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Perfect Lemon Blueberry Layer Cake with Mascarpone Frosting

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A fluffy, fragrant lemon blueberry layer cake bursting with juicy blueberries and layered with silky, creamy mascarpone frosting. This cake balances tartness and sweetness perfectly, making it ideal for celebrations or weekend treats.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp finely grated lemon zest (about 2 lemons)
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 1 ½ cups (225g) fresh blueberries (frozen can be used, do not thaw)
  • 8 oz (225g) mascarpone cheese, chilled
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2 tbsp heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans, line bottoms with parchment paper, and grease again.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter with sugar on medium-high speed until pale and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Scrape down bowl as needed.
  5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
  6. With mixer on low, add dry ingredients in three batches alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined after each addition.
  7. Gently fold in blueberries with a spatula to avoid crushing.
  8. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely (at least 1 hour).
  10. For frosting, beat mascarpone with powdered sugar and vanilla until smooth. Gradually add heavy cream to reach spreadable consistency. Chill if too soft.
  11. Assemble cake by placing one layer on serving plate, spreading frosting on top, adding second layer, then frosting top and sides evenly. Decorate with extra blueberries or lemon zest if desired.

Notes

Use room temperature ingredients for best results. Gently fold blueberries to avoid crushing. Do not overmix batter after adding flour. Chill assembled cake for 30 minutes before slicing for cleaner cuts. If cake layers dome, level with serrated knife. Frozen blueberries can be used without thawing. Mascarpone frosting can become grainy if overwhipped; add cream slowly and chill if needed.

Nutrition

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

Find it online: https://twirltaste.com/perfect-lemon-blueberry-layer-cake-recipe-easy-homemade-mascarpone-frosting/