Lemon Blueberry Cake
A delightful combination of zesty lemon and juicy blueberries, perfect for summer gatherings or a cozy night in.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk can substitute with yogurt for a tangy twist
- 3 large eggs should be at room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen) fold in gently to prevent breaking
- 1/2 cup lemon curd
Frosting Ingredients
- 1 cup mascarpone cheese can substitute with a mixture of cream cheese and sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 unit Juice and zest of 1 lemon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—this should take about 3-5 minutes.
- Add the eggs one at a time, making sure to beat well after each addition.
- Mix in the milk, lemon juice, and lemon zest until thoroughly combined.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined—don’t overmix!
Baking
- Gently fold in the blueberries, being careful not to break them apart.
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting and Assembly
- For the frosting, beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Layer the cakes with lemon curd in between, and frost the top and sides with the mascarpone frosting.
- Decorate as desired and slice up for serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap each layer tightly and it will keep for up to 3 months.