Lemon Blueberry Mascarpone Cake

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps and common ingredients, this cake is accessible for both novice and experienced bakers.

• Bursting with Flavor: The combination of fresh blueberries and lemon zest creates a harmonious balance of sweet and tangy notes.

• Moist and Tender: The inclusion of mascarpone cheese in the batter ensures a soft, moist texture that melts in your mouth.

• Versatile: Perfect for various occasions, from casual gatherings to special celebrations.

Ingredients

For the Cake:

• 2 cups (380g) granulated sugar

• ½ cup (118ml) vegetable oil

• 3 large eggs

• Zest of 2 lemons

• 1 teaspoon (5ml) lemon extract (or vanilla extract)

• ½ cup (118ml) light sour cream

• 2½ cups (350g) all-purpose flour

• 3 teaspoons (11.2g) baking powder

• 1 teaspoon (5g) salt

• 1 cup (236ml) buttermilk (or milk)

• ¼ cup (59ml) fresh lemon juice

• 9 ounces fresh blueberries, washed and dried

• 2 tablespoons (15.6g) all-purpose flour (for tossing blueberries)

For the Frosting:

• 2¼ cups (532ml) heavy whipping cream

• 1 cup (130g) powdered sugar

• 1 teaspoon (5ml) pure vanilla extract

• 16 ounces mascarpone cheese, cold

• 1 jar (10 ounces) lemon curd

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. Mix Wet Ingredients: In a large bowl, beat together the granulated sugar, vegetable oil, eggs, lemon zest, and lemon extract until the mixture is smooth and light in color.

3. Add Sour Cream: Mix in the light sour cream until fully incorporated.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add half of the dry ingredients to the wet mixture, mixing on low speed. Then, add half of the buttermilk, mixing until just combined. Repeat with the remaining dry ingredients and buttermilk, mixing until the batter is smooth.

6. Add Lemon Juice: Stir in the fresh lemon juice until well combined.

7. Prepare Blueberries: Toss the fresh blueberries with 2 tablespoons of flour to prevent them from sinking during baking.

8. Fold in Blueberries: Gently fold the floured blueberries into the batter.

9. Bake: Divide the batter evenly among the prepared cake pans. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

11. Prepare the Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Add the cold mascarpone cheese and lemon curd, and continue to beat until stiff peaks form.

12. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting over it, then add a layer of lemon curd. Repeat with the second and third layers, frosting the top and sides of the entire cake.

13. Serve: Slice and enjoy your homemade Lemon Blueberry Mascarpone Cake!

Servings and Timing

• Servings: This recipe yields approximately 10-12 slices.

• Preparation Time: 15 minutes

• Baking Time: 23-25 minutes

• Cooling Time: Approximately 1 hour

• Total Time: Approximately 2 hours

Variations

• Berry Substitutions: Swap blueberries for raspberries, blackberries, or a mix of berries for a different flavor profile.

• Lemon Curd: For a tangier taste, increase the amount of lemon curd in the frosting or add a layer between the cake layers.

• Nuts: Add chopped nuts like almonds or pecans to the batter for added texture.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

• Reheating: Serve slices at room temperature for the best flavor. Allow refrigerated slices to sit out for about 20 minutes before serving.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. There’s no need to thaw them; just toss them in flour before adding to the batter to prevent them from sinking.

2. Can I substitute mascarpone cheese with cream cheese?

While mascarpone provides a milder flavor, you can substitute it with cream cheese. Keep in mind that cream cheese has a tangier taste.

Lemon Blueberry Mascarpone Cake

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This Lemon Blueberry Mascarpone Cake blends the refreshing citrus flavor of lemon with sweet, juicy blueberries and a creamy mascarpone frosting. Moist, tender, and bursting with flavor, it’s the perfect dessert for any occasion.

• Author: Laura
• Prep Time: 15min
• Cook Time: 23-25min
• Total Time: Approximately 2 hours
• Yield: 10-12 servings
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American

Ingredients

For the Cake:

• 2 cups (380g) granulated sugar
• ½ cup (118ml) vegetable oil
• 3 large eggs
• Zest of 2 lemons
• 1 teaspoon (5ml) lemon extract (or vanilla extract)
• ½ cup (118ml) light sour cream
• 2½ cups (350g) all-purpose flour
• 3 teaspoons (11.2g) baking powder
• 1 teaspoon (5g) salt
• 1 cup (236ml) buttermilk (or milk)
• ¼ cup (59ml) fresh lemon juice
• 9 ounces fresh blueberries, washed and dried
• 2 tablespoons (15.6g) all-purpose flour (for tossing blueberries)

For the Frosting:

• 2¼ cups (532ml) heavy whipping cream
• 1 cup (130g) powdered sugar
• 1 teaspoon (5ml) pure vanilla extract
• 16 ounces mascarpone cheese, cold
• 1 jar (10 ounces) lemon curd

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Instructions

• Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

• Mix Wet Ingredients: In a large bowl, beat together sugar, oil, eggs, lemon zest, and lemon extract until smooth and light in color.

• Add Sour Cream: Stir in light sour cream until fully incorporated.

• Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

• Alternate Adding Dry Ingredients and Buttermilk: Gradually add half of the dry ingredients to the wet mixture, mixing on low speed. Then, add half of the buttermilk, mixing until combined. Repeat with the remaining dry ingredients and buttermilk.

• Add Lemon Juice: Stir in fresh lemon juice.

• Prepare Blueberries: Toss blueberries in 2 tablespoons of flour to prevent them from sinking.

• Fold in Blueberries: Gently fold blueberries into the batter.

• Bake: Divide the batter among the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.

• Cool: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

• Prepare the Frosting: In a chilled bowl, beat whipping cream, powdered sugar, and vanilla extract until soft peaks form. Add mascarpone and lemon curd, continuing to beat until stiff peaks form.

• Assemble the Cake: Once cooled, place one cake layer on a serving plate. Spread frosting and lemon curd. Repeat with the second and third layers, frosting the top and sides.

• Serve: Slice and enjoy!

Notes

• Berry Substitutions: You can use raspberries or blackberries instead of blueberries for a different flavor.
• Lemon Curd: Add extra lemon curd to the frosting for more tangy flavor or include a layer between cake layers.
• Storage: Store the cake in the fridge in an airtight container for up to 3 days.