Description
A soft, tender lemon cake bursting with juicy blueberries and layered with light, creamy mascarpone frosting. Perfect for spring, brunches, birthdays, or whenever you want a bright and cheerful dessert that’s as delicious as it is beautiful.
Ingredients
-
2 cups (380g) granulated sugar
-
½ cup (118ml) vegetable oil
-
3 large eggs
-
Zest & juice of 2 lemons (about ¼ cup juice)
-
1 tsp lemon or vanilla extract
-
½ cup (118ml) light sour cream
-
2½ cups (350g) all-purpose flour
-
3 tsp (11.2g) baking powder
-
1 tsp (5g) salt
-
1 cup (236ml) buttermilk
-
9 oz fresh blueberries, washed and dried
-
2 tbsp (15.6g) all-purpose flour (for tossing berries)
Mascarpone Frosting:
-
2¼ cups (532ml) heavy whipping cream
-
1 cup (130g) powdered sugar
-
1 tsp (5ml) vanilla extract
-
16 oz mascarpone cheese, cold
-
1 jar (10 oz) lemon curd
Instructions
-
Preheat oven to 350°F. Line three 8-inch pans with parchment and grease sides.
-
Beat sugar, oil, and eggs. Add lemon zest, juice, and sour cream.
-
In a separate bowl, mix flour, baking powder, and salt.
-
Alternate adding dry mix and buttermilk to wet ingredients.
-
Toss blueberries in flour and fold into the batter.
-
Divide into pans and top with extra berries.
-
Bake for 20–23 minutes. Cool completely.
-
Whip cream, add powdered sugar, vanilla, and mascarpone.
-
Layer cake with frosting and lemon curd. Decorate and chill.
Notes
-
Always use cold mascarpone for the best texture.
-
Don’t skip tossing the berries in flour to prevent sinking.
-
Let cake fully cool before frosting to avoid melting.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American