Name: Lemon Blueberry Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 1/4 cups granulated sugar; 1/4 cup brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup buttermilk; 1/4 cup fresh lemon juice; 2 1/2 tablespoons lemon zest; 4 large eggs (at room temperature); 1 teaspoon vanilla extract; 1/2 cup unsalted butter (softened); 1/4 cup unsweetened applesauce; 1/4 cup vegetable oil; 2 1/3 cups fresh blueberries; Lemon frosting (for decorating)

Ingredients

3 cups all-purpose flour

1 1/4 cups granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1/4 cup fresh lemon juice

2 1/2 tablespoons lemon zest

4 large eggs (at room temperature)

1 teaspoon vanilla extract

1/2 cup unsalted butter (softened)

1/4 cup unsweetened applesauce

1/4 cup vegetable oil

2 1/3 cups fresh blueberries

Lemon frosting (for decorating)

Instructions

Step 1: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.

Step 2: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

Step 3: In another bowl, whisk together the buttermilk, fresh lemon juice, lemon zest, eggs, and vanilla extract until the mixture is smooth.

Step 4: Cream the softened butter, unsweetened applesauce, and vegetable oil in a large bowl until the mixture is smooth and well blended.

Step 5: Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients from step 3. Begin and end with the dry ingredients. Mix gently to combine.

Step 6: Fold the fresh blueberries into the batter carefully, being careful not to crush them.

Step 7: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

Step 9: Once cooled, stack the cake layers and decorate with lemon frosting as desired.

Tips & Variations

For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice and use dairy-free butter.

Gently toss blueberries in a small amount of flour before folding into the batter to prevent them from sinking.

Use frozen blueberries if fresh are out of season – just thaw and drain them before adding to the batter.

Try a cream cheese frosting instead of lemon frosting for a richer flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. If needed, freeze individual layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before frosting and serving. To reheat, let the cake come to room temperature or warm gently in a low oven for a few minutes.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just make sure to thaw them and drain any excess liquid before folding into the batter to prevent discoloring or adding extra moisture.