Description
A delightful cake combining tangy lemon and sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 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!
Notes
For extra lemon flavor, add more lemon zest in the batter. Store leftovers in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg