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Lemon Blueberry Cake

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Delightful Lemon Blueberry Cake merging tart lemon zest with sweet blueberries, creating a moist and vibrant treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups 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
  • 1/2 cup lemon curd
  • 1 cup mascarpone cheese
  • 1/4 cup heavy cream
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  3. Mix the all-purpose flour and baking powder in a mixing bowl until well combined.
  4. Cream the softened unsalted butter and sugar until light and fluffy.
  5. Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
  6. Alternate adding dry ingredients and milk to the butter mixture, starting and finishing with the dry ingredients.
  7. Fold in the fresh blueberries and the zest of 1 lemon.
  8. Pour the batter into prepared cake pans and smooth the tops.
  9. Bake for 25–30 minutes, or until a toothpick comes out clean.
  10. Cool cakes in pans for 10 minutes before transferring to a wire rack.
  11. Whip the mascarpone cheese and heavy cream together until fluffy.
  12. Layer one cake on a serving plate, spread lemon curd, then add frosting. Top with the second cake and frost the top.
  13. Garnish with extra blueberries and lemon zest.

Notes

Using fresh ingredients makes all the difference. Feel free to explore variations like adding lavender or going vegan!

Nutrition

Keywords: lemon cake, blueberry cake, dessert recipe, baking, summer dessert

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