Lemon Blueberry Cake Recipe

I’ve fallen hard for this lemon blueberry cake. It blends the brightness of lemon juice with a burst of fresh blueberries in a tender cake base, layered with silky lemon curd and dreamy mascarpone frosting. Every bite feels like a celebration of spring that’s both refreshing and indulgently satisfying.

I’m excited to share my Lemon Blueberry Cake recipe that is a perfect Easter dessert option. This cake packs nutritional benefits from ingredients like all-purpose flour, unsalted butter and fresh blueberries which give it a richness you wont find in regular cakes.

I like that the base includes lemon juice and zest, adding a natural flavor boost with some vitamin C, while the eggs and milk bring protein and calcium to the recipe. In the lemon curd, egg yolks and a touch of sugar combine with more fresh lemon juice and butter to deliver a tangy taste.

The mascarpone frosting, made with mascarpone cheese, heavy cream and powdered sugar with extra lemon zest, lends creaminess and a hint of zestiness. Its a vibrant blend of taste and nutrition that reminds me of other blueey dessert treats like Lemon Blueberry Layer Cake Recipes and Birthday Cake Lemon Blueberry versions.

Enjoy the flavors and nutritional benefits in every bite.

Why I Like this Recipe

I love that this recipe gives me a perfect balance of flavors. First, I absolutely dig the mix of tangy lemon with sweet blueberries. Second, I enjoy how the creamy mascarpone frosting makes every bite extra rich and smooth. Third, I really appreciate that the lemon curd layer adds an extra burst of flavor that sets it apart from other cakes. And finally, I like how fun and easy it is to whip up, making it my go-to dessert for spring and Easter festivities.

If you’re lookin for an awesome lemon dessert, you gotta try this Lemon Blueberry Cake. Its packed with fresh blueberries and has a tangy lemon curd that really keeps you on your toes. The mascarpone frosting is smooth and creamy, which gives it that special touch that just melts in your mouth. I mean, come on, it’s a cake that’s full of flavor and perfect for when you’re tryin to impress your friends or just satisfy your sweet cravings. Plus, it’s simple enough to make at home so you can feel like a pro in the kitchen even if your skills are a bit rough around the edges. Just give it a go and you’ll see why it’s become one of my favorite desserts!

Ingredients

• All-purpose flour gives carbohydrates, structure and energy for a solid cake base.
• Unsalted butter adds richness and creamy texture while contributing healthy fats.
• Granulated sugar makes it sweet, balancing sour lemon with pleasant sugary flavor.
• Fresh lemon juice and zest deliver tanginess and vitamin C to brighten the cake.
• Fresh blueberries offers antioxidants, moisture, and a burst of natural fruity sweetness.
• Eggs provides protein and helps bind ingredients, ensuring a tender, well-structured cake.
• Mascarpone cheese in frosting adds creamy richness, tangy flavor and smooth consistency.
• Heavy cream lightens the mascarpone mixture, giving the frosting a fluffy, airy feel.

Ingredient Quantities

• Cake Base:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk, room temperature
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries

• Lemon Curd:
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter

• Mascarpone Frosting:
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining it with parchment paper if you like.

2. In a bowl mix 2 cups all-purpose flour, 2 1/2 teaspoons baking powder and 1/4 teaspoon salt.

3. In a larger bowl beat 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until it’s light and fluffy then mix in 2 large eggs one at a time.

4. Add 1/2 cup whole milk, 1/4 cup fresh lemon juice and 1 tablespoon lemon zest to the butter mixture and beat until combined.

5. Slowly fold in the dry ingredients until just mixed then gently stir in 1 cup fresh blueberries.

6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

7. For the lemon curd, combine 3 large egg yolks, 1/3 cup granulated sugar and 1/4 cup fresh lemon juice in a heatproof bowl and whisk over a pan of simmering water until it thickens, then stir in 2 tablespoons unsalted butter. Allow the curd to cool.

8. In another bowl, for the mascarpone frosting beat 8 ounces mascarpone cheese (softened) with 1/2 cup powdered sugar, 1/2 cup heavy cream and 1 teaspoon lemon zest until smooth and creamy.

9. When the cake is cool, slice it horizontally into two layers. Spread the lemon curd evenly over the bottom layer and then place the top layer back on.

10. Finally, use the mascarpone frosting to cover the entire cake. Enjoy your tangy and fruity lemon blueberry cake!

Equipment Needed

1. Preheated oven (350°F) – Needed to bake the cake
2. 9 inch round cake pan – Greased and lined with parchment paper
3. Parchment paper – For lining the pan if preferred
4. Measuring cups and spoons – To accurately measure flour, baking powder, salt, sugar, milk, lemon juice, and zest
5. Mixing bowls – One small bowl for dry ingredients and a larger one for beat butter, sugar, and eggs
6. Electric mixer or hand whisk – To beat butter and mix the batter until light and fluffy
7. Rubber spatula – For gently folding in the dry ingredients and blueberries
8. Toothpick – To test if the cake is baked through
9. Cooling rack – For letting the cake cool completely after baking
10. Heatproof bowl – Used in a double boiler setup for preparing the lemon curd
11. Saucepan – To make a water bath for the lemon curd when whisking
12. Serrated knife or cake leveler – For slicing the cake horizontally into two layers
13. Offset spatula – For spreading the lemon curd and mascarpone frosting evenly over the cake

FAQ

Lemon Blueberry Cake Recipe Substitutions and Variations

• Unsalted Butter: If you’re in a pinch, you can use salted butter instead but make sure you cut back on the extra salt in the other parts of the recipe.
• Whole Milk: Instead, try using buttermilk. It gives a slight tanginess and makes the cake extra moist.
• Fresh Blueberries: Frozen blueberries works alright too. Just defrost them and drain any excess juice before mixing in.
• Mascarpone Cheese: You can substitute it with cream cheese. Mix cream cheese with a little heavy cream to get a similar creamy texture.

Pro Tips

1. Make sure all your ingredients, especially eggs and milk, are at room temperature before you start. This helps everything mix together better and stops the cake from turning out too heavy.

2. When you’re mixing in the blueberries, be super careful not to overdo it. Gently fold them in so they don’t burst and turn all blue in the batter which can change the texture.

3. For the lemon curd, keep the heat low and stir constantly over simmering water so the eggs dont scramble. If you see it starting to thicken too quickly, remove it from the heat to keep it smooth.

4. Chill the lemon curd and even the mascarpone frosting for a little while before you begin assembling the cake. This makes them easier to spread and helps prevent the layers from sliding all over the place.