Best Lemon Blueberry Cake
A bright and sweet cake combining fresh blueberries and lemon curd, perfect for busy families looking for a quick and satisfying dessert.
Ingredients
Essentials
- 1.5 cups all-purpose flour Measure with a spoon-and-level method for best results.
- 1 cup granulated sugar Sweetens and helps the texture.
- 0.5 cups unsalted butter, softened Brings richness; room temperature makes this quick to mix.
- 2 large eggs Help the cake rise and bind.
- 0.5 cups milk Adds moisture; any regular milk works, or use a mild plant milk if needed.
- 1 teaspoon baking powder The leavening agent for a light crumb.
- 1 teaspoon vanilla extract Rounds the flavors.
- 1 cup blueberries (fresh or frozen) The star mix-in; frozen can go straight from the freezer to the batter.
- 1 zest of 1 lemon Fresh zest gives immediate bright lemon flavor.
- 0.5 cups lemon curd Spread-on brightness for the top layer; store-bought is fine.
- 1 cup mascarpone cheese Makes a simple, creamy frosting.
- 0.25 cups powdered sugar Sweetens and smooths the mascarpone.
Optional Add-ons
- 1-2 tablespoons poppy seeds For texture and visual interest.
- to taste extra powdered sugar or lemon zest For garnish.
- 1 handful sliced almonds or toasted oats For a crunchy topping.
- a few fresh mint leaves To make slices look special without extra cooking.
- for serving vanilla ice cream or whipped cream To serve alongside warm slices.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
- In a large bowl, beat the softened butter and sugar until the mixture becomes lighter in color and fluffy, about 2-3 minutes by hand or 1-2 minutes with a mixer.
- Crack in the eggs one at a time, mixing after each until they’re incorporated.
- Mix in the milk, vanilla extract, and lemon zest until the batter looks homogenous.
Baking
- In a separate bowl, whisk the flour and baking powder together, avoiding pockets of baking powder.
- Gradually stir the dry mix into the wet ingredients until just combined, leaving a few streaks of flour.
- Gently fold in the blueberries with a spatula and pour the batter into the prepared pan.
- Bake for 25-30 minutes, until the top is golden and a toothpick inserted comes out clean.
Frosting and Serving
- Let the cake cool in the pan for 10 minutes, then cool completely on a wire rack.
- Stir together the mascarpone and powdered sugar in a bowl until smooth.
- Spread the lemon curd evenly over the cooled cake, then frost with mascarpone frosting.
- Optional: Garnish with extra lemon zest or fresh blueberries before slicing and serving.
Notes
Make-ahead: Bake the cake a day in advance. Freeze blueberries and use store-bought lemon curd for time savings. Remember to let the cake cool completely before frosting.