Description

This lemon blueberry cake is a delightful blend of fresh flavors, combining bright lemon zest and juice with sweet blueberries and a rich mascarpone whipped cream frosting. It’s perfect for any occasion, offering a refreshing and moist treat with a touch of elegance.

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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Instructions

Prepare the pans: Grease and flour 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.

Notes

Check out the full list of ingredients and measurements in the recipe card below.
If mascarpone whipped cream isn’t your style, try a lemon buttercream or cream cheese frosting for a slightly tangy twist.
If you’re looking for an extra burst of flavor, a blueberry compote between the cake layers can be added in place of or in addition to the lemon curd.
Blueberries are the star of this recipe, but feel free to experiment with raspberries or blackberries for a different twist.
Store the cake in an airtight container in the refrigerator for up to 3-4 days, and serve it cold for the best flavor.
Frozen blueberries can be used without flour, but don’t thaw them beforehand to prevent excess moisture in the batter.
Freezing the cake layers without frosting is possible for up to 2 months, just wrap them tightly in plastic wrap and foil.
Lemon curd can be stored in an airtight container in the refrigerator for up to a week, and can be made ahead of time.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28g
Sodium: 180mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg