Blueberry Lemon Mascarpone Cake Recipe is a moist, tangy-sweet dessert with zesty lemon, juicy blueberries, and rich mascarpone frosting for a refreshing, indulgent treat.
I decided to make this Blueberry Lemon Mascarpone Cake Recipe again because I saw it being prepared on a baking show, and it brought back memories.
I’ve made this cake many times before, so I know how well it turns out. The balance of flavours always stands out. Now I’m going to show step by step how to make this delicious cake at home.
Why This Recipe Is A Must Try?
Blueberry Lemon Mascarpone Cake Recipe brings together layers of soft lemon cake, bursts of juicy blueberries, and smooth, lightly sweet mascarpone cream.
The texture stays moist, and the flavour is fresh and bright without being too rich. This cake leaves a lasting impression every time it’s served.
I’ve made it many times, and it always turns out beautifully. The balance of citrus and creaminess makes it stand out from other cakes and keeps people coming back for another slice.
How To Prepare Blueberry Lemon Mascarpone Cake Recipe?
Recipe Overview
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling & Assembly: 30 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: American / Italian-inspired
Yield: Serves 12
Kitchen Utensils
- 2 mixing bowls (large and medium)
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- 2 (9-inch) round cake pans
- Cooling rack
- Offset spatula or icing knife
- Cake stand or serving plate
Ingredients
For The Cake:
- 2 cups granulated sugar
- 1½ cups extra virgin olive oil
- 3 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract or vanilla extract
- ½ cup light sour cream
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or whole milk)
- 3 cups fresh blueberries, washed and dried
- 2 tablespoons all-purpose flour (for tossing blueberries)
For The Mascarpone Frosting:
- 2¼ cups heavy whipping cream, cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8-ounce container mascarpone cheese, chilled
- 1 jar lemon curd (for layering between cake layers)
How To Make The Cake?
Step 1. Get Your Cake Pans Ready:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or if you prefer, line them with parchment paper so nothing sticks.
Step 2. Mix The Wet Stuff:
Grab a big bowl. Whisk together the sugar and olive oil until it looks well blended. Add the eggs one at a time, mixing well after each one goes in. Now stir in the lemon zest, your choice of lemon or vanilla extract, and the sour cream. Keep mixing until it’s smooth.
Step 3. Prep The Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Set that aside for a second.
Step 4. Bring It All Together:
Add the dry ingredients into your wet mix in three parts, switching off between the flour mix and the buttermilk + lemon juice. Stir just enough to combine everything. Don’t overdo it stop once you don’t see any more dry patches.
Step 5. Add The Blueberries:
Toss your blueberries with about 2 tablespoons of flour this keeps them from sinking to the bottom of the cake. Gently fold them into the batter.
Step 6. Time To Bake:
Pour the batter evenly into the two prepared pans. Bake for 35 to 40 minutes. You’ll know they’re done when a toothpick poked in the middle comes out clean. Let them cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
Step 7. Make The Frosting:
In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Add the mascarpone cheese and beat on low just until it turns smooth and holds its shape. Don’t over mix here either.
Step 8. Assemble The Cake:
If the cake layers aren’t even on top, you can trim them. Spread a layer of the mascarpone frosting over the first cake layer. Add a thin layer of lemon curd right on top of the frosting. Place the second cake layer on top. Cover the whole cake top and sides with the rest of the mascarpone frosting.
Step 9. Chill And Finish:
Put the cake in the fridge for at least 30 minutes before slicing. This helps with cleaner cuts. If you like, decorate the top with fresh blueberries, a bit of lemon zest, or edible flowers for a fancy touch.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 520 |
| Fat | 32g |
| Saturated Fat | 14g |
| Cholesterol | 95mg |
| Carbohydrates | 55g |
| Sugar | 35g |
| Protein | 6g |
| Fiber | 2g |
About This Recipe
This Blueberry Lemon Mascarpone Cake Recipe combines fresh, juicy blueberries, bright lemon zest, and creamy mascarpone frosting into a moist and flavourful layered dessert.
The main speciality of this Blueberry Lemon Mascarpone Cake Recipe is the balance between the tartness of the lemon and the sweetness of the blueberries, all wrapped in a light, whipped mascarpone cream that adds richness without being too heavy.
Each bite delivers a soft, tender crumb and a burst of fresh flavour. It’s a Blueberry Lemon Mascarpone Cake Recipe I’ve made many times and always enjoy sharing.
Expert Tips For Blueberry Lemon Mascarpone Cake Recipe
● Use fresh, firm blueberries and toss them in flour before adding to the batter to keep them from sinking during baking.
● Gently fold the blueberries into the batter to avoid crushing them and maintain their shape and juiciness.
● Add lemon zest to the frosting for an extra burst of citrus flavor that complements the cake beautifully.
● Make sure mascarpone and cream are well chilled before whipping to achieve a smooth, stable frosting.
● Allow the cake layers to cool completely before frosting to prevent melting or sliding.
Amazing Serving Ideas
1. Serve chilled with a dusting of powdered sugar and fresh lemon zest on top.
2. Add a handful of fresh blueberries around the plate for a colorful, fruity garnish.
3. Top each slice with a dollop of whipped cream and a sprig of mint.
4. Serve alongside a cup of hot tea or coffee to balance the cake’s richness.
5. Layer with extra lemon curd between slices for an indulgent citrus surprise.
How To Make Blueberry Lemon Mascarpone Cake Recipe Tastier?
Enhance the Blueberry Lemon Mascarpone Cake Recipe by using fresh, high quality ingredients like ripe blueberries and fragrant lemons.
Adding a touch of lemon zest to the batter and frosting boosts the citrus flavour. Lightly soaking the Blueberry Lemon Mascarpone Cake Recipe layers with lemon syrup or a simple sugar syrup keeps them moist and flavourful.
Folding the blueberries gently into the batter helps keep them whole, preventing color bleeding. Chilling the cake before serving allows the flavors to meld, creating a richer, more balanced taste.
Storage & Make Ahead
The Blueberry Lemon Mascarpone Cake Recipe stays fresh in the refrigerator for up to three days when covered properly.
Cake layers can be baked a day ahead and wrapped tightly to keep moisture. The mascarpone frosting and lemon curd can also be prepared in advance.
Assemble the Blueberry Lemon Mascarpone Cake Recipe just before serving for best results. For longer storage, freeze the unfrosted cake layers for up to one month. Make sure to thaw completely before adding the frosting.
Frequently Asked Questions
Can I Substitute Olive Oil With Another Type Of Oil?
Yes, you can use a mild-flavored oil like vegetable or canola oil instead of olive oil.
How Do I Prevent Blueberries From Sinking To The Bottom Of The Cake?
Tossing the blueberries in flour before folding them into the batter helps keep them evenly distributed.
Can I Make This Cake Gluten-Free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
What Can I Use Instead Of Mascarpone Cheese?
Cream cheese softened and mixed with a little heavy cream can be a good substitute for mascarpone.
Conclusion
I truly enjoyed creating this easy and delicious Blueberry Lemon Mascarpone Cake Recipe, and I hope it inspires you to try it too!
The bright lemon flavour, juicy blueberries, and creamy mascarpone frosting come together perfectly for a refreshing, crowd pleasing dessert.
It’s simple to make, yet feels so special. I can’t wait for you to bake it let me know how delicious it turns out once you do. Happy baking!
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Blueberry Lemon Mascarpone Cake Recipe
Equipment
- 2 mixing bowls (large and medium)
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- 2 (9-inch) round cake pans
- Cooling rack
- Offset spatula or icing knife
- Cake stand or serving plate
Ingredients
For The Cake:
- 2 cups granulated sugar
- 1½ cups extra virgin olive oil
- 3 large eggs
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract or vanilla extract
- ½ cup light sour cream
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk or whole milk
- 3 cups fresh blueberries washed and dried
- 2 tablespoons all-purpose flour for tossing blueberries
For The Mascarpone Frosting:
- 2¼ cups heavy whipping cream cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8- ounce container mascarpone cheese chilled
- 1 jar lemon curd for layering between cake layers
Instructions
Step 1. Get Your Cake Pans Ready:
- Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or if you prefer, line them with parchment paper so nothing sticks.
Step 2. Mix The Wet Stuff:
- Grab a big bowl. Whisk together the sugar and olive oil until it looks well blended. Add the eggs one at a time, mixing well after each one goes in. Now stir in the lemon zest, your choice of lemon or vanilla extract, and the sour cream. Keep mixing until it’s smooth.
Step 3. Prep The Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt. Set that aside for a second.
Step 4. Bring It All Together:
- Add the dry ingredients into your wet mix in three parts, switching off between the flour mix and the buttermilk + lemon juice. Stir just enough to combine everything. Don’t overdo it stop once you don’t see any more dry patches.
Step 5. Add The Blueberries:
- Toss your blueberries with about 2 tablespoons of flour this keeps them from sinking to the bottom of the cake. Gently fold them into the batter.
Step 6. Time To Bake:
- Pour the batter evenly into the two prepared pans. Bake for 35 to 40 minutes. You’ll know they’re done when a toothpick poked in the middle comes out clean. Let them cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
Step 7. Make The Frosting:
- In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Add the mascarpone cheese and beat on low just until it turns smooth and holds its shape. Don’t over mix here either.
Step 8. Assemble The Cake:
- If the cake layers aren’t even on top, you can trim them. Spread a layer of the mascarpone frosting over the first cake layer. Add a thin layer of lemon curd right on top of the frosting. Place the second cake layer on top. Cover the whole cake top and sides with the rest of the mascarpone frosting.
Step 9. Chill And Finish:
- Put the cake in the fridge for at least 30 minutes before slicing. This helps with cleaner cuts. If you like, decorate the top with fresh blueberries, a bit of lemon zest, or edible flowers for a fancy touch.
Notes
Nutrition Facts
Calories: 520 | Fat: 32g | Saturated Fat: 14g | Cholesterol: 95mg | Carbohydrates: 55g | Sugar: 35g | Protein: 6g | Fiber: 2g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”