Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add the softened butter and mix until crumbly.
- In a separate bowl, whisk together milk, eggs, vanilla extract, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Fold in the blueberries gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whip together mascarpone cheese, heavy cream, and powdered sugar until soft peaks form.
- Once the cakes are cool, spread lemon curd between the layers and frost the top and sides with the mascarpone frosting.
- Serve and enjoy your delicious lemon blueberry cake!
Notes
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate the cake, where it will last for about a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg