This Lemon Blueberry Mascarpone Cake is fluffy, filled with lemon flavor and bursting with blueberries, and topped with a light mascarpone whipped cream.
Let's end the summer with a bang! This Lemon Blueberry Mascarpone Cake is perfect for a hot summer day. It's a wonderful cake to bring to any occasion, and would be especially great at a picnic, family gathering, birthday party, of your next work potluck!
For more lemon and blueberry recipes, try Blueberry Chocolate Cake, Blueberry Blondies, Lemon Bundt Cake, Lemon Butter Cake, Mini Berry Bundt Cake, Shortbread Lemon Blondies.
Why You'll Love This Recipe
One layer cake: It's so easy to put together a single layer cake. This one is made in a springform pan. No messing with layering a cake and frosting. Once cooled, you just add the frosting on top and you're all set!
Moist and flavorful: The cake is tender, moist, and flavorful! It has blueberries, lemon zest, and it's such a crowd pleaser.
Mascarpone Whipped Cream: You can't go wrong with a delicious, light whipped cream frosting. It pairs perfectly with the tender cake!
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Ingredient Notes
Lemon Blueberry Cake
- All purpose flour: This cake works wonderful with regular all-purpose flour.
- Baking Powder: Just baking powder to help the cake rise.
- Sugar: Granulated sugar to sweeten the cake.
- Butter: Unsalted butter. Creaming the butter gives the cake a light texture and a delicious flavor.
- Neutral oil: Using oil helps create a moist and tender cake.
- Lemon juice & zest: Two key ingredients in this cake. Loads of zest and lemon juice.
- Eggs: Room temperature large eggs are essential and for extra richness, an added egg yolk.
- Sour cream: To create an even more moist and flavorful cake, we use sour cream.
- Blueberries: I like using frozen blueberries in my baking because I always have frozen on hand and I can use them year-round, but you can use fresh.
Mascarpone Whipped Cream
- Heavy cream: Make sure your heavy cream is cold, right out of the fridge.
- Mascarpone cheese: This ingredient gives the whipped cream such a light feel.
- Powdered sugar: A little sweetness. You can add a little more if you think you want it sweeter.
- Lemon zest: A little lemon zest to give it some more flavor.
- Vanilla extract: Adding vanilla extract to whipped cream gives it such a nice taste!
See recipe card for quantities.
Step-by-step instructions
Make the Lemon Blueberry Cake
Mix Dry Ingredients: Combine flour, salt and baking powder and whisk until combined.
Infuse the Sugar: In a large bowl, combine the sugar and the lemon zest, and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.
Cream: Add the softened butter to the infused sugar and cream using a stand mixer or handheld mixer, for about 3 minutes until completely smooth.
Combine Wet Ingredients: To the sugar/butter, add one egg at a time, making sure to mix well between addition. Then drizzle in the oil and continue mixing. Add the lemon juice and sour cream and mix until all is incorporated.
Add the Dry Ingredients: To the wet batter, add the dry ingredients and mix until all is incorporated. Don't over mix. Fold in the blueberries using a spatula.
Pour & Bake: Pour into the prepared pan and bake for 40-45 minutes until a toothpick comes out clean.
Make the Mascarpone Whipped Cream
In a large bowl, add cold heavy cream, cold mascarpone cheese, powdered sugar, lemon zest, and vanilla extract and beat using a stand mixer or a handheld mixer. Start off beating on low until the heavy cream starts to thicken, then speed it up on high until it forms stiff peaks. Once reached stiff peaks, stop mixing. Don't over mix.
Hint: To keep the frosting cold, place the bowl and mixing beaters in the freezer before you whip the frosting up. This way, it will help the whipped cream remain chill.
Substitutions
Greek Yogurt: In place of sour cream, you can use full fat Greek yogurt.
Oil: You can use any neutral oil in this cake. I used olive oil in this particular one since I didn't have anything else. You can't taste neutral oils, so it doesn't matter which you use.
Blueberries: You can use fresh or frozen blueberries. Make sure the frozen blueberries are not thawed.
Cream Cheese: Instead of Mascarpone cheese, you can substitute it with cream cheese. It won't be as light though.
Variations
Berries: This recipe can be used with other berries, like raspberries or blackberries.
Cream cheese frosting: You can switch it up with a different frosting, like my Blueberry Cream Cheese Frosting, Strawberry Cream Cheese Frosting, or a plain Cream Cheese Frosting.
Storage
Store this cake in an airtight container in the fridge for 3-5 days.
Pro Tips
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don’t have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Infuse the sugar with zest: To achieve a cake bursting with lemon, infuse the sugar with the zest by rubbing the zest and sugar together with your fingers to release the oils in the zest. This creates an even better flavored cake.
Room temperature: Make sure your eggs, butter, and sour cream are at room temperature before you begin.
Chill bowl: To keep the frosting cold, place the bowl and mixing beaters in the freezer before you whip the frosting up. This way, it will help the whipped cream remain chill.
Cool the cake: Make sure to cool the cake completely before frosting, otherwise the frosting will melt.
Make ahead: You can make the cake layer ahead of time and store it overnight in an airtight container on the kitchen counter. You can even store in the fridge for a few days. If making it more than a few days ahead, I suggest wrapping it tightly and freezing the cake layer. Let it thaw overnight in the fridge when ready to use.
FAQ
Yes! I would go with raspberries, frozen or fresh. Make sure not to thaw out the frozen ones.
Yes, you can use either fresh or frozen blueberries.
No, you can use a 9 inch round baking pan instead.
📖 Recipe
Lemon Blueberry Mascarpone Cake
Ingredients
Cake
- 1½ cups (180g) All Purpose Flour + 1 tablespoon of flour for the blueberries
- 1¼ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cups (200g) granulated sugar
- zest of 2 large lemons
- ¼ cup (56g) unsalted butter, softened room temperature
- 2 large eggs + 1 egg yolk
- ¼ cup Neutral oil
- ¼ cup lemon juice
- ½ cup (130g) sour cream
- 1 cup Frozen blueberries (do not thaw) or fresh, if you like.
Mascarpone Whipped Cream
- 1 cup Heavy whipping cream, cold
- 8 oz. Mascarpone cheese, cold
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
- zest of 1 large lemon
Instructions
Lemon Blueberry Cake
- Prep: Preheat oven to 350℉ Line a 9 inch springform pan with parchment paper and set aside.Add 1 tablespoon of flour to the blueberries and toss until they're all coated, set aside.
- Mix Dry Ingredients: Combine flour, salt and baking powder and whisk until combined.1½ cups (180g) All Purpose Flour, 1¼ teaspoon Baking powder, ½ teaspoon Salt
- Infuse the Sugar: In a large bowl, combine the sugar and the lemon zest, and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.1 cups (200g) granulated sugar, zest of 2 large lemons
- Cream: Add the softened butter to the infused sugar and cream using a stand mixer or handheld mixer, for about 3 minutes until completely smooth.¼ cup (56g) unsalted butter, softened
- Combine Wet Ingredients: To the sugar/butter, add one egg at a time, making sure to mix well between addition. Then drizzle in the oil and continue mixing. Add the lemon juice and sour cream and mix until all is incorporated.2 large eggs + 1 egg yolk, ¼ cup Neutral oil, ¼ cup lemon juice, ½ cup (130g) sour cream
- Add the Dry Ingredients: To the wet batter, add the dry ingredients and mix until all is incorporated. Don't over mix. Fold in the blueberries using a spatula.1 cup Frozen blueberries (do not thaw)
- Pour & Bake: Pour into the prepared pan and bake for 40-45 minutes until a toothpick comes out clean.
- Let the cake cool completely before frosting.
Mascarpone Whipped Cream
- In a large bowl, add cold heavy cream, cold mascarpone cheese, powdered sugar, lemon zest, and vanilla extract and beat using a stand mixer or a handheld mixer. Start off beating on low until the heavy cream starts to thicken, then speed it up on high until it forms stiff peaks. Once reached stiff peaks, stop mixing. Don't over mix.1 cup Heavy whipping cream, cold, 8 oz. Mascarpone cheese, cold, ⅓ cup Powdered sugar, 1 teaspoon Vanilla extract, zest of 1 large lemon
- Top the cake with the Mascarpone Whipped Cream, blueberries, and lemon slices.
- Store cake in fridge for 3-5 days. Allow to come to sit at room temperature for 20 minutes before eating.
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