Description

There’s something magical about a slice of Lemon Blueberry Cake that can brighten even the busiest of days. As a passionate home cook, I know how hectic life can get, especially for busy moms and professionals. This delightful cake is not just a treat; it’s a quick solution for those moments when you want to impress your loved ones without spending hours in the kitchen. With its moist texture and zesty flavor, this cake is perfect for any occasion, whether it’s a family gathering or a simple afternoon snack. Trust me, everyone will love it!

Ingredients

Scale

2 cups (380g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
2 lemons – zested and juiced
1 teaspoon (5ml) lemon (or vanilla) extract
½ cup (118 ml) light sour cream
2 ½ cups (350 g) all-purpose flour
3 teaspoons (11.2 g) baking powder
1 teaspoon (5 g) salt
1 cup buttermilk (236 ml) (or milk)
¼ cup (59ml) fresh lemon juice
9 ounces fresh blueberries, washed and dried
2 tablespoons (15.6g) all-purpose flour
2 ¼ cups (532ml) heavy whipping cream
1 cup (130g) powdered sugar
1 teaspoon (5ml) pure vanilla extract
16 ounces mascarpone cheese, cold
1 jar (10 ounces) lemon curd

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Instructions

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides.
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated.
Zest 2 lemons into the batter and juice them to get 1/4 cup of lemon juice. Add to the batter along with the sour cream and beat until combined.
Combine the dry ingredients in a separate bowl, then add half to the batter, mixing on low speed while pouring in half of the buttermilk.
Add the remaining dry ingredients and buttermilk, mixing until well combined.
Scrape down the sides of the bowl and stir the batter to ensure it’s well mixed.
Toss the blueberries with 2 tablespoons of flour and gently fold them into the batter.
Divide the batter evenly between the three pans and drop the remaining blueberries on top. Bake for 20-23 minutes.
Test for doneness with a toothpick. If it comes out clean, remove from the oven and allow to cool completely.
For the frosting, chill the mixing bowl and whisk attachment in the freezer for 5-10 minutes.
Beat the cold mascarpone cheese on medium-low speed, then slowly pour in the heavy cream until it reaches a liquid consistency.
Increase the speed to high and beat until soft peaks form. Add powdered sugar and vanilla, then beat until stiff peaks form.

Notes

Ensure all ingredients are at room temperature for best results.
Store the cake in the refrigerator if not consumed immediately.
Can be decorated with additional blueberries and lemon zest on top.

Prep Time: 30 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg