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.
