Description
Bright, fresh, and irresistibly creamy, this Lemon Blueberry Mascarpone Cake is the perfect blend of zesty lemon, juicy blueberries, and rich mascarpone frosting. The cake layers are soft, moist, and bursting with citrus flavor, while the whipped mascarpone frosting is light, smooth, and just sweet enough. Whether for a birthday, brunch, or special occasion, this elegant cake is sure to impress!
Ingredients
For the Lemon Blueberry Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, see notes)
- 1 tablespoon flour (for coating blueberries)
For the Mascarpone Frosting
- 8 ounces mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
For Assembly & Garnish
- ½ cup lemon curd (store-bought or homemade)
- Extra blueberries and lemon slices, for decoration
Instructions
1. Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together sugar, oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Mix in sour cream and buttermilk until combined.
- Gradually fold in the dry ingredients until just combined—do not overmix.
- Toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly among the three cake pans and bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Mascarpone Frosting
- In a large bowl, beat mascarpone cheese with an electric mixer on low speed until smooth.
- Add cold heavy whipping cream, powdered sugar, and vanilla extract, then beat on medium-high speed until soft peaks form (about 2-3 minutes). Be careful not to overmix.
3. Assemble the Cake
- Place the first cake layer on a serving plate. Spread ⅓ of the mascarpone frosting evenly over the top.
- Spoon ¼ cup of lemon curd over the frosting and gently spread it out.
- Repeat with the second cake layer, then top with the final layer.
- Spread the remaining mascarpone frosting over the top and sides of the cake.
4. Garnish & Serve
- Decorate with fresh blueberries, lemon slices, and a drizzle of lemon curd.
- Refrigerate for 1 hour before slicing to allow the flavors to meld.
Notes
- For Extra Moisture: Do not overbake. Check for doneness at 22 minutes.
- For Even Blueberry Distribution: Toss blueberries in flour before folding into the batter.
- For a More Tangy Frosting: Add 1 tablespoon of lemon juice to the mascarpone mixture.
- Using Frozen Blueberries? Do not thaw—add them directly to the batter to prevent color bleeding.
- Storage: Keep in the refrigerator for up to 4 days. Let sit at room temperature for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American