Description
This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting.
Ingredients
Scale
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 2 lemons – zested and juiced
- 1 teaspoon (5ml) lemon extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup buttermilk (236 ml)
- 1/4 cup (59ml) fresh lemon juice
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6g) all-purpose flour
- 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
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated, about 2 minutes.
- Zest 2 lemons into the batter and juice to get 1/4 cup of lemon juice. Add to the batter along with sour cream and beat until well combined.
- Combine dry ingredients in a separate bowl. Add half of the dry ingredients to the batter, then mix with half of the buttermilk until incorporated.
- Add remaining dry ingredients and buttermilk. Beat until well combined.
- Scrape down the sides of the bowl and stir the batter to ensure it’s well mixed.
- Toss blueberries with 2 tablespoons of flour. Gently fold them into the batter, saving a small handful for topping.
- Divide the batter evenly between the pans. Drop remaining blueberries on top. Bake for 20-23 minutes.
- Test for doneness with a toothpick. If it comes out clean, the cake is done. Remove from oven and cool completely.
- Chill mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
- Beat cold mascarpone whipped cream, slowly adding heavy cream until liquefied.
- Increase speed to high and beat until soft peaks form.
- Add powdered sugar and vanilla, beating until stiff peaks form.
- Level the top of the cake layers with a cake leveler. Place the bottom layer on a cake board with a dollop of frosting.
- Pipe a layer of frosting, then spread half of the lemon curd over it.
- Add second layer of cake and repeat using remaining lemon curd. Top with final layer of cake.
- Fill gaps and create a crumb coat with frosting. Smooth the excess frosting.
- Frost the top and sides of the cake. Use an icing smoother to remove excess frosting.
- Pipe florets on top using an Ateco 809 tip. Garnish with lemon slices and leftover blueberries. Refrigerate the cake.
Notes
- Ensure all ingredients are at room temperature before starting.
- Use fresh lemons for better flavor.
- Do not overmix the batter.
- Store in the refrigerator for freshness.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 672
- Sugar: 50g
- Sodium: 250mg
- Fat: 32.6g
- Saturated Fat: 18g
- Unsaturated Fat: 14.6g
- Trans Fat: 0g
- Carbohydrates: 89.9g
- Fiber: 1.5g
- Protein: 8.4g
- Cholesterol: 90mg
Keywords: Lemon Blueberry Cake, Dessert, Cake, Blueberry, Lemon