I created my Blueberry Lemon Cake using all-purpose flour, unsalted butter, fresh blueberries, and zesty lemon curd. This cake, layered with mascarpone frosting and vibrant lemon juice, offers a playful combination of flavors. Every bite bursts with delicious balance that will make you eager to whip up a slice at home.

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I’ve been working on a recipe that I think you’ll really want to try this spring. It’s a Lemon Blueberry Cake that’s absolutely perfect for Easter celebrations or even when you’re in the mood for a unique dessert.

The cake starts with a rich batter made of 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 cup unsalted butter, among other essentials like 1 1/2 cups granulated sugar and 4 large eggs. I mix in some fresh blueberries to bring a burst of flavor that reminds me of a great blueberry cheesecake lemon cake I once had at a friend’s birthday party.

Then, layers of tangy lemon curd and smooth mascarpone frosting complete it. The zesty lemon juice, lemon zest, and other key ingredients take this cake to a new level.

I know it sounds a bit wild mixing all these elements, but trust me, it’s one delightful twist on a classic dessert.

Why I Like this Recipe

I really love that this recipe packs a bright lemon flavor in every bite—it’s like having a little burst of sunshine on my tongue. I also dig how the fresh blueberries and homemade lemon curd mix together to create a unique fruity twist that feels totally refreshing. The mascarpone frosting adds a creamy, dreamy touch that makes the whole cake feel extra indulgent without being too sweet. Plus, baking it is actually a fun process even if it can be a bit messy sometimes; it just makes me appreciate all the little steps and flavors that come together in the end.

Ingredients

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All-purpose flour gives the cake structure and supplies carbohydrates for energy.
Unsalted butter adds moisture and rich flavor while also bringing essential fats.
Granulated sugar sweetens the batter and is later used for the zesty curd.
Eggs supply protein and help bind the ingredients, giving the cake its body.
Lemon juice offers a bright, tangy kick and vitamin C to the recipe.
Blueberries provide antioxidants, natural sweetness and a bit of fiber in every bite.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar (some will be used later in the curd)

4 large eggs (divided between the cake and curd)

1/4 cup lemon juice (plus an extra 1/2 cup for the lemon curd)

Zest of 2 lemons (plus zest of 1 extra lemon for the curd)

1/2 cup whole milk

1 cup fresh blueberries (or frozen ones that have been thawed and drained)

For the lemon curd: 1/2 cup fresh lemon juice, zest from 1 lemon, 3 large eggs, 3/4 cup granulated sugar, 1/2 cup unsalted butter

For the mascarpone frosting: 1 cup mascarpone cheese, 1/2 cup heavy cream, 1 cup powdered sugar, 1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease two 8-inch round pans. In a bowl, whisk together the 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

2. In a large bowl, cream 1 cup unsalted butter with 1 1/2 cups granulated sugar until light and fluffy. Then add 4 large eggs (save 3 of the eggs for the lemon curd if you prefer) one at a time.

3. Mix in 1/4 cup lemon juice and the zest from 2 lemons into the creamed mixture. Stir until it almost looks smooth.

4. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup whole milk, stirring gently so you dont overmix.

5. Fold in 1 cup fresh blueberries (or thawed and drained frozen ones) into your batter. Pour the batter evenly into the prepared pans.

6. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a rack.

7. For the lemon curd, combine in a medium saucepan 1/2 cup fresh lemon juice, zest from 1 lemon, 3 large eggs, 3/4 cup granulated sugar, and 1/2 cup unsalted butter. Whisk until smooth.

8. Cook the curd mixture over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon, around 8-10 minutes. Remove from heat and let cool.

9. For the mascarpone frosting, beat together 1 cup mascarpone cheese, 1/2 cup heavy cream, 1 cup powdered sugar, and 1 tsp vanilla extract until smooth and fluffy.

10. To assemble, place one cake layer on your serving plate, spread a generous amount of lemon curd over it, top with the second cake layer, and then frost the top and sides with the mascarpone frosting. Chill for at least 30 minutes before slicing and enjoy your dessert!

Equipment Needed

1. Oven set to 350°F – you’ll need it preheated for the cakes
2. Two 8-inch round cake pans (make sure to grease them well)
3. A small bowl for whisking the dry ingredients
4. A large mixing bowl for creaming the butter and sugar
5. An electric mixer or hand mixer to beat the butter, sugar, and later the frosting
6. Measuring cups and spoons for all your liquids and dry ingredients
7. A whisk (or a fork if you don’t have one) for mixing the lemon juice, zest, and eggs
8. A spatula for gently folding in the blueberries and smoothing the batter in the pans
9. A medium saucepan for cooking the lemon curd on the stovetop
10. A cooling rack to let the cakes cool completely before frosting
11. A serving plate or cake board for assembling and serving your dessert
12. A toothpick to test if the cakes are done in the center

Hope this helps, and happy baking!

FAQ

Q: Can I use frozen blueberries for this cake?

A: Yes, you can use frozen blueberries. Just make sure that they have thawed and drained properly to avoid extra moisture messing with the texture.

Q: How do I know when my cake is fully baked?

A: Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, then your cake is done.

Q: Can I make the lemon curd ahead of time?

A: Sure, you can make the lemon curd in advance. Just store it in an airtight container in the fridge for a couple of days. When you're ready to serve, bring it to room temperature.

Q: How long will the cake stay fresh?

A: The cake can be kept in an airtight container at room temperature for about 2 days. For longer storage, I suggest refrigerating it or freezing portions for later use.

Q: Do I have to use mascarpone frosting, or can I substitute another topping?

A: You can definitely use another frosting if you prefer. However, the tangy flavor of the mascarpone frosting really complements the lemon curd and blueberries, so it’s worth giving it a try.

Lemon Blueberry Cake Recipe Substitutions and Variations

For unsalted butter, you can use a high-quality margarine or even coconut oil if you’re feelin’ adventurous—just keep in mind it might add a hint of coconut flavor.
If you’re out of granulated sugar, try swapping it with organic cane sugar or a bit of honey (just reduce the liquid in the recipe a little bit to compensate).
Don’t have whole milk? You can use buttermilk or even almond milk as a dairy alternative. Just know that the texture or taste might change just a tad.
If blueberries are off the menu, canned blueberries (well-drained) or even blackberries make a decent substitute in a pinch.

Pro Tips

• Mix in your milk and flour alternately so you dont overwork the batter; this keeps the cake light and airy.
• When stirring the lemon curd, keep the heat low and stir constantly so it doesnt scramble the eggs, otherwise it might turn a bit curdled.
• Fold in the blueberries gently with a spatula and avoid vigorous stirring, this way you keep them whole and your cake wont get too soggy.
• Let the cakes cool fully before frosting, if you rush it the mascarpone may melt and mess up the final look and taste.