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Perfect Lemon Blueberry Layer Cake Recipe Easy Homemade Mascarpone Frosting

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A bright and sweet lemon blueberry layer cake with a creamy, luscious mascarpone frosting that balances tang and sweetness perfectly. Ideal for brunches, family desserts, or summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (240ml) whole milk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • 16 oz (450g) mascarpone cheese, chilled
  • ½ cup (113g) unsalted butter, softened
  • 2 ½ cups (300g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Add lemon zest and vanilla extract and mix gently but thoroughly.
  5. Reduce mixer speed to low. Alternately add the dry ingredients in three additions with the milk and lemon juice, beginning and ending with the dry ingredients. Mix just until combined.
  6. Gently fold in the fresh blueberries using a rubber spatula, being careful not to overmix.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges pull slightly away from the pan.
  9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. To make the frosting, beat the cold mascarpone cheese and softened butter until smooth and creamy.
  11. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
  12. Add lemon zest and vanilla extract. If frosting is too thick, add heavy cream 1 tablespoon at a time to reach spreading consistency.
  13. Place one cake layer on a serving plate and spread one-third of the frosting evenly over the top.
  14. Add the second layer and frost the top and sides of the cake, smoothing with an offset spatula.
  15. Chill the cake for 30 minutes to set the frosting before slicing.
  16. Optional: Reserve a few blueberries to decorate the top of the cake after frosting.

Notes

Do not overmix the batter to avoid a dense cake. Fold blueberries gently to prevent color bleed. Use fresh lemon zest for best flavor. Keep mascarpone cold and whip gently to avoid curdling. For gluten-free, substitute flour with a gluten-free blend. Frozen blueberries can be used but may cause color bleed; toss in flour before folding in. Frosting can be lightened by folding in whipped cream.

Nutrition

Keywords: lemon blueberry cake, mascarpone frosting, layer cake, easy cake recipe, homemade frosting, fresh blueberries, lemon zest dessert

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