Lemon Blueberry Mascarpone Cake Recipe is a delightful addition to any dessert table, radiating sunshine and sweetness in every slice. Imagine lifting a fork to your mouth and savoring the light, fluffy lemon cake paired perfectly with the rich and creamy blueberry lemon mascarpone buttercream frosting. The zesty lemon flavor combined with the fruity burst of blueberries will transport your taste buds straight to a warm summer day, even if you’re serving it at a cozy indoor gathering! This cake is not just a treat — it’s an experience that promises to impress your guests while satisfying your craving for something uniquely delicious.
Why You’ll Love This Recipe
- Easy to follow, perfect for bakers of all skill levels!
- Light and fluffy texture alongside creamy mascarpone makes every bite irresistible!
- Versatile for any occasion — from casual family dinners to celebratory gatherings!
- Can be made ahead of time and stored for later enjoyment!
Ingredients
Let’s gather the stars of our show! You’ll need:
- Granulated sugar for sweetness
- Unsalted butter to keep the cake moist
- Mascarpone cheese to create a delightful creaminess in both the cake and frosting
- Vanilla extract to enrich flavors
- Lemon zest for that bright, citrusy aroma
- Egg whites to add lightness to the cake
- Cake flour for a soft and tender crumb
- Baking powder to make it rise
- Salt to balance flavors
- Whole milk for richness in the batter
- Additional butter and powdered sugar for the luscious frosting
- Whole milk & vanilla extract for the frosting
- Lemon zest for added zing in the frosting
- Freeze-dried blueberries, finely ground, for a unique blueberry flavor burst
Full ingredient list with measurements is provided in the pintable recipe card below.
How to Make the Recipe
Now that we have our ingredients ready, let’s get baking! This part is where the fun truly begins:
- First, preheat your oven to 350°F and prepare three 8-inch cake pans. Butter or spray them with cooking spray, and do not forget about the parchment paper — it’s a lifesaver!
- In a stand mixer, cream the butter, granulated sugar, and mascarpone until it’s light and fluffy. This is where that delightful texture starts to come to life!
- Add in your lemon zest and vanilla extract, mixing until well combined.
- Next, gradually incorporate the egg whites, mixing just until blended. Scrape down the sides of the bowl to make sure everything is mixed in evenly.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Slowly add in the milk, followed by your dry ingredient mixture, and mix until just combined. No need to overmix here — a few lumps are totally fine!
- Divide the batter evenly among the prepared cake pans and bake for 25-28 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
- Allow them to cool completely before moving on to the frosting. You might even pop them in the fridge to speed up the cooling process!
Pro Tips for Making the Recipe
- Always use room-temperature ingredients. This little tip ensures a smooth batter and fluffy cake!
- If your cakes dome a little on top, don’t stress! You can level them off with a serrated knife before layering.
- A crumb coat is your best friend! A thin layer of frosting applied before the final icing will keep your cake beautiful and crumb-free.
- Consider using fresh blueberries along with freeze-dried ones for added texture and freshness.
How to Serve
Once your Lemon Blueberry Mascarpone Cake is frosted and gorgeous, it’s time for the grand reveal! Serve it with a side of fresh blueberries and a sprig of mint for an extra pop of color. For something special, a dollop of freshly whipped cream never hurts! And, of course, a cup of tea or coffee for that afternoon delight.
Make Ahead and Storage
If you’re planning for an event, the beauty of this cake is that it can be made up to 5 days in advance! Just store it in the fridge, well-wrapped to keep it fresh. Want to take it even further? This cake freezes beautifully! Wrap it tightly in cling wrap and pop it into an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and decorate as desired.
This Lemon Blueberry Mascarpone Cake Recipe is sure to become a cherished favorite in your home, combining luscious flavors with an inviting presentation. So grab your apron and let’s whip up some magic!
Lemon Blueberry Mascarpone Cake
Equipment
- Stand Mixer (with paddle and whisk attachment)
- Zester or grater
- 3 tablespoon cookie scoop (optional)
- 3 8-inch cake pans
- Knife for icing
Ingredients
Lemon Mascarpone Cake
- 1.5 cups granulated sugar room temp
- 1.25 cups unsalted butter
- 0.5 cups mascarpone cheese room temp
- 2 tsp vanilla
- 3 tbsp lemon zest roughly 2 large lemons
- 6 large egg whites room temp
- 2.5 cups cake flour
- 4 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk room temp
Lemon Blueberry Mascarpone Buttercream
- 1 cup butter room temp
- 0.75 cups mascarpone
- 5 cups powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 2 tbsp lemon zest roughly 1 large lemon
- 8 tbsp freeze-dried blueberries finely ground
Instructions
- Preheat oven to 350F and prepare 3 8-inch cake pans with butter or cooking spray.
- In a stand mixer, beat butter, mascarpone, and sugar until fluffy. Add lemon zest and vanilla, mix until combined.
- Gradually add egg whites and mix until combined.
- Mix cake flour, salt, and baking powder in a separate bowl. Add milk and mix until combined. Then combine with dry ingredients.
- Divide batter among cake pans and bake for 25-28 minutes. Cool completely.
- For frosting, beat butter and mascarpone until creamy. Add powdered sugar, then lemon zest, blueberry powder, vanilla, and milk, and beat well.
- Level cake layers if needed, assemble with frosting between each layer, and frost the sides.
- Decorate with lemon slices, blueberries, and zest. Enjoy!