Description
Lemon Blueberry Cake is a delightful dessert that perfectly balances zesty lemon with juicy blueberries, creating a treat that’s both refreshing and delicious. Ideal for any occasion—be it birthdays, brunches, or casual gatherings—this cake features layers of fluffy cake filled with lemon curd and topped with creamy mascarpone frosting. Its stunning presentation and bright flavors will undoubtedly impress your guests. With simple preparation steps and easily customizable ingredients, you can create a show-stopping cake that’s sure to be a favorite among family and friends.
Ingredients
Scale
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 lemons (zested and juiced)
- 1 teaspoon lemon extract
- ½ cup light sour cream
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 9 ounces fresh blueberries
- 2 ¼ cups heavy whipping cream
- 1 cup powdered sugar
- 16 ounces mascarpone cheese
- 1 jar lemon curd
Instructions
- Preheat oven to 350°F; prepare three greased and parchment-lined round baking pans.
- In a bowl, beat together granulated sugar, vegetable oil, eggs, and lemon extract until light.
- Mix in lemon zest, juice, and sour cream until blended.
- Combine flour, baking powder, and salt; alternately add dry ingredients and buttermilk to the wet mixture.
- Toss blueberries in flour and gently fold into the batter.
- Divide batter among pans and bake for about 20-23 minutes until a toothpick comes out clean.
- Cool cakes before frosting with whipped mascarpone mixed with powdered sugar and vanilla.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 390
- Sugar: 34g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg