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Lemon Blueberry Cake Recipe

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★★★★★

4.5 from 124 reviews

This Lemon Blueberry Cake is a moist and flavorful treat combining tangy lemon zest and juice with juicy fresh blueberries. The cake layers are tender and perfectly balanced with a hint of sweetness from granulated and brown sugars. Finished with a luscious lemon frosting, this cake is ideal for celebrations or any occasion that calls for a refreshing fruity dessert.

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

Others

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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined, ensuring even distribution of the leavening agents.
  3. Mix Wet Ingredients: In another bowl, whisk together the buttermilk, fresh lemon juice, lemon zest, eggs, and vanilla extract until the mixture is smooth and well combined, imparting citrusy brightness and moisture to the batter.
  4. Cream Fats and Combine: Using a mixer, cream the softened unsalted butter with unsweetened applesauce and vegetable oil until smooth and creamy. This mixture helps keep the cake moist and tender.
  5. Add Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients, beginning and ending with the dry. Mix gently to combine but do not overmix to maintain cake tenderness.
  6. Fold in Blueberries: Carefully fold in the fresh blueberries by hand to avoid crushing them, preserving their shape and preventing the batter from turning blue.
  7. Divide Batter and Bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to set, then carefully remove them and transfer to wire racks to cool completely before frosting.
  9. Frost and Assemble: Once the cakes are fully cooled, stack the layers with lemon frosting between each one and spread the frosting evenly on top and around the sides for a beautiful finish.

Notes

  • Use room temperature eggs and butter for better mixing and smoother batter.
  • Lightly flour the blueberries before folding into batter to prevent them from sinking.
  • If fresh blueberries are unavailable, frozen can be used but do not thaw before adding.
  • For extra moisture, you can brush the cake layers with lemon syrup before frosting.
  • Store the cake refrigerated, and bring to room temperature before serving for best flavor.

Keywords: lemon blueberry cake, lemon cake, blueberry cake, fruit cake, moist cake, lemon dessert, summer cake

Find it online: https://kitchenbyclara.com/lemon-blueberry-cake-recipe/