Why Make This Recipe

Lemon Blueberry Cake is a delightful treat that offers a perfect balance of tangy lemon and sweet blueberries. This cake is not only visually appealing with its vibrant colors, but it also delivers a refreshing flavor profile that is great for any occasion. Whether you are celebrating a birthday, hosting a picnic, or simply enjoying a cozy afternoon, this cake will surely impress your family and friends.

How to Make Lemon Blueberry Cake

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup fresh blueberries
1/2 cup lemon curd
1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
Zest of 1 lemon

Directions

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and milk.
In a separate bowl, whisk together the flour and baking powder. Gradually add to the wet ingredients, mixing until just combined.
Gently fold in the blueberries.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Once cooled, whip the heavy cream with powdered sugar until soft peaks form.
In a separate bowl, mix the mascarpone cheese and lemon curd until smooth.
Place one cake layer on a serving plate, spread half of the lemon curd mixture on top, then layer with whipped cream.
Place the second cake layer on top and repeat the layering process with the remaining lemon curd and whipped cream.
Garnish with lemon zest and extra blueberries if desired. Serve and enjoy!

How to Serve Lemon Blueberry Cake

Serve the Lemon Blueberry Cake as a charming dessert at your family gatherings or as a sweet treat with afternoon tea. It pairs perfectly with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

How to Store Lemon Blueberry Cake

Keep any leftover slices of Lemon Blueberry Cake in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. You can also freeze the layers separately, wrapping each layer in plastic wrap, for up to 3 months.

Tips to Make Lemon Blueberry Cake

Make sure your butter is at room temperature for easy mixing.
Try to use fresh blueberries for the best flavor and texture.
Be gentle when folding in the blueberries to avoid breaking them.
For extra lemon flavor, add more lemon zest in the batter.

Serving Ideas

This cake can be accompanied by a refreshing cup of herbal tea or a glass of lemonade. It can also be served at brunch gatherings or picnics alongside fruit salads.

Final Thoughts

Lemon Blueberry Cake is a wonderful dessert that combines simplicity with delicious flavors. It’s perfect for anyone who loves a sweet treat with a hint of citrus. With the right ingredients and a little effort, you can create a cake that will delight everyone who tastes it.

FAQs

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter.

What can I substitute for mascarpone cheese?
You can substitute mascarpone cheese with cream cheese for a similar texture, but it may change the flavor slightly.

How can I make this cake healthier?
You can substitute some of the all-purpose flour with whole wheat flour and reduce the sugar. You can also replace the butter with applesauce for a lighter option.