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.
Blueberry Lemon Drizzle Cake
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.
Blueberry Lemon Drizzle Cake
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.
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If you like this recipe you may also want to try our recipe for Lemon Cranberry Scones.
Lemon Cranberry Scones
Blueberry Lemon Drizzle Cake
This Blueberry Lemon Drizzle Cake is a great weekday comfort food dessert when served warm or let it cool for a great addition to packed lunches or as an afternoon snack.
Ingredients
For the cake
- 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
For the lemon drizzle glaze
- 1 cup icing sugar, powdered sugar
- juice of half a lemon
- zest of half a lemon, finely minced
Instructions
- 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.
For 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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Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 420 Total Fat 12g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 71mg Sodium 237mg Carbohydrates 73g Fiber 2g Sugar 48g Protein 6g
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
This will be a hit with my family, we actually prefer lemon and blueberry compared to chocolate.
THIS CAKE IS REALLY , REALLY SOMETHING I WANT TO MAKE . MEEMAWS GOING TO LOVE IT !!! I THINK IT WILL GO JUST PERFECT WITH VANILLA ICECREAM . WHAT A FANTASTIC LITTLE RECIPE !!!
Just made this today, it is perfection.
…and simple perfection at that! Glad you enjoyed it.
I would love to make this but first I need to know if it can be frozen. I have a bunch of mini loaf pans and I would like to do this cake in them for Christmas goodies for the family. I make your snowballs every year and everyone loves them. Please let me know if this cake freezes well or not. Thanks Barry…love the site… and Merry Christmas to you and yours…
The cake can be frozen but I find glazes sometimes don’t hold up well during thawing. Perhaps you could glaze them afterward.
Thanks for the tip…I will do this cake and add the drizzle later.
This was SO good! I used whole wheat pastry flour and almond milk. Fantastic!! The glaze on top is the star of the show!
So glad you enjoyed it! I love that glaze too.
Would this recipe be okay made into muffins? My kids would prefer muffins and we all love blueberry lemon flavours.
This was a big hit with my lunch group in downtown Ottawa today, 16 for lunch and 16 of them loved it! It could only be better with fresh blueberries. (I doubled the recipe)
Do u put a bit of lemon zest into the cake before it bakes so the flavour can infuse or just at the end ?
Many thanks
The recipe instructs when to add it when preparing the cake batter.
My Dad used to pick wild low-bush blueberries in Northern Ontario and bring them home in styrofoam coolers!! My Mom would make the best wild blueberry pie with some of them!!! Ahhhh…. the memories. <3
Hi silly question you say flour but is that plain flour or self raising flour?
Kind regards keri x
We don’t really use self raising flour here in Canada.
Perfection in a pan!! This is truly one of the best blueberry desserts I’ve ever tried. The blueberry and lemon work so well together. I followed your recipe to the letter and ended up with a moist cake with blueberries scattered throughout. I used frozen berries and did have to bake a little longer but my trusty cake tester didn’t let me down. Seriously people, try this!!
Thanks for the great review!
LOVE the lemon-blueberry flavor combination and had all the ingredients but not enough time to do it “right”. So I dumped all the dry ingredients into the bowl, made sure the butter was very soft and added it along with the wet ingredients. Beat it all together for a minute, stirred in the berries and dumped it into the pan. OK, so maybe I didn’t have quite all the right ingredients either. I lacked a fresh lemon, so no zest. I added 2 packets of TrueLemon to boost the flavor and used bottled lemon juice. It looks like your pictures and tastes great, so the unorthodox mixing didn’t seem to have a negative effect. Your recipes always turn out great!