Description
A delightful combination of bright, zesty lemon and juicy blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1 cup fresh blueberries
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest.
- In another bowl, mix together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with the milk.
- Fold in fresh blueberries gently.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Allow to cool in pans for 10 minutes, then transfer to wire racks.
- Spread lemon curd between layers and on top once cooled.
- Whip mascarpone cheese with powdered sugar and vanilla extract until smooth; spread over the lemon curd layer.
Notes
Use fresh blueberries for the best texture and avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg