Description
This Blueberry Lemon Mascarpone Cake is a delightful dessert combining the zesty freshness of lemon with juicy blueberries and a rich mascarpone cream frosting. The cake layers are moist and flavorful, enhanced by a tender crumb and tangy buttermilk, making it perfect for celebrations or a special treat.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ½ cup (120ml) fresh lemon juice
- 1 cup (240ml) buttermilk
- 1 ½ cups fresh blueberries, tossed in 1 tbsp flour
Mascarpone Frosting Ingredients
- 1 cup (226g) mascarpone cheese, cold
- 1 ½ cups (360ml) heavy whipping cream
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Decoration
- Fresh blueberries
- Lemon slices
- Powdered sugar
- Edible flowers
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even baking and helps the cake rise.
- Cream Butter and Sugar: In a larger bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Lemon: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the lemon zest and fresh lemon juice for bright, citrus flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter to evenly distribute them without breaking them up.
- Bake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them onto a wire rack to cool completely.
- Prepare Frosting: Beat the cold mascarpone cheese in a mixing bowl until smooth and creamy.
- Whip Cream and Flavoring: Add the heavy whipping cream, powdered sugar, vanilla extract, and additional lemon zest to the mascarpone. Whip until the mixture is fluffy and holds soft peaks, creating a light and flavorful frosting.
- Assemble the Cake: Spread a generous layer of frosting over one cake layer, then place the second layer on top.
- Frost the Cake: Use the remaining frosting to cover the top and sides of the cake, smoothing with a spatula for a clean finish.
- Decorate: Garnish the cake with fresh blueberries, thin lemon slices, a dusting of powdered sugar, and edible flowers for a beautiful presentation.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing. Serve chilled or at room temperature and enjoy.
Notes
- Coating blueberries with flour before folding into the batter prevents them from sinking to the bottom.
- Ensure mascarpone cheese is cold to achieve a smooth, stable frosting.
- You can substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar if needed.
- If fresh blueberries are unavailable, frozen berries can be used but do not thaw before adding.
- Allow the cake to come to room temperature if refrigerated before serving for best flavor.
