Blueberry Lemon Drizzle Cake; soft and fluffy lemon cake bursting with juicy late summer blueberries and topped with a tangy lemon glaze.
Being the first week of September, perhaps you’d expect to have seen posted here a stereotypically autumnal recipe. Something heady with cinnamon, something full of soft seasonal apples, something crammed with pumpkin purée with little explanation attached.
Instead, I’m white-knuckle gripping onto summer with today’s recipe. It’s still relatively warm outside and I’m not completely finished with the mourning of a recent trip to see loved ones in Sardinia. So here you are, a gorgeous late-summer blueberry lemon drizzle cake. Not a scrap of cosy season in sight (yet). You’re welcome.
In all seriousness, this recipe was born mostly out of my own personal craving for a nice blueberry muffin, and a somewhat constant need for tanginess in all things sweet. That and a bit too much free time on my afternoon off this week.
It’s not a million miles away from a previously published recipe for a berry yoghurt cake with a lemon glaze that I posted back in 2022. This blueberry lemon drizzle cake makes better use of seasonal fruits and doubles the amount of lemon. We’re never scared to be a bit acidic when necessary here at Maverick Baking.
You may wonder just how this cake can be as fluffy as it is with little raising agent and no whipping up of any of the ingredients. No meringue-like egg whites, no beaten butter. It’s a cake that owes its heavenly texture, somewhere between luxury and lightness, to olive oil and yoghurt.
The blueberries make sure every bite is juicy and sweet amongst the mouthful of comforting cake. The lemon glaze on top ensures a gentle crunch and sharpness to keep you coming back for more.
You’ll be glad to know that this blueberry lemon drizzle cake is a doddle to put together. No equipment required other than a whisk, a couple of bowls and a tin to bake it in. You just need a few minutes to mix the ingredients together and your oven will do the rest of the work.
If you’re looking for a reliable recipe for a treat to take to a barbecue, something sweet to take into the office, or just a nice cake to have in the kitchen this week, this is for you. It’s fresh enough to enjoy on a warm morning under the sun, but satisfying enough to make a perfect teatime treat as the afternoons get cooler. I hope you love it as much as I do!
Want to save this blueberry lemon drizzle cake recipe for later? You can pin the image below to Pinterest!
To make this blueberry lemon drizzle cake, simply follow the recipe below:
Ingredients
For the blueberry lemon cake:
- 180g (1 ½ cups) plain flour
- 150g (¾ cup) light brown sugar
- 2 tsp baking powder
- Zest of 1-2 lemons
- Pinch of salt
- 3 large eggs
- 125g (½ cup) vanilla, lemon, or plain yoghurt
- 125ml (½ cup) extra virgin olive oil
- 125g (1 cup) fresh blueberries
For the lemon glaze:
- 75g (5 tbsp) icing or caster sugar
- Juice of 1 lemon
Instructions
For the blueberry lemon cake:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Grease and line a 18 x 25 cm (7 x 10 in) or 20 x 20 cm ( 8 x 8 in) cake tin.
- In a large bowl, weigh your flour, sugar, baking powder, lemon zest, and salt and briefly stir together.
- Add a handful of the blueberries and toss around to coat them in the dry mixture. Set aside.
- In a separate bowl or jug, whisk together the eggs, yoghurt, and oil until smooth and combined.
- Pour the wet ingredients into the dry ingredients and gently mix together until you have an even cake batter.
- Pour the mixture into your prepared tin and smooth over the top.
- Scatter the remaining blueberries evenly over the top.
- Bake in the preheated oven for 25-35 minutes. By this time the cake should be risen, and a skewer inserted into the centre should be clean when removed (perhaps besides a little berry juice).
- Remove the cake from the oven and allow to cool for 5 minutes while you make the glaze.
For the lemon glaze:
- In a cup or small bowl, stir together the sugar and lemon juice until you have a smooth and runny glaze.
- Spoon or brush the glaze over the top of your still-warm cake.
- Allow to cool slightly, slice up, and enjoy!
BE A MAVERICK: why not try this recipe using oranges and blackberries, instead of lemons and blueberries, for a more autumnal flavour?
This blueberry lemon drizzle cake will keep well for up to 4 days in an airtight container or on a covered cake stand, but is best enjoyed fresh!
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