I recently made a Blueberry Lemon Cake that brings a burst of brightness to any table. I mixed all purpose flour, granulated sugar, and softened butter with eggs and whole milk for a tender base. Fresh blueberries paired with zesty lemon and a silky lemon curd create a dessert you’ll soon crave.

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I’ve been experimenting in my kitchen and finally nailed down a recipe that I just know you’ll love. I whipped up a Lemon Blueberry Cake that’s perfect for spring and even makes a great twist on your usual birthday cake style desserts.

Using 2 cups all purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsalted butter and 3 large eggs, I managed to create a base that’s light and moist. I then poured in 1 cup whole milk along with 2 tsp baking powder and a pinch of salt then mixed in the zest from 1 lemon and 1/4 cup fresh lemon juice for that tangy kick.

The addition of 1 1/2 cups fresh blueberries really takes it over the top. I layered it with a tangy lemon curd made from egg yolks, sugar, lemon juice and diced butter and smoothed on a mascarpone frosting that reminded me of a lemon cheesecake birthday cake.

Give it a try and let me know what you think!

Why I Like this Recipe

I love this recipe because it always gives me a refreshing mix of tangy lemon and sweet blueberries that just makes every bite a burst of flavor. I also enjoy how easy it is to layer all the stuff together – even if I mess up a little the first time, it always turns out yummy in the end. The lemon curd really takes it to the next level for me, adding a creamy, zesty kick that I just can’t get enough of. Plus, making the mascarpone frosting feels like a fun little project that makes the dessert look extra special and festive.

Ingredients

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All purpose flour gives essential carbohydrates and structure, making the cake light and tender.
Granulated sugar infuses sweetness and energy, though too much can be less healthy overall.
Unsalted butter enhances flavor and moisture while providing essential fats and richness.
Eggs supply protein and moisture, binding ingredients and giving the cake a fluffy texture.
Fresh blueberries add antioxidants, fiber, and a burst of color with natural sweetness.
Lemon juice and zest offer a tangy kick, vitamin C boost, and refreshing flavor.
Mascarpone cheese rounds out the frosting with creamy texture and a decadent finish.

Ingredient Quantities

2 cups all purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 cup whole milk

2 tsp baking powder

1/2 tsp salt

Zest from 1 lemon

1/4 cup fresh lemon juice

1 1/2 cups fresh blueberries

For the lemon curd: 4 large egg yolks

1/2 cup granulated sugar

1/4 cup fresh lemon juice

Zest from 1 lemon

1/4 cup unsalted butter, diced

For the mascarpone frosting: 8 oz mascarpone cheese, softened

2 cups powdered sugar

1/2 tsp vanilla extract

2 to 3 tbsp heavy cream

How to Make this

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1. Preheat your oven to 350°F and grease a round cake pan. In a bowl, whisk together 2 cups of all purpose flour, 2 tsp of baking powder, and 1/2 tsp of salt.

2. In a separate large bowl, cream 1/2 cup of softened unsalted butter with 1 1/2 cups of granulated sugar until smooth. Then add 3 large eggs one at a time, beating well after each addition.

3. Stir in 1 cup of whole milk, 1/4 cup of fresh lemon juice, and the zest from 1 lemon to your butter mixture. Mix until just combined.

4. Gradually add the dry ingredients into the wet mixture and stir gently so it stays light and fluffy.

5. Fold in 1 1/2 cups of fresh blueberries carefully, trying not to break the berries.

6. Pour the batter into your prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a rack.

7. While your cake is baking, make the lemon curd. Combine 4 large egg yolks with 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, and the zest from 1 lemon in a medium saucepan over low heat. Stir continuously and add 1/4 cup diced unsalted butter until the curd thickens. Remove from heat and let it cool completely.

8. For the mascarpone frosting, beat 8 oz of softened mascarpone cheese with 2 cups powdered sugar, 1/2 tsp vanilla extract, and 2 to 3 tbsp heavy cream until the mixture is smooth and spreadable.

9. Once the cake is fully cooled, slice it horizontally into two layers. Spread a generous amount of the lemon curd over the bottom piece.

10. Top with the second layer of cake and then frost the top and sides with your mascarpone frosting. Enjoy this delicious, fruity lemon dessert and don’t miss out on sharing it with your festive crowd!

Equipment Needed

1. Preheated oven
2. Greased round cake pan
3. Small bowl for mixing dry ingredients
4. Large bowl for creaming butter and sugar
5. Electric mixer or hand whisk for beating eggs and frosting
6. Measuring cups and measuring spoons
7. Whisk for combining ingredients
8. Spatula for stirring and folding in blueberries
9. Toothpick for testing cake doneness
10. Cooling rack for letting the cake cool evenly
11. Medium saucepan for making the lemon curd
12. Additional mixing bowl for whipping up the mascarpone frosting

FAQ

How do I know when the cake is done?

Stick a toothpick in the center and if it comes out clean, the cake’s ready. Ovens can vary so always check at the lower end of the recommended time.

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries but its best to thaw them completely and pat dry so they dont release too much extra moisture.

Is it okay to use bottled lemon juice instead of fresh?

While fresh lemon juice gives you the best flavor, bottled lemon juice can work in a pinch if you dont have any fresh lemons.

How can I ensure that the lemon curd sets properly?

Cook the curd over low heat and stir constantly for about 10 minutes until it thickens. This slow process helps it set and avoids curdling.

Can I make the cake ahead of time?

Yes, you can bake the cake a day ahead and store it in an airtight container. Frosting is best applied just before serving for the freshest taste.

Lemon Blueberry Cake Recipe Substitutions and Variations

Instead of unsalted butter, you can use the same amount of margarine or even coconut oil if you wanna change up the flavor a bit.
If you dont have whole milk, try using 2% milk or almond milk which works really well in most cake recipes.
For mascarpone cheese, a good swap is cream cheese mixed with a little heavy cream to get that same creamy texture.
You can also use coconut sugar instead of granulated sugar though it might add a slightly different taste, so be careful with the amount.

Pro Tips

1. When you cream the butter and sugar, make sure to mix em really well so air gets into the mix. It makes the cake a lot fluffier and lighter when it’s baked.
2. Take extra care when folding in the blueberries. If you stir too hard, they can break apart and leave the cake soggy.
3. Let the cake cool a bit more than the recipe suggests before slicing it into layers. A cooler cake makes it easier to cut without falling apart.
4. When you’re mixing the mascarpone frosting, add the heavy cream little by little. This way you can get the right smooth and spreadable consistency without making it too runny.