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Blueberry Lemon Mascarpone Cake Recipe

Slice of blueberry lemon mascarpone cake with mascarpone frosting and fresh blueberries
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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.

Ingredients

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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

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Sift dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla, lemon zest, and juice.
  4. Alternate adding dry mix and buttermilk into the wet ingredients. Start and end with dry.
  5. Fold in blueberries gently (tossed in flour to prevent sinking).
  6. Divide batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool cakes completely on wire racks.
  8. Make the frosting: Beat mascarpone, cream, powdered sugar, and vanilla until soft peaks form.
  9. 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

Find it online: https://tastyrecipeclub.com/blueberry-lemon-mascarpone-cake-recipe/