why make this recipe
This lemon blueberry cake brings bright lemon and sweet blueberries in one easy cake. It is moist, fresh, and works for parties or a simple dessert. The lemon curd and mascarpone frosting add rich flavor without heavy work.
introduction
This cake mixes basic ingredients to make a soft, lemony cake with juicy blueberries and a light mascarpone frosting. It is easy to follow and uses common pantry items. If you enjoy lemon and blueberry in breakfast or dessert, you might also like these blueberry lemon pancake bites for another simple treat.
how to make BEST Lemon Blueberry Cake
Follow the recipe steps and use room temperature ingredients for best results. Work carefully when folding in blueberries so they do not break and color the batter. Bake time may vary by oven, so check with a toothpick.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon
- Pinch of salt
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Combine flour, baking powder, and salt in another bowl.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk.
- Fold in the blueberries and lemon zest.
- Divide batter between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, whip the heavy cream until soft peaks form, then fold in the mascarpone cheese and lemon juice to create the frosting.
- Once cakes are completely cooled, layer them with lemon curd and mascarpone frosting in between and on top.
- Serve chilled and enjoy your delicious lemon blueberry cake!
how to serve BEST Lemon Blueberry Cake
Chill the cake for at least 30 minutes before slicing so the frosting sets. Serve with extra lemon curd on the side or fresh berries for color. For a light fruit pairing, try serving with a simple shortcake like the best strawberry shortcake to add variety.
how to store BEST Lemon Blueberry Cake
Cover the cake and store in the fridge for up to 4 days. If you need to freeze, wrap each layer well in plastic and foil and freeze up to 2 months. Thaw in the fridge before assembling or serving.
tips to make BEST Lemon Blueberry Cake
- Use room temperature eggs, butter, and milk so the batter mixes evenly.
- If using frozen blueberries, do not thaw them first; fold them in frozen to reduce bleeding.
- Gently fold blueberries to keep them whole.
- Check cakes at 20 minutes and then every 5 minutes until a toothpick is clean.
- Chill frosting slightly if it seems too soft before spreading.
variation (if any)
- Add a teaspoon of poppy seeds for a lemon-poppy twist.
- Replace mascarpone with cream cheese for a tangier frosting.
- Use a simple lemon glaze instead of mascarpone for a lighter finish.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Fold them in while still frozen to help stop color bleed.
Q: Can I make this as cupcakes?
A: Yes. Bake at the same temperature for about 18-22 minutes, until a toothpick is clean.
Q: How do I stop the cake from drying out?
A: Do not overbake. Check with a toothpick and remove when it comes out clean or with a few crumbs.
Q: Can I make the cake ahead?
A: You can bake the layers a day ahead and keep them wrapped in the fridge. Assemble the day you serve.
Q: Can I skip the lemon curd?
A: Yes. You can use extra mascarpone frosting or jam instead.
Lemon Blueberry Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 pcs eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 0.5 cups heavy cream
- 1 piece Zest of 1 lemon
- 1 tablespoon Juice of 1 lemon
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Combine flour, baking powder, and salt in another bowl.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk.
- Fold in the blueberries and lemon zest.
Baking
- Divide batter between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Assembly
- In a bowl, whip the heavy cream until soft peaks form, then fold in the mascarpone cheese and lemon juice to create the frosting.
- Once cakes are completely cooled, layer them with lemon curd and mascarpone frosting in between and on top.