Description
This Lemon Blueberry Cake is a delicious and elegant dessert that’s perfect for spring and summer gatherings! It features moist lemon cake layers, a tangy lemon curd filling, and a creamy mascarpone frosting. Learn how to make this beautiful and flavorful cake
Ingredients
Scale
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
Instructions
For the Cake:
- 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.
- 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.
- 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.
- Combine Dry Ingredients: Combine the dry ingredients in a separate bowl.
- 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.
- Fold in Blueberries: Toss the blueberries with 2 tablespoons of flour. Gently fold the blueberries into the batter.
- Bake: Divide the batter evenly between the three pans. Bake at 350°F for 20-23 minutes, rotating pans halfway through.
- Cool: Remove from the oven and allow to cool completely.
For the Frosting:
- Chill Bowl and Whisk: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- 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:
- Level the Cakes: Use a cake leveler to cut the domes off the top of the cakes.
- 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.
- Crumb Coat: Use the piping bag to fill in any gaps between the layers and create a crumb coat.
- 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.
- 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