Description
A delightful cake combining sweet blueberries and zesty lemon, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk (or almond milk)
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries (or frozen)
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Incorporate the vanilla and lemon zest into the mixture.
- Whisk together the flour and baking powder in another bowl. Gradually add this to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Gently fold in the blueberries.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip the heavy cream until soft peaks form. Fold in the mascarpone and lemon curd until well combined.
- Once cooled, spread a layer of lemon curd on top of one cake layer, place the second layer on top, and frost the top and sides with the mascarpone mixture.
- Optionally, decorate with additional blueberries and lemon zest. Enjoy your delightful Lemon Blueberry Cake!
Notes
For best results, use room temperature ingredients. Swap berries or add nuts for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American