Blueberry Lemon Mascarpone Cake – Moist, Luscious & Bursting

This Blueberry Lemon Mascarpone Cake is light, moist, and packed with fresh blueberries and bright lemon flavor! The creamy mascarpone cheese adds richness and a velvety texture, making each bite luscious and indulgent.

Perfect for spring gatherings, brunch, birthdays, or an elegant dessert, this homemade blueberry lemon cake is easy to make and guaranteed to impress!

Save

---

Ingredients for Blueberry Lemon Mascarpone Cake

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• ¼ cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (240g) mascarpone cheese, softened
• ½ cup (120ml) whole milk
• 1 ½ cups (225g) fresh or frozen blueberries (tossed with 1 tablespoon flour)

the Mascarpone Frosting:

• 1 cup (226g) unsalted butter, softened
• 8 oz (225g) mascarpone cheese, softened
• 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons lemon juice (for extra tang)

Garnishing (Optional):

• Fresh blueberries
• Lemon zest curls
• A light dusting of powdered sugar

---

Kitchen Equipment Needed

• 2 (8-inch) round cake pans
• Parchment paper
• Mixing bowls
• Hand or stand mixer
• Whisk & spatula
• Cooling rack

---

Step-by-Step Instructions

1. Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper.

---

2. Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon zest, lemon juice, and vanilla extract.
5. Mix in mascarpone cheese until smooth.
6. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
7. Gently fold in blueberries tossed with flour (prevents sinking).

---

3. Bake the Cake

1. Divide batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

---

4. Make the Mascarpone Frosting

1. In a mixing bowl, beat butter and mascarpone until smooth and creamy.
2. Gradually add powdered sugar, mixing until fluffy.
3. Stir in vanilla extract and lemon juice.

---

5. Assemble & Decorate the Cake

1. Place one cake layer on a serving plate.
2. Spread a layer of mascarpone frosting, then top with the second cake.
3. Frost the top and sides of the cake.
4. Garnish with fresh blueberries and lemon zest curls.

---

6. Chill & Serve

1. Refrigerate for 30 minutes before slicing (helps set the frosting).
2. Serve chilled or at room temperature!

Save

---

Expert Tips for the Best Blueberry Lemon Mascarpone Cake

Use room temperature ingredients – Ensures even mixing and a smooth batter.
Toss blueberries in flour – Prevents them from sinking to the bottom.
Chill the cake before slicing – This helps the frosting firm up for clean cuts.

---

Common Mistakes to Avoid

Skipping the mascarpone in the frosting – This ingredient adds richness and a silky texture.
Overbaking – Check at 30 minutes to prevent dryness.
Using too much lemon juice in the frosting – Too much liquid can make it runny.

---

Serving and Presentation Ideas

• Garnish with fresh blueberries and edible flowers for an elegant touch.
• Serve with a side of lemon curd or fresh whipped cream.
• Pair with a cup of tea or iced lemonade for a refreshing pairing.

---

How to Store & Reheat Leftovers

Storage:

• Store cake in an airtight container in the refrigerator for up to 5 days.

Freezing:

• Freeze unfrosted cake layers for up to 2 months.
• Thaw in the refrigerator overnight before frosting.

---

Variations and Substitutions

• Make it gluten-free – Use a 1:1 gluten-free flour blend.
• Use raspberries instead of blueberries – Adds a tart contrast.
• Swap mascarpone for cream cheese – For a tangier frosting.

---

What to Serve with Blueberry Lemon Mascarpone Cake

• Lemon sorbet or vanilla ice cream for a cool contrast.
• A cup of chamomile or earl grey tea for a sophisticated pairing.
• Fresh mint leaves and honey drizzle for extra flavor.

---

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Yes! Just toss them in flour and bake straight from frozen (no need to thaw).

Can I make this cake ahead of time?

Absolutely! Bake the cake layers a day ahead and frost before serving.

How do I make the frosting firmer?

Refrigerate it for 15 minutes before frosting the cake.

---

Conclusion

This Blueberry Lemon Mascarpone Cake is moist, citrusy, and bursting with fresh berries, making it the perfect dessert for any occasion! With its rich mascarpone frosting and zesty lemon flavor, this cake is a guaranteed crowd-pleaser.

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more delicious cake recipes!

---

Calories Per Serving

Approximate Calories: 380 kcal per slice (based on 12 servings)

Preparation Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes + chilling

Serves: 12

Print