A Lemon Blueberry Cake That Screams Summer Bliss
Imagine biting into a forkful of buttery, moist lemon cake, bursting with juicy blueberries and layered with a rich, creamy mascarpone frosting. This lemon blueberry cake is the perfect blend of tart and sweet, with a hint of tang from fresh lemon zest. Whether you’re celebrating a special occasion or just craving a refreshing lemon blueberry dessert, this cake is a must-bake!
Ingredients for Lemon Blueberry Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 1 cup buttermilk (room temperature)
- 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
For the Lemon Mascarpone Frosting:
- 8 oz mascarpone cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Optional Lemon Curd Filling:
- ½ cup lemon curd (store-bought or homemade) Recipe below
How to Make a Lemon Blueberry Cake from Scratch
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs, one at a time, mixing well after each. Stir in lemon zest and juice.
- Alternately add the dry ingredients and buttermilk, mixing on low speed until just combined.
- Gently fold in blueberries coated in flour to prevent sinking.
Step 2: Bake to Perfection
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Mascarpone Frosting
- Beat mascarpone cheese and butter until creamy.
- Gradually add powdered sugar, followed by lemon zest, lemon juice, and vanilla extract.
- Mix until smooth and fluffy.
Step 4: Assemble the Blueberry Lemon Cake
- Place one cake layer on a serving plate. Spread a thin layer of lemon curd (if using) followed by mascarpone frosting.
- Top with the second cake layer and frost the top and sides with the remaining frosting.
- Garnish with fresh blueberries and lemon slices for a picture-perfect finish!
Why This Moist Lemon Blueberry Cake Will Be Your New Favorite
- Ultra-Moist & Flavorful – The combination of buttermilk and fresh lemon juice keeps this cake soft and fluffy.
- Creamy Mascarpone Frosting – Richer and smoother than regular buttercream, making every bite luxurious.
- Perfect for Any Occasion – Birthdays, brunch, or a simple summer treat!
- Customizable – Add lemon curd, switch up the frosting, or make it gluten-free with almond flour.
Tips for the Best Lemon Blueberry Cake
- Use Fresh Lemons – Freshly squeezed lemon juice and zest pack in the best citrus flavor.
- Toss Blueberries in Flour – This keeps them from sinking to the bottom of the cake.
- Chill the Cake Layers – This makes frosting easier and prevents crumbs from getting mixed into the frosting.
- For a Stronger Lemon Flavor – Brush layers with a simple lemon syrup before frosting.
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You’ve Got This, Mama!
If you love lemon desserts with a bright, citrusy flavor, this lemon blueberry mascarpone cake will be your new obsession! It’s fresh, fruity, and loaded with juicy blueberries, perfect for summer gatherings or a treat-yourself moment. Try it and let me know how it turns out!
