Lemon Blueberry Mascarpone Layer Cake is a moist lemon cake are loaded with sweet blueberries. The layers of moist lemon cake are loaded with sweet blueberries. In between each layer of cake are mascarpone whipped cream and a tangy lemon curd.
The cake makes about 5 1/2 cups of batter, so approximately 1 2/3 cups of batter per pan. It’s important that you line the bottom of the pan with parchment paper or 8-inch silicone baking liners. This will ensure you can easily remove the cakes from the pans. To make this frosting, it starts out like any whipped cream recipe. You beat the heavy whipping cream until soft peaks form.
Add the powdered sugar and continue beating while slowly spooning in the mascarpone whipped cream. This cake needs to be refrigerated because of the mascarpone whipped cream frosting. It can be served right from the refrigerator because the frosting stays nice and soft. You can garnish this cake with fresh fruit like lemon slices and leftover berries.
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 Tbsp lemon zest from one large lemon
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 1/2 cup milk room temperature
- 1/4 cup lemon juice fresh squeezed, from one large lemon
- 1 cup blueberries heaping, coated in 1 Tbsp flour
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 1/2 cups unsalted butter room temperature
- 2 tsp vanilla
- 1/4 cup freeze-dried blueberry powder one package (1.2oz) ground up
- lemon sliced
- Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale.
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour. Fully incorporating after each addition.
- Toss blueberries in 1 Tbsp of flour. Gently fold blueberries into the cake batter.
- Spread batter evenly between the prepared pans and smooth the tops. Sprinkle with a few additional blueberries if desired.
- Bake for approx. 30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
- Place lemon juice and sugar into a small pot. Stir and bring to a boil. Simmer for 1min. Remove from heat and cool completely.
Blueberry Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch. Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add vanilla and blueberry powder. Whip until smooth.
- Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with lemon syrup.
- Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting. Do dollops on the top of the cake using a piping tip.
- Top with fresh blueberries, lemon slices, and chopped freeze-dried blueberries if desired.