Description
Zesty lemon blueberry cake delivers a perfect balance of tangy and sweet flavors that dance across your palate. Summer’s freshest ingredients blend seamlessly, promising a delightful dessert you’ll savor with pure culinary joy.
Ingredients
Scale
Cake Base Ingredients:
- 2 cups (380g) granulated sugar
- 3 large eggs
- 2 1/2 cups (350g) all-purpose flour
- 1 cup buttermilk (236 ml)
- 1/2 cup (118 ml) vegetable oil
- 1/2 cup (118 ml) light sour cream
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
Flavor and Fruit Ingredients:
- 2 lemons- zested and juiced
- 1 teaspoon (5 ml) lemon extract
- 1/4 cup (59 ml) fresh lemon juice
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6 g) all-purpose flour
Topping and Filling Ingredients:
- 2 1/4 cups (532 ml) heavy whipping cream
- 1 cup (130 g) powdered sugar
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) lemon curd
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Preheat the oven to 350°F. Thoroughly grease cake pans and line with parchment paper to prevent potential cake adhesion.
- Whip sugar, vegetable oil, eggs, and lemon extract in a large bowl until the mixture transforms into a pale, airy consistency. Incorporate lemon zest, lemon juice, and sour cream, blending until completely smooth.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually integrate dry ingredients into wet mixture, alternating with buttermilk. Mix until just combined, avoiding overmixing.
- Dust blueberries lightly with flour to prevent sinking. Gently fold berries into batter, reserving a small portion for topping. Distribute batter evenly across prepared pans, sprinkling remaining blueberries on surface.
- Position pans in preheated oven. Bake for 20-23 minutes, rotating midway to ensure uniform cooking. Test cake’s readiness by inserting a toothpick—it should emerge clean. Allow cakes to cool completely at room temperature.
- Chill mixing bowl and whisk beforehand. Beat mascarpone cheese at medium-low speed, gradually introducing heavy cream until achieving a silky texture. Increase speed and whip until soft peaks form. Add powdered sugar and vanilla, continuing to whip until stiff peaks develop.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the cake.
- Use room temperature ingredients like eggs and sour cream to create a smoother, more uniform cake texture and better ingredient integration.
- Swap buttermilk with alternatives like Greek yogurt or almond milk for dietary restrictions or when buttermilk isn’t available.
- Reduce sugar content by using natural sweeteners like honey or monk fruit for a healthier version of this delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg