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Lemon Blueberry Cake

A refreshing and delicious cake that combines the bright flavors of lemon and the sweetness of blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1 cup whole milk Also at room temperature.
  • 3 large eggs Room temperature.
  • 1 tablespoon lemon zest Freshly grated.
  • 0.25 cups fresh lemon juice Freshly squeezed.
  • 1 cup fresh blueberries Do not thaw if using frozen.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Frosting Ingredients
  • 1 cup mascarpone cheese
  • 0.5 cups powdered sugar
  • 0.5 cups lemon curd For added flavor in frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line the bottoms of your cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat the softened butter and granulated sugar together until creamy and pale.
  4. Add in the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon juice until smooth.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.
  6. Gently fold in the fresh blueberries.
Baking
  1. Pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Frosting and Assembly
  1. Mix the mascarpone cheese with the powdered sugar until smooth. Add the lemon curd for extra flavor.
  2. Spread a layer of frosting on top of one cooled cake layer, place the second layer on top, and frost the entire cake.
  3. Decorate with additional blueberries and lemon slices if desired.
  4. Slice and serve the cake either plain or with a side of fresh whipped cream.

Notes

For the best flavor, use fresh ingredients. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week. Let come to room temperature before serving.