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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.

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

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.

Find it online: https://thefamilycooking.com/lemon-blueberry-mascarpone-cake/