Description:
This Lemon Blueberry Cake is a delightful combination of zesty lemon and juicy blueberries, making it the perfect cake for spring or summer occasions. The moist, tender layers are packed with fresh lemon flavor and speckled with bursts of sweet blueberries. Topped with a creamy mascarpone frosting and tangy lemon curd, every bite is light, refreshing, and full of citrusy brightness.
Ingredients:
For the Cake:
- 2 cups (380g) granulated sugar
- ½ cup (118ml) vegetable oil
- 3 large eggs
- Zest and juice of 2 lemons (about ¼ cup juice)
- 1 teaspoon (5ml) lemon or vanilla extract
- ½ cup (118ml) light sour cream
- 2 ½ cups (350g) all-purpose flour
- 3 teaspoons (11.2g) baking powder
- 1 teaspoon (5g) salt
- 1 cup (236ml) buttermilk (or milk)
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6g) all-purpose flour (to coat blueberries)
For the Frosting:
- 2 ¼ cups (532ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) lemon curd
Instructions:
For the Cake:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Prepare three 8-inch round baking pans by lining the bottom with parchment paper and greasing the sides. You can use bake-even strips to ensure the layers bake evenly. - Mix Wet Ingredients:
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed for about 2 minutes, until the mixture is smooth, lighter in color, and well incorporated. - Add Lemon & Sour Cream:
Zest 2 lemons into the batter, then juice the lemons to get ¼ cup of fresh lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and mix until smooth. - Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add half the dry mixture to the batter, alternating with half of the buttermilk. Mix on low speed until just combined, then repeat with the remaining flour and buttermilk. Be careful not to overmix. - Add Blueberries:
Toss the blueberries with 2 tablespoons of flour to prevent them from sinking to the bottom of the batter. Gently fold the blueberries into the batter, saving a small handful to scatter on top of each cake layer. - Bake the Cake:
Divide the batter evenly between the three prepared pans (about 1 ⅔ cups per pan). Scatter the reserved blueberries on top of the batter. Bake for 20-23 minutes, rotating the pans halfway through baking for even cooking. Test for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is done. - Cool:
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10-15 minutes. Then, transfer them to a wire rack to cool completely before frosting.
For the Frosting:
- Whip the Cream:
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. - Add Mascarpone:
Gently fold in the cold mascarpone cheese until the frosting is smooth and creamy. Be careful not to overmix.
Assembly:
- Layer the Cake:
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of lemon curd on top, followed by a generous layer of mascarpone frosting. - Frost the Cake:
Repeat the process with the remaining layers, then frost the top and sides of the cake with the mascarpone frosting. - Decorate:
Garnish with fresh blueberries, lemon zest, or a drizzle of extra lemon curd for added decoration.
Tips for Success:
- Toss the Blueberries in Flour: Coating the blueberries in flour helps keep them from sinking to the bottom of the cake batter during baking.
- Buttermilk Alternative: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Cold Ingredients for Frosting: Make sure the mascarpone and whipping cream are cold for a stable, fluffy frosting.
This Lemon Blueberry Cake offers a bright, fruity flavor balanced with rich mascarpone frosting and a tangy lemon curd, creating a refreshing and indulgent dessert perfect for any occasion!
Lemon Blueberry Cake
12
servings15
minutes23
minutesIngredients
For the Cake:
2 cups (380g) granulated sugar
½ cup (118ml) vegetable oil
3 large eggs
Zest and juice of 2 lemons (about ¼ cup juice)
1 teaspoon (5ml) lemon or vanilla extract
½ cup (118ml) light sour cream
2 ½ cups (350g) all-purpose flour
3 teaspoons (11.2g) baking powder
1 teaspoon (5g) salt
1 cup (236ml) buttermilk (or milk)
9 ounces fresh blueberries, washed and dried
2 tablespoons (15.6g) all-purpose flour (to coat blueberries)
For the Frosting:
2 ¼ cups (532ml) heavy whipping cream
1 cup (130g) powdered sugar
1 teaspoon (5ml) pure vanilla extract
16 ounces mascarpone cheese, cold
1 jar (10 ounces) lemon curd
Directions
- This Lemon Blueberry Cake is a delightful combination of zesty lemon and juicy blueberries, making it the perfect cake for spring or summer occasions. The moist, tender layers are packed with fresh lemon flavor and speckled with bursts of sweet blueberries. Topped with a creamy mascarpone frosting and tangy lemon curd, every bite is light, refreshing, and full of citrusy brightness.
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