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Luscious Lemon Blueberry Layer Cake

lemon blueberry layer cake - featured image
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A bright and refreshing lemon blueberry layer cake with luscious mascarpone cream, perfect for spring and summer gatherings. This easy homemade cake balances tartness and sweetness with moist layers and a creamy filling.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ¾ cup (180ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (225g) fresh blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 16 oz (450g) mascarpone cheese, chilled
  • 1 cup (240ml) heavy cream, cold
  • ½ cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
  2. Mix flour, baking powder, baking soda, and salt in a bowl; set aside.
  3. Beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest and vanilla extract.
  5. Alternately add dry flour mixture and buttermilk to butter mixture, starting and ending with flour. Mix gently on low speed until smooth.
  6. Divide batter evenly into prepared pans. Tap pans lightly to release air bubbles.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare blueberry filling by combining blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently until thickened, about 5-7 minutes. Cool completely.
  9. Make mascarpone cream by beating mascarpone with powdered sugar, lemon zest, and vanilla until smooth. Whip cold heavy cream to stiff peaks and gently fold into mascarpone mixture until fluffy.
  10. Assemble cake by placing one layer on a serving plate. Spread mascarpone cream, then spoon blueberry filling evenly. Repeat with second layer. Top with last layer and frost top and sides with remaining mascarpone cream.
  11. Refrigerate assembled cake for at least 1 hour to set. Bring to room temperature about 15 minutes before serving.

Notes

Use room temperature eggs and butter for best texture. Be gentle when folding whipped cream into mascarpone to keep it light and airy. Avoid overbaking cake layers and cool them completely before assembling to prevent melting the cream. Fresh lemons provide better flavor than bottled juice. Chill bowl and beaters before whipping mascarpone cream for fluffiness. If cake layers dome, level with a serrated knife before assembling.

Nutrition

Keywords: lemon blueberry cake, mascarpone cream, layer cake, easy cake recipe, spring dessert, summer dessert, homemade cake

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