Blueberry Lemon Mascarpone Cake

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of fresh blueberries and lemon creates a vibrant and refreshing taste sensation.
• Moist and Tender Crumb: An oil-based batter ensures a soft and moist cake that stays fresh longer.
• Creamy Mascarpone Frosting: The lemon-infused mascarpone whipped cream adds a rich and tangy layer that complements the sweetness of the cake.
• Versatile and Impressive: Perfect for birthdays, holidays, or any special occasion where you want to wow your guests with a homemade treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Cake:

  • 2 cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 lemons, zested
  • 1 teaspoon lemon extract (or pure vanilla extract)
  • ½ cup light sour cream
  • 2½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup fresh lemon juice (from about 2–3 small lemons)
  • 1 cup buttermilk
  • 2 cups fresh blueberries, rinsed and patted dry
  • 2 tablespoons all-purpose flour (for coating blueberries)

• For the Lemon Curd:

  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup fresh lemon juice
  • ½ cup unsalted butter, melted
  • 1 tablespoon lemon zest

• For the Lemon Mascarpone Whipped Cream:

  • 8 ounces mascarpone cheese, cold
  • 2 cups heavy whipping cream, cold
  • 1 cup powdered sugar
  • 1 teaspoon lemon extract
  • Zest of 1 lemon

Directions

1. Prepare the Lemon Curd

• In a medium saucepan, whisk together the granulated sugar and eggs until well combined.
• Stir in the lemon juice, melted butter, and lemon zest.
• Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 7–10 minutes).
• Remove from heat and strain through a fine-mesh sieve into a bowl to remove any lumps.
• Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming, and refrigerate until completely cooled.

2. Bake the Cake Layers

• Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
• In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, lemon zest, and lemon extract. Beat until well combined.
• Mix in the light sour cream until smooth.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Toss the blueberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.
• Divide the batter evenly among the prepared pans and smooth the tops.
• 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 before transferring them to a wire rack to cool completely.

3. Prepare the Lemon Mascarpone Whipped Cream

• In a large mixing bowl, beat the cold mascarpone cheese on medium speed until smooth.
• Add the cold heavy whipping cream, powdered sugar, lemon extract, and lemon zest. Beat on low speed until combined, then increase to high speed and whip until stiff peaks form. Be careful not to overmix.

4. Assemble the Cake

• If necessary, level the tops of the cooled cakes with a serrated knife to ensure even layers.
• Place one cake layer on a serving plate or cake stand. Spread a thin layer of lemon curd over the top, followed by a layer of mascarpone whipped cream.
• Repeat with the second cake layer, adding lemon curd and mascarpone whipped cream.
• Place the final cake layer on top and spread the remaining mascarpone whipped cream over the top and sides of the cake for a smooth finish.
• Garnish with fresh blueberries and lemon zest, if desired.
• Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

Servings and Timing

• Servings: This recipe yields 12 servings.
• Preparation Time: 30 minutes.
• Cooking Time: 30 minutes.
• Chilling Time: At least 1 hour.

Variations

• Berry Swap: Substitute raspberries or blackberries for a different berry twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
• Extra Tangy: Add an extra tablespoon of lemon juice to the mascarpone frosting for a tangier flavor.
• Decorative Touch: Pipe extra mascarpone whipped cream around the edges of the cake for a bakery-style finish.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: The cake layers can be frozen separately before assembling. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting.
• Serving: For the best texture, let the cake sit at room temperature for about 10–15 minutes before serving.

FAQs

Can I make this cake ahead of time?

Yes! You can prepare the cake layers a day in advance, store them wrapped at room temperature, and assemble the cake the next day.

Can I use frozen blueberries?

Yes, but toss them in a bit of flour before adding them to the batter to prevent them from bleeding into the cake.

What if I don’t have mascarpone cheese?

You can substitute mascarpone with full-fat cream cheese for a similar texture and flavor.

How do I prevent my cake layers from sticking to the pan?

Grease and flour your cake pans and use parchment paper at the bottom for easy removal.

Can I use store-bought lemon curd?

Yes! If you’re short on time, store-bought lemon curd works as a great substitute.

How do I know when my cake is fully baked?

Insert a toothpick into the center of the cake—if it comes out clean, the cake is done.

What’s the best way to frost the cake smoothly?

Use an offset spatula and apply a thin crumb coat before adding the final layer of frosting.

Can I make this cake without a stand mixer?

Yes! A hand mixer works just as well for mixing the batter and whipping the frosting.

Why is my frosting too soft?

Make sure the mascarpone and heavy cream are very cold before whipping to achieve stiff peaks.

Can I add nuts to this cake?

Yes, chopped almonds or pecans make a great addition for extra texture.

Conclusion

This Blueberry Lemon Mascarpone Cake is the ultimate combination of citrusy brightness, juicy berries, and creamy mascarpone frosting. Perfect for any occasion, it’s a show-stopping dessert that balances sweetness and tanginess in every bite. Whether you’re baking for a celebration or just indulging in a homemade treat, this cake is sure to impress and delight!

Blueberry Lemon Mascarpone Cake

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This Blueberry Lemon Mascarpone Cake is a delightful balance of zesty lemon, juicy blueberries, and a creamy mascarpone frosting. Moist, tender, and bursting with fresh flavors, this cake is layered with homemade lemon curd and topped with a lemon-infused mascarpone whipped cream. Perfect for birthdays, celebrations, or a refreshing summer dessert, this cake is as stunning as it is delicious.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings
• Category: Dessert, Cake, Special Occasion
• Method: Baking
• Cuisine: American, Italian-Inspired
• Diet: Vegetarian

Ingredients

For the Cake:

• 2 cups granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 lemons, zested
• 1 teaspoon lemon extract (or pure vanilla extract)
• ½ cup light sour cream
• 2½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup fresh lemon juice (from about 2–3 small lemons)
• 1 cup buttermilk
• 2 cups fresh blueberries, rinsed and patted dry
• 2 tablespoons all-purpose flour (for coating blueberries)

For the Lemon Curd:

• 1 cup granulated sugar
• 3 large eggs
• 1 cup fresh lemon juice
• ½ cup unsalted butter, melted
• 1 tablespoon lemon zest

For the Lemon Mascarpone Whipped Cream:

• 8 ounces mascarpone cheese, cold
• 2 cups heavy whipping cream, cold
• 1 cup powdered sugar
• 1 teaspoon lemon extract
• Zest of 1 lemon

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Instructions

1. Prepare the Lemon Curd:

1. In a medium saucepan, whisk together the granulated sugar and eggs until well combined.
2. Stir in the lemon juice, melted butter, and lemon zest.
3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 7–10 minutes).
4. Remove from heat and strain through a fine-mesh sieve into a bowl to remove any lumps.
5. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cooled.

2. Bake the Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, combine granulated sugar, vegetable oil, eggs, lemon zest, and lemon extract. Beat until well combined.
3. Mix in the light sour cream until smooth.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Toss the blueberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.
7. Divide the batter evenly among the prepared pans and smooth the tops.
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 transfer to a wire rack to cool completely.

3. Prepare the Lemon Mascarpone Whipped Cream:

1. In a large mixing bowl, beat the cold mascarpone cheese on medium speed until smooth.
2. Add the cold heavy whipping cream, powdered sugar, lemon extract, and lemon zest.
3. Beat on low speed until combined, then increase to high speed and whip until stiff peaks form. Be careful not to overmix.

4. Assemble the Cake:

1. If necessary, level the tops of the cooled cakes with a serrated knife for even layers.
2. Place one cake layer on a serving plate or cake stand.
3. Spread a thin layer of lemon curd over the top, followed by a layer of mascarpone whipped cream.
4. Repeat with the second cake layer, adding lemon curd and mascarpone whipped cream.
5. Place the final cake layer on top and spread the remaining mascarpone whipped cream over the top and sides for a smooth finish.
6. Garnish with fresh blueberries and lemon zest, if desired.
7. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

• Berry Swap: Substitute raspberries or blackberries for a different berry twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
• Extra Tangy: Add an extra tablespoon of lemon juice to the mascarpone frosting for more tang.
• Decorative Touch: Pipe extra mascarpone whipped cream around the edges for a bakery-style finish.