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Lemon Blueberry Cake

This Lemon Blueberry Cake with Tangy Cream & Fresh Berries is all about clean layers, bright flavor, and effortless elegance. Soft lemon cake provides structure without heaviness, while a vibrant blueberry filling adds fresh, juicy contrast. The lemon mascarpone cream is light, stable, and just tangy enough to balance the sweetness. Finished in a simple naked style and topped with fresh fruit, this cake slices beautifully and holds its shape. Perfect for birthdays, brunch tables, or special gatherings, it’s a reliable showstopper that looks refined, tastes fresh, and never feels overdone.
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Prep Time 40 minutes
Cook Time 25 minutes
Course: Dessert, Snack
Cuisine: European, Mediterranean
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Lemon Cake Layers Three 8-inch rounds
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 4 large eggs room temperature
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • ½ cup freshly squeezed lemon juice
  • 1 cup buttermilk
  • Blueberry Filling
  • 2 cups blueberries fresh or frozen
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • Zest from ½ lemon
  • 2 tablespoons water
  • Lemon Mascarpone Cream
  • 1½ cups cold heavy cream
  • 1 cup cold mascarpone cheese
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Garnish Optional
  • Fresh blueberries
  • Lemon slices
  • Mint leaves
  • Strawberries or raspberries
  • Powdered sugar for dusting

Method
 

1. Bake the Lemon Cake

Preheat your oven to 350°F (175°C). Butter three 8-inch round pans and line the bottoms with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Stir in lemon zest and vanilla. Combine lemon juice and buttermilk in a measuring cup—it may look curdled, that’s normal. With the mixer on low, add the dry ingredients and liquid mixture in alternating additions, beginning and ending with dry ingredients. Divide batter evenly between pans and bake for 22–25 minutes, until the centers spring back and a toothpick comes out clean. Cool briefly, then remove from pans and cool completely.

    2. Make the Blueberry Filling

    Add blueberries, sugar, lemon juice, zest, and water to a saucepan. Simmer over medium heat until berries soften, about 5 minutes. Stir in cornstarch and cook until thickened. Remove from heat and cool completely.

      3. Prepare the Lemon Mascarpone Cream

      Whip the heavy cream to soft peaks and set aside. In another bowl, mix mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in whipped cream. Chill until ready to use.

        4. Assemble the Cake

        Place one cake layer on a serving plate. Spread mascarpone cream evenly over the top, then spoon blueberry filling over the cream, keeping it slightly inside the edge. Repeat with the second layer. Add the final cake layer and frost the top generously. Leave the sides bare or lightly smoothed for a naked finish. Decorate with fresh berries, lemon slices, mint, and a dusting of powdered sugar.

          Notes

          FAQs

          Can I make this cake ahead of time?
           Yes. The cake layers freeze well for up to four weeks. Assemble the day you plan to serve.
          Can I use frozen blueberries?
           Absolutely. No need to thaw—just cook them directly.
          Why mascarpone instead of cream cheese?
           Mascarpone gives a smoother, lighter texture and a cleaner lemon flavor.
          How do I keep the layers from sliding?
           Chill the cake for 20–30 minutes after assembling to set the cream before serving.

          Final Thoughts

          This cake works because every element has a purpose. The lemon sponge stays light but sturdy. The blueberry filling adds moisture without mess. The mascarpone cream brings balance, not bulk. Together, they create a cake that feels intentional, fresh, and quietly impressive—no fancy tricks required. When a dessert looks this good and slices this clean, it is the centerpiece.