Lemon Blueberry Cake

why make this recipe

Lemon Blueberry Cake is a delightful treat that combines the bright taste of lemon with sweet blueberries. It’s perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a sweet indulgence on a quiet afternoon. This cake looks beautiful and tastes even better, making it a hit among both kids and adults.

how to make Lemon Blueberry Cake

Ingredients :

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 2 cups blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1/2 cup lemon curd

Directions :

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the milk, lemon zest, and lemon juice until combined.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
7. Gently fold in the blueberries.
8. Divide the batter evenly between the prepared pans.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
11. Meanwhile, mix the mascarpone cheese and powdered sugar in a bowl until smooth.
12. Once the cakes are cooled, layer one cake with lemon curd and mascarpone frosting, then place the second cake on top.
13. Frost the top and sides with the remaining mascarpone frosting.
14. Serve and enjoy your delicious Lemon Blueberry Cake!

how to serve Lemon Blueberry Cake

To serve Lemon Blueberry Cake, slice it into even pieces. You can enjoy it plain, or add a dollop of whipped cream or fresh berries on top for extra flair. It pairs wonderfully with coffee or tea, making it a great choice for afternoon snacks.

how to store Lemon Blueberry Cake

To store your Lemon Blueberry Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can store it in the refrigerator for up to a week. Just make sure to bring it to room temperature before serving for the best flavor.

tips to make Lemon Blueberry Cake

• Make sure your butter is softened for easier creaming with sugar.
• Use fresh blueberries for the best flavor, but you can use frozen ones if fresh aren’t available—just do not thaw them before adding to the batter.
• Avoid overmixing the batter after adding flour to keep the cake light and fluffy.
• Let your cakes cool completely for easier frosting.

variation

You can add a layer of lemon glaze on top of the frosting for an extra lemony flavor. Additionally, feel free to swap blueberries for other berries like raspberries or blackberries for a mixed berry cake.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day ahead and store them covered in the fridge. Just add the frosting before serving.

2. Is it okay to freeze Lemon Blueberry Cake?
Absolutely! You can freeze the cake (frosted or unfrosted) for up to three months. Just wrap it well in plastic wrap and then aluminum foil.

3. Can I use cake flour instead of all-purpose flour?
Yes, using cake flour will make the cake more tender, giving it a slightly different texture that many enjoy!

Lemon Blueberry Cake

A delightful treat that combines the bright taste of lemon with sweet blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups sugar
• 0.5 cups unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon lemon zest
• 0.25 cups lemon juice
• 2 cups blueberries
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Frosting Ingredients

• 1 cup mascarpone cheese
• 0.25 cups powdered sugar
• 0.5 cups lemon curd

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the milk, lemon zest, and lemon juice until combined.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
7. Gently fold in the blueberries.
8. Divide the batter evenly between the prepared pans.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Frosting and Assembly

1. Meanwhile, mix the mascarpone cheese and powdered sugar in a bowl until smooth.
2. Once the cakes are cooled, layer one cake with lemon curd and mascarpone frosting, then place the second cake on top.
3. Frost the top and sides with the remaining mascarpone frosting.
4. Serve and enjoy your delicious Lemon Blueberry Cake!

Notes

Make sure your butter is softened for easier creaming with sugar. Use fresh blueberries for the best flavor, but you can use frozen ones if fresh aren’t available—just do not thaw them before adding to the batter. Avoid overmixing the batter after adding flour to keep the cake light and fluffy. Let your cakes cool completely for easier frosting.