Lemon blueberry cake is one of those delightful desserts that brightens any occasion. I remember the first time I made it for a summer gathering; the zesty lemon combined with the burst of blueberries was an instant hit. It’s not just the flavor; it’s the texture, the moistness, and a sweetness that perfectly balances tartness. If you’re looking for a recipe that’s both delicious and impressive, this cake is your answer. Plus, it’s relatively straightforward to prepare, making it ideal for both beginners and seasoned bakers alike.
This cake features a soft, fluffy base with a stunning lemon flavor that really shines through. Every slice boasts juicy blueberries, and the rich, creamy mascarpone frosting adds a luxurious finish. Whether it’s for a special occasion or just a weekend treat, this lemon blueberry cake stands out, ready to impress guests and indulge your cravings.
Why you’ll love this
- Quick to prepare, perfect for last-minute gatherings.
- Refreshing flavors make it ideal for spring and summer.
- Moist texture and delightful fruity bursts.
- Elegant enough for celebrations yet simple for everyday enjoyment.
- Freezes well, so you can enjoy it at your leisure.
“This cake is a showstopper! So refreshing and delicious.”
How this recipe comes together
Making this lemon blueberry cake is simple: you’ll start by creaming the butter and sugar, adding in eggs, milk, and zesty lemon ingredients before blending in dry ingredients. Once mixed, you’ll gently fold in blueberries and bake. After cooling, the real magic happens with a luscious mascarpone frosting and a layer of lemon curd. It’s a refreshing treat that’s perfect for any occasion.
What you’ll need
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup lemon curd
Ingredient notes & swaps
- Butter: Use unsalted butter for better control over salt content.
- Milk: Whole milk works best, but you can substitute with almond milk for a lighter version.
- Lemon zest: Fresh zest adds bright flavor; avoid bottled if possible.
- Mascarpone cheese: For a lighter frosting, substitute with cream cheese.
Step-by-step instructions
This recipe is straightforward, and with just a few steps, you’ll be on your way to enjoying a delicious lemon blueberry cake.
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated. Then, stir in the milk, lemon zest, lemon juice, and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until everything is just combined. Avoid overmixing.
Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
For the frosting, beat together mascarpone cheese, heavy cream, and powdered sugar until soft peaks form, creating a light and airy texture.
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of lemon curd on top, followed by a generous layer of the mascarpone frosting.
Place the second layer on top and frost the top and sides with the remaining mascarpone frosting. Serve and enjoy!
Helpful cooking tips
- Use fresh blueberries for the best flavor; frozen will work but may add excess moisture.
- Allow your eggs and butter to reach room temperature for easier mixing and better texture.
- Be cautious not to overmix once you’ve added the flour, as it can lead to a denser cake.
- Make your frosting ahead of time and store it in the refrigerator until you’re ready to use it.
Serving suggestions
Enjoy your lemon blueberry cake as-is or pair it with a dollop of whipped cream for added luxury. Garnish with lemon slices and a dusting of powdered sugar for a professional touch. It’s delightful alongside a cup of tea or coffee, making for a lovely afternoon treat.
Storage & reheating tips
Keep your leftover lemon blueberry cake in an airtight container at room temperature for up to two days or in the refrigerator for about a week. For longer storage, freeze slices tightly wrapped in plastic wrap followed by foil. Thaw them at room temperature for a delicious treat any day.
How to fix common issues
Dry cake: Ensure you’re measuring your flour accurately; too much flour can lead to dryness. Also, avoid overbaking.
Soggy texture: If your cake is too wet, it might be due to excess moisture from berries. Pat blueberries dry before adding to the batter.
Frosting problems: If your mascarpone is too thick, add a splash of milk to loosen it; if too runny, chill for a bit to firm it up.
Variations
For a twist on this lemon blueberry cake, consider adding different fruits like raspberries or strawberries. You can also opt for lemon extract instead of zest for a more intense lemon flavor. If desired, incorporate a layer of lime curd for a citrusy fusion or even sprinkle in some poppy seeds for added texture and elegance.
Your questions answered
Can I make this cake ahead of time?
Absolutely! You can bake the cakes in advance and frost them the day you plan to serve. This allows the flavors to meld and develop overnight in the fridge.
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just make sure to not thaw them before adding to the batter. They’ll help keep the cake moisture in check.
What can I substitute for mascarpone cheese?
Cream cheese is a great alternative if you don’t have mascarpone. Just make sure to whip it well for a creamy texture.
How do I make sure my cake rises properly?
Ensure your baking powder is fresh and hasn’t expired. It’s crucial for achieving that lovely rise in your cake. Also, don’t skip the creaming step; it adds air to the batter.
What’s the best way to serve lemon blueberry cake?
Serve it chilled with a light dusting of powdered sugar or a dollop of whipped cream for extra creaminess. A side of fresh fruits complements this cake nicely.
Lemon Blueberry Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Then, stir in the milk, lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until everything is just combined. Avoid overmixing.
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, beat together mascarpone cheese, heavy cream, and powdered sugar until soft peaks form, creating a light and airy texture.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of lemon curd on top, followed by a generous layer of the mascarpone frosting.
- Place the second layer on top and frost the top and sides with the remaining mascarpone frosting. Serve and enjoy!