A Lemon Blueberry Mascarpone Cake is the perfect combination of tangy lemon, sweet blueberries, and creamy mascarpone cheese. This cake offers a deliciously fresh and indulgent flavor profile, making it perfect for celebrations, special gatherings, or even as a weekend treat. Whether you’re a lemon lover or a fan of berry desserts, this cake will surely impress your taste buds and your guests.

In this article, we’ll walk you through the steps to create a light, fluffy, and flavorful Lemon Blueberry Mascarpone Cake that’s both easy to make and utterly delicious.

What is Lemon Blueberry Mascarpone Cake?

The Lemon Blueberry Mascarpone Cake is a delicate dessert that combines the citrusy zing of lemon with the sweetness of fresh blueberries, all balanced by the rich, creamy texture of mascarpone cheese. It’s a layer cake made with lemon-flavored sponge cake layers, a light blueberry compote or filling, and a mascarpone frosting that’s both sweet and tangy.

Mascarpone, a rich Italian cream cheese, adds a velvety texture and slightly tangy flavor, making it an ideal frosting for this cake. The blueberries give the cake a burst of fruity sweetness, while the lemon provides a refreshing contrast.

Ingredients for Lemon Blueberry Mascarpone Cake

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 3 large eggs, at room temperature
• 1 cup whole milk
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Blueberry Compote:

• 1 ½ cups fresh blueberries (or frozen, thawed)
• ¼ cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

For the Mascarpone Frosting:

• 1 cup mascarpone cheese, softened
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lemon

For Decoration:

• Fresh blueberries
• Lemon slices or zest (optional)
• Edible flowers (optional)

Step-by-Step Instructions to Make Lemon Blueberry Mascarpone Cake

1. Prepare the Cake Batter

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

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In another large mixing bowl, beat the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy (about 3-5 minutes).

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Alternate adding the dry ingredients and the milk into the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.

2. Bake the Cake

Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes during the last few minutes of baking, as oven temperatures may vary.

Once the cakes are done, remove them from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Blueberry Compote

While the cakes are cooling, make the blueberry compote.

In a small saucepan, combine the fresh blueberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally. Once the blueberries begin to break down, use a spoon to mash them gently.

Bring the mixture to a simmer and cook for about 5-7 minutes, until the sauce thickens slightly.

In a small bowl, mix the cornstarch with water to form a slurry. Add this to the blueberry mixture and stir until the compote thickens further, about 2-3 minutes.

Remove the compote from the heat and let it cool to room temperature.

4. Make the Mascarpone Frosting

To make the mascarpone frosting, beat the mascarpone cheese in a large bowl until smooth and creamy.

In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.

Gently fold the whipped cream into the mascarpone cheese until fully combined. Add the lemon zest and vanilla extract and stir to combine.

5. Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate or cake board. Spread a thin layer of blueberry compote over the top of the cake layer, leaving about a ½-inch border around the edges.

Next, spread a generous layer of mascarpone frosting on top of the blueberry compote.

Place the second cake layer on top and gently press down to secure it.

Spread a thin crumb coat of mascarpone frosting over the entire cake. This helps seal in any loose crumbs. Chill the cake for 30 minutes to set the crumb coat.

After the crumb coat has set, apply a smooth, even layer of frosting over the entire cake.

6. Decorate the Cake

Once the cake is frosted, decorate it with fresh blueberries, lemon slices, or zest. You can also add edible flowers for a beautiful finishing touch.

For an extra burst of lemon flavor, drizzle some extra lemon glaze over the top, if desired.

7. Serve and Enjoy

Slice the cake into pieces and serve! This Lemon Blueberry Mascarpone Cake is perfect for any occasion, whether it’s a family gathering, birthday, or just a special treat to enjoy with loved ones.

Tips for the Best Lemon Blueberry Mascarpone Cake

• Use Fresh Blueberries: Fresh blueberries give the best flavor and texture for the compote. If using frozen, ensure they’re fully thawed and drained before cooking.
• Don’t Overmix the Cake Batter: Overmixing the batter can result in a dense, tough cake. Mix until just combined.
• Chill the Cake After the Crumb Coat: Chilling the cake after applying the crumb coat makes it easier to apply the final layer of frosting smoothly.
• Mascarpone Frosting Consistency: If the mascarpone frosting is too thick, you can add a little more heavy cream to reach the desired consistency. If it’s too thin, add more powdered sugar.
• Lemon Glaze: For a more intense lemon flavor, you can drizzle a lemon glaze over the frosting. To make it, simply combine powdered sugar, lemon juice, and a bit of water.

Health Benefits of Lemon Blueberry Mascarpone Cake

While a cake like this is a treat, it still offers some benefits:

• Blueberries are high in antioxidants, which can help protect your body from oxidative stress.
• Lemons are packed with Vitamin C, which supports immune health and skin health.
• Mascarpone cheese provides a creamy texture and contains healthy fats, but it should still be consumed in moderation due to its high calorie content.

Why You Should Try This Lemon Blueberry Mascarpone Cake

• Perfect for Summer and Spring: The fresh, zesty lemon and sweet blueberries make this cake perfect for spring and summer events like picnics, barbecues, or outdoor celebrations.
• Impressive Presentation: The vibrant colors and beautiful decorations make this cake a showstopper for birthdays, weddings, or any special occasion.
• Deliciously Refreshing: The balance of sweet, tangy, and creamy flavors is both refreshing and indulgent, making it perfect for dessert after any meal.

The Lemon Blueberry Mascarpone Cake is a delightful dessert that combines the best of fruity flavors with the richness of mascarpone cheese. With its light texture, refreshing lemon zing, and sweet blueberries, it’s the perfect treat for any occasion. Follow this recipe, and you’ll have a stunning and delicious cake that will wow your guests and leave them asking for seconds.