Lemon Blueberry Cake
A moist and flavorful cake combining bright lemon and sweet blueberries, topped with a light mascarpone frosting.
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.
Notes
Chill the cake for at least 30 minutes before slicing so the frosting sets. Serve with extra lemon curd or fresh berries.