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Delicious Lemon Blueberry Cake topped with fresh blueberries and lemon zest.

Lemon Blueberry Cake

A delightful blend of tart lemon and sweet blueberries, this cake features a luscious mascarpone frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.