Lemon Blueberry Cake

Loaded with fresh, juicy blueberries and the bright, sunny flavor of lemon, my lemon blueberry cake is just the dessert to bake up when fresh berries are plentiful. With a deliciously moist texture, this luscious lemon blueberry cake recipe is prepared with a batter enriched with sour cream and whole milk, plus kissed with fragrant lemon zest, then topped off with a light, fluffy vanilla mascarpone whipped cream!

The Perfect Little Cake for Blueberry Season

If you've been a follower of mine for a while, then you most likely know what a “lemon head” I am.

I love the flavor and brightness of fresh lemon, and use it to wake up every sort of recipe from savory soups and cream sauces, to sweet, delicious desserts, and everything in between.

And seeing as I also adore fresh, juicy and sweet blueberries, and add them to my daily bowl of mixed fruit for their powerful antioxidant benefits, I was especially excited to whip up my latest favorite spring/summer cake, this lemon blueberry cake with vanilla mascarpone whipped cream.

Absolutely loaded with fresh blueberries and the aroma of bright, sunny lemons, this lemon blueberry cake has a plush, moist texture, kissed with rich sour cream and whole milk.

So very easy to prepare in a 9 inch springform cake pan, this lemon blueberry cake is a thick, single layer cake with a light, fluffy and generous topping of vanilla-infused, sweetened mascarpone whipped cream, plus a sprinkle of fresh blueberries for garnish.

I love how simple and elegant this lemon blueberry cake is, and it's just the perfect treat to offer up as a sweet finish to a meal or a delicious accompaniment to afternoon coffee or tea!

My Recipe for Lemon Blueberry Cake with Vanilla Mascarpone Whipped Cream

What I love about this fresh, fruity and summery cake is how tender and moist it is, every bite bursting with sweet blueberries and lemons, a match made in food heaven.

To create that delectable moist crumb with a hint of richness, I like to use all-purpose flour, softened butter, and some rich sour cream to create a tender texture and add a bit of fat. I also add some whole milk to lighten things up.

Lots of freshly-grated lemon zest goes into the mix as well, to offer some sunny flavor that brightens things up and balances the berries.

And because this is a simple, single-layer cake, I like to just dollop big, heaping spoonfuls of a vanilla mascarpone whipped cream over top of it, which I prepare by using mascarpone cheese whipped together with a touch of powdered sugar, vanilla and whipping cream.

When topped with fresh blueberries as a pretty garnish, you'll fall in love with this lemon blueberry cake!

Here's a glance at my lemon blueberry cake recipe: (or just jump to the full recipe...)

1. To get started, I prepare my cake batter.
2. Next I bake the cake in a parchment paper-lined 9-inch springform cake pan.
3. When done, I allow the cake to cool.
4. While the cake cools, I whip together my vanilla mascarpone whipped cream by whipping together my cold mascarpone cheese with powdered sugar, vanilla and cold whipping cream, until fluffy.
5. To finish my lemon blueberry cake, I dollop over top big spoonfuls of the vanilla mascarpone whipped cream and spread thickly, then sprinkle over fresh blueberries for simple garnish, as well as perhaps a drizzle of honey. Voila!

Recipe

Lemon Blueberry Cake

by Ingrid Beer

Print Recipe

This moist lemon blueberry cake is bursting with sweet, tangy flavor, topped with a fluffy vanilla mascarpone whipped cream!

Category: Dessert
Cuisine: American

Yield: Serves 12

Nutrition Info: 453 calories per serving

Prep Time: 20 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 25 minutes

Lemon Blueberry Cake Ingredients:

• 2 cups all purpose flour, plus 1 tablespoon for the berries
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups fresh blueberries, plus extra to sprinkle as garnish on top of whipped cream
• ½ cup plus 2 tablespoons unsalted butter, room temperature
• 1 ¼ cup sugar
• 2 tablespoons lemon zest (about 2 lemons worth)
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup sour cream, room temp
• ½ cup whole milk, room temp
• Drizzle of honey, for the garnish over the berries (optional)

Vanilla Mascarpone Whipped Cream Ingredients:

• 8 ounces mascarpone, cold
• ¼ cup powdered sugar, sifted of lumps
• 2 teaspoons vanilla extract
• 8 ounces heavy whipping cream, cold

Preparation:

1. Begin by gathering and prepping all of your cake ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat your oven to 350°, and lightly mist a 9 inch springform cake pan with cooking spray, and line with a 9 inch parchment round.
3. In a medium bowl, add the 2 cups of flour, baking powder, baking soda and salt, and whisk to blend. Set these dry ingredients aside for a moment.
4. Next, add the remaining 1 tablespoons of flour to the blueberries, toss to coat, and set those aside for a moment.
5. To the bowl of a mixer fitted with a paddle attachment, add the softened butter, sugar and lemon zest, and mix on medium to medium-high speed for a couple of minutes until light and fluffy. Add in the eggs, one at a time, and allow those to fully incorporate.
6. Next, add in the vanilla extract, followed by the sour cream, and continue to mix until blended in.
7. Then, add about ⅓ of the dry ingredients, allowing them to blend. Then, add about half of the milk, allowing that to blend in. Add another ⅓ of the dry ingredients, allowing that to blend, followed by the rest of the milk, allowing that to blend in.
8. Finish with the rest of the flour mixture, and once that is incorporated and blended in, add into the cake batter about half of the blueberries, and using a rubber spatula, fold those in gently.
9. Spoon about half of the batter into your prepared cake pan, and sprinkle over that about half of the remaining blueberries. Spoon the remainder of the cake batter over that, lightly smoothing it out and gently tapping the pan on the counter.
10. Sprinkle over top the remaining blueberries, and give them a very gently press into the batter (just to make them snug in the batter, not to press them totally into it), and bake the cake for 1 hour and 5 to 10 minutes (mine took 1 hour 10 minutes), or until a cake tester or skewer comes out clean. (Cover the cake with a piece of foil for the last 10 to 12 minutes of baking if the cake is getting too dark.)
11. Allow the lemon blueberry cake to cool in the pan for 10 minutes, then remove the springform portion and allow the cake to cool completely.
12. While the cake cools, gather and prep your vanilla mascarpone whipped cream ingredients according to the ingredient list above to have ready and organized for use.
13. To prepare the vanilla mascarpone whipped cream, add the mascarpone, powdered sugar, vanilla and cold whipping cream to a large bowl, and using a hand mixer fitted with a whisk attachment, whip the mixture on medium-high for 8 to 10 minutes, or until stiff peaks form, and it is thick and fluffy.
14. Keep cold in the fridge until ready to use.
15. To finish the lemon blueberry cake, dollop big spoonfuls of the vanilla mascarpone whipped cream on top of the cake, and using an offset spatula, create light, fluffy swirls to make things pretty. Sprinkle over a handful of blueberries into the center for garnish, and drizzle those lightly with honey (if using) before slicing and serving.

Tips & Tidbits for my Lemon Blueberry Cake recipe:

• Fresh blueberries are best, when in season: This is just one of those cakes that I typically wait to bake up when fresh blueberries are plentiful and in season, because nothing compares to juicy, sweet blueberries in a warm weather dessert. However, you can use frozen blueberries in a pinch, allowing them to thaw and gently blotting of excess water/moisture—you don't want to add that to the cake batter.
• Lots of freshly-grated lemon zest for brightness: I tend to go a little heavy on the lemon zest, because it lends such delicious flavor in this cake. Lemon just tastes like summertime to me, and the combination of the berries with the lemon makes each bite heavenly!
• Mascarpone cheese to blend with whipped cream: Mascarpone is like an Italian-style cream cheese, with similar texture. It is fantastic to allow to come to room temp and soften a bit, then whip into it some cold whipping cream, vanilla and powdered sugar to create a light, fluffy texture that's so delicious with this lemon blueberry cake. You can typically find mascarpone near the cream cheese or where other soft cheeses are kept in your local store.

Craving more cozy and sweet desserts and cakes? Check out this Lemon Bundt Cake, this Strawberry Cake, these Lemon Poppy Seed Muffins, this Blueberry Bread with Oat Streusel Topping, these Blueberry Bars, this Blueberry Compote, or these Apricot Sugar Cookie Pies!