Savor a slice of fluffy, luscious Lemon Blueberry Cake for a fabulously fruity dessert.
One of my favorite fresh flavor combos is zesty lemon with bold blueberry. This powerful pairing tastes equal parts sweet and tangy, which is part of what makes lemon blueberry cake so darn delicious. Not only that, but the texture of this cake is exquisitely moist and fluffy—not too dense or dry, but absolutely delectable.
If you’ve got a birthday or holiday party coming up, this impressive cake makes quite the display. It’s as colorful as it is yummy, but don’t be fooled by the flashy appearance; it’s also incredibly easy to make. While the whole process takes just over an hour, the wait is worth it. Each bite melts in your mouth, leaving an aftertaste of fresh lemony goodness.
I’d call this one of the best cake recipes for aspiring bakers because there’s a lot of chemistry to learn from here. Not only does it use both baking soda and baking powder, there’s also buttermilk and lemon juice, which perfect the cake’s pillowy texture. So, let’s dive head-first into baking a superb lemon blueberry cake!
The Key To Marvelously Moist Cake
When it comes to making moist cake, bakers usually have some tricks up their sleeves. After all, nobody likes a dry, crusty cake. It’s all about that “melt-in-your-mouth” feel combined with tantalizing sweetness. In this recipe, there are a few key ingredients that make the moisture just right. First, there’s the use of both oil and butter, which keeps the batter velvety rich. Then, there’s buttermilk and lemon juice, which fluff up the cake nicely. Last but not least, unsweetened applesauce gives the cake a perfect moist texture.
How to make ahead and store
If you’d like to prep the cake ahead of time, bake the layers first and then let them cool. Wrapped tightly in plastic wrap, these will last in the fridge for up to 2 days, but I recommend assembling your cake within 24 hours. Once frosted, leftover cake can be stored covered at room temperature for up to 3 days. I suggest getting a cake platter with a matching cover, but you could also build an aluminum foil tent around it.
Serving Suggestions
While the recipe calls for a generic lemon frosting, you could choose instead to top your cake with a thick and creamy Greek Yogurt Frosting. Fill the innermost layers with Healthy Strawberry Chia Jam, and you’ve got a red-white-and-blue cake perfect for the Fourth of July!
Especially during the summer, lemon blueberry cake goes great with a cold glass of Homemade Lemonade, Coffee Smoothie, sweet iced tea, or a scoop of Cottage Cheese Ice Cream. Pick your preference and delight in the creative decadence!
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
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a mixing bowl.
- In another bowl, whisk buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.
- Cream butter, applesauce, and oil together until smooth. Gradually add dry ingredients alternating with wet ingredients to the creamed mixture, beginning and ending with dry ingredients. Fold in blueberries gently.
- Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Stack cake layers and decorate with frosting as desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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