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Lemon Blueberry Cake

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A delightful Lemon Blueberry Cake that perfectly balances tart lemon and sweet blueberries, ideal for gatherings or a special dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1 cup lemon curd
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Beat together the sugar and butter until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the buttermilk, vanilla extract, and lemon zest.
  5. Combine the flour, baking powder, and salt in another bowl, then gradually mix into the wet ingredients until just combined.
  6. Fold in the blueberries gently.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Beat the mascarpone cheese, heavy cream, and powdered sugar until it forms stiff peaks for the frosting.
  11. Layer the cooled cakes with lemon curd and mascarpone frosting in between.
  12. Frost the top and sides of the cake with the remaining mascarpone frosting and garnish as desired.
  13. Slice and serve, enjoying your delicious lemon blueberry cake!

Notes

Store in an airtight container in the refrigerator for up to a week or freeze individual slices for up to three months.

Nutrition

Find it online: https://recypez.com/lemon-blueberry-cake/

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