Bright, fresh, and wonderfully creamy—this blueberry lemon mascarpone cake recipe is like sunshine on a plate. It’s the kind of cake that brings people together, whether it’s served at a spring brunch, baby shower, or just because a beautiful day calls for a beautiful dessert.
The tartness of lemon pairs beautifully with juicy blueberries, while the mascarpone frosting adds a rich, velvety texture without being too sweet. This isn’t your average cake—it’s an elevated, easy-to-make showstopper.
Let’s bring a little joy to your table.
A Sweet Slice of Lemon-Blueberry Memory
When I think of the perfect summer afternoon, I remember my grandmother’s tiny blue kitchen, sunlight dancing across the counter, and the scent of citrus filling the air. Every July, we’d bake together using berries picked fresh that morning and lemons from the tree just outside her window. One year, she surprised us with a new recipe—a cake so soft and vibrant, it practically melted in your mouth.
That cake became a family favorite. And over the years, I’ve put my own spin on it, transforming it into what I now call this blueberry lemon mascarpone cake recipe. The blueberries burst with sweetness, the lemon keeps it bright and tangy, and the mascarpone frosting adds a creamy richness that feels like a hug from the past. Whether you’re making this for guests or as a treat for yourself, it’s a slice of sunshine that brings people together.
And best of all? It’s simple enough for a lazy weekend bake, yet stunning enough to bring to Easter, Mother’s Day, or a garden tea party.
Why You’ll Love This Blueberry Lemon Mascarpone Cake Recipe
- Lemon and blueberry are a timeless flavor pairing
- Mascarpone frosting is rich, silky, and not overly sweet
- Perfect for spring and summer events
- Freezer-friendly layers—bake ahead and frost later
- Beautiful enough for guests, simple enough for any baker
- Makes a great birthday cake or special treat for lemon lovers
Ingredients & Substitutions
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (tossed with 1 tbsp flour)
For the Mascarpone Frosting:
- 8 oz mascarpone cheese, cold
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Optional: extra lemon zest for garnish
Substitutions:
- You can use sour cream instead of buttermilk in a pinch.
- Cream cheese can replace mascarpone, though the flavor will be tangier.
- Frozen blueberries work too—don’t thaw before using.
- Add a touch of almond extract for a unique flavor twist.
How to Make Blueberry Lemon Mascarpone Cake Recipe Step-by-Step
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Sift dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla, lemon zest, and juice.
- Alternate adding dry mix and buttermilk into the wet ingredients. Start and end with dry.
- Fold in blueberries gently (tossed in flour to prevent sinking).
- Divide batter between the pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes completely on wire racks.
- Make the frosting: Beat mascarpone, cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Spread frosting between the layers and over the top. Garnish with fresh berries and lemon zest.
Tips & Creative Twists
- Drizzle with lemon glaze for extra shine and citrus punch
- Add a blueberry compote layer between cakes for a burst of flavor
- Top with sugared blueberries for an elegant look
- Try baking in a Bundt pan and glaze instead of frosting
- Add chopped toasted almonds to the frosting for a nutty crunch
- Use Meyer lemons for a slightly sweeter, floral citrus tone
Looking for a similar fruit-forward dessert? Try our Strawberry Pie Cream Cheese Crumb Bars for a no-fuss, flavor-packed alternative!
FAQ: Blueberry Lemon Mascarpone Cake
Can I make this cake ahead of time?
Yes! Bake the layers up to 2 days in advance and frost before serving.
Does mascarpone frosting hold up in warm weather?
It’s best served chilled and stored in the fridge. It’s more stable than whipped cream, but less than buttercream.
Can I make it gluten-free?
Yes, substitute your favorite 1:1 gluten-free flour blend.
Can I use lemon extract instead of zest?
Yes, but zest gives a fresher, brighter flavor. Use ½ tsp extract if substituting.
Can I freeze the cake?
Yes! Freeze unfrosted layers for up to 2 months. Thaw overnight in the fridge.
What can I serve with this cake?
A cup of Earl Grey tea, lemon sorbet, or fresh berries on the side make wonderful companions.
Blueberry Lemon Mascarpone Cake Recipe
This Blueberry Lemon Mascarpone Cake is soft, citrusy, and layered with bursts of juicy blueberries and a rich, whipped mascarpone frosting. It’s perfect for spring gatherings, summer birthdays, or any time you crave a bright and elegant dessert. Moist, tangy, and lightly sweet — every bite is a refreshing delight.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking + Cooling
- Cuisine: American
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (tossed with 1 tbsp flour)
For the Mascarpone Frosting
- 8 oz mascarpone cheese, cold
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Optional: extra lemon zest for garnish
Substitutions
- You can use sour cream instead of buttermilk in a pinch
- Cream cheese can replace mascarpone, though the flavor will be tangier
- Frozen blueberries work too — don’t thaw before using
- Add a touch of almond extract for a unique flavor twist
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Sift dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla, lemon zest, and juice.
- Alternate adding dry mix and buttermilk into the wet ingredients. Start and end with dry.
- Fold in blueberries gently (tossed in flour to prevent sinking).
- Divide batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes completely on wire racks.
- Make the frosting: Beat mascarpone, cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Spread frosting between the layers and over the top. Garnish with fresh berries and lemon zest.
Notes
- For best results, keep mascarpone cold until ready to whip.
- Tossing the blueberries in flour helps keep them from sinking to the bottom.
- This cake can be made a day in advance — store in the fridge and bring to room temperature before serving.
- Decorate just before serving to keep the frosting looking fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
🥗✨ Community Corner
📸 Made this beauty? We’d love to see it! Tag @TastyRecipeClub on Instagram and share your twist on this refreshing dessert.
