Lemon Blueberry Cake

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A slice of Lemon Blueberry Cake with blueberries and lemon zest on top.
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why make this recipe

Lemon Blueberry Cake is a perfect blend of sweet and tangy flavors that everyone loves. The bright taste of lemons combined with fresh blueberries makes this cake refreshing and delightful. It is ideal for birthdays, gatherings, or just as a sweet treat for yourself. With its moist layers and creamy mascarpone frosting, this cake will surely impress your family and friends. Plus, it’s not too difficult to make, even for beginners!

how to make Lemon Blueberry Cake

Ingredients :

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mascarpone cheese
  • 1 cup lemon curd

Directions :

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk, lemon zest, and lemon juice.
  5. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Once cooled, layer the cakes with lemon curd and mascarpone frosting in between and on top.

how to serve Lemon Blueberry Cake

Serve the Lemon Blueberry Cake fresh at room temperature. Slice it into pieces and enjoy it with a cup of tea or coffee. This cake is also perfect for celebrations and can be garnished with extra blueberries or lemon slices for an added touch.

how to store Lemon Blueberry Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you prefer, you can also freeze the cake for up to 2 months. Just make sure to wrap it well to prevent freezer burn.

tips to make Lemon Blueberry Cake

  • Make sure your butter is softened to room temperature for easier creaming with sugar.
  • Use fresh blueberries for the best flavor, but if you have frozen ones, do not thaw them before adding; they may bleed into the batter.
  • Be careful not to overmix the batter when adding flour; this keeps the cake light and fluffy.
  • You can use store-bought lemon curd to save time, but homemade offers a more fresh and vibrant flavor.

variation

Feel free to try different fruits! Raspberries or strawberries can replace blueberries for a different taste. You could also add some poppy seeds to the batter for added texture and flavor.

FAQs

Q: Can I use another type of flour?
A: Yes, you can use cake flour or gluten-free flour, but the texture may differ slightly.

Q: Is there a dairy-free option for this cake?
A: You can substitute non-dairy milk and use a dairy-free butter alternative. For frosting, try a dairy-free cream cheese or whipped coconut cream.

Q: How do I know when the cake is done baking?
A: Use a toothpick; insert it into the center of the cake, and if it comes out clean or with a few crumbs, the cake is done.

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Lemon Blueberry Cake

Lemon Blueberry Cake

Print Recipe

A delightful blend of sweet and tangy flavors, this Lemon Blueberry Cake is perfect for celebrations or a sweet treat.

  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mascarpone cheese
  • 1 cup lemon curd

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk, lemon zest, and lemon juice.
  5. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Fold in the blueberries gently.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Layer the cakes with lemon curd and mascarpone frosting in between and on top.

Notes

Use fresh blueberries for the best flavor and ensure butter is softened to room temperature for easier creaming.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 50mg

Keywords: lemon cake, blueberry cake, dessert, birthday cake

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