Description
This Lemon Blueberry Cake combines the bright, tangy flavors of lemon with juicy blueberries for a moist and flavorful dessert. Layers of tender cake are frosted with light mascarpone whipped cream and enhanced with zesty lemon curd for an irresistible treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour, plus 2 tablespoons for tossing blueberries
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon extract
- 1/2 cup sour cream (or nonfat Greek yogurt as substitute)
- 3/4 cup buttermilk (or milk with 1 tablespoon vinegar as substitute)
- 1 1/2 cups fresh blueberries (tossed in flour)
Frosting and Assembly
- 8 oz mascarpone cheese, chilled
- 3/4 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon curd, about 1 cup (optional but highly recommended)
- Fresh lemon slices and additional berries for garnish
Instructions
- Prepare the pans: Grease and flour three round cake pans to prevent sticking and ensure even baking.
- Mix the wet ingredients: In a large bowl, beat together the sugar, vegetable oil, eggs, and lemon extract until combined. Add lemon zest, lemon juice, and sour cream, then beat again until smooth and well incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly.
- Mix wet and dry ingredients: Alternately add half the dry ingredients and half the buttermilk to the wet mixture, stirring gently each time until just combined to maintain batter lightness.
- Toss the blueberries: Toss the fresh blueberries in 2 tablespoons of flour to prevent them from sinking during baking. Gently fold the floured blueberries into the batter evenly.
- Bake: Divide the batter evenly among the three prepared pans (about 1 2/3 cups per pan). Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely.
- Make the mascarpone frosting: Chill a metal mixing bowl and whisk for 5–10 minutes. Place cold mascarpone in the bowl and beat on medium-low; slowly add heavy cream until the mixture turns liquid. Increase speed to high and beat until soft peaks form. Add powdered sugar and vanilla extract; continue beating on high until stiff peaks form.
- Assemble the cake: Place the thickest cake layer on the bottom. Spread a layer of mascarpone whipped cream over it, then spoon lemon curd about ½ inch from the edge. Add the next cake layer, then place the final layer upside down for a flat surface.
- Decorate: Frost the top and sides of the cake with the remaining mascarpone whipped cream. Garnish with fresh lemon slices and additional berries for a beautiful presentation.
Notes
- For the buttermilk substitute: combine 3/4 cup milk with 1 tablespoon vinegar, let sit 5 minutes before using.
- Tossing blueberries in flour helps prevent them from sinking to the bottom during baking.
- Using chilled mascarpone and heavy cream helps achieve a stable whipped cream frosting.
- Lemon curd adds a delicious tangy layer but can be omitted if unavailable.
- Ensure cakes are fully cooled before frosting to prevent melting.
