Experience a vibrant spring celebration in each bite of this lemon blueberry cake. Its tender layers merge tangy lemon curd, velvety mascarpone frosting, and bursts of fresh blueberries into pure delight. Perfect for Easter gatherings and everyday indulgence, every slice offers a refreshing fusion of citrus and fruity charm.
I’ve been experimenting with this Lemon Blueberry Cake recipe and it quickly became one of my favorites. I like that its ingredients provide a tasty blend of sweet, tart and rich flavors while not skimping on nutrition.
This cake uses 2 1/2 cups all-purpose flour and 1 1/2 cups granulated sugar which give it a great structure and a satisfying sweet base. I mix in 2 tsp baking powder and 1/2 tsp salt to help it rise, and then add 1 cup unsalted butter along with 4 large eggs for moisture and richness.
Fresh lemon juice (1/3 cup) and 1 tbsp lemon zest bring in a bright flavor that complements the 1 cup fresh blueberries perfectly. For the lemon curd layer, I use lemon juice, lemon zest, granulated sugar, 4 egg yolks and 6 tbsp unsalted butter.
The mascarpone frosting is made with 8 oz mascarpone cheese, 1/2 cup unsalted butter, 2 cups powdered sugar and 1 tsp vanilla extract. This cake is a must try during Easter!
Why I Like this Recipe
I really love this recipe because it gives me that perfect mix of tart lemons and sweet blueberries that totally make my taste buds dance.
I like how the lemon curd adds such a tangy kick and the mascarpone frosting is super creamy even though it might seem kinda extra.
I also appreciate that even though there are quite a few steps, the instructions are easy enough to follow so it doesn’t feel too overwhelming when I’m baking it.
And finally, I just get really excited to share something home made like this, it always turns out unique and fun each time I make it.
Ingredients
- All-purpose flour: Provides structure and carbohydrates; not fiber heavy but essential for cake texture.
- Granulated sugar: Sweetens the cake; offers energy through simple carbohydrates without added vitamins.
- Unsalted butter: Adds rich flavor and moisture; contributes fat and a creamy feel to the batter.
- Fresh lemon juice and zest: Impart a tangy, citrusy burst while offering vitamin C and bright flavor.
- Fresh blueberries: Deliver natural sweetness, antioxidants, and a tender texture to the cake.
- Mascarpone cheese: Used in frosting, it introduces creamy richness with a hint of protein.
Ingredient Quantities
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- For the lemon curd: 1/2 cup lemon juice, 1 tbsp lemon zest, 1 cup granulated sugar, 4 egg yolks, and 6 tbsp unsalted butter (cut into small pieces)
- For the mascarpone frosting: 8 oz mascarpone cheese, 1/2 cup unsalted butter (softened), 2 cups powdered sugar, and 1 tsp vanilla extract
How to Make this
1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a bowl, sift together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Add in 4 large eggs one at a time, making sure each is well mixed.
4. Mix in 1/3 cup fresh lemon juice and 1 tbsp lemon zest to the butter mixture until combined. Slowly add the dry ingredients and then 1/2 cup whole milk, mixing until just incorporated.
5. Carefully fold in 1 cup fresh blueberries so they don’t break up too much.
6. Divide the batter evenly between the two pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a rack.
7. For the lemon curd, whisk together 1/2 cup lemon juice, 1 tbsp lemon zest, 1 cup granulated sugar, and 4 egg yolks in a medium saucepan. Cook over medium-low heat, stirring constantly until thickened enough to coat the back of a spoon. Remove from heat and stir in 6 tbsp unsalted butter (cut into small pieces) until smooth. Allow it to cool.
8. For the mascarpone frosting, beat 8 oz mascarpone cheese and 1/2 cup softened unsalted butter until creamy. Then slowly add 2 cups powdered sugar and 1 tsp vanilla extract, and continue to beat until smooth and fluffy.
9. Place one cake layer on a serving plate and spread a layer of lemon curd over the top. Place the second cake layer on top.
10. Finally, frost the top and sides of the assembled cake with the mascarpone frosting. Enjoy your cake and don’t forget to share it with family and friends even though it may disappear quite fast!
Equipment Needed
1. Preheated oven (350°F)
2. Two 9-inch round cake pans along with parchment paper
3. A sifter or fine mesh strainer for the dry ingredients
4. At least two mixing bowls – one medium bowl for dry ingredients and a large bowl for beating the butter and sugar
5. An electric mixer for creaming the butter, sugar, and later the mascarpone frosting
6. Measuring cups and spoons to accurately measure all ingredients
7. A spatula for folding in the blueberries and later spreading the frosting
8. A whisk for the lemon curd and for mixing the mascarpone ingredients
9. A medium saucepan for cooking the lemon curd
10. A cooling rack to let the cakes cool completely before assembling
11. A serving plate to display the finished cake
FAQ
Lemon Blueberry Cake Recipe Substitutions and Variations
- Instead of all purpose flour, you can try a gluten free all purpose blend for a lighter texture. It is worth a shot if you want to switch things up.
- If you dont have unsalted butter, using margarine or even a neutral oil like canola can do the trick in a pinch.
- Whole milk can be swapped with 2 percent milk or even almond milk if you are trying to go dairy free. You might notice a slight change in flavor.
- For the mascarpone in your frosting, you could use cream cheese mixed with a few spoonfuls of heavy cream. This gives a similar creamy feel without being too different.
Pro Tips
1. Try adding an extra pinch of lemon zest into your batter if you like a stronger citrus punch since it really brings out the flavor in a subtle way
2. Be super careful when you’re folding in the blueberries, cuz if you overmix they can break and turn the batter blue and mushy
3. Let your lemon curd cool completely before using it in the cake, its consistency gets much thicker and smoother if you chill it a bit longer
4. When layering your cake, take a few minutes to level each cake layer with a knife or spatula; even if it’s not totally perfect it helps the frosting spread out way more evenly
Lemon Blueberry Cake Recipe
My favorite Lemon Blueberry Cake Recipe
Equipment Needed:
1. Preheated oven (350°F)
2. Two 9-inch round cake pans along with parchment paper
3. A sifter or fine mesh strainer for the dry ingredients
4. At least two mixing bowls – one medium bowl for dry ingredients and a large bowl for beating the butter and sugar
5. An electric mixer for creaming the butter, sugar, and later the mascarpone frosting
6. Measuring cups and spoons to accurately measure all ingredients
7. A spatula for folding in the blueberries and later spreading the frosting
8. A whisk for the lemon curd and for mixing the mascarpone ingredients
9. A medium saucepan for cooking the lemon curd
10. A cooling rack to let the cakes cool completely before assembling
11. A serving plate to display the finished cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- For the lemon curd: 1/2 cup lemon juice, 1 tbsp lemon zest, 1 cup granulated sugar, 4 egg yolks, and 6 tbsp unsalted butter (cut into small pieces)
- For the mascarpone frosting: 8 oz mascarpone cheese, 1/2 cup unsalted butter (softened), 2 cups powdered sugar, and 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a bowl, sift together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Add in 4 large eggs one at a time, making sure each is well mixed.
4. Mix in 1/3 cup fresh lemon juice and 1 tbsp lemon zest to the butter mixture until combined. Slowly add the dry ingredients and then 1/2 cup whole milk, mixing until just incorporated.
5. Carefully fold in 1 cup fresh blueberries so they don’t break up too much.
6. Divide the batter evenly between the two pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a rack.
7. For the lemon curd, whisk together 1/2 cup lemon juice, 1 tbsp lemon zest, 1 cup granulated sugar, and 4 egg yolks in a medium saucepan. Cook over medium-low heat, stirring constantly until thickened enough to coat the back of a spoon. Remove from heat and stir in 6 tbsp unsalted butter (cut into small pieces) until smooth. Allow it to cool.
8. For the mascarpone frosting, beat 8 oz mascarpone cheese and 1/2 cup softened unsalted butter until creamy. Then slowly add 2 cups powdered sugar and 1 tsp vanilla extract, and continue to beat until smooth and fluffy.
9. Place one cake layer on a serving plate and spread a layer of lemon curd over the top. Place the second cake layer on top.
10. Finally, frost the top and sides of the assembled cake with the mascarpone frosting. Enjoy your cake and don’t forget to share it with family and friends even though it may disappear quite fast!
