Description

Lemon Blueberry Cake is a vibrant and refreshing dessert that perfectly embodies the essence of spring. With its zesty lemon flavor and juicy blueberries, this cake is not just a treat for the palate but also a feast for the eyes. The layers of moist cake are enveloped in rich mascarpone frosting and tangy lemon curd, making it ideal for birthdays, brunches, or any festive occasion. This easy-to-make recipe ensures that even novice bakers can impress their guests with a stunning cake that’s both delicious and visually appealing.

Ingredients

Scale

2 cups granulated sugar
½ cup vegetable oil
3 large eggs
2 lemons (zested and juiced)
½ cup light sour cream
2 ½ cups all-purpose flour
1 cup buttermilk
9 ounces fresh blueberries
16 ounces mascarpone cheese
Lemon curd

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Instructions

Preheat oven to 350°F and prepare three 8-inch round baking pans with parchment paper.
Beat granulated sugar, vegetable oil, eggs, and lemon extract until light.
Mix in lemon zest, lemon juice, and sour cream until combined.
In another bowl, whisk flour, baking powder, and salt together.
Gradually mix dry ingredients into wet mixture alternately with buttermilk until just combined.
Gently fold in blueberries coated with flour.
Divide batter into pans and bake for 20-23 minutes or until a toothpick comes out clean.
Cool cakes completely before frosting with mascarpone mixture layered with lemon curd.

Prep Time: 30 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 34g
Sodium: 250mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg