Name: Blueberry Lemon Drizzle Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 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

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

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. But frozen blueberries are always an option! (Originally published Sept 2014)

You can, however, still see some stalwart local blueberry lovers out on the barrens. They’re there 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.

Blueberry Lemon Drizzle Cake

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.

Blueberry Lemon Drizzle Cake

Berry picking.

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.

Blueberries beginning to ripen.

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.

Blueberries spilling onto a tsble top from a white plastic bucket.

The first blueberries of the season, by my 80 year old 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.

Serving your Blueberry Lemon Drizzle Cake

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?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!

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.

Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.

9 -12 servings

Blueberry Lemon Drizzle Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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.

Blueberry Lemon Drizzle Cake