Description
A delightful combination of tangy lemon and sweet blueberries, this cake is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup lemon curd
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, lemon zest, and lemon juice, and mix until smooth.
- Gently fold in the fresh blueberries.
- Divide the batter evenly between the prepared pans.
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean when poked through the center.
- Let the cakes cool completely before removing them from their pans.
- For the frosting, mix the mascarpone cheese and powdered sugar in a bowl until you achieve a smooth texture.
- Layer your cakes! Spread a layer of lemon curd and mascarpone frosting between the two cake layers, then frost the top and sides of the cake.
- Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze individual slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg