Print

Perfect Lemon Blueberry Layer Cake with Mascarpone Frosting

lemon blueberry layer cake - featured image
Print Recipe

A moist and tangy lemon blueberry layer cake with silky mascarpone frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon finely grated lemon zest (from about 2 lemons)
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) buttermilk (or milk plus 1 tablespoon vinegar as a substitute)
  • 1 ½ cups (225g) fresh blueberries
  • 1 ½ cups (340g) mascarpone cheese, chilled
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ cup (120ml) heavy cream, cold (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, sift together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. Using a mixer, beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in 3 large eggs one at a time, scraping down the bowl as needed. Stir in 1 tablespoon finely grated lemon zest and 1 tablespoon fresh lemon juice.
  5. With the mixer on low, add the dry ingredients in three parts, alternating with 1 cup buttermilk (start and end with dry). Mix gently until just combined.
  6. Toss 1 ½ cups fresh blueberries with a tablespoon of flour, then gently fold into the batter with a spatula.
  7. Pour batter evenly into the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool fully before frosting.
  9. In a chilled bowl, beat 1 ½ cups mascarpone cheese with 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 teaspoon lemon zest until smooth. For a lighter texture, whip in ½ cup cold heavy cream until soft peaks form.
  10. Place one cake layer on your serving plate. Spread a thick layer of mascarpone frosting over it. Add the second cake layer on top and frost the top and sides evenly.
  11. Refrigerate for at least 30 minutes to set before slicing.

Notes

Use room temperature ingredients for smoother batter and frosting. Toss blueberries in flour before folding to prevent sinking. Chill mascarpone until frosting time to avoid runny frosting. Do not overmix batter to keep cake tender. Let cake cool completely before frosting. Refrigerate assembled cake for at least 30 minutes before slicing.

Nutrition

Keywords: lemon blueberry cake, mascarpone frosting, layer cake, easy cake recipe, homemade cake, lemon dessert, blueberry dessert, moist cake

Find it online: https://yumnode.com/perfect-lemon-blueberry-layer-cake-recipe-easy-homemade-mascarpone-frosting/