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Perfect Lemon Blueberry Layer Cake Recipe with Easy Mascarpone Frosting

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A light, zesty, and creamy lemon blueberry layer cake with silky mascarpone frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • Zest of 2 large lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries
  • 1 ½ cups (375 g) mascarpone cheese, chilled
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • ½ teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix each addition just until combined.
  7. Gently fold in fresh blueberries using a rubber spatula.
  8. Divide batter evenly between pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Let cakes cool in pans for 15 minutes, then invert onto cooling racks and remove parchment. Cool completely before frosting.
  10. Beat mascarpone cheese and softened butter until smooth and creamy. Gradually add powdered sugar, lemon zest, lemon juice, vanilla extract, and salt. Beat until fluffy but do not overbeat.
  11. Place one cake layer on serving plate. Spread about one-third of frosting evenly on top. Add second layer and frost top and sides with remaining frosting.
  12. Refrigerate cake for at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Use room temperature eggs, butter, and milk for better emulsification. Fold blueberries gently to avoid bursting. Keep mascarpone chilled until ready to beat. If frosting softens, refrigerate for 15 minutes before applying. Tent cake with foil if edges brown too quickly. Toss blueberries in flour before folding to prevent sinking.

Nutrition

Keywords: lemon blueberry cake, mascarpone frosting, layer cake, easy cake recipe, summer dessert, fresh blueberries, lemon zest, homemade cake

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