Zesty Perfection: Lemon Blueberry Cake

Nostalgic Appeal

This cake reminds me of those sunny afternoons spent enjoying a slice of homemade cake with a cup of tea in the garden. The combination of zesty lemon and sweet blueberries is a classic for a reason. It’s a dessert that evokes feelings of warmth, happiness, and those carefree moments enjoying a delicious treat with loved ones.

Homemade Focus

While you could certainly buy pre-made cakes or lemon curd, there’s something truly special about making this Lemon Blueberry Cake from scratch. You control the quality of the ingredients, and the process of baking the cake layers, creating the lemon curd, and whipping up the mascarpone frosting is a rewarding experience.

Flavor Goal

The flavor profile I’m aiming for is a delightful balance of sweet, tart, and creamy flavors with a hint of vanilla. The lemon cake layers are moist and fluffy with a zesty lemon flavor, the lemon curd filling adds a tangy and intense lemon punch, and the mascarpone frosting provides a creamy and smooth texture with a touch of vanilla.

Ingredient Insights

Let’s explore the key ingredients that make this cake so special! For the cake layers, we use [sugar, vegetable oil, eggs, lemon zest, lemon juice, sour cream, flour, baking powder, salt, buttermilk, and fresh blueberries, creating a moist and flavorful cake with a vibrant lemon flavor]. For the frosting, we combine [heavy whipping cream, powdered sugar, vanilla extract, mascarpone cheese, and lemon curd, resulting in a light and airy frosting with a tangy lemon twist].

Essential Equipment

For this recipe, you’ll need a few key pieces of equipment: three 8-inch round baking pans, parchment paper, a large mixing bowl, a stand mixer or hand mixer, a spatula, a cake leveler, a piping bag with a large open round tip, an offset spatula, and an icing smoother.

Ingredients

For the cake:

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

For the frosting:

• 2 ¼ cups (532 ml) heavy whipping cream
• 1 cup (130 g) powdered sugar
• 1 teaspoon (5ml) pure vanilla extract
• 16 ounces mascarpone cheese, cold
• 1 jar (10 ounces) lemon curd

Step-by-Step Instructions

For the Cake:

1. Preheat and Prep: Preheat the oven to 350°F (177°C). Prepare three 8-inch round baking pans, line the bottoms with parchment paper, and grease the sides.
2. Combine Wet Ingredients: In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until light and fluffy.
3. Add Lemon and Sour Cream: Zest and juice the lemons. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.
4. Combine Dry Ingredients: Combine the dry ingredients in a separate bowl.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk, and mix until just combined.
6. Fold in Blueberries: Toss the blueberries with 2 tablespoons of flour. Gently fold the blueberries into the batter.
7. Bake: Divide the batter evenly between the three pans. Bake at 350°F for 20-23 minutes, rotating pans halfway through.
8. Cool: Remove from the oven and allow to cool completely.

For the Frosting:

1. Chill Bowl and Whisk: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
2. Whip the Frosting: Beat the mascarpone cheese with heavy cream until smooth. Increase speed and beat until soft peaks form. Add powdered sugar and vanilla extract; beat until stiff peaks form.

Assembly:

1. Level the Cakes: Use a cake leveler to cut the domes off the top of the cakes.
2. Layer the Cake: Place a dollop of frosting on your cake board and place the bottom layer of cake on top. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over the mascarpone filling. Add the second layer of cake and repeat, using all of the remaining lemon curd. Add the final layer of cake on top.
3. Crumb Coat: Use the piping bag to fill in any gaps between the layers and create a crumb coat.
4. Frost the Cake: Frost the top and sides of the cake using an offset spatula. Once the sides are covered, use an icing smoother to remove excess frosting.
5. Decorate and Serve: Use the remaining frosting to pipe florets on top of the cake. Garnish with lemon slices and leftover blueberries. Refrigerate the cake before serving.

Troubleshooting

• Cake is dry: Avoid overbaking the cake layers. Check for doneness with a toothpick.
• Cheesecake filling is cracked: Make sure the oven temperature is accurate and avoid overbaking the cupcakes.
• Frosting is too runny: Make sure the heavy cream and mascarpone cheese are well chilled. Avoid over-whipping the cream.

Tips and Variations

• Use different types of berries in the cake batter, such as raspberries or a mix of berries.
• Add a lemon glaze to the cake layers for an extra lemon flavor.
• Decorate with fresh flowers or lemon zest for a beautiful presentation.

Serving and Pairing Suggestions

This Lemon Blueberry Cake is delicious on its own, but it also pairs well with a cup of coffee or tea. It’s perfect for a special occasion, a birthday party, or any time you want a refreshing and elegant dessert.

Nutritional Information (Estimated, per serving)

(This information is an estimate based on average values for the ingredients used and a serving size of 1/12th of the cake. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)

• Calories: Approximately 550-600
• Fat: Approximately 35-40g
• Saturated Fat: Approximately 20-22g
• Cholesterol: Approximately 120-140mg
• Protein: Approximately 6-8g
• Carbohydrates: Approximately 60-65g
• Fiber: Approximately 2-3g
• Sugar: Approximately 40-45g
• Sodium: Approximately 200-250mg

To get more precise nutritional information:

1. Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
2. Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
3. Adjust for variations: If you make substitutions (e.g., different type of berries), adjust the calculations accordingly.

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Recipe Summary and Q&A

Q: Can I make this cake ahead of time?

A: Yes! You can bake the cake layers and make the frosting and lemon curd ahead of time. Assemble the cake a day before serving.

Q: Can I freeze this cake?

A: It’s not recommended to freeze this cake, as the texture of the frosting and lemon curd may be affected.

Q: Can I use a different type of frosting?

A: While mascarpone frosting is recommended for this cake, you can experiment with other types of frosting, such as cream cheese frosting or buttercream frosting.