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The Ultimate Lemon Blueberry Cake Recipe: A Burst of Citrus and Sweetness

Lemon Blueberry Cake
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This Lemon Blueberry Cake is a delightful treat that combines the tangy zest of lemons with the sweet burst of blueberries. Perfect for any occasion, this moist and fluffy cake is topped with a creamy mascarpone frosting and layered with tangy lemon curd. It’s easy to make and guaranteed to impress! Follow the tips below for the best results.

Ingredients

Scale

For the Cake:

  • 2 cups (380g) granulated sugar
  • ½ cup (118ml) vegetable oil
  • 3 large eggs
  • 2 lemons (zested and juiced)
  • 1 teaspoon (5ml) lemon or vanilla extract
  • ½ cup (118ml) light sour cream
  • 2 ½ cups (350g) all-purpose flour
  • 3 teaspoons (11.2g) baking powder
  • 1 teaspoon (5g) salt
  • 1 cup (236ml) buttermilk (or milk)
  • ¼ cup (59ml) fresh lemon juice
  • 9 ounces fresh blueberries (washed and dried)
  • 2 tablespoons (15.6g) all-purpose flour (for coating blueberries)

For the Frosting:

  • 2 ¼ cups (532ml) 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

For the Cake:

  1. Preheat the oven to 350°F (175°C). Prepare three 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a large mixing bowl, combine sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed for 2 minutes until light and fluffy.
  3. Add lemon zest, lemon juice, and sour cream. Mix until well combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the batter, followed by half of the buttermilk. Mix on low speed until just combined. Repeat with the remaining dry ingredients and buttermilk.
  5. Toss blueberries with 2 tablespoons of flour, then gently fold them into the batter. Save a few blueberries to sprinkle on top.
  6. Divide the batter evenly among the three pans. Drop the reserved blueberries on top.
  7. Bake for 20-23 minutes, rotating pans halfway through. A toothpick inserted into the center should come out clean. Let the cakes cool completely.

For the Frosting:

  1. Chill the mixing bowl and whisk attachment in the freezer for 5-10 minutes.
  2. Beat mascarpone cheese on medium-low speed until smooth. Slowly add heavy cream, then increase speed to high and beat until soft peaks form.
  3. Add powdered sugar and vanilla extract. Beat on low until combined, then on high until stiff peaks form.

Assembly:

  1. Level the cake layers using a cake leveler. Place the first layer on a cake board or plate.
  2. Pipe a layer of mascarpone frosting and spread evenly. Add half of the lemon curd on top.
  3. Repeat with the second layer. Add the final layer and frost the entire cake with the remaining frosting.
  4. Decorate with piped florets, lemon slices, and blueberries. Refrigerate until ready to serve.

Notes

For the Cake:

  1. Preheat the oven to 350°F (175°C). Prepare three 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a large mixing bowl, combine sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed for 2 minutes until light and fluffy.
  3. Add lemon zest, lemon juice, and sour cream. Mix until well combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the batter, followed by half of the buttermilk. Mix on low speed until just combined. Repeat with the remaining dry ingredients and buttermilk.
  5. Toss blueberries with 2 tablespoons of flour, then gently fold them into the batter. Save a few blueberries to sprinkle on top.
  6. Divide the batter evenly among the three pans. Drop the reserved blueberries on top.
  7. Bake for 20-23 minutes, rotating pans halfway through. A toothpick inserted into the center should come out clean. Let the cakes cool completely.

For the Frosting:

  1. Chill the mixing bowl and whisk attachment in the freezer for 5-10 minutes.
  2. Beat mascarpone cheese on medium-low speed until smooth. Slowly add heavy cream, then increase speed to high and beat until soft peaks form.
  3. Add powdered sugar and vanilla extract. Beat on low until combined, then on high until stiff peaks form.

Assembly:

  1. Level the cake layers using a cake leveler. Place the first layer on a cake board or plate.
  2. Pipe a layer of mascarpone frosting and spread evenly. Add half of the lemon curd on top.
  3. Repeat with the second layer. Add the final layer and frost the entire cake with the remaining frosting.
  4. Decorate with piped florets, lemon slices, and blueberries. Refrigerate until ready to serve.

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-ultimate-lemon-blueberry-cake-recipe-a-burst-of-citrus-and-sweetness/