Description
A refreshing lemon blueberry cake with a moist crumb and creamy mascarpone frosting layered with tart lemon curd.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 1/2 cups Sugar
- 1/2 cup Unsalted butter, softened
- 1 cup Milk
- 3 Eggs
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Blueberries
- 1/2 cup Lemon curd
- 1 cup Mascarpone cheese
- 1/4 cup Powdered sugar
- 1 teaspoon Vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk.
- Combine flour, baking powder, and salt in another bowl. Gradually add to the butter mixture until just blended.
- Fold in the blueberries and lemon zest.
- Divide the batter between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat mascarpone cheese with powdered sugar and vanilla until smooth for the frosting.
- Layer the cakes with lemon curd and frost the top and sides with mascarpone frosting.
- Serve and enjoy!
Notes
Use fresh ingredients for the best flavor; avoid overmixing the batter to maintain a light texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- 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: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg