Lemon and blueberries are one of those combinations I never get tired of baking with. I wanted to put them together in a cake this time, with fresh blueberries in the batter and plenty of lemon running through it.

The cake turned out soft and moist with fresh lemon flavor and juicy blueberries in every slice. The lemon blueberry frosting adds a creamy, slightly tangy finish, while the blueberry purée gives the cake and frosting an extra pop of berry flavor.

It was too good not to share with you all, especially if you enjoy fruity cakes. Lemon Blueberry Cheesecake and Blueberry Lemon Muffin are two more recipes to try if you have lemons and blueberries on hand.

Lemon Blueberry Cake Recipe

No ratings yet

This cake combines fresh lemon juice and zest with blueberries, blueberry purée, and a creamy mascarpone frosting. The result is a soft fruit-filled cake with a bright lemon and blueberry finish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 Slices

Course: Dessert

Cuisine: American

Calories: 570

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

For the Cake

• 380 g granulated sugar
• 118 ml vegetable oil
• 3 large eggs
• Zest of 2 lemons
• 118 ml fresh lemon juice
• 1 tsp lemon extract
• 118 ml light sour cream
• 350 g all-purpose flour
• 11 g baking powder
• 5 g salt
• 236 ml buttermilk
• 255 g fresh blueberries
• 2 tbsp all-purpose flour for coating the blueberries
• 60 ml blueberry purée

For the Lemon Blueberry Frosting

• 532 ml heavy whipping cream
• 130 g powdered sugar
• 1 tsp vanilla extract
• 450 g mascarpone cheese cold
• 280 g lemon curd
• 60 ml blueberry purée

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cake pan
• Parchment paper
• Wire cooling rack
• Spatula
• Oven

Method

 

1. Add the vegetable oil and granulated sugar to a mixing bowl and beat until well combined.
   
2. Add the eggs and mix until smooth.
   
3. Add the sour cream and mix until incorporated.
   
4. Add the lemon zest, lemon juice, lemon extract, and buttermilk, then mix until well combined.
   
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
   
7. Add the blueberries and gently fold them into the batter.
   
8. Add the blueberry purée and gently swirl it through the batter.
   
9. Transfer the batter to a prepared cake pan and spread it evenly.
   
10. Bake at 350°F (175°C) for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and allow the cake to cool completely.
    
12. Cut the cake into pieces.
13. Prepare the frosting by beating the cold mascarpone cheese and heavy whipping cream, then add the powdered sugar, vanilla extract, lemon curd, and blueberry purée and beat until smooth, thick, and fluffy.
14. Spread the lemon blueberry frosting over the cake pieces.
    
15. Serve and enjoy.
    

Nutrition

Calories: 570kcalCarbohydrates: 72gProtein: 8gFat: 29gSodium: 400mgFiber: 2gSugar: 48g

Tried this recipe?

Let us know how it was!

The combination of lemon, blueberries, and creamy mascarpone frosting gives this cake plenty of flavor without making the recipe feel complicated. It is a nice one to keep around when you want a fruit-filled cake that looks special once sliced and frosted.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.