Description
A delightful dessert that combines the tangy taste of lemon with the sweet burst of blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch 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.
- Mix in the milk and lemon zest until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually combine the dry and wet ingredients, mixing gently until just combined.
- Fold in the fresh blueberries carefully.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the frosting by beating mascarpone cheese, powdered sugar, and vanilla until smooth.
- Assemble the cake by layering with lemon curd and frosting the top and sides.
- Decorate with additional blueberries if desired.
- Slice and serve to enjoy the delicious blend of flavors.
Notes
For the best flavor, use fresh ingredients. Adjust lemon zest for extra tanginess.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Cake, dessert, summer cake, baking