Lemon Blueberry Cake

Why Make This Lemon Blueberry Cake

Lemon Blueberry Cake is a delightful blend of tart and sweet flavors that come together in perfect harmony. This cake is not just about taste; it’s a feast for the senses with its bright yellow color, bursting blueberries, and creamy mascarpone frosting. Perfect for any celebration, this cake is sure to impress your family and friends while also satisfying your sweet tooth. It’s light yet indulgent, making it an ideal dessert for a sunny picnic, a special birthday gathering, or a comforting treat on a rainy day. The combination of lemon and blueberries adds a refreshing twist that makes each bite feel like a little slice of heaven.

How to Make Lemon Blueberry Cake

Creating this show-stopping Lemon Blueberry Cake is easier than you might think! Start by gathering your ingredients and greasing your cake pans. The process begins with creaming together the butter and sugar, creating a luscious base for your cake. Next, you’ll add in the eggs, lemon zest, and juice for that bright flavor kick. After that, dry ingredients like flour, baking powder, and a pinch of salt come into play, along with milk for moisture. Gently fold in the fresh blueberries to ensure they stay whole and juicy when baked. Bake the cakes until they are golden and a toothpick comes out clean, then cool them down before adding layers of zesty lemon curd and smooth mascarpone frosting. This cake is sure to become a beloved recipe in your collection!

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1 cup lemon curd
• 1 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
4. In another bowl, mix together the flour, baking powder, and salt.
5. Gradually add to the butter mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
10. In a medium bowl, beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
11. Once the cakes are cooled, layer them with lemon curd and mascarpone frosting in between and on top.
12. Decorate as desired and serve.

Nutritional Information

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 350
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 210mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 5g

How to Serve Lemon Blueberry Cake

Serve this Lemon Blueberry Cake at room temperature, where the flavors and textures shine the most. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat! Garnish with fresh blueberries and a light dusting of powdered sugar for a lovely presentation. This cake is perfect for birthday celebrations, afternoon teas, or casual get-togethers with friends.

How to Store Lemon Blueberry Cake

To keep your Lemon Blueberry Cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For extended storage, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just thaw in the fridge overnight before frosting and serving.

Expert Tips for Perfect Lemon Blueberry Cake

• Ingredient Temperature: Ensure your eggs and butter are at room temperature for better mixing and texture.
• Fresh Blueberries: Use fresh blueberries for the best flavor and avoid frozen ones, as they can make the batter too wet.
• Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep the cake light and fluffy.
• Zest with Care: Use a microplane to finely zest the lemon, capturing the bright flavors without the bitter pith.
• Frosting Tip: For an easy-to-spread frosting, let your mascarpone cheese sit out for about 20 minutes before mixing.

Delicious Variations

• Lemon Poppy Seed Version: Add 2 tablespoons of poppy seeds to the batter for a delightful texture.
• Cream Cheese Frosting: Swap mascarpone for cream cheese for a tangy twist to your frosting.
• Gluten-Free Alternative: Use a gluten-free flour blend to make this cake gluten-free without sacrificing flavor.
• Berry Medley: Mix in raspberries or blackberries along with the blueberries for a fun mixed berry flavor.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice in a pinch, fresh lemon juice provides a brighter flavor that truly elevates the cake. Fresh zest adds a unique depth that bottled juice lacks.

How do I know when the cake is done baking?

To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If you see wet batter on the toothpick, it needs a bit more time.

Can I bake this as a sheet cake instead?

Absolutely! You can bake this recipe in a 9×13-inch pan for a sheet cake style. Just adjust the baking time to about 35-40 minutes or until a toothpick tests clean.

Conclusion

This Lemon Blueberry Cake is a delightful treat that offers a wonderful blend of flavors and textures, perfect for sharing with loved ones. Its bright lemon flavor combined with the sweetness of blueberries and creamy frosting makes it unforgettable. Try making it for your next gathering or simply as a sweet indulgence for yourself. We encourage you to give this recipe a go and share your experience with friends and family—it’s a cake that surely brings smiles and joy! Happy baking!

Lemon Blueberry Cake

A delightful blend of tart lemon and sweet blueberries, this cake features a luscious mascarpone frosting, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon lemon zest
• 0.25 cups lemon juice
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup fresh blueberries

Frosting and Filling

• 1 cup lemon curd
• 1 cup mascarpone cheese
• 0.25 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
4. In another bowl, mix together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the blueberries.

Baking

1. Divide the batter evenly between the prepared cake pans and smooth the tops.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.

Frosting

1. In a medium bowl, beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
2. Once the cakes are cooled, layer them with lemon curd and mascarpone frosting in between and on top.
3. Decorate as desired and serve.

Notes

For the best flavor, use fresh blueberries and ensure your eggs and butter are at room temperature before baking. This cake can also be made gluten-free by using a gluten-free flour blend.