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.

Lemon Blueberry Cake Easy Moist Oil Based Mascarpone Frosting

Name: Lemon Blueberry Cake The Most Easy Moist Oil Based Lemon Curd Mascarpone Frosting Layer Cake You Will Bake
Prep time: 15 min
Cook time: 23 min
Total time: PT-497454H58M40S
Cuisine: American
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

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

Scale

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