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Lemon Blueberry Layer Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 450
A vibrant and flavorful layered cake combining zesty lemon, sweet blueberries, and creamy mascarpone frosting, perfect for special occasions.

Ingredients

Cake Batter

  • 230 grams soft butter (room temperature)
  • 350 grams sugar
  • 2 teaspoons lemon zest (from 2 lemons)
  • 4 eggs eggs (room temperature)
  • 345 grams flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 240 ml buttermilk
  • 60 ml oil
  • 60 ml lemon juice
  • 2 teaspoons vanilla extract

Cream

  • 300 grams mascarpone
  • 250 ml cream
  • 60 grams sugar

Blueberry Compote

  • 300 grams fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions 

  • Preheat oven to 180°C (356°F). Line a baking pan with parchment paper.
  • Cream butter until smooth, add sugar gradually, then mix in lemon zest. Add eggs one at a time, then combine dry ingredients and wet mixture alternately. Pour into pan and bake for 60 minutes. Cool completely.
  • Whip mascarpone, cream, sugar, and honey until stiff peaks form for the frosting.
  • Cook blueberries with sugar and lemon juice until they break down. Mix some juice with cornstarch, return to the pot, and simmer until thickened. Cool the compote.
  • Slice the cake into two layers, spread with mascarpone and blueberry compote, then repeat. Frost the outside with remaining cream and decorate with blueberries, lemon slices, and mint.

Notes

Ensure ingredients are at room temperature for best results.
Calories: 450kcal
Cost: $20
Course: Dessert
Cuisine: American
Keyword: Blueberry, cake, lemon