Description

Experience the delightful blend of tangy lemon and sweet blueberries with this exquisite Lemon Blueberry Cake. Perfectly moist and fluffy, this beautiful dessert is a showstopper for any gathering, from birthday celebrations to casual family dinners. Each slice showcases layers infused with fresh lemon juice and zesty lemon curd, complemented by bursts of juicy blueberries. Topped with rich mascarpone whipped cream frosting, this cake not only pleases the palate but also dazzles the eyes. Easy to customize by swapping berries or adjusting sweetness levels, it’s a versatile treat that will have everyone asking for seconds.

Ingredients

Scale

2 cups granulated sugar
½ cup vegetable oil
3 large eggs
2 lemons (zested and juiced)
½ cup light sour cream
2 ½ cups all-purpose flour
1 cup buttermilk
9 ounces fresh blueberries
For frosting: 16 ounces mascarpone cheese
2 ¼ cups heavy whipping cream

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Instructions

Preheat oven to 350°F. Line three 8-inch pans with parchment paper.
In a bowl, beat sugar, oil, eggs, and lemon extract until light in color.
Mix in lemon zest, juice, and sour cream until combined.
In another bowl, whisk flour, baking powder, and salt; gradually add to wet mixture along with buttermilk.
Toss blueberries in flour and gently fold into batter.
Divide batter among pans and bake for 20-23 minutes. Cool completely before frosting.
For frosting: Beat mascarpone and heavy cream until soft peaks form; add powdered sugar and vanilla until stiff peaks form.
Assemble cake with layers of frosting and lemon curd between each layer; frost the outside.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 370
Sugar: 32g
Sodium: 160mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg