Description

This Lemon Blueberry Cake is a moist and flavorful dessert bursting with fresh blueberries and zesty lemon. Perfectly layered and topped with tangy lemon frosting, it combines the richness of butter and the freshness of lemon juice and zest to create a delightful cake ideal for any celebration or afternoon treat.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Additional Ingredients

2 1/3 cups fresh blueberries
Lemon frosting (for decorating)

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy release after baking.
Whisk Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk thoroughly to evenly distribute all dry components.
Whisk Wet Ingredients: In a separate bowl, mix together the buttermilk, fresh lemon juice, lemon zest, eggs, and vanilla extract until well combined and smooth.
Cream Butter and Add Wet Ingredients: Using a mixer, cream together the softened unsalted butter, unsweetened applesauce, and vegetable oil until the mixture is smooth and creamy.
Combine Mixtures to Form Batter: Gradually add the dry ingredients to the creamed butter mixture, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix gently but thoroughly to combine into a smooth batter.
Fold in Blueberries: Carefully fold the fresh blueberries into the batter to distribute them evenly without breaking them apart.
Divide and Bake: Evenly divide the batter among the three prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before carefully turning them out onto wire racks to cool completely.
Frost the Cake: Once cooled, stack the cake layers and apply your desired amount of lemon frosting between and on top of the layers to decorate.

Notes

Ensure eggs are at room temperature to help the batter mix evenly.
Do not over-mix the batter after adding blueberries to avoid bruising the fruit.
Lemon frosting can be cream cheese or buttercream based depending on your preference.
For a more intense lemon flavor, increase the lemon zest by 1 tablespoon.
Use fresh blueberries rather than frozen to prevent excess moisture in the batter.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon blueberry cake, lemon cake, blueberry cake, citrus cake, layered cake, summer cake, easy cake recipe