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!