Description
Indulge in this delightful lemon blueberry cake, a perfect blend of tangy lemon and sweet blueberries.
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
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 the blueberries are dry before adding to the batter to prevent sinking.
- You can substitute mascarpone with cream cheese if desired.
- The cake can be made a day in advance and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg