This Lemon Blueberry Cake with Mascarpone Frosting is the ultimate treat for anyone who loves fresh, zesty flavors with a sweet, creamy twist. The combination of tangy lemon, juicy blueberries, and the rich mascarpone frosting creates a perfectly balanced dessert that’s sure to impress. Whether it’s for a special occasion or a simple family gathering, this cake is as delightful to look at as it is to eat.

A Family Favorite: How Lemon Blueberry Cake Became Our Celebration Staple

Every time we bake this Lemon Blueberry Cake, it brings back memories of weekend afternoons with my family, sitting around the table and indulging in a slice of heaven. My husband is a huge fan of anything with lemon, and our kids absolutely adore the burst of blueberries in each bite. The mascarpone frosting was a game-changer—the moment I added it, the cake became an instant hit in our household. Now, it’s not just a dessert; it’s a tradition. Whenever there’s a celebration or a special gathering, this cake is always requested. It’s light, refreshing, and perfect for any season.

Why You’ll Love Lemon Blueberry Cake with Mascarpone Frosting

• Bursting with Fresh Flavor: The tangy lemon and sweet blueberries create a refreshing and delightful combination.
• Luxurious Frosting: The mascarpone frosting is rich and creamy, balancing out the bright flavors of the cake.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just because, this cake is a showstopper.
• Easy to Make: Don’t let the fancy look fool you—this cake comes together with simple ingredients and straightforward steps.

Ingredients Notes For Lemon Blueberry Cake with Mascarpone Frosting

• Lemon Zest & Juice: The fresh lemon adds a tangy brightness that pairs beautifully with the blueberries.
• Fresh Blueberries: Use fresh, ripe blueberries for the best results, but frozen will work if necessary.
• Mascarpone Cheese: This creamy cheese makes the frosting irresistibly smooth and rich without being too heavy.
• Buttermilk: Adds moisture and tenderness to the cake, ensuring every bite is soft and fluffy.

Recipe Steps for Lemon Blueberry Cake with Mascarpone Frosting

1. Prepare the Cake Batter: In a mixing bowl, combine the dry ingredients. In a separate bowl, beat together butter, sugar, eggs, lemon zest, and juice. Gradually mix in the dry ingredients and buttermilk, then gently fold in the blueberries.
2. Bake: Pour the batter into greased cake pans and bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
3. Make the Mascarpone Frosting: In a large bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
4. Assemble the Cake: Spread a generous layer of frosting between the cake layers and all over the top and sides of the cake. Garnish with extra blueberries and lemon zest.
5. Serve & Enjoy: Slice and serve this beauty, and watch everyone fall in love with the refreshing flavors.

Storage Options

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
• Freeze: You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe container.

Variations & Substitutions

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend to make this cake gluten-free.
• Vegan Option: Use plant-based alternatives like almond milk and vegan cream cheese for the frosting.
• Add More Fruit: Mix in raspberries or strawberries for an extra fruity twist.

Lemon Blueberry Cake with Mascarpone Frosting

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Ingredients

• Lemon Blueberry Cake
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries if using frozen, do not thaw
• 1 tablespoon flour for tossing blueberries
• Mascarpone Frosting
• 1 cup mascarpone cheese softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon optional, for extra lemon flavor

Instructions

• Make the Lemon Blueberry Cake
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, oil, and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
• Add Lemon and Vanilla: Beat in the lemon zest, lemon juice, and vanilla extract until combined.
• Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
• Toss the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
• Fold in Blueberries: Gently fold the blueberries into the batter.
• Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Make the Mascarpone Frosting
• Whip the Mascarpone: In a large mixing bowl, beat the mascarpone cheese until smooth.
• Add Whipping Cream: Gradually add the heavy whipping cream and powdered sugar, beating on medium-high speed until the mixture thickens and forms stiff peaks, about 3-4 minutes. Be careful not to overbeat, as the mascarpone can become grainy. Stir in the vanilla extract and lemon zest (if using).
• Assemble the Cake
• Layer the Cake: Place one of the cooled cake layers on a serving plate. Spread a layer of mascarpone frosting over the top of the cake. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
• Garnish and Serve: Garnish the cake with fresh blueberries, lemon zest, or lemon slices if desired. Refrigerate the cake for about 30 minutes before slicing to allow the frosting to set.

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