Blueberry Lemon Drizzle Cake. I use the poke cake method to soak the tangy lemon glaze right through the cake, adding moistness and a burst of fresh flavour.
This blueberry lemon drizzle cake is a reminder that the blueberry season is coming near to the end here in Newfoundland. You can, however, still see some stalwart local blueberry lovers out on the barrens trying to pluck the last of the summer bounty from the low bush variety of that sweet fruit found in this part of the world.
My grandmother was known to say that the only good thing about an early frost is that it was bound to make the berries sweeter. I don’t know about that but I sincerely hope we can hold off that frost for as long as possible! These berries were plenty sweet enough anyway.
I don’t have much patience for berry picking myself but my Dad is one of those who will pick the last berry off the bushes. It was he who provided the berries for this beautiful simple recipe and who indeed, shares the bounty of his berry picking efforts with me all winter.
Chances are that most of the many blueberry recipes you will find on this website have his hand in them because that is where the vast majority of the berries came from. Thanks Dad.
Dear old Dad pulls trough again this year to provide the berries for this easy, buttery lemon drizzle cake that you can enjoy any time. It takes only about 20 minutes to put together and features a lemon glaze that soaks into the buttery cake to provide even more deliciousness.
You can serve this simple cake warm as a weekday comfort food dessert, at a weekend brunch or let it cool off and add it to packed lunches throughout the week. The added moisture from the glaze helps to keep it fresh for days, making it perfect for those lunchboxes or after school snacks.
Like this Lemon Blueberry Drizzle Cake recipe?
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- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 cup milk
- 1 1/2 cups fresh or frozen blueberries
- zest of half a lemon finely minced
- 1 cup icing sugar powdered sugar
- juice of half a lemon
- zest of half a lemon finely minced
Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla extract and lemon zest.
Sift together the flour and baking powder.
Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
Quickly fold in the blueberries.
Spread batter evenly into the prepared pan.
Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean.
The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked. Let the cake rest for 15 minutes in the pan before pouring on the lemon drizzle glaze.
Whisk together the lemon juice, zest and icing sugar. If the drizzle seems too thick, add a little more lemon juice, it it is too watery add a little more of the icing sugar. You want it pourable, not spreadable but still a little thick.
Poke holes all over the surface of the cake. You can use a fork, bamboo skewers or to make larger holes as I like to do, the handle of a wooden spoon.
Pour the glaze slowly in a thin stream all over the surface of the cake. Let stand for 5-10 minutes if serving warm.
Store pieces in an airtight container when completely cooled.
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