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Lemon Blueberry Cake

A delightful treat that combines the bright taste of lemon with sweet blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.