Name: Lemon Blueberry Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 300 g granulated sugar; 120 ml fresh lemon juice; 120 g plain Greek yogurt; 3 large eggs, room temperature; 55 g packed brown sugar; 1 tablespoon vanilla extract; 240 ml buttermilk; 240 ml melted coconut oil (or melted unsalted butter or canola oil); 1 tablespoon finely grated lemon zest; 480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 300 g fresh or frozen blueberries (if using frozen, leave them as is); 320 g high-quality blueberry jam; 340 g salted butter, at room temperature; 115 g mascarpone or cream cheese, at room temperature; 360 g powdered sugar; 60–70 g blueberry or blackberry jam (high-quality, adjust to taste)

Description

A luscious Lemon Blueberry Layer Cake with vibrant flavors of lemon and blueberries, layered with blueberry mascarpone buttercream, perfect for any occasion.

Ingredients

Scale

300 g granulated sugar
120 ml fresh lemon juice
120 g plain Greek yogurt
3 large eggs, room temperature
55 g packed brown sugar
1 tablespoon vanilla extract
240 ml buttermilk
240 ml melted coconut oil (or melted unsalted butter or canola oil)
1 tablespoon finely grated lemon zest
480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
300 g fresh or frozen blueberries (if using frozen, leave them as is)
320 g high-quality blueberry jam
340 g salted butter, at room temperature
115 g mascarpone or cream cheese, at room temperature
360 g powdered sugar
60–70 g blueberry or blackberry jam (high-quality, adjust to taste)

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Instructions

Preheat the oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and butter or spray lightly.
In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, sugars, vanilla, buttermilk, lemon juice, and zest. Beat until smooth. Add the flour, baking powder, baking soda, and salt, and mix until blended.
Coat the blueberries in 8 g of flour. Gently fold them into the batter, and swirl in the jam while keeping some swirls visible.
Pour the batter evenly into the pans. Bake for 30–35 minutes until the tops are firm and spring back when touched. Cool for 5 minutes, loosen edges with a knife, and flip onto wire racks to cool completely.
In a mixer bowl, beat together butter, mascarpone, and sugar until fluffy. Divide the buttercream into three bowls; mix blueberry jam into the first two bowls, keeping the third plain.
Place the first cake layer on a serving plate and spread the darkest buttercream on top. Add the second layer and the lighter buttercream. Finish with the last layer and cover with plain buttercream.
Lightly frost the sides of the cake with different shades of buttercream for a marbled effect. Chill in the fridge for 30 minutes before serving. Store covered in the fridge for up to 3 days.

Notes

If using frozen blueberries, there is no need to thaw them before adding to the batter.
Ensure that butter and mascarpone are at room temperature for better mixing.
Adjust the sweetness of buttercream jam according to your taste preference.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 50 g
Sodium: 300 mg
Fat: 24 g
Saturated Fat: 15 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 80 mg