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Perfect Lemon Blueberry Layer Cake with Creamy Mascarpone Frosting

lemon blueberry layer cake - featured image
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A bright, fresh lemon blueberry layer cake with light, fluffy cake layers and a smooth, creamy mascarpone frosting. This cake balances citrus brightness with soft berries and a rich, luxurious finish.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries, washed and dried
  • 16 ounces (450 g) mascarpone cheese, cold
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
  7. Gently fold in fresh blueberries using a rubber spatula, being careful not to mash them.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges pull away slightly.
  10. Cool cakes in pans for 15 minutes, then invert onto cooling racks and cool completely.
  11. For frosting, beat cold mascarpone cheese and softened butter until smooth and creamy, about 2-3 minutes.
  12. Gradually add powdered sugar and vanilla extract; beat until fluffy but not runny. Optionally fold in lemon zest.
  13. Place one cake layer on serving plate, spread a generous layer of frosting over it.
  14. Add second cake layer on top and frost the top and sides evenly.
  15. Chill cake for 30 minutes if frosting feels too soft before slicing.

Notes

Use room temperature eggs, butter, and buttermilk for best results. Do not overmix batter after adding flour to avoid toughness. Gently fold blueberries to prevent bleeding. Chill frosting if too loose. Coat blueberries with flour before folding to prevent sinking. Trim cake tops if domed for even layers. Mascarpone frosting can be whipped with heavy cream for lighter texture but keep chilled.

Nutrition

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

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