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Lemon Blueberry Cake with Mascarpone and Lemon Curd Frosting Recipe

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★★★★★

4.4 from 60 reviews

This delightful Lemon Blueberry Cake combines zesty lemon flavor and fresh blueberries in a moist, tender cake layered with mascarpone whipped cream and tangy lemon curd frosting. Perfect for spring and summer celebrations, it features three layers of lemon-infused cake, bursting with juicy blueberries, and finished with a smooth, creamy mascarpone frosting. Refrigerate before serving to allow flavors to meld and the cake to set beautifully.

Ingredients

Scale

Cake Ingredients

  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 2 lemons – zested and juiced (about ¼ cup lemon juice)
  • 1 teaspoon (5 ml) 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 (236 ml) buttermilk (or milk)
  • ¼ cup (59 ml) fresh lemon juice
  • 9 ounces fresh blueberries, washed and dried
  • 2 tablespoons (15.6 g) all-purpose flour (for tossing blueberries)

Frosting Ingredients

  • 2 ¼ cups (532 ml) heavy whipping cream
  • 1 cup (130 g) powdered sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • 16 ounces mascarpone cheese, cold
  • 1 jar (10 ounces) lemon curd

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch round baking pans, line the bottoms with parchment paper, and grease the sides. Optionally, prepare bake even strips for even layers.
  2. Mix Wet Ingredients: In a large mixing bowl, beat granulated sugar, vegetable oil, eggs, and lemon extract on medium speed for about 2 minutes until the mixture is lighter in color and well combined. Scrape down the bowl as needed.
  3. Add Lemon and Sour Cream: Zest 2 lemons directly into the batter, then juice them to measure ¼ cup lemon juice. Add lemon zest, lemon juice, and light sour cream to the batter, mixing until well incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  5. Mix Dry and Wet Ingredients Alternately: Add half of the dry ingredients to the batter, beating on low speed while slowly pouring in half of the buttermilk. Mix just until the flour starts to incorporate. Repeat with remaining dry ingredients and buttermilk until fully combined.
  6. Incorporate Blueberries: Toss fresh blueberries with 2 tablespoons flour to prevent sinking, then gently fold most of the blueberries into the batter, reserving a small handful for topping.
  7. Fill Cake Pans and Bake: Evenly divide the batter between the three pans (about 1 2/3 cups per pan). Drop the reserved blueberries on top of each pan’s batter. Bake at 350°F for 20-23 minutes, rotating pans halfway through baking for even cooking.
  8. Check Doneness and Cool: Test cakes by inserting a toothpick in the center; if it comes out clean, remove from oven. Let cakes cool completely in their pans.
  9. Chill Equipment for Frosting: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  10. Make Mascarpone Whipped Cream: In the chilled bowl, beat cold mascarpone cheese on medium-low speed. Slowly pour in heavy whipping cream. Increase speed to high and beat until soft peaks form.
  11. Add Sweeteners and Finish Whipping: Add powdered sugar and vanilla extract. Beat on low to incorporate sugar, then beat on high speed until stiff peaks form.
  12. Level Cake Layers: Use a cake leveler to trim domed tops off the cakes for even stacking.
  13. Assemble Cake Layers: Place a dollop of frosting on the cake board, then set the bottom cake layer on top. Pipe or spread half of the mascarpone frosting evenly over this layer, then spread half the lemon curd over the frosting.
  14. Add Middle and Top Layers: Repeat assembly with the second cake layer, adding remaining mascarpone frosting and lemon curd. Place the final cake layer on top.
  15. Crumb Coat: Use remaining frosting to pipe into gaps and create a thin crumb coat around the cake. Smooth with an offset spatula or icing smoother, removing excess frosting carefully to avoid mixing crumbs back in.
  16. Final Frosting: Frost the top and sides of the cake smoothly using an offset spatula. Use an icing smoother for clean edges. Optionally add texture patterns on the cake sides by gently pressing the spatula while rotating the cake.
  17. Decorate: Pipe decorative florets on top using a piping bag fitted with a large open round tip (Ateco 809). Garnish with lemon slices and leftover blueberries.
  18. Refrigerate: Chill the cake before serving to firm up frosting and enhance flavors. Store in the refrigerator.

Notes

  • If buttermilk is unavailable, use milk with a teaspoon of lemon juice or white vinegar as a substitute and let it sit for 5 minutes.
  • Chilling the bowl and whisk before whipping the mascarpone cream ensures better volume and texture.
  • Use fresh blueberries for best results; frozen berries can be used but may add extra moisture.
  • For even cake layers, rotate pans halfway through baking and consider using bake even strips.
  • This cake must be refrigerated due to the mascarpone frosting and lemon curd layers.
  • Let the cake rest at room temperature for 15-20 minutes before serving for optimum flavor and texture.

Keywords: Lemon cake, blueberry cake, mascarpone frosting, lemon curd cake, layered cake, lemon blueberry dessert

Find it online: https://reemcook.com/lemon-blueberry-cake-with-mascarpone-and-lemon-curd-frosting-recipe/