Introduction

This Lemon Blueberry Cake is a bright, refreshing dessert perfect for any occasion. Layers of moist lemon-flavored cake are filled and frosted with a luscious mascarpone whipped cream and tangy lemon curd. Fresh blueberries add a burst of sweetness and color, making this cake as beautiful as it is delicious.

A slice of three-layer cake sits on a white plate with a soft blue rim. The cake has creamy white frosting covering it, with two inner layers filled with pale yellow cream and jam with dark purples and black blueberries scattered inside. On the side of the slice, dollops of white whipped cream hold a few fresh blueberries. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (59 ml) fresh lemon juice
9 ounces fresh blueberries, washed and dried
2 tablespoons (15.6g) all-purpose flour (for blueberries)
2 ¼ cups (532 ml) 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

Step 1: Preheat your oven to 350°F. Prepare three 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides. If desired, apply bake even stripes to the pans.
Step 2: In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated and the batter lightens in color, about 2 minutes. Scrape down the bowl as needed.
Step 3: Zest the 2 lemons directly into the batter. Juice the lemons to get ¼ cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and mix until well combined.
Step 4: In a separate bowl, combine the flour, baking powder, and salt. Add half of the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, mixing until just starting to combine.
Step 5: Add the remaining dry ingredients and buttermilk to the batter, mixing until all ingredients are fully combined. Scrape down the sides and stir gently to ensure an even mix.
Step 6: Toss the blueberries with 2 tablespoons of flour, then gently fold them into the batter, reserving a small handful to scatter on top of the cake batter in the pans.
Step 7: Divide the batter evenly among the three prepared pans, about 1⅔ cups per pan. Sprinkle the reserved blueberries on top. Bake for 20-23 minutes, rotating pans halfway through for even baking.
Step 8: Check for doneness by inserting a toothpick into the center of each cake. If it comes out clean, remove cakes from the oven and let them cool completely.
Step 9: For the frosting, chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Step 10: Place the cold mascarpone cheese in the chilled bowl and beat on medium-low speed. Slowly pour in the heavy cream, allowing the mascarpone to liquefy. Increase speed to high and beat until soft peaks form.
Step 11: Add powdered sugar and vanilla extract. Beat on low speed until sugar is incorporated, then increase speed to high and beat until stiff peaks form.
Step 12: Use a cake leveler to trim the domed tops from each cake layer. Place a dollop of frosting on your cake board and set the bottom layer of cake on top.
Step 13: Fill a piping bag with half of the whipped cream. Pipe a layer on the cake and spread evenly. Spread half of the lemon curd over the frosting layer.
Step 14: Add the second cake layer and repeat the frosting and lemon curd layers. Top with the final cake layer.
Step 15: Use leftover frosting to fill any gaps between the layers and apply a crumb coat to the cake. Smooth with an offset spatula or icing smoother, removing excess frosting for a clean finish.
Step 16: Frost the top and sides of the cake evenly. Add texture by gently pressing the edge of your spatula against the sides while rotating the cake.
Step 17: Use remaining frosting to pipe decorative florets on top with a large open round tip. Garnish with lemon slices and leftover blueberries.
Step 18: Refrigerate the completed cake until ready to serve to keep it fresh.

Tips & Variations

For a more intense lemon flavor, add extra lemon zest to the frosting or batter.
Swap buttermilk for regular milk if unavailable, but buttermilk gives a tender crumb.
Fresh blueberries can be replaced with frozen ones; just toss them in flour to prevent sinking.
To make assembly easier, chill the cake layers before frosting.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Because it contains fresh cream and mascarpone, it’s best enjoyed within a few days. To serve, let the cake sit at room temperature for 20-30 minutes for the best texture and flavor.

How to Serve

The image shows a three-layer slice of cake on a white plate with blue decorative edges, placed on a white marbled surface. The cake has alternating layers of white cream and light yellow cake mixed with dark purple berries, with visible berry pieces in each layer. On the right side of the cake slice, there is a small swirl of white cream topped with several dark purple berries. A lemon half is blurred in the background. The texture of the cake looks soft and moist, and the cream appears smooth and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this cake?

Yes, frozen blueberries work well. Toss them with flour before folding into the batter to prevent them from sinking to the bottom during baking.

How do I prevent the cake from drying out?

Make sure not to overbake; check with a toothpick starting at 20 minutes. Also, chilling the cake layers before frosting and storing the finished cake covered in the refrigerator helps maintain moisture.