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Delicious Lemon Blueberry Layer Cake with Mascarpone Frosting

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A bright and tender lemon blueberry layer cake topped with a silky, tangy mascarpone frosting. Perfect for spring and summer gatherings, this cake balances fresh citrus and juicy berries with a creamy finish.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 ½ cups (225 grams) fresh blueberries, rinsed and dried
  • 16 oz (450 grams) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • 1 cup (120 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Bring eggs and milk to room temperature.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest.
  5. Add dry ingredients in three parts, alternating with milk and lemon juice, beginning and ending with dry ingredients. Mix gently but thoroughly.
  6. Gently fold in blueberries using a spatula to avoid breaking them.
  7. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. In a chilled bowl, whip mascarpone, heavy cream, powdered sugar, vanilla extract, and lemon juice until soft peaks form. Avoid overbeating.
  10. Place one cake layer on serving plate, spread ⅓ of frosting evenly over top. Add second layer and cover entire cake with remaining frosting. Optionally, scatter fresh blueberries on top.

Notes

If blueberries sink, toss them lightly in flour before folding into batter. Chill mixing bowl before whipping mascarpone frosting to prevent curdling. Cool cakes completely before frosting to avoid melting. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use vegan margarine and coconut cream frosting.

Nutrition

Keywords: lemon blueberry cake, mascarpone frosting, layer cake, spring dessert, summer cake, easy cake recipe, homemade frosting

Find it online: https://cooksybite.com/delicious-lemon-blueberry-layer-cake-recipe-easy-homemade-mascarpone-frosting/