Name: Lemon Blueberry Cake
Prep time: 30 min
Cook time: PT-487361H3M28S
Total time: 1 h
Cuisine: American
Ingredients: Sugar; All-purpose flour; Baking powder; Salt; Eggs; Vegetable oil; Lemon zest; Lemon juice; Lemon extract; Sour cream (substitute with nonfat Greek yogurt if needed); Buttermilk (or substitute with milk and vinegar); Fresh blueberries (tossed in flour, or use frozen berries without flour); Lemon curd (optional, but highly recommended)

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This lemon blueberry cake is a delightful blend of fresh flavors that come together to create a light, moist, and utterly delicious treat. With the combination of bright lemon zest and juice, sweet blueberries, and a rich mascarpone whipped cream frosting, this cake is perfect for any occasion. Whether you’re celebrating a special event or just indulging in something sweet, this cake will surely hit the spot!

Lemon Blueberry Cake

Why You’ll Love This Recipe

I absolutely love how this cake balances fresh and tangy flavors. The juicy blueberries pair wonderfully with the zesty lemon, and the mascarpone whipped cream frosting adds a rich, yet light touch. The cake itself is moist and tender, thanks to the vegetable oil, buttermilk, and sour cream. Plus, the lemon curd filling is optional but highly recommended to really punch up the citrus flavor. It’s a perfect dessert for anyone who enjoys fruity cakes with a bit of flair!

Ingredients

Sugar
All-purpose flour
Baking powder
Salt
Eggs
Vegetable oil
Lemon zest
Lemon juice
Lemon extract
Sour cream (substitute with nonfat Greek yogurt if needed)
Buttermilk (or substitute with milk and vinegar)
Fresh blueberries (tossed in flour, or use frozen berries without flour)
Lemon curd (optional, but highly recommended)

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

Directions

Prepare the pans: Start by greasing and flouring three round cake pans.
Mix the wet ingredients: In a large bowl, beat together the sugar, vegetable oil, eggs, and lemon extract until well combined. Add the lemon zest, lemon juice, and sour cream, and beat again until smooth.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix wet and dry ingredients: Alternate adding half of the dry ingredients with half of the buttermilk to the wet mixture, stirring until well combined.
Toss the blueberries: In a small bowl, toss the fresh blueberries with 2 tablespoons of flour to help prevent them from sinking. Gently fold the blueberries into the batter.
Bake: Divide the batter evenly among the three pans (about 1 2/3 cups per pan) and bake according to the recipe instructions until a toothpick comes out clean.
Make the mascarpone frosting: Chill a metal mixer and whisk in the freezer for 5-10 minutes. Spoon cold mascarpone into the bowl, beat on medium-low speed, and slowly add heavy cream until it turns to a liquid. Then, increase the speed to high and beat until soft peaks form. Add powdered sugar and vanilla extract, then continue to beat on high until stiff peaks form.
Assemble the cake: Once the cakes have cooled, place the thickest layer at the bottom. Frost the first layer with mascarpone whipped cream, then spread a layer of lemon curd about ½ inch from the edge. Top with the next layer of cake, then invert the final layer so the bottom is facing up for a flat surface.
Decorate: Frost the top and sides of the cake with the remaining mascarpone whipped cream, and garnish with fresh fruit like lemon slices and additional berries.

Servings and Timing

This recipe makes 8-10 servings. The total preparation time is about 30 minutes, with 30-35 minutes for baking. The frosting will take an additional 10 minutes to prepare.

Variations

Frosting: If mascarpone whipped cream isn’t your style, you can use a lemon buttercream frosting or even a simple cream cheese frosting for a slightly tangy twist.
Blueberry Compote: For an extra burst of flavor, you can add a blueberry compote between the cake layers in place of or in addition to the lemon curd.
Different Fruits: While blueberries are the star here, feel free to experiment with other berries, such as raspberries or blackberries, for a different flavor profile.

Storage/Reheating

This cake will stay fresh for about 3-4 days when stored in an airtight container in the refrigerator. Since the frosting is delicate, I recommend serving it cold and consuming it within a few days. To reheat, let the cake come to room temperature before serving for the best flavor and texture.

FAQs

How can I prevent my blueberries from sinking to the bottom of the cake?

To prevent the blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This will help them stay suspended throughout the cake.

Can I use frozen blueberries instead of fresh?

Yes! You can use frozen blueberries without tossing them in flour. Just be sure not to thaw them first, as this can cause them to release excess moisture into the batter.

What’s the best way to make the mascarpone whipped cream frosting?

Ensure the mascarpone and heavy cream are both cold. Chilling the mixing bowl and whisk will also help the cream reach stiff peaks more easily. Beat on high once the liquid consistency forms to achieve the right texture.

Can I freeze this cake?

Yes! You can freeze the cake layers (without frosting) for up to 2 months. Wrap them tightly in plastic wrap and foil, and thaw them in the refrigerator before frosting and serving.

How do I store the lemon curd?

If you’re using lemon curd, store it in an airtight container in the refrigerator for up to a week. It can also be made ahead of time and stored until you’re ready to assemble the cake.

Conclusion

I truly enjoy making this lemon blueberry cake because it combines so many refreshing and vibrant flavors. The citrusy lemon and sweet blueberries make a perfect pairing, while the mascarpone frosting offers a light, creamy finish. Whether it’s for a special occasion or just a sweet treat to brighten your day, this cake is always a winner.