Lemon Blueberry Cake – Food Faith Fitness

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!

Is This Lemon Blueberry Cake Healthy?

Although it’s flavored with fresh lemon and blueberries, this is still a sugary and rich dessert, so it’s not meant to be eaten every day. Savor a slice of fruity decadence once in a while, for special occasions. If you’d like to reduce the sugar content, use an alternative sweetener like stevia or erythritol.

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.

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

Prep
Preheat oven, prepare pans, and mix dry and wet ingredients separately.

Mix
Combine wet and dry ingredients, add blueberries.

Bake
Pour into pans, bake, and cool.

Devour!

FAQs & Tips

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!

Recipe