Description
This lemon blueberry cake is moist, zesty, and bursting with fresh blueberries. Perfect for any celebration!
Ingredients
Scale
For the cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 2 lemons- zested and juiced (see below)
- 1 teaspoon (5ml) Lemon (or vanilla) extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup buttermilk (236 ml) (or milk)
- 1/4 cup (59ml) fresh lemon juice
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6g) all-purpose flour
For the frosting:
- 2 ¼ cups (532ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) lemon Curd
Instructions
- Prep your pans and preheat your oven: Get those pans lined with parchment paper and greased. Preheat to 350°F—it’s important to let the oven fully heat so your cakes bake evenly.
- Mix the wet ingredients: In a large bowl, beat together sugar, oil, eggs, and lemon extract until the mixture is pale and fluffy. Zest and juice your lemons directly into the batter for maximum freshness. Add sour cream and mix until combined.
- Combine the dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, alternating with buttermilk. This keeps the batter smooth and prevents overmixing.
- Fold in the blueberries: Toss your berries in a little flour to keep them from sinking, then gently fold them into the batter. Reserve a handful to sprinkle on top—this gives the cakes a gorgeous, rustic look.
- Bake to perfection: Divide the batter evenly between your pans. Bake for 20-23 minutes, rotating the pans halfway through. Use a toothpick to test for doneness—it should come out clean. Let the cakes cool completely before frosting.
Notes
How to serve it up
This cake deserves a little fanfare. Serve it on a pretty cake stand with a sprinkle of powdered sugar for extra charm. Garnish with fresh mint leaves, lemon zest, or even edible flowers if you’re feeling fancy. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert