Blueberry Banana Applesauce Cake
A moist, flavorful blueberry banana applesauce cake with warm cinnamon notes, perfect for breakfast or dessert, appealing to fruit lovers and those seeking a healthier treat.
Ingredients
Instructions
- Sift the dry ingredients (flour, baking powder, cinnamon, salt) together in a bowl.
- Cream together the softened margarine, sugar, and egg until light and fluffy.
- Alternately add the dry ingredients, mashed bananas, and applesauce to the creamed mixture, mixing well after each addition.
- Gently fold in the blueberries.
- Pour the batter into a greased 13 x 9 x 2-inch baking pan.
- Bake at 350°F (175°C) for 55 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider replacing half of the white flour with whole wheat flour or almond flour. If you don't have margarine, unsalted butter works well as a substitute. To enhance the flavor, add a teaspoon of vanilla extract or a splash of lemon juice to the batter. If you prefer less sweetness, reduce the sugar to 1 1/2 cups.
Serving Suggestions
Serve this cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream for a delightful dessert. It also pairs beautifully with Banana Cream Topping for added richness. Enjoy it alongside a cup of coffee or tea for a comforting afternoon treat.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Banana Applesauce Cake contains roughly 540 calories, with 7g protein, 84g carbohydrates, and 20g fat. It is a good source of iron (18% of the Daily Value), protein (14% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 888mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used in this recipe. Just make sure to do not thaw them before adding to the batter, as this helps prevent them from sinking and bleeding into the cake. Gently fold them in while still frozen for the best results.
How can I tell when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes, and check again.
What can I use instead of applesauce?
If you don't have applesauce, you can substitute it with an equal amount of mashed pears or yogurt for moisture. Alternatively, you could use a mixture of 1/2 cup of buttermilk and 1/2 cup of mashed fruit to maintain the cake's texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).