Lemon Blueberry Cake is the recipe that Lucia makes every spring and every summer celebration when she wants to create the most completely extraordinary and the most genuinely show-stopping layer cake that combines the two most classically beloved and the most perfectly complementary summer flavors — the most vibrant and the most sharply bright lemon and the most naturally sweet and the most beautifully jewel-like fresh blueberry — in the most luxuriously moist and the most tenderly crumbed oil-based lemon cake layers studded with the most vibrantly plump fresh
blueberries and filled between each layer with the most silky mascarpone whipped cream and the most tangy golden lemon curd for the most completely extraordinary lemon-forward and the most deeply creamy flavor pairing that makes this cake genuinely and completely unforgettable. She beats the sugar with oil and eggs for the most beautifully lighter batter, adds lemon zest and juice and sour cream, alternates the flour mixture with buttermilk, folds in the flour-tossed blueberries, bakes in three eight-inch layers, and tops with the most extraordinary cold mascarpone whipped cream frosting.
Lemon Blueberry Cake is the most easy and deeply moist oil-based 3-layer lemon cake made with sugar oil eggs lemon zest juice sour cream flour baking powder salt buttermilk and flour-tossed blueberries baked at 350°F for 20 to 23 minutes filled with lemon curd and mascarpone whipped cream frosting. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Lemon Blueberry Cake Recipe
This Lemon Blueberry Cake recipe is the most completely extraordinary and the most genuinely impressive celebration layer cake that produces the most beautifully moist and the most deeply lemon-flavored three-layer cake from the most brilliantly clever oil-based batter that requires no waiting for butter to come to room temperature and produces a more tenderly moist crumb than any conventional butter-based cake.
The mascarpone whipped cream frosting is the single most brilliant and the most completely unexpected frosting decision in this recipe. Rather than a conventional buttercream, the cold mascarpone beaten slowly into heavy cream creates the most luxuriously silky and the most beautifully light frosting that is simultaneously thick enough for the most properly held layer cake structure and the most delicately flavored for the most elegantly restrained sweetness that allows the most bright lemon and the most fresh blueberry flavors to completely shine. Our Lemon Blueberry Cupcakes make a beautifully equally lemon-vibrant and equally blueberry-studded companion for a complete and wonderful lemon blueberry collection.
Ingredients Needed for This Lemon Blueberry Cake Recipe
For the Lemon Blueberry Cake:
- 2 cups (380g) Granulated Sugar
- ½ cup (118ml) Vegetable Oil
- 3 large Eggs
- 2 Lemons, zested and juiced (¼ cup juice total)
- 1 tsp Lemon Extract (or vanilla extract)
- ½ cup (118ml) Light Sour Cream
- 2½ cups (350g) All-Purpose Flour
- 3 tsp (11.2g) Baking Powder
- 1 tsp Salt
- 1 cup (236ml) Buttermilk
- 9 oz Fresh Blueberries, washed and dried
- 2 tbsp All-Purpose Flour (for tossing berries)
For the Mascarpone Whipped Cream Frosting:
- 2¼ cups (532ml) Heavy Whipping Cream, cold
- 1 cup (130g) Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 16 oz Mascarpone Cheese, cold
- 1 jar (10 oz) Lemon Curd for filling
How to Make This Lemon Blueberry Cake Recipe
Preheat the oven to 350°F. Prepare three 8-inch round baking pans — line the bottoms with parchment paper and grease the sides.
In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, approximately 2 minutes. Scrape down the bowl as needed.
Zest both lemons into the batter and juice them to produce a quarter cup of fresh lemon juice. Add the lemon zest, lemon juice, and sour cream and beat until most completely combined, cara mia.
Combine the flour, baking powder, and salt in a separate bowl. Add half the dry ingredients to the batter, beat on low while pouring in half the buttermilk, and mix just until the flour begins incorporating. Add the remaining dry ingredients and remaining buttermilk and beat until all ingredients are well combined.
Toss the washed and thoroughly dried fresh blueberries with the two tablespoons of flour. Gently fold the flour-coated blueberries into the batter, saving a small handful to drop on top of the batter in the pans before baking.
Divide the batter evenly between the three prepared pans — approximately 1⅔ cups per pan. Drop the reserved blueberries on top of each pan. Bake at 350°F for 20 to 23 minutes, rotating pans halfway through. Test doneness with a toothpick inserted in the center. Allow to cool completely.
For the mascarpone frosting, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Spoon the cold mascarpone into the chilled bowl and beat on medium-low speed while slowly pouring in the cold heavy cream, allowing the mascarpone to become liquid. Increase speed to high and beat until soft peaks form. Add the powdered sugar and vanilla, beat on low until incorporated, then increase to high until stiff peaks form.
To assemble, level the cake layers if needed. Pipe and spread a layer of mascarpone frosting on the first cake layer, then spread approximately half the lemon curd over the frosting, stopping half an inch from the edges. Add the second cake layer and repeat. Add the final cake layer. Frost the outside most beautifully and garnish with fresh blueberries and lemon slices.
How to Serve This Lemon Blueberry Cake Recipe
Serve cold from the refrigerator for the most properly firm mascarpone frosting and the most cleanly sliced individual cake pieces. The mascarpone whipped cream frosting must be refrigerated and the cake served cold rather than at room temperature for the most beautifully maintained structure and the most properly set individual layers with lemon curd.
Present on a beautiful white cake stand for the most completely stunning and the most genuinely impressive celebration centerpiece that immediately captures every guest’s attention with the most vibrant blueberry-studded layers visible from the side. Our Blueberry Velvet Cake makes a beautifully equally blueberry-vibrant and equally celebration-worthy companion for a complete and wonderful blueberry cake collection.
How to Store This Lemon Blueberry Cake Recipe
Once frosted, store in the refrigerator in an airtight cake carrier for up to 2 days. To make ahead, cool cake layers completely, wrap in plastic wrap and parchment, and refrigerate. Make and apply the frosting on the day of serving — do not make the mascarpone frosting in advance as it does not hold well when stored separately. Freeze unfrosted layers wrapped tightly for up to 2 months.
Tips to Make This Lemon Blueberry Cake Recipe
Toss fresh blueberries in flour before folding into the batter. The flour coating is the most effective technique for distributing the blueberries throughout the batter rather than all sinking to the bottom of the cake during baking. Use the smallest blueberries available for the most beautifully even distribution.
Chill the mixing bowl and whisk in the freezer for 5 to 10 minutes before making the mascarpone frosting. Cold equipment is the most critical preparation step for the most properly and the most quickly whipped mascarpone frosting that reaches stiff peaks most reliably and the most stably.
Helpful Notes for This Lemon Blueberry Cake Recipe
Do not spread the lemon curd all the way to the edge of each cake layer — stopping half an inch from the edge prevents the curd from seeping out the sides during assembly. The mascarpone frosting layer beneath the curd also acts as the most effective dam against curd migration during slicing.
If using frozen blueberries, add them directly to the batter in their frozen state without the flour tossing step. The flour coating step is only necessary for fresh berries. Frozen berries added frozen rather than thawed release less moisture into the surrounding batter during baking.
Variation of This Lemon Blueberry Cake Recipe
Maria made a version substituting fresh raspberries for the blueberries for the most completely extraordinary and the most vibrantly pink lemon raspberry layer cake. Teresa tried substituting the lemon curd filling with the same quantity of store-bought key lime curd for the most beautifully different and the most completely extraordinary lemon-lime blueberry layer cake.
For a lemon blackberry version, swap the blueberries for the same quantity of fresh blackberries — tossed in flour the same way — and the lemon curd filling with blackberry curd for the most completely extraordinary and the most deeply vibrant lemon blackberry layer cake. Our Vegan Lemon Blueberry Cupcakes make a beautifully equally lemon-blueberry and equally light companion for a complete and wonderful lemon blueberry collection.
FAQs About This Lemon Blueberry Cake Recipe
Why use oil rather than butter in the cake batter?
Oil-based cake batters produce a significantly more tender and more durably moist crumb than butter-based batters. Butter is solid at room temperature and creates a slightly firmer, less flexible cake crumb that can become dry faster. Vegetable oil remains liquid at all temperatures and keeps the cake crumb the most flexibly moist and the most tenderly soft for longer than any butter-based alternative. The oil-based batter also requires no butter softening time.
Can I use store-bought lemon curd?
Yes. Store-bought lemon curd works most beautifully as the filling layer and is the most convenient and time-saving option that delivers the most genuinely tart and most bright lemon character needed between each cake layer. Homemade lemon curd produces an even more vibrant and more freshly flavored result if preferred.
Why did my blueberries sink?
Some sinking of blueberries is completely normal and essentially unavoidable even with the flour-tossing technique. Using the smallest blueberries available, ensuring the batter is thick enough before folding, and dropping a handful of berries on top of the batter in each pan rather than folding all of them into the batter both help minimize but not eliminate sinking.
Conclusion
This Lemon Blueberry Cake is the most completely extraordinary and the most deeply impressive celebration layer cake that makes every birthday and every spring gathering feel genuinely and completely special through the most vibrant oil-based lemon layers and the most beautifully fresh blueberries and the most silky mascarpone whipped cream and the most tangy lemon curd in every single elegantly layered and completely irresistible lemon blueberry cake slice. We hope it brings the same deeply joyful lemon blueberry celebration and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
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Lemon Blueberry Cake The Most Easy Moist Oil Based Lemon Curd Mascarpone Frosting Layer Cake You Will Bake
- Total Time: 1 hour 30 minutes including cooling
- Yield: 10 to 12 slices 1x
- Diet: Vegetarian
Description
The most extraordinary Lemon Blueberry Cake made by preheating oven to 350°F lining three 8-inch pans beating 2 cups sugar 1/2 cup vegetable oil 3 eggs and lemon extract 2 minutes adding zest and juice of 2 lemons and 1/2 cup sour cream combining 2 1/2 cups flour baking powder and salt alternating dry and 1 cup buttermilk tossing 9 oz blueberries with 2 tbsp flour folding in gently dividing into pans baking 20 to 23 minutes then making mascarpone frosting by chilling bowl beating 16 oz cold mascarpone on medium-low slowly adding 2 1/4 cups cold heavy cream beating high to stiff peaks with 1 cup powdered sugar and vanilla assembling with frosting layers half a jar of lemon curd between each cake layer and finishing with frosted outside garnished with blueberries and lemon slices. A completely perfect lemon blueberry layer cake recipe.
Ingredients
2 cups 380g Granulated Sugar
1/2 cup 118ml Vegetable Oil
3 large Eggs
2 Lemons zested and juiced 1/4 cup juice total
1 tsp Lemon Extract or vanilla
1/2 cup 118ml Light Sour Cream
2 1/2 cups 350g All-Purpose Flour
3 tsp 11.2g Baking Powder
1 tsp Salt
1 cup 236ml Buttermilk
9 oz Fresh Blueberries washed and dried
2 tbsp All-Purpose Flour for tossing berries
2 1/4 cups 532ml Heavy Whipping Cream cold
1 cup 130g Powdered Sugar
1 tsp Pure Vanilla Extract
16 oz Mascarpone Cheese cold
1 jar 10 oz Lemon Curd for filling
Instructions
1. Preheat oven to 350°F. Line three 8-inch pans with parchment. Grease sides.
2. Beat sugar, oil, eggs, and lemon extract 2 minutes until lighter. Scrape bowl.
3. Add lemon zest, 1/4 cup lemon juice, and sour cream. Beat until combined.
4. Whisk flour, baking powder, and salt in separate bowl. Alternate adding half dry ingredients and half buttermilk. Repeat until combined.
5. Toss blueberries with 2 tbsp flour. Fold gently into batter saving handful for tops.
6. Divide evenly into pans approximately 1 2/3 cups each. Drop reserved blueberries on top.
7. Bake 20 to 23 minutes rotating halfway. Toothpick clean. Cool completely.
8. Chill bowl and whisk in freezer 5 to 10 minutes.
9. Beat cold mascarpone on medium-low slowly pouring in cold heavy cream until liquid.
10. Increase to high until soft peaks. Add powdered sugar and vanilla. Beat high to stiff peaks.
11. Level cake layers if needed. Place first layer. Pipe and spread frosting. Spread half lemon curd stopping 1/2 inch from edge.
12. Add second layer. Repeat. Add final layer. Frost outside. Garnish with blueberries and lemon slices. Refrigerate.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert, Cake, Celebration
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 672
- Sugar: 60g
- Sodium: 370mg
- Fat: 33g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 113mg
Keywords: lemon blueberry cake, easy moist lemon blueberry cake recipe oil based mascarpone frosting lemon curd, best lemon blueberry layer cake fresh blueberries, lemon blueberry celebration cake
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