Description
This Lemon Blueberry Cake is a delicious and light dessert perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk, fresh lemon juice, and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the mascarpone cheese with powdered sugar and lemon curd until smooth.
- Assemble the cake by spreading the frosting generously between the layers and on top.
Notes
- Ensure ingredients like butter and eggs are at room temperature for better emulsification.
- For added flavor, consider using a splash of vanilla extract in the batter.
- This cake can be served with additional blueberries on top for garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg