Moist, fluffy lemon cake bursting with blueberries, layered with mascarpone whipped cream and lemon curd for the ultimate citrusy dessert.
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 10–12 slices
Category: Cake
This easy Lemon Blueberry Cake is a moist oil-based lemon cake loaded with sweet blueberries and topped with luscious lemon mascarpone frosting. Between each layer is a whipped mascarpone filling and a tangy lemon curd. It’s light, refreshing, and perfect for spring or any special celebration.
Ingredients
For the Cake:
2 cups (380g) granulated sugar
½ cup (118ml) vegetable oil
3 large eggs
2 lemons, zested and juiced
1 tsp (5ml) lemon or vanilla extract
½ cup (118ml) light sour cream
2½ cups (350g) all-purpose flour
3 tsp (11.2g) baking powder
1 tsp (5g) salt
1 cup (236ml) buttermilk or milk
¼ cup (59ml) fresh lemon juice
9 oz fresh blueberries, washed and dried
2 tbsp (15.6g) all-purpose flour (for coating blueberries)
For the Frosting:
2¼ cups (532ml) heavy whipping cream
1 cup (130g) powdered sugar
1 tsp (5ml) pure vanilla extract
16 oz mascarpone cheese, cold
1 jar (10 oz) lemon curd
Instructions
Preheat oven to 350°F. Prepare three 8-inch round cake pans with parchment paper on the bottom and grease the sides. In a large bowl, beat together the sugar, vegetable oil, eggs, and extract for about 2 minutes, until pale and smooth. Zest and juice the lemons—add both zest and ¼ cup lemon juice to the batter along with the sour cream and mix until combined. In a separate bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the batter while slowly pouring in half the buttermilk. Mix gently, then repeat with remaining dry ingredients and buttermilk. Stir well, scraping down the sides and bottom of the bowl. Toss blueberries in 2 tablespoons of flour and fold them into the batter, reserving a small handful for the tops. Divide the batter evenly among the pans and top with remaining berries. Bake for 20–23 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center comes out clean. Cool completely before assembling.
For the Frosting
Chill your mixing bowl and whisk for 5–10 minutes. Add cold mascarpone to the bowl and beat on medium-low speed. Slowly pour in the heavy cream and continue mixing until mascarpone loosens. Increase speed to high and whip to soft peaks. Add powdered sugar and vanilla, beat on low to combine, then whip to stiff peaks.
Assembly
Level the cake layers. Spread a small dollop of frosting on the cake board, then add the first cake layer. Pipe mascarpone frosting evenly over the layer, then spread half of the lemon curd on top. Repeat with second cake layer and remaining curd. Place the final layer on top. Fill in gaps and apply a crumb coat. Smooth with an offset spatula, then frost the top and sides with remaining mascarpone. Pipe decorative swirls on top and garnish with lemon slices and fresh blueberries. Refrigerate the finished cake.
Notes
Sour cream can be replaced with full-fat Greek yogurt. If you don’t have buttermilk, use 1 cup milk with 1 tbsp lemon juice or vinegar (let sit for 5 mins). Berries can be swapped for raspberries or blackberries. To make ahead, bake and cool layers, then wrap and refrigerate for up to 2 days. Frosting should be made fresh and used immediately. Frozen blueberries may be used but should be folded in frozen and not tossed in flour.
Nutrition (Per Slice, Approximate)
Calories: 672
Sugar: 60.1g
Sodium: 370mg
Fat: 32.6g
Saturated Fat: 21.1g
Carbohydrates: 89.9g
Fiber: 2.4g
Protein: 8.4g
Cholesterol: 112.6mg
Lemon Blueberry Cake
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 10–12 slices
Description
This easy Lemon Blueberry Cake is a moist oil-based lemon cake loaded with sweet blueberries and topped with luscious lemon mascarpone frosting. Between each layer is a whipped mascarpone filling and a tangy lemon curd. It’s light, refreshing, and perfect for spring or any special celebration.
Ingredients
For the Cake:
2 cups (380g) granulated sugar
½ cup (118ml) vegetable oil
3 large eggs
2 lemons, zested and juiced
1 tsp (5ml) lemon or vanilla extract
½ cup (118ml) light sour cream
2½ cups (350g) all-purpose flour
3 tsp (11.2g) baking powder
1 tsp (5g) salt
1 cup (236ml) buttermilk or milk
¼ cup (59ml) fresh lemon juice
9 oz fresh blueberries, washed and dried
2 tbsp (15.6g) all-purpose flour (for coating blueberries)
For the Frosting:
2¼ cups (532ml) heavy whipping cream
1 cup (130g) powdered sugar
1 tsp (5ml) pure vanilla extract
16 oz mascarpone cheese, cold
1 jar (10 oz) lemon curd
Instructions
Preheat oven to 350°F. Prepare three 8-inch round cake pans with parchment paper on the bottom and grease the sides. In a large bowl, beat together the sugar, vegetable oil, eggs, and extract for about 2 minutes, until pale and smooth. Zest and juice the lemons—add both zest and ¼ cup lemon juice to the batter along with the sour cream and mix until combined. In a separate bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the batter while slowly pouring in half the buttermilk. Mix gently, then repeat with remaining dry ingredients and buttermilk. Stir well, scraping down the sides and bottom of the bowl. Toss blueberries in 2 tablespoons of flour and fold them into the batter, reserving a small handful for the tops. Divide the batter evenly among the pans and top with remaining berries. Bake for 20–23 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center comes out clean. Cool completely before assembling.
For the Frosting
Chill your mixing bowl and whisk for 5–10 minutes. Add cold mascarpone to the bowl and beat on medium-low speed. Slowly pour in the heavy cream and continue mixing until mascarpone loosens. Increase speed to high and whip to soft peaks. Add powdered sugar and vanilla, beat on low to combine, then whip to stiff peaks.
Assembly
Level the cake layers. Spread a small dollop of frosting on the cake board, then add the first cake layer. Pipe mascarpone frosting evenly over the layer, then spread half of the lemon curd on top. Repeat with second cake layer and remaining curd. Place the final layer on top. Fill in gaps and apply a crumb coat. Smooth with an offset spatula, then frost the top and sides with remaining mascarpone. Pipe decorative swirls on top and garnish with lemon slices and fresh blueberries. Refrigerate the finished cake.
Notes
Sour cream can be replaced with full-fat Greek yogurt. If you don’t have buttermilk, use 1 cup milk with 1 tbsp lemon juice or vinegar (let sit for 5 mins). Berries can be swapped for raspberries or blackberries. To make ahead, bake and cool layers, then wrap and refrigerate for up to 2 days. Frosting should be made fresh and used immediately. Frozen blueberries may be used but should be folded in frozen and not tossed in flour.