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Easy Lemon and Blueberry Drizzle Cake Recipe

A twist to a traditional Lemon Drizzle Cake. This moist, lemon loaf cake with fresh blueberries scattered throughout, is my idea of drizzly, cake heaven! Topped with two layers of lemon glaze this fresh Lemon and Blueberry Drizzle Cake is bound to satisfy your cake cravings.

A top view of a sliced lemon drizzle cake on a wooden board.

What Makes This Recipe Great!

  • A Twist On A Classic Recipe – All the flavours of a traditional lemon cake with added blueberries.
  • Easy to Make – A great cake recipe for beginner bakers and more experienced bakers alike.
  • Perfect for Lots of Occasions – The summer tastes of a fresh lemon sponge cake is great for parties, afternoon tea and picnics.

About This Recipe – In More Detail

While lemon drizzle cakes are undeniably delicious in their simple form, I have a particular fondness for the unexpected bursts of purply, juicy berries scattered throughout. Each bite becomes a surprise, combining the timeless appeal of a glazed lemon cake like this Lemon Courgette Cake, but with the added goodness of fresh fruit. This blueberry-filled lemon cake combines the best of both worlds.

I wanted to pack lots of lemon flavour in our recipe. So, not only will you find lots of lemon zest in the cake batter. I also we top our delicious loaf cake with not one lemon drizzle but two! You can even decorate the top of the cake with a third thick lemon icing too! And, if you love lemon drizzle, try these Lemon Drizzle Flapjacks next!

This delicious cake recipe is often referred to as a lemon blueberry pound cake in certain parts of the world. This moniker stems from the equal parts of flour, sugar, and butter used in the recipe to make the batter. Both cakes are essentially the same and these basic cake mix ingredients result in moist crumbs and a fluffy cake that we then pack full of juicy blueberries and top with a tart lemon glaze.


Two slices of lemon and blueberry drizzle cake on a white plate with a line of blueberries leading to the rest of the cake in the background.

Equipment Needed

  • Cake Tin/Loaf Tin – A 1 lb loaf tin is what I use for this cake to give it the traditional shape.
  • Baking Paper/Parchment Paper – Line the tin with baking paper for easy transfer of the lemon and blueberry drizzle cake once it has baked.
  • Stand mixer with the paddle attachment or a large bowl, whisk and spoon – The cake batter is easiest to prepare using a stand mixer. However, if you do not have one, you can use a whisk to cream the butter and sugar together in a large mixing bowl and mix everything together with a wooden spoon or spatula.
  • Box grater – Use to grate the lemon zest finely.
  • Wire Rack – A cooling rack is essential to sit the cake on and allow it to cool completely.

Ingredients

A labelled photo with all the ingredients needed to make a lemon and blueberry drizzle cake.
  • Plain White (All Purpose) Flour – I use all-purpose flour in this recipe for ease and add the leavening in separately for the best results. I don’t recommend a substitution here.
  • Baking Powder – This acts as a leavening (rising) agent that will give your lemon cake lift and make an airy and fluffy sponge base.
  • Caster Sugar – You can use plain caster sugar or golden caster sugar here if you wish.
  • Unsalted Butter – I use unsalted butter as this is a sweet recipe.
  • Eggs – These bind the other ingredients and give the cake more lift and airiness to the base. Use large Eggs. 
  • Lemon – Fresh lemons are best here. I utilise all the parts of the lemon, including the fresh juice for the lemon drizzle and the skin for the zest. Use unwaxed lemons and leave them to reach room temperature before squeezing them for the juice to get the most from each lemon.
  • Fresh (Or Frozen) Blueberries – You can use fresh or frozen depending on the season and availability, both work well. If you use frozen blueberries, use them while still frozen.
  • Icing (Confectioners) Sugar – This fine white sugar is used in the drizzle, which will set and create a slight crunch to the topping.

Substituting the Blueberries

Replace the Blueberries – You can switch up the fruit in this recipe and use strawberries or raspberries as an alternative. Both pair well with the lemon flavours in this drizzle cake. You can even mix it up and create a mixed berry lemon cake and use some of each. Just stick with the overall same weight as you would for the blueberries.


Step-By-Step Guide – How To Make An Easy Lemon and Blueberry Drizzle Cake

Step 1: Preheat the oven

  • Preheat the oven to 170°C (340°F).

Step 2: Prepare the butter

  • Cube the butter into small chunks and place it into a large bowl or stand mixer with the paddle attachment.

Step 3: Add the sugar

  • Add the caster sugar to the bowl with the butter.

Step 4: Mix the ingredients

  • Mix the butter and sugar together until they form a creamy texture.
A hand is pouring caster sugar into the bowl of a stand mixer that contains cubed butter.
The butter and sugar have been mixed together and is coating the paddle attachment of the stand mixer.

Step 5: Add the eggs

  • Slowly add the eggs to the wet ingredients while still mixing to incorporate everything together in the batter.
A hand is pouring whisked egg into the butter-sugar mixture.
An overhead view of a stand mixer bowl with the mixed egg sugar and flour inside.

Step 6: Prepare the flour mixture

  • Add the baking powder to the flour and sift them together in a separate medium bowl.

Step 7: Incorporate the flour

  • Add the dry ingredients to the batter and mix until you form a thick cake batter. Be careful not to overmix at this point.
A hand is tapping the side of a sieve to sift the flour and baking powder together into a bowl.
An overhead view showing the ingredients of the cake batter mixed together inside a stand mixer.

Step 8: Add lemon zest and blueberries

  • Finely grate the lemon zest.
  • Coat the blueberries in flour, ensuring they are completely covered.
  • Add 3/4 of the blueberries and the lemon zest to the batter and gently fold them in to keep the air in the batter. Distribute them throughout.
Two hands are agitating a bowl that contains blueberries to coat them in flour.
An overhead view of a white bowl filled with the lemon drizzle cake batter that has been topped with lemon zest and blueberries.

Step 9: Prepare the loaf tin

  • Line the loaf pan with baking paper and grease the paper with a little butter to prevent the cake from sticking.

Step 10: Transfer the batter to the tin

  • Transfer the cake batter to the tin evenly.

Step 11: Add remaining blueberries

  • Sprinkle the remaining 1/4 of blueberries onto the top of the batter.

Step 12: Bake the cake

  • Place the cake in the preheated oven and bake for 40 minutes.
A hand is using a blue spatula to smooth out the cake batter in the lined loaf tin.
A hand is gently pressing fresh blueberries down into the top of the cake batter that it in a loaf tin.

Step 13: Check for doneness

  • Check if the cake is ready by inserting a clean, sharp knife into the middle. If it comes out clean, the cake is ready. If there is still batter on the knife, bake it for a little longer. You can cover the cake with foil if the top is getting too brown.

Step 14: Prepare the first lemon drizzle

  • In a small bowl, mix 1 tablespoon of lemon juice with the caster sugar to make the first drizzle.
A hand is showing a clean knife after it has pierced the cake to check for doneness.
A hand is using a fork to whisk the lemon glaze ingredients together in a bowl.

Step 15: Pierce the cake and pour the first drizzle

  • Once the cake is cooked through, remove it from the oven and immediately pierce the cake all over several times with a knife while it is still in the tin.
  • Pour the first drizzle evenly over the cake, allowing it to soak through.

Step 16: Cool the cake

  • Lift the cake from the tin and remove the baking paper. Leave it on a cooling rack to cool completely.
A hand is using a knife to pierce the baked cake all over.
A hand is tipping the first lemon glaze onto the drizzle cake that is sat in the tin.

Step 17: Prepare the second drizzle

Once the cake has cooled, prepare the second drizzle by mixing the other 2 tablespoons of lemon juice with the icing (confectioners) sugar.+

Step 18: Pour the second drizzle

  • Pour the second drizzle all over the cake, allowing it to set before serving or storing.
A hand is mixing the second glaze ingredients together in a white bowl using a fork.
A hand is tipping the second lemon glaze over the drizzle cake that is sat on a wire rack.

Note: Make sure the cake has cooled before adding the second drizzle to prevent it from becoming too runny.

Where Does Lemon Drizzle Cake Come From?

Rated as one of Britain’s favourite cake recipes, the origins of a Lemon drizzle cake are a little unclear. However, this lemon-infused cake has become a well-known staple in British baking and is often served in many tea rooms with afternoon tea.

Lemon-flavoured cakes and desserts are often found throughout the world in many different cultures and the use of lemons in sweet recipes can be traced back to ancient times, particularly in the Mediterranean and the Middle East.

Nowadays you can find Lemon Drizzle cakes and their variations like this blueberry lemon drizzle cake, throughout the world and enjoyed by many as a simple cake topped with a lemon syrup.

The Lemon Drizzle Icing

I like a lemon cake to be, well, really lemony! They need to be able to live up to their name of course! So, for this reason, I chose to drizzle twice! This lemon drizzle icing consists of the first drizzle, which will soak into the sponge, giving it a lemon taste throughout with every bite, and the second will set on the top.

I find that the best method when it comes to icing your lemon blueberry loaf cake it to carry out the first step, straight from the oven while your cake is still warm in its tin. Poke the cake all over with a fork or knife and slowly pour the drizzle icing all over. Leave the drizzle cake to sit in its tin for about 10-15 minutes before carrying out the next step.

The second drizzle icing layer needs to set and it won’t be able to if you try to pour it on too soon. So, for this reason, remove the cake from its tin after the first icing and allow it to cool completely. Once it is cooled, pour over the second layer of icing and allow it time to set.

You can even add a third layer for decoration. I use a thicker icing which is a mixture of fresh lemon juice and icing sugar for the decorative third layer and drizzle it over the top with a fork to create the beautiful white icing you see in my photos.

Just try and wait until it all sets before you dive head-first into a plate of this cake!


Troubleshooting: How To Prevent the Blueberries From Sinking To The Bottom

You will find that the whole blueberries sink to the bottom of the cake a little. The best way to prevent this from happening is to dust the whole blueberries in flour before adding them in and then once your mixture is in the tin, immediately put it in the oven, don’t leave the cake batter sitting around. You can also hold back some of the blueberries and sprinkle them on top immediately before you put your loaf cake in the oven.

If you find that this does not solve the problem and you want the blueberry flavour throughout the layers, try mashing some of the blueberries before adding to the batter and mix through with the lemon zest. You can then add more blueberries on top before the cake goes into the oven.

A hand is holding a white bowl filled with flour coated blueberries.

FAQ

How do I know when my cake is done?

The best way to tell if a cake is cooked through is to poke a knife into it, if the knife comes out clean, the cake is ready. If there is batter on the knife, the cake needs longer.

Why is my Lemon Drizzle Cake heavy?

Lemon drizzle cakes that turn out heavy and dense are usually caused by overmixing the batter. Only mix to the point where all the ingredients are combined. Another reason could be that the baking powder is too old. Use baking powder within six months of opening regardless of the expiry date for the best results.

When do you put lemon drizzle on the cake?

My lemon drizzle is made up of two parts. The first one is done immediately from the oven, allowing the lemon flavours to absorb into the sponge. The second drizzle should be carried out once the cake has cooled completely, otherwise it won’t set and will run off the sides.


Pro Tips and Guidance

  • Allow the ingredients to reach room temperature – Ingredients for this type of cake should be taken out of the fridge and allowed to come to room temperature before using them in the mixture.

  • Cooking Times May Vary – If you find your cake is taking a long time to cook and is beginning to get too brown on top, I recommend placing a sheet of foil over the top to prevent it browning further.

  • Create a Fine Lemon Zest – Use a box grater to get your lemon zest really fine. Fine lemon zest works best in this recipe.

  • Don’t Overmix the Cake Batter – Just mix until everything is incorporated, otherwise the cake will become dense and less light and fluffy.

Two slices of lemon cake are stacked on top of one another with the rest of the cake in the background.

Storage

  • Storing: Once the lemon and blueberry pound cake has cooled, been glazed and has set, store it in an airtight container for 3-4 days.
  • Freezing: You can freeze this blueberry lemon cake cake, wrapped well and placed in an airtight container for up to 3 months.
  • Defrosting: Defrost the lemon and blueberry drizzle cake in the fridge overnight still in it’s wrapping to prevent condensation from forming. You may notice that the blueberries become a little soggy upon defrosting. However, it will not affect the taste of the lemon drizzle cake.

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A front view of a slice of lemon cake on a white plate, with the rest of the cake in the background.

Easy Lemon and Blueberry Drizzle Cake Recipe

4.94 from 16 votes
Introducing a delightful variation of the classic Lemon Drizzle Cake! Prepare to indulge in the ultimate cake heaven with this moist, lemon-infused loaf, generously adorned with scattered fresh blueberries. To take it up a notch, we've added not just one, but two layers of tangy lemon glaze. It's sure to satisfy your deepest cake cravings.
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Course: Dessert, Snack
Cuisine: British
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 10
Calories: 315kcal

Ingredients
 
 

For the Cake

  • 180 g Caster Sugar
  • 180 g Unsalted Butter, Room Temperature
  • 3 Eggs, Room Temperature
  • 180 g Plain All Purpose White Flour
  • 3 tsp Baking Powder
  • 1 Lemon, Finely grated zest only
  • 80 g Fresh Blueberries, Or Frozen

For the Drizzles

  • 1 tbsp Lemon Juice
  • 20 g Caster Sugar
  • 2 tbsp Lemon Juice
  • 40 g Icing Sugar

Instructions

  • Preheat oven to 170C (340F)
  • Cube the butter into small chunks and place it into a large bowl or stand mixer with the paddle attachment.
  • Add the caster sugar.
  • Mix the two ingredients together until they form a creamy texture.
  • Add the eggs slowly while still mixing to incorporate everything together in the batter.
  • Add the baking Powder to the flour and sift together.
  • Add the flour mixture to the batter and mix until you form a thick cake batter. Do not overmix at this point.
  • Finely grate the lemon zest.
  • Coat the blueberries in flour, covering them completely.
  • Add 3/4 of the blueberries and the lemon zest to the batter and fold them in gently to keep the air in the batter. Distribute them throughout.
  • Line the loaf tin with baking paper and grease the paper with a little butter, to help prevent the cake from sticking as it bakes.
  • Transfer the cake batter to the tin evenly.
  • Sprinkle the extra 1/4 of blueberries onto the top of the batter.
  • Place the cake in the oven and bake for 40 minutes.
  • You may need a little longer for the batter to bake. You can check if it is ready by poking a clean sharp knife into the middle. If it comes out clean, the cake is ready. If there is still batter on the knife, bake it for a little longer. You can cover the cake with foil if the top is getting too brown.
  • Prepare the first lemon drizzle. Mix 1 Tbsp of Lemon juice with the caster sugar.
  • Once the cake is cooked through, remove from the oven and immediately pierce the cake all over several times with a knife while it is still in the tin.
  • Pour over the first drizzle evenly and allow it to soak through.
  • Lift the cake from the tin and remove the baking paper. Leave it on a cooling rack to cool completely.
  • Once the cake has cooled. Prepare the second drizzle by mixing the other 2 tbsp of lemon juice with the icing (confectioners) sugar.
  • Pour the second drizzle all over the cake and allow it to set before serving or storing.

Video

Recipe Notes

 
  • Allow the butter, eggs, and lemons to reach room temperature before using. 
  • Do not overmix the batter, as it may make the end result dense and heavy. 
  • Use baking powder within six months of opening, regardless of the expiry date. 
  • Some of the blueberries may sink to the bottom of the batter, we try to mitigate this by covering them in flour first, but some will still sink, this is normal. 

Nutrition Estimate

Calories: 315kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 64mg | Potassium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 528IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg

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