Description
This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting. It features layers of mascarpone whipped cream and tangy lemon curd.
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 (or vanilla) 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) (or milk)
- ¼ 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 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 them for ¼ cup of lemon juice. Add lemon zest, lemon juice, and sour cream to the batter and beat until well combined.
- In a separate bowl, combine dry ingredients. Add half to the batter, beat on low while pouring in half of the buttermilk.
- Add remaining dry ingredients and buttermilk, beating until well combined.
- Scrape down the sides of the bowl and stir the batter to ensure it’s mixed.
- Toss blueberries with 2 tablespoons of flour and gently fold them into the batter.
- Divide batter evenly between the three pans. Drop remaining blueberries on top. Bake at 350°F for 20-23 minutes.
- Test cake for doneness with a toothpick. Remove from oven and allow to cool completely.
- Chill mixing bowl and whisk attachment in the freezer for 5-10 minutes.
- Beat cold mascarpone whipped cream on medium-low speed. Slowly pour in heavy cream.
- Increase speed to high and beat until soft peaks form.
- Add powdered sugar and vanilla extract, beating on low until incorporated. Beat at high speed until stiff peaks form.
- Cut the domes off the top of the cake with a cake leveler. Place the bottom layer on a cake board with a dollop of frosting underneath.
- Pipe a layer of frosting on the bottom layer and spread evenly. Spread half of the lemon curd over the frosting.
- Add the second layer of cake and repeat with the remaining lemon curd. Add the final layer on top.
- Use piping bag to fill in gaps and create a crumb coat. Frost the top and sides of the cake.
- Pipe florets on top with remaining frosting. Garnish with lemon slices and leftover blueberries. Refrigerate the cake.
Notes
- This cake must be refrigerated.
- Use fresh blueberries for best results.
- Ensure all ingredients are at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 672
- Sugar: 45g
- Sodium: 300mg
- Fat: 32.6g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 89.9g
- Fiber: 1.5g
- Protein: 8.4g
- Cholesterol: 100mg
Keywords: Lemon Blueberry Cake, dessert, cake, baking, blueberries, lemon