Description
Blueberry Lemon Mascarpone Cake brings together tangy citrus and sweet berries in a dreamy dessert that melts in your mouth. Creamy mascarpone creates a luxurious texture that makes this cake a perfect treat for any celebration.
Ingredients
Scale
Cake Base Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 cup (240g) mascarpone cheese, softened
Flour and Leavening Ingredients:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Liquid and Flavor Ingredients:
- ½ cup (120ml) whole milk
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour)
Frosting Ingredients:
- 1 cup (226g) unsalted butter, softened
- 8 oz (225g) mascarpone cheese, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons lemon juice
Garnish Ingredients:
- Fresh blueberries
- Lemon zest curls
- Powdered sugar
Instructions
- Preheat your oven to exactly 350°F and thoroughly coat two 9-inch round cake pans with butter and flour to prevent sticking.
- Whisk together 2 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl until completely combined.
- Use an electric mixer to cream 1 cup softened butter with 1 ¾ cups sugar for 3-4 minutes until the mixture becomes light and airy.
- Add 3 large eggs one at a time, mixing thoroughly after each addition and scraping down your mixing bowl’s sides.
- Incorporate 1 tablespoon lemon zest, ¼ cup lemon juice, and 1 teaspoon vanilla extract into the butter mixture until fully blended.
- Blend 1 cup softened mascarpone cheese into the mixture until smooth and creamy.
- Gradually mix in the dry ingredients alternately with ½ cup whole milk on low speed, stopping when just combined.
- Toss 1 ½ cups blueberries with 1 tablespoon flour, then gently fold into the batter without overmixing.
- Divide the batter evenly between prepared cake pans, smoothing the tops with a spatula.
- Bake for 30-35 minutes at 350°F, checking doneness with a toothpick inserted in the center.
- Remove cakes from oven and let them rest in pans for 10 minutes, then transfer to wire racks to cool completely for 1 hour.
- Beat 1 cup softened butter with 8 oz mascarpone cheese until completely smooth.
- Gradually add 3 cups powdered sugar on low speed, mixing until incorporated.
- Mix in 1 teaspoon vanilla extract and 1-2 tablespoons lemon juice, beating until frosting becomes light and fluffy.
- Place first cake layer on serving plate and spread frosting evenly across the top.
- Position second cake layer and frost the entire cake with remaining frosting.
- Decorate with fresh blueberries, lemon zest curls, and a delicate sprinkle of powdered sugar.
Notes
- Let blueberries sit in flour for a few minutes before folding into batter to prevent sinking to the bottom during baking.
- Soften mascarpone and butter at room temperature for the smoothest, creamiest texture in both cake and frosting.
- Check cake doneness early to avoid overbaking, which can dry out the delicate mascarpone-based cake.
- Room temperature eggs blend more evenly and help create a lighter, more tender cake crumb.
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg