The BEST Blueberry Lemon Cake Recipe You’ll Ever Try!!

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while keeping moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Add 1 pound of clean blueberries to a pot.

Add 1/4 to 1/3 cup of brown sugar and 1/4 cup of honey to the blueberries.

Add a little lemon extract and juice from 1 lemon, along with a little pineapple juice.

Mix everything together until the sugars dissolve.

Bring the blueberry mixture to a low boil over medium to medium-high heat.

Once boiling, reduce to a simmer for about 5 minutes, smashing a few blueberries to create a jammy texture while keeping some whole.

Remove from heat and let cool for 5-10 minutes to thicken.

In a mixing bowl, combine 1 stick of room temperature unsalted butter, 8 oz of no-bake cheesecake cream cheese, and 4 oz of cream cheese.

Mix together for about 3-5 minutes until well combined.

Add eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl to incorporate all ingredients.

Add 2 cups of granulated sugar and mix until combined.

Gradually add cake flour bit by bit, mixing on a low speed.

Add 2 teaspoons of baking powder and lemon extract.

Zest a lemon into the mixture, being careful not to include the bitter white part.

Add 1 cup of buttermilk and mix until well combined.

Add a little lemon juice for extra tang.

Grease a bundt pan generously with baker's spray or the old school method of vegetable oil and flour.

Layer the cake batter with the blueberry compost and a few whole blueberries, swirling with a fork.

Once layered, tap the bundt pan on the counter to settle the mixture.

Bake in a preheated oven at 350°F for 45 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens