Lemon Blueberry Cake
Prep Time: 30 mins | Cook Time: 25 mins | Course: Dessert | Serves: 10
A flavorful tart lemon cake with blueberries stuffed with lemon curd and a mascarpone whipped cream frosting. Inspired by Julianne Dell of Beyond Frosting https://beyondfrosting.com/blueberry-lemon-mascarpone-cake/
2 cups sugar
1 cup olive or vegetable oil
3 eggs
2 lemons, zested and juiced
¼ cup lemon juice
1 tsp lemon extract
1 tsp vanilla
½ cup sour cream
2 ½ cups flour + 3 tsp for cake pans
1 Tbsp baking powder
1 tsp salt
1 cup buttermilk
1 ½ cups blueberries
2 Tbsp flour
Mascarpone Frosting:
16 oz mascarpone cheese, cold
1 cup powdered sugar
2 ¼ cups heavy cream
1 tsp vanilla
1 ½ cups lemon curd, purchased or homemade https://denosdiner.com/desserts/lemon-curd-microwave
Preheat oven to 350*. Butter or spray oil on 3 8-inch cake pans and sprinkle to coat each with 1 tsp flour. In a mixing bowl, stir sugar, oil, eggs, lemon zest, lemon juice to make ¼ cup, lemon extract, vanilla, and sour cream. Place a sieve on top and sift 2 ½ cups flour, baking powder, and salt over the batter. Top with buttermilk stirring with a rubber scraper until just incorporated. Place blueberries in a bowl with 2 tablespoons of flour, then fold into the batter. Divide evenly between the cake pans and bake for about 20-25 minutes or until done, a toothpick inserted in the middle should come out batter-free. My favorite way to check for doneness is with an insta-thermometer, it should read a minimum of 200*. Meanwhile, make the mascarpone frosting.
In a stand mixer, whip the mascarpone cheese with the powdered sugar until fluffy. Scrape the sides and bottom of the bowl, then pour in the heavy cream. Whip to soft peaks and add the vanilla. Continue to whip to stiff peaks.
When the cakes have cooled, unmold them from the pans and place one on a cake stand or serving platter. Frost the top of the cake, then using a piping bag with a large tip run a circle of frosting around the cake’s rim. Fill evenly with lemon curd. Place the second layer on top and repeat the process. Top with the remaining layer and coat the cake with a thin layer of frosting (the crumb coat). Place in the fridge for 30 minutes. Coat with another layer of frosting and pipe the top with a decorative edge, then fill with lemon curd.
