Best Lemon Blueberry Cake

A bright, moist cake that mixes fresh blueberries with tangy lemon for a simple, fresh dessert.

introduction

This Best Lemon Blueberry Cake is easy and bright. It has real lemon zest and fresh blueberries. The mascarpone frosting is soft and light. For another easy blueberry snack you can try blueberry cheesecake protein balls which also use the sweet-tart blueberry flavor.

why make this recipe

This cake is simple to make and uses common ingredients. It is bright with lemon and sweet with blueberries. The mascarpone frosting is not too heavy. You can make it for a family dessert, tea time, or a small party.

how to make Best Lemon Blueberry Cake

Ingredients :

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• 1 cup lemon curd
• 1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the milk and lemon zest.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture.
5. Fold in the blueberries gently.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. For the frosting, beat the mascarpone cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
10. Once the cakes are completely cool, spread lemon curd on top of one layer, place the second layer on top, and frost the top and sides with the mascarpone mixture.
11. Serve and enjoy your delicious lemon blueberry cake!

how to serve Best Lemon Blueberry Cake

Serve cake at room temperature. Slice with a sharp knife. Add a few fresh blueberries or a thin lemon slice on top for a simple look. This cake pairs well with tea or coffee.

how to store Best Lemon Blueberry Cake

Store in the fridge for up to 3 days in an airtight cake box or covered with plastic wrap. If you need to keep it longer, freeze the unfrosted layers for up to 1 month. Thaw in the fridge and frost just before serving.

tips to make Best Lemon Blueberry Cake

• Use room temperature eggs, milk, and butter so the batter mixes well.
• Gently fold blueberries to avoid crushing them into the batter.
• Toss blueberries in a little flour before folding to help them from sinking.
• Let cakes cool fully before frosting to keep frosting smooth.
• If mascarpone is too soft, chill it a little before whipping.

variation

• Use frozen blueberries if fresh are not available; do not thaw them before folding in.
• Add a teaspoon of lemon juice to the frosting for extra tang.
• Make a loaf cake with the same batter and bake 45-55 minutes at 350°F (175°C).

FAQs

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them in quickly. Toss in a little flour to help them not sink.

Q: Can I replace mascarpone with cream cheese?
A: Yes. Use the same amount of cream cheese, but add a little cream if it feels too thick.

Q: How do I keep blueberries from sinking?
A: Toss the berries in a tablespoon of flour before folding them into the batter.

Q: Can I make this cake gluten-free?
A: You can try a 1-to-1 gluten-free flour blend. Baking time may change slightly.

Q: Can I make cupcakes instead?
A: Yes. Fill cupcake tins and bake 18-22 minutes at 350°F (175°C) until a toothpick comes out clean.