Dragon's Lemon Blueberry Cake

Dragon's Lemon Blueberry Cake
Recipe by Dragon

This is one of my most requested cakes. It's a lovely combination of lemon and blueberries. It is fresh, light and moist. Don't skip the glaze! The limoncello in the glaze gives it a wonderful zing. Enjoy!


2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish

1 ½ cups confectioner’s sugar
4 teaspoons of lemon juice
3 teaspoons of limoncello (or replace this with 3 teaspoons of lemon juice)
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)


1. Heat oven to 350. Butter and flour a 12 inch bundt pan.

2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.

4. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.

5. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.

6. For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.

This recipe is my entry in the (WTSIM) Waiter, There's Something In My....Berried Treasure monthly event hosted by Cook Sister!


Emily said...

Yum! I love lemon and blueberry together. This looks delicious - especially with the limoncello.

My Sweet & Saucy said...

Thanks so much for checking out my blog! Good luck with the flowers...definitely email me if you have any questions!

Lore said...

Oh my! Look at this beauty! I'm sure it's delicious :)

Thistlemoon said...

Wow, that looks gorgeous! I saw your comment on another blog and as I am a Dragon lover, I had to stop by. So glad I did, your blog is great!

test it comm said...

That looks so amazing! I really like the sound of the glaze with limoncello and maple syrup in it.

maybelles mom said...

how totally lovely. I love this recipe.

Dragon said...

Thank you all for your kind words.

Jeanne said...

Oh my word... look at the state of that cake! Too gorgeous. And the flavours sound fantastic together. Thanks very much for a beautiful and unusual entry for WTSIM this month :)

Peter M said...

What can I call this...blueberry Vesuvius cake? Awesome.

Hyperion said...

This looks fantastic. Do you think it might work with a raspberry or mango glaze?

Dragon said...

Jeanne: Thank you so much. It was a thrill to participate.

Peter: Great name!

Hyperion: Oh, both sound wonderful.

Anonymous said...

Well I can definitely see why it's your most requested cake. Not only looks great, I'm sure it tastes great, too.

Susan said...

Just made this cake and it came out just as your photo but it seems to be a very dense cake and if it had not been for the lemony glaze it doesn't seem to have a good lemon flavor alone. Does yours come out as I described or does yours come out lighter? thanks for all your wonderful recipes!

Dragon said...

Susan: My cake always comes out light. The keys are to not over mix the batter and to make sure not to over bake it. If you'd like more lemon flavour, just add more of the lemon zest and increase the lemon juice by 1/2 tablespoon. Thanks for trying the recipe. :)

Denise said...

This cake was such a hit! The crowd was begging for more! I love your recipes, thanks for sharing!

NikiTheo said...

I made this cake and it was great. It was pretty dense, but still light tasting (if that makes any sense) But I agree with Susan, it was not fluffy at all. I definitely didn't overmix or overbake b/c the cake was not dry or tough and there was no tunneling. The only change I made was doubling the lemon juice b/c I took out the zest (not a fan of zest), but I'd add even more lemon next time b/c if it weren't for the glaze (which I kinda played w/ too), it would have had next to nothing lemon flavor. Definitely a cake I'll make again and I think I'll try raspberries next time...

Cynthia said...

Wow- this sounds great. I am looking for my birthday cake!And this sounds like a perfect combo!

RJ Flamingo said...

This is beautiful! I'm definitely going to try this recipe...:-)

Donald said...

How long will this cake keep?

Dragon said...

Donald: The cake will keep for up to 4-5 days if you refrigerate it.

Anonymous said...

Any hints to how I can get the nutritional analysis of this recipe and others from this site?

Dragon said...

Anonymous: Try this site - http://caloriecount.about.com/cc/recipe_analysis.php . Just copy the list of ingredients and adjust the number of servings. Hope this helps.

FOODESSA said...

I just bought some very tasty blueberries yesterday and was scouring around for recipes.
I fell on your exceptionally well thought out blueberry cake.
Just this week I had started my experimental 'Limoncello'...hence, a few lemons to squeeze.
Glad to have discovered your place of kitchen action ;o)
I'll have to come take a look around some more.
Flavourful wishes, Claudia

jojo said...

OK- I am completely new to all this,(blogging, not baking) but I made the Lemon Blueberry Cake earlier, and I just had to share! It was so absolutely incredible that I had to comment on it. I followed the recipe pretty much to the "T". The only things I did differently was to increase the fresh blueberries to two cups from 1 1/2, and I used pastry flour instead of all-purpose.
I read some of the comments regarding the 'dense' texture. All I can say to this is the following:
Take care NOT TO OVER MIX - even the 2-minute beating time on med-high after the flour/buttermilk addition seems excessive to me. The less beating, the more tender the crumb.
Treat the batter GENTLY (TLC works wonders!) after each of your flour/buttermilk/blueberry additions, and you will be rewarded with the most amazing, fluffy and delicious cake!
I also need to say that I used the freshest most local ingredients I could get my hands on after having visited the farmer's market (even the flour had been locally milled!)
Thank you, Dragon for the best lemon blueberry confection on earth!
Grateful & Happy, Jojo from New York.

Anonymous said...

i just made this and it is great!
i subbed gluten free baking mix for the flour, and the cake has come out perfect, nice and fluffy.
possibility that people are getting a dense cake if they aren't creaming the butter and sugar for long enough, or the butter is too soft and won't cream properly.

Lisa said...

Love this cake, I have made it twice added extra Berries but comes out perfect every time. Whole family loves it

Anonymous said...

Amazing cake - I made half the batter into cupcakes and it came out fantastic. Light and fluffy, just perfect. Only adjustments I made was using 2.5 cups blueberries and double the amount of limoncello in the drizzle.
Thank you for this brilliant recipe!

Anonymous said...

I love, love, love this cake! I have to cook my longer, but it could be my oven isn't as hot as it should be.

Kelly H said...

This is the best cake ever! I make it a couple of times per year, it is so amazing. Thank you!

Anonymous said...

This is the cake that is requested for every birthday in my house.

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