Do Blueberries and Lemon Go Well Together?

Absolutely! The tartness of lemon enhances the natural sweetness of blueberries , creating a well-balanced and refreshing flavor combination.

How Does Lemon Blueberry Cake Taste?

It’s light, moist, and fluffy with a perfect balance of zesty lemon and juicy blueberries . The mascarpone frosting adds a creamy, rich finish without being too sweet.

Can I Use Frozen Blueberries Instead of Fresh Ones?

Yes! Just use them straight from the freezer —no need to coat them in flour.

What Frosting Goes Best with Lemon Blueberry Cake?

Mascarpone whipped cream is light, creamy, and slightly tangy , making it a perfect match. Other great options include cream cheese frosting or lemon buttercream .

How Should I Store Lemon Blueberry Cake?

Since this cake contains mascarpone frosting and lemon curd, store it in an airtight container in the fridge for up to 3 days .

The Best Lemon Blueberry Cake Recipe –Moist Tangy & Irresistible

Description

This Lemon Blueberry Cake is soft, moist, and packed with bright citrus flavor. Juicy blueberries add natural sweetness, while a creamy mascarpone frosting takes it to the next level. Perfect for birthdays, brunch, or any special occasion!

Ingredients

Scale

2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs
Zest and juice of 2 lemons
1 teaspoon lemon or vanilla extract
1/2 cup sour cream
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
9 ounces fresh blueberries
2 tablespoons all-purpose flour
2 1/4 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
16 ounces mascarpone cheese (cold)
10 ounces lemon curd (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
Beat together sugar, oil, eggs, and extract until smooth.
Mix in lemon zest, juice, and sour cream.
Whisk together flour, baking powder, and salt separately.
Gradually mix dry ingredients into wet, alternating with buttermilk.
Toss blueberries with flour and fold into batter.
Divide batter evenly into pans and bake for 20-23 minutes.
Let cakes cool completely before frosting.
Chill mixing bowl and whisk, then beat mascarpone on low speed, gradually adding heavy cream.
Increase speed and whip until soft peaks form.
Add powdered sugar and vanilla, then whip until stiff peaks form.
Level cake layers and spread frosting between them, adding lemon curd if desired.
Apply crumb coat, then final frosting layer, and decorate with blueberries and lemon slices.

Notes

For best results, use fresh blueberries, but frozen ones can be used without thawing. Store in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 280mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 75mg

Keywords: lemon blueberry cake, lemon cake, blueberry cake, mascarpone frosting