Why You’ll Love This Recipe
This cake balances sweetness and tartness beautifully, thanks to the combination of fresh blueberries and lemon zest. The mascarpone cheese adds a rich, creamy texture to both the cake and frosting, making it extra indulgent. Plus, it’s easy to make and looks stunning on any dessert table.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup mascarpone cheese
- ½ cup whole milk
- 2 cups fresh blueberries (tossed in 1 tbsp flour)
Lemon Mascarpone Frosting:
- 8 oz mascarpone cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter & Sugar: In a separate bowl, beat the butter and sugar until light and fluffy.
- Add Eggs & Mascarpone: Beat in eggs one at a time, then add the lemon zest, vanilla extract, and mascarpone cheese.
- Combine Wet & Dry Ingredients: Alternate adding the dry ingredients and milk, mixing until just combined.
- Fold in Blueberries: Toss blueberries with flour and gently fold them into the batter.
- Bake: Divide batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: Beat mascarpone cheese and butter together. Gradually add powdered sugar, lemon juice, and lemon zest until smooth.
- Assemble Cake: Once cakes are fully cooled, spread frosting between layers and on top.
- Serve & Enjoy: Garnish with extra blueberries and lemon zest.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Berry Options: Swap blueberries with raspberries or blackberries for a different flavor.
- Dairy-Free Version: Use dairy-free mascarpone and butter alternatives.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter.
How do I prevent blueberries from sinking?
Toss them in a tablespoon of flour before folding them into the batter.
Can I substitute mascarpone cheese?
Yes, cream cheese can be used as an alternative.
Can I make this cake ahead of time?
Yes, bake the cake layers a day ahead and store them in the fridge.
Does this cake need to be refrigerated?
Yes, since it contains mascarpone frosting, store it in the fridge.
Conclusion
This Blueberry Lemon Mascarpone Cake is a fresh, vibrant dessert with the perfect balance of sweetness, tanginess, and creaminess. Whether for a party, birthday, or casual get-together, this cake is sure to impress!
Blueberry Lemon Mascarpone Cake
This Blueberry Lemon Mascarpone Cake is a light, moist, and flavorful dessert that perfectly blends fresh blueberries, zesty lemon, and rich mascarpone cheese. The creamy mascarpone frosting adds an indulgent touch, making this cake a standout treat for spring and summer gatherings, birthdays, or any special occasion. With its balance of sweetness and tanginess, this cake is both refreshing and decadent!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup mascarpone cheese
- ½ cup whole milk
- 2 cups fresh blueberries (tossed in 1 tbsp flour)
For the Lemon Mascarpone Frosting:
- 8 oz mascarpone cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Mascarpone: Beat in eggs one at a time, then add lemon zest, vanilla extract, and mascarpone cheese.
- Combine Wet & Dry Ingredients: Alternate adding the dry ingredients and milk, mixing until just combined.
- Fold in Blueberries: Toss blueberries with flour and gently fold them into the batter.
- Bake: Divide batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Frosting: Beat mascarpone cheese and butter together. Gradually add powdered sugar, lemon juice, and lemon zest until smooth.
- Assemble Cake: Once cakes are fully cooled, spread frosting between layers and on top.
- Serve & Enjoy: Garnish with extra blueberries and lemon zest before serving.
Notes
- Berry Options: Swap blueberries with raspberries or blackberries for a different flavor.
- Dairy-Free Version: Use dairy-free mascarpone and butter alternatives.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
