coloring if desired.
  13. Drizzle lemon glaze around edges of chilled cake and spread a little on top center. Chill at least 15 minutes to set glaze.
  14. Decorate top with edible flowers and fresh mint leaves just before serving.

Notes

Toss blueberries with a tablespoon of flour before folding in to prevent sinking. Chill cake after crumb coat to trap crumbs and ensure smooth frosting. Adjust lemon drip glaze consistency by adding powdered sugar if too thin or lemon juice if too thick. Use only edible, pesticide-free flowers for decoration.

Nutrition

Keywords: lemon blueberry cake, lemon drip cake, blueberry cake, cream cheese frosting, edible flowers, spring dessert, summer cake, easy cake recipe

Find it online: https://avabowls.com/perfect-lemon-blueberry-drip-cake-recipe-easy-homemade-with-fresh-flowers/