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Slice of lemon blueberry cake with vibrant layers of lemon and blueberries

Lemon Blueberry Cake

A delightful cake combining the zesty brightness of lemons with juicy blueberries, topped with creamy mascarpone frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 cup lemon curd
  • 1 cup mascarpone cheese
  • 0.5 cups heavy cream
  • 1 piece Zest of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, beat the sugar and softened butter together until fluffy and light.
  3. Add each egg one at a time, mixing well after each addition. Then mix in the milk and vanilla extract.
  4. In a separate bowl, sift together the flour, baking powder, and lemon zest. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
  5. Fold in the fresh blueberries gently.
  6. Evenly divide the batter between the two pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
  1. Whip the mascarpone and heavy cream together until soft peaks form.
  2. Once the cakes cool, layer them with lemon curd and frost the top and sides with the mascarpone mixture.
Serving
  1. Serve with fresh blueberries and a sprinkle of lemon zest.

Notes

For variations, try adding almond extract or swapping blueberries for raspberries or strawberries. Store in an airtight container in the refrigerator for up to a week.