Description

Lemon blueberry cake is a moist, citrusy cake bursting with fresh blueberries and topped with creamy mascarpone frosting. Perfect for birthdays, summer gatherings, or as a homemade treat. Easily made gluten-free, dairy-free, or vegan.

Ingredients

For the Cake:

– 2 cups granulated sugar

– ½ cup vegetable oil

– 3 large eggs

– Zest and juice of 2 lemons

– 1 tsp lemon extract

– ½ cup light sour cream (substitute plant-based sour cream for vegan diets)

– 2½ cups all-purpose flour (substitute gluten-free flour if needed)

– 3 tsp baking powder

– 1 tsp salt

– 1 cup buttermilk (substitute plant-based milk mixed with 1 tbsp vinegar for vegan diets)

– ¼ cup fresh lemon juice

– 9 oz fresh blueberries (or frozen, tossed in 2 tbsp flour to prevent bleeding)

For the Frosting:

– 2¼ cups heavy whipping cream (substitute coconut cream for vegan diets)

– 1 cup powdered sugar

– 1 tsp vanilla extract

– 16 oz cold mascarpone cheese (substitute cream cheese for similar results)

– 1 jar (10 oz) lemon curd

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Instructions

Preheat the oven to 350°F (175°C) and prepare three 8-inch round baking pans by lining the bottom with parchment paper and greasing the sides.
In a large mixing bowl, combine sugar, vegetable oil, eggs, lemon zest, lemon juice, and lemon extract. Beat on medium speed until lighter in color. Add sour cream and mix well.
Combine dry ingredients in a separate bowl, then gradually add them to the batter alternately with buttermilk, mixing just until combined.
Toss blueberries with 2 tablespoons of flour and gently fold them into the batter.
Divide the batter evenly between the pans, adding a few extra blueberries on top. Bake at 350°F (175°C) for 20–23 minutes, rotating the pans halfway through. Test for doneness with a toothpick. Cool completely.
Chill the mixing bowl and whisk attachment. Beat mascarpone cheese and heavy cream until smooth. Add powdered sugar and vanilla extract, beating until stiff peaks form.
Level the cake layers. Pipe frosting onto each layer, spreading evenly, and add lemon curd between layers. Frost the top and sides of the cake, smoothing with an offset spatula. Garnish with piped florets, lemon slices, and leftover blueberries. Refrigerate before serving.

Notes

– Use fresh lemons for maximum zest and juice flavor. Substitute plant-based ingredients for vegan diets.

– Store frosted cake in a cake carrier to prevent damage to the frosting. Freeze unfrosted layers for longer storage; thaw in the fridge before frosting. Avoid microwaving if possible.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: American / Citrus Desserts

Nutrition

Serving Size: 1 slice
Calories: ~400
Sugar: 30g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg