Blueberry Lemon Mascarpone Cake Recipe
Blueberry Lemon Mascarpone Cake Recipe features tender lemon-flavored layers filled with juicy blueberries and creamy mascarpone frosting. The cake offers a bright, fresh taste balanced by the rich frosting. Using fresh ingredients and gentle mixing ensures a moist, light texture. Chilling the cake before serving helps flavours meld beautifully. This dessert is both elegant and satisfying, making it a delicious treat to enjoy or share with others.
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.