Description
This Lemon Blueberry Cake is a delightful and moist layered cake bursting with fresh lemon flavor and juicy blueberries. The cake layers are tender and tangy, enhanced by lemon zest, juice, and a hint of lemon extract. Fresh blueberries are gently folded in to add bursts of sweetness. The cake is finished with a creamy mascarpone whipped cream frosting and a tangy lemon curd layer, making it a perfect dessert for spring or summer celebrations.
Ingredients
Scale
Cake Ingredients
- 2 cups sugar
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup vegetable oil
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon extract
- 1 cup sour cream (or nonfat Greek yogurt as substitute)
- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar as substitute)
- 1 1/2 cups fresh blueberries, tossed with 2 tablespoons flour (or frozen, tossed if fresh unavailable)
Frosting and Filling
- 8 ounces cold mascarpone cheese
- 3/4 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd (optional but highly recommended)
Instructions
- Prepare the pans: Grease and flour three round cake pans to ensure cakes do not stick during baking.
- Mix the wet ingredients: In a large bowl, beat together sugar, vegetable oil, eggs, and lemon extract until well combined. Add lemon zest, lemon juice, and sour cream; beat again until smooth and fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix wet and dry ingredients: Alternately add half the dry ingredient mixture and half the buttermilk to the wet mixture, stirring gently until just combined. Repeat with remaining dry ingredients and buttermilk for a smooth batter.
- Toss the blueberries: In a small bowl, toss fresh blueberries with 2 tablespoons of flour to prevent them from sinking during baking. Gently fold the blueberries into the cake batter.
- Bake the cake: Evenly divide the batter among the three prepared pans (about 1 2/3 cups of batter per pan). Bake in a preheated oven at 350°F (175°C) for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans, then remove.
- Make the mascarpone frosting: Chill a metal mixer bowl and whisk attachment in the freezer for 5-10 minutes. Spoon cold mascarpone cheese into the bowl, beat on medium-low speed while slowly adding chilled heavy cream until it becomes liquid. Increase speed to high and beat until soft peaks form. Add powdered sugar and vanilla extract, then continue beating on high speed until stiff peaks form and frosting holds shape.
- Assemble the cake: Place the thickest cake layer on a serving plate as the base. Spread a generous layer of mascarpone whipped cream over it, then add a layer of lemon curd, leaving about 1/2 inch from the edge. Add the next cake layer on top, followed by the final layer inverted so the bottom of the cake faces up for a flat surface.
- Decorate: Frost the top and sides of the cake with the remaining mascarpone whipped cream. Garnish with fresh fruit such as lemon slices and additional blueberries for a beautiful presentation.
Notes
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.
- Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake layers during baking.
- For a lighter cake, you can substitute sour cream with nonfat Greek yogurt.
- The lemon curd layer adds a bright tartness that complements the sweetness of the cake and frosting, highly recommended for best flavor.
- Make sure all frosting ingredients are cold for perfect mascarpone whipped cream texture.
- To ensure even baking, rotate cake pans halfway through the baking time if your oven heats unevenly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
