Lemon Blueberry Cake
Prep Time: 15 minutes Cook Time: 23 minutes Total Time: 38 minutes Yield: 10-12 slices
Description
This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Between each layer of cake is mascarpone whipped cream and a tangy lemon curd. A moist oil-based cake that’s fluffy and is truly the best blueberry cake ever!
Ingredients
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
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