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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk, lemon zest, and lemon juice.
- 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.
- Fold in the blueberries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- 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.
- 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