Description
Lemon Blueberry Cake is a vibrant dessert that harmonizes the tangy zest of lemons with the sweet burst of fresh blueberries. This moist, fluffy cake features layers filled with zesty lemon curd and is topped with a luscious mascarpone whipped cream frosting. Perfect for birthdays, picnics, or any celebratory gathering, this cake will definitely impress your guests and brighten up any table. The delightful balance of flavors makes each bite refreshing and satisfying, ensuring it’s a hit at any occasion.
Ingredients
Scale
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- Zest and juice of 2 lemons
- ½ cup light sour cream
- 2 ½ cups all-purpose flour
- 1 cup buttermilk
- 9 ounces fresh blueberries
- For frosting: 16 ounces mascarpone cheese
- heavy whipping cream
- powdered sugar
Instructions
- Preheat the oven to 350°F and prepare three 8-inch round baking pans with parchment paper.
- In a large bowl, beat together granulated sugar, vegetable oil, eggs, and lemon extract until light in color.
- Mix in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually combine dry ingredients with wet ingredients, alternating with buttermilk.
- Fold in blueberries coated with flour.
- Divide batter among pans and bake for 20-23 minutes or until a toothpick comes out clean.
- Cool completely before frosting with mascarpone whipped cream.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg