This Lemon Blueberry Cake marries the bright zest of lemon with the sweet tang of blueberries in a beautifully layered dessert. Soft, buttery cake layers are infused with lemon zest and juice, providing a citrusy contrast to the rich blueberry and mascarpone creams. The cake is visually appealing and flavorful, making it a perfect choice for a summer gathering or a special occasion.
Why You’ll Love This: The combination of lemon and blueberry not only offers a delightful flavor profile but also a feast for the senses. The soft cake layers provide a tender backdrop for the creamy, luxurious mascarpone and blueberry cream layers. This cake is an excellent way to showcase seasonal flavors in a sophisticated yet easy-to-make dessert.
Perfect Occasion: Ideal for celebrations such as birthdays, anniversaries, or any spring and summer gatherings. It’s also perfect for high tea events or as an elegant dessert after a formal dinner. The freshness of the lemon and the brightness of the blueberries make this cake a refreshing choice for warm weather.
Decoration Tips:
- Arrange fresh blueberries and thin lemon slices on top of the cake for a natural and appealing look.
- Add small mint leaves between the berries and lemon slices for a pop of color and a hint of freshness.
- Dust the top lightly with powdered sugar just before serving to add a subtle sweetness and a professional touch.
- Serve each slice with a dollop of whipped cream or a drizzle of additional blueberry cream for an extra luxurious serving.
Ingredients:
- Cake:
- 250 g soft butter
- 150 g sugar
- Zest of one lemon
- Juice of 1/2 lemon
- 4 eggs
- 280 g flour
- 1 pc baking powder
- Blueberry Cream:
- 300 g frozen blueberries
- 70 g sugar
- 25 g cornstarch
- Mascarpone Cream:
- 300 g mascarpone
- 50 g sugar
- 400 ml whipped cream
- 1 pc cream stiffener
- 2-3 tbsp of the prepared blueberry cream
- Decoration:
- Fresh blueberries
- Lemon slices
- Mint leaves
Instructions:
- Cake Preparation:
- Cream butter and sugar until light and fluffy. Mix in the lemon zest and juice. Add eggs one at a time, incorporating well after each addition. Gradually mix in the flour and baking powder.
- Pour batter into a prepared baking pan and bake at 160°C in a fan oven for 45-50 minutes. Allow to cool completely, then slice horizontally into two layers.
- Blueberry Cream:
- Defrost and puree the blueberries. Combine with sugar and cornstarch, and bring to a boil until thickened. Let cool completely.
- Mascarpone Cream:
- Whip the cream with cream stiffener and sugar until stiff peaks form. Fold in the mascarpone and 2-3 tablespoons of the cooled blueberry cream until well combined.
- Assembly:
- Place one layer of cake on a serving plate. Spread a layer of mascarpone cream, then add some of the blueberry cream. Place the second layer of cake on top and repeat the cream layers.
- Decorate with fresh blueberries, lemon slices, and mint leaves.
Enjoy this stunning Lemon Blueberry Cake, where each layer is a discovery of fresh, creamy, and zesty flavors that combine to create a truly memorable dessert experience!
