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blueberry lemon mascarpone cake recipe

Blueberry Lemon Mascarpone Cake Recipe

A bright, creamy, and fruity cake layered with fresh blueberries, zesty lemon, and a silky mascarpone frosting. This bakery-worthy dessert is surprisingly simple to make, perfect for spring gatherings, birthdays, or a sweet treat anytime!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter room temp
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • ½ cup plain Greek yogurt or sour cream
  • ½ cup milk
  • 1 cup fresh or frozen blueberries tossed in 1 tbsp flour
  • For the Mascarpone Frosting:
  • 1 cup mascarpone cheese room temp
  • ½ cup heavy cream
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon optional

Equipment

  • 2 x 8-inch round cake pans
  • Hand mixer or stand mixer
  • Mixing bowls (medium & large)
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Cooling rack
  • Zester or microplane
  • Offset spatula (for frosting)
  • Parchment paper

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter & Sugar: In a separate large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
  4. Add Wet Ingredients: Beat in eggs one at a time. Add vanilla, lemon zest, and lemon juice.
  5. Combine Mixtures: Add flour mixture in 3 parts, alternating with yogurt and milk. Mix until just combined—do not overmix.
  6. Fold in Blueberries: Toss blueberries in flour and gently fold into the batter.
  7. Bake: Divide batter between pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely on a rack.
  8. Make Frosting: In a chilled bowl, whip mascarpone, cream, powdered sugar, vanilla, and optional lemon zest until smooth and fluffy (about 2 minutes).
  9. Assemble: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add second layer and frost the top and sides as desired.
  10. Decorate: Top with extra blueberries, lemon zest, or edible flowers if desired.
    blueberry lemon mascarpone cake recipe

Notes

Substitutions: Mascarpone can be swapped with full-fat cream cheese. Sour cream works in place of Greek yogurt.
Blueberries: Frozen blueberries work—do not thaw before using.
Storage: Keep cake refrigerated in an airtight container for up to 4 days.
Freezing: Freeze unfrosted layers for up to 2 months. Thaw overnight before frosting.
Decorating Tip: Dust with powdered sugar or drizzle with lemon glaze for added flair.
blueberry lemon mascarpone cake recipe