snowy mountain

Lemon Blueberry Cake

Though this cake has a banana in it, it has no banana flavor. Despite this, it’s the perfect sweetness. (And if you just decided you do want some banana flavor, try the Pineapple Upside Down Cake or a Banana Bread).

Total time (including baking): 1 hour. Makes 1 bundt pan cake.

Materials: 1 mixing bowl; processor; measuring vessels; ridged bundt pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 10 Deglet Noor (or 5 Medjool) dates
  • 7 tbsp (4 oz) apple sauce
  • 1 banana
  • 2 tbsp tahini
  • 2 eggs
  • Zest of 2 lemons
  • 1 tsp vanilla
  • ⅔ cup buttermilk
  • 1 cup all purpose flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 8 oz blueberries
Slice of bundt-shaped lemon blueberry cake made with dates on a gray plate.


  1. Preheat oven to 350˚F. Butter a ridged bundt pan well. If using milk and lemon juice in place of buttermilk, prepare that now. Chop 10 Deglet Noor (or 5 Medjool) dates.
  2. In a processor, blend dates, 7 tbsp apple sauce, and 1 banana. Transfer to mixing bowl.
  3. Mix in 2 tbsp tahini, 2 eggs, 1 tsp vanilla, and lots of lemon zest (at least 2 lemons).
  4. In a measuring cup, stir together the 1 cup all purpose flour, ½ cup almond flour, 1 tsp baking powder, and 1 tsp baking soda.
  5. Add the ⅔ cup buttermilk followed by the flour mixture. Stir until just combined. Fold in blueberries. Pour into bundt pan.
  6. Bake at 350˚F for ~35 minutes, until top is browned, then cover with foil and bake 5-10 minutes longer until knife comes out clean.

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