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Luscious Lemon Blueberry Layer Cake with Creamy Mascarpone Frosting

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A vibrant, tangy, and sweet lemon blueberry layer cake with silky mascarpone frosting that is moist, flavorful, and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 large lemons
  • ⅓ cup (80ml) fresh lemon juice
  • 1 cup (240ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, tossed in 1 tablespoon flour
  • 1 ½ cups (340g) mascarpone cheese, chilled
  • 1 cup (240ml) heavy cream, cold
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
  5. With mixer on low, alternately add flour mixture in three parts with whole milk and lemon juice, starting and ending with flour. Mix until just combined.
  6. Toss blueberries in flour, then gently fold into batter with a rubber spatula.
  7. Divide batter evenly between prepared pans and smooth tops. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  9. For frosting, beat mascarpone cheese with powdered sugar, lemon zest, and vanilla extract until smooth. Whip heavy cream to soft peaks and fold into mascarpone mixture until light and fluffy. Chill if too soft.
  10. Place one cake layer on serving plate. Spread one-third of frosting evenly over top. Add second layer and cover top and sides with remaining frosting. Smooth with offset spatula.
  11. Refrigerate assembled cake for at least 30 minutes to set frosting before slicing.

Notes

Use fresh lemon zest and juice for best flavor. Toss blueberries in flour before folding to prevent sinking. Chill mascarpone and bowl before making frosting for better texture. Avoid overmixing batter to keep cake tender. Refrigerate cake after frosting to set and make slicing easier. Frozen blueberries can be used if thawed and drained well.

Nutrition

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

Find it online: https://avabake.com/luscious-lemon-blueberry-layer-cake-recipe-easy-homemade-dessert-with-creamy-mascarpone-frosting/