BLUEBERRY LEMON DRIP DELIGHT
Ingredients
For the Lemon Cake Layers:
2½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (room temp)
1¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
½ cup fresh lemon juice
1 cup buttermilk
1½ cups fresh blueberries (tossed with 1 tbsp flour)
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For the Lemon Cream Filling:
1½ cups heavy whipping cream
¾ cup powdered sugar
½ tsp vanilla extract
¼ cup lemon curd
½ cup fresh blueberries (lightly crushed)
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For the Lemon Drip Glaze:
¾ cup white chocolate chips
¼ cup heavy cream
2 tbsp lemon juice
1 tbsp butter
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Toppings:
Fresh blueberries
Lemon slices
Fresh mint leaves (optional)
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Instructions
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch pans.
In a bowl, whisk together dry ingredients.
In a large bowl, beat butter and sugar until fluffy.
Add eggs one at a time, then lemon zest and juice.
Alternate adding dry ingredients and buttermilk.
Fold in floured blueberries.
Divide batter evenly and bake 25–30 mins. Cool completely.
2. Make the Lemon Cream:
Whip cream until soft peaks form. Add powdered sugar, vanilla, and lemon curd.
Gently fold in crushed blueberries. Chill until ready to use.
3. Prepare the Lemon Drip Glaze:
Heat cream and butter until hot (not boiling). Pour over white chocolate.
Let sit 2 mins, then stir smooth. Mix in lemon juice. Cool slightly.
4. Assemble the Cake:
Layer cakes with lemon cream between each layer.
Chill the cake for 15 mins before adding drip.
Pour lemon glaze over the top, letting it drip down the sides.
Decorate with lemon slices, blueberries, and mint.