Description
A delightful Lemon Blueberry Cake bursting with summer flavors and topped with creamy mascarpone frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Pour in the milk and vanilla extract, stirring until combined.
- In a separate bowl, whisk together flour and baking powder, then gradually mix into wet ingredients.
- Gently fold in fresh blueberries until evenly distributed.
- Divide the batter between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Mix mascarpone cheese, powdered sugar, and lemon zest until smooth.
- Once cooled, layer cakes with lemon curd and frost the outside with mascarpone mixture.
- Slice, serve, and enjoy!
Notes
For a more pronounced lemon flavor, add extra lemon zest. Store cake in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cake, lemon, blueberry, dessert, summer, mascarpone