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Lemon Blueberry Cake

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A delightful union of tart lemon and juicy blueberries, this cake is perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 cup mascarpone cheese
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Creaming together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  4. Combine the flour and baking powder in another bowl. Gradually add this to the creamed mixture, alternating with the milk.
  5. Fold in the fresh blueberries carefully.
  6. Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
  7. Let the cakes cool completely in their pans.
  8. Whip together the mascarpone cheese and heavy cream until soft peaks form, then mix in the lemon juice and zest.
  9. Spread a layer of blueberry filling (if using) between the layers of cake and top with mascarpone frosting.
  10. Decorate as desired with extra blueberries or lemon zest.

Notes

Use fresh blueberries for the best flavor. Ensure cakes have cooled completely before frosting.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-blueberry-cake/

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