BEST Lemon Blueberry Cake

Why Make This Recipe

This Lemon Blueberry Cake is a delightful blend of sweet and tangy flavors. The moist cake, filled with fresh blueberries and layered with zesty lemon curd and creamy mascarpone, is perfect for any occasion. Whether it’s a birthday, a family gathering, or just a treat for yourself, this cake will surely brighten your day. Plus, it’s easy to make and doesn’t require any fancy ingredients!

How to Make BEST Lemon Blueberry Cake

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup fresh blueberries
• 1 cup lemon curd
• 1 cup mascarpone cheese
• 1/4 cup powdered sugar
• Zest of 1 lemon
• Juice of 1 lemon

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, combine flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.
4. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Gently fold in the blueberries.
5. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cakes to cool completely.
7. For the frosting, mix mascarpone cheese with powdered sugar, lemon zest, and lemon juice until smooth.
8. Layer the cakes with lemon curd and mascarpone frosting in between and on top.
9. Optional: Garnish with additional blueberries and lemon slices. Serve and enjoy your delightful lemon blueberry cake!

How to Serve BEST Lemon Blueberry Cake

This cake is best served at room temperature. You can slice it and enjoy it plain or add a dollop of whipped cream on top. The bright colors and fresh flavors make it an attractive dessert for any table.

How to Store BEST Lemon Blueberry Cake

To store any leftover cake, keep it in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze the cake for up to a month. If you freeze it, make sure to wrap it well in plastic wrap and then in foil to prevent freezer burn.

Tips to Make BEST Lemon Blueberry Cake

• Be gentle when folding in the blueberries to avoid crushing them.
• Make sure your butter is softened for easier creaming with sugar.
• Use fresh blueberries for the best flavor.
• If you can’t find lemon curd, you can make your own or use a store-bought version.

Serving Ideas

This cake pairs well with tea or coffee, making it perfect for an afternoon snack. You can also serve it with a fruit salad for a fresh twist.

Final Thoughts

The BEST Lemon Blueberry Cake is a treat you won’t want to miss. Its light and fluffy texture, combined with the tartness of lemon and sweetness of blueberries, creates a dessert that’s both refreshing and satisfying. Try making it for your next gathering, and watch everyone’s faces light up with joy!

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the batter without thawing to prevent the color from bleeding.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in the refrigerator. Frost them just before serving for the best taste.

3. What can I substitute for mascarpone cheese?
If you don’t have mascarpone on hand, you can use cream cheese blended with a little heavy cream for a similar texture.

Lemon Blueberry Cake

A delightful blend of sweet and tangy flavors, this moist cake is filled with fresh blueberries and layered with zesty lemon curd and creamy mascarpone, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup fresh blueberries

For the Frosting and Filling

• 1 cup lemon curd
• 1 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 lemon Zest of 1 lemon
• 1 lemon Juice of 1 lemon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, combine flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.
4. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Gently fold in the blueberries.
5. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cakes to cool completely.

Frosting and Assembly

1. For the frosting, mix mascarpone cheese with powdered sugar, lemon zest, and lemon juice until smooth.
2. Layer the cakes with lemon curd and mascarpone frosting in between and on top.
3. Optional: Garnish with additional blueberries and lemon slices.

Notes

This cake is best served at room temperature with a dollop of whipped cream. To store leftovers, keep in an airtight container in the fridge for about 3-4 days or freeze for up to a month.