Lemon Blueberry Cake
A delightful dessert that combines the tangy aroma of lemons with sweet blueberries, featuring layers of lemon curd and mascarpone frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened
- 0.75 cups milk
- 3 large eggs room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh
Frosting and Filling Ingredients
- 1 cup lemon curd
- 1 cup mascarpone cheese high-quality
- 0.5 cups heavy cream
- 0.25 cups powdered sugar
- Zest of 1 lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract.
- In another bowl, whisk together the flour and baking powder to combine.
- Gradually add the flour mixture to the creamed butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
- Gently fold in the blueberries to maintain their shape.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Frosting and Assembly
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold in the mascarpone cheese and powdered sugar until smooth.
- Once the cake is completely cool, layer it with lemon curd and top it with the whipped mascarpone frosting, spreading evenly.
- Garnish with lemon zest and additional blueberries.
Notes
Best served at room temperature. Pair with whipped cream or a scoop of vanilla ice cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.