Lemon Blueberry Layer Cake: A Symphony of Zesty Lemon and Sweet Blueberries Topped with Creamy Mascarpone

This Lemon Blueberry Layer Cake marries the vibrant tang of lemon with the sweet charm of blueberries, all brought together with a luscious mascarpone cream. Each layer of this cake offers a burst of refreshing flavors, making it a visually stunning and palate-pleasing dessert.

Why You’ll Love This:
The combination of zesty lemon and sweet blueberries creates a delightful contrast that is both invigorating and satisfying. The smooth, rich mascarpone cream adds a luxurious touch, making each bite indulgently creamy. This cake is not just a treat for the taste buds but also a feast for the eyes, making it perfect for special occasions.

Perfect Occasion:
Ideal for celebrations such as birthdays, anniversaries, or any festive gathering. It’s also perfect for spring and summer events when the desire for lighter, fruitier desserts becomes paramount. Serve this at a garden party or a formal tea to impress your guests with its elegance and vibrant flavors.

Decoration Tips:
Adorn the top of the cake with fresh blueberries, thin lemon slices, and a few sprigs of mint for a natural and refreshing look. Optionally, dust with powdered sugar or drizzle with a simple lemon glaze to enhance its visual appeal and add an extra touch of sweetness.

• Ingredients:
  • For the Cake:
    • 230 grams soft butter
    • 350 grams sugar
    • Zest of 2 lemons
    • 4 eggs, room temperature
    • 345 grams flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 240 ml buttermilk
    • 60 ml oil
    • 60 ml lemon juice
    • 2 teaspoons vanilla extract
  • For the Mascarpone Cream:
    • 300 grams mascarpone
    • 250 ml cream
    • 60 grams sugar
    • 50 grams honey or maple syrup
  • For the Blueberry Compote:
    • 300 grams fresh blueberries
    • 2 tablespoons sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons cornstarch
• Instructions:
  1. Preheat oven to 180°C (356°F). Line a baking pan with parchment paper.
  2. Cream the butter on low speed until smooth. Gradually add sugar and continue to mix until creamy. Incorporate the lemon zest.
  3. Add eggs one at a time, mixing briefly after each addition.
  4. Combine dry ingredients in one bowl. In another bowl, mix buttermilk, oil, lemon juice, and vanilla.
  5. Alternately add dry and wet ingredients to the butter mixture, starting and ending with dry ingredients. Mix just until incorporated.
  6. Pour batter into prepared pan and bake for about 60 minutes. Allow to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  7. For the cream, whip together mascarpone, cream, sugar, and honey until stiff peaks form.
  8. For the compote, cook blueberries with sugar and lemon juice until they begin to break down. Mix some of the juice with cornstarch, return to the pot, and simmer until thickened. Let cool.
  9. Slice the cake horizontally into two layers. Layer the cake with mascarpone cream and blueberry compote, then repeat. Frost the outside with the remaining cream.
  10. Decorate with additional blueberries, lemon slices, and mint.

Enjoy this exquisite Lemon Blueberry Layer Cake, a perfect blend of flavors that offers a refreshing and sophisticated dessert experience!