This blueberry cake is fresh, fruity, and so delicious! It’s made with soft blueberry sponge layers, a smooth blueberry compote filling, and a light lemon mascarpone whipped cream frosting—perfect for summer!
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This blueberry cake is a fresh and fruity layer cake, perfect for berry lovers and fans of soft, fluffy desserts. It’s all about the sweet blueberry flavor paired with a light, creamy finish.
It’s made with moist blueberry sponge cake layers, a homemade blueberry compote filling, fluffy mascarpone whipped cream, and a smooth mascarpone frosting for that clean, elegant look.
It’s the perfect summer cake for birthdays, baby showers, or any time you’re craving a seasonal dessert with fresh berries!
Pourquoi on aime cette recette
Craving more blueberry desserts? Try these blueberry muffins, this blueberry pie, blueberry cinnamon rolls or these blueberry cupcakes!
Ingredients You Need
Here’s what you’ll need to make this lemon blueberry cake:
- Butter: Use unsalted butter, softened to room temperature.
- Sugar: You’ll need both granulated sugar for the cake and powdered sugar for the frosting.
- Lemon: Fresh lemon juice and zest add a bright, tangy flavor to the cream.
- Eggs: Large eggs, ideally at room temperature, for a better cake texture.
- Vanilla extract & salt: Essential for balancing the sweetness and adding depth.
- Flour: Cake flour gives a softer, more tender crumb.
- Leavening: A mix of baking powder and baking soda for a light, fluffy rise.
- Buttermilk: Adds moisture and a slight tang to the sponge.
- Blueberries: Use fresh blueberries for the cake batter, and frozen ones for the compote filling.
- Mascarpone: For a creamy, rich whipped frosting that’s lighter than buttercream.
- Heavy cream: Make sure it’s cold to whip properly and hold structure in the frosting.
How To Make This Blueberry Cake
Here are a few quick step-by-step visuals. Remember, the full recipe with exact measurements is in the recipe card below!
In a saucepan, combine the frozen blueberries, sugar, lemon juice, and cornstarch. Cook over low heat until thick and jammy, then set aside to cool.
In a large bowl, add the softened butter, sugar, and lemon zest.
Beat with an electric mixer for about 3 minutes until smooth and creamy.
Add the eggs and vanilla extract, then beat again for 5 minutes until fully combined.
Gently fold in the sifted dry ingredients, alternating with the buttermilk and lemon juice, until the batter is smooth.
Finish by adding the flour-coated blueberries and mix just enough to combine.
Preheat the oven to 325°F (165°C) and line three cake pans with parchment paper. Divide the batter evenly between the pans and bake for 40 to 45 minutes, or until fully baked in the center.
Let the cakes cool slightly, then carefully remove from the pans and cool completely on a wire rack.
Place the first cake layer on a cake board set on a turntable.
Pipe a border of mascarpone frosting around the edge, fill the center with mascarpone whipped cream and a spoonful of blueberry compote, then top with the second layer and repeat.
Frost the entire cake with a layer of mascarpone frosting and decorate the top using a piping bag and the remaining blueberry compote.
Chill for at least 1 hour before serving.
Serving Suggestions
- Serve it chilled: This blueberry cake is even better after a little time in the fridge—fresh, light, and easy to slice.
- Top with fresh fruit: Add extra blueberries, lemon zest, or edible flowers for a pretty and colorful finish.
- Add a scoop of ice cream: Pair it with vanilla ice cream or whipped cream for an extra indulgent touch.
- Perfect with a drink: Enjoy with hot tea, iced tea, or lemonade for a cozy afternoon break.
- Great for special occasions: A beautiful choice for birthdays, baby showers, or any summer celebration.
Tips for this recipe
Variations & Substitutions
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I hope you loved this blueberry mascarpone cake recipe!
Feel free to leave a rating and a comment to let me know how it turned out. Happy baking!
Blueberry Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Description
Delicious blueberry mascarpone layer cake made with soft blueberry sponge, homemade blueberry compote, and a creamy mascarpone frosting. (For a 6-inch cake, serves 8–10)
Ingredients
Blueberry Cake
- 150 g (⅔ cup) unsalted butter – very soft
- 270 g (1 ⅓ cups) granulated sugar – fine
- Zest of 1 organic lemon
- 3 large eggs – at room temperature
- 1 ½ tsp vanilla extract
- 270 g (2 ¼ cups) cake flour (or all-purpose flour sifted with a little cornstarch)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 220 ml (1 cup) buttermilk
- 1 tbsp fresh lemon juice
- 180 g (1 ¼ cups) fresh blueberries
- 1 tbsp flour (to coat the blueberries)
Blueberry Compote (Filling)
Prepare my homemade blueberry compote recipe (using about 200 g / 1 ½ cups of blueberries).
Mascarpone Whipped Cream (Filling)
- 100 g (½ cup) cold mascarpone
- 150 g (⅔ cup) cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp lemon juice
Mascarpone Frosting (for the coating)
Prepare my mascarpone frosting for cake for the outer layer of the cake.
Instructions
Blueberry Cake Layers
- Preheat your oven to 325°F (165°C) with fan and line three 6-inch cake pans with parchment paper.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk with the lemon juice and let it sit for a few minutes.
- In the bowl of a stand mixer, beat the softened butter and sugar on medium speed for 2–3 minutes, until creamy.
- Add the eggs, vanilla extract, and lemon zest, then beat for 5 minutes until light and fluffy.
- Gently fold in the dry ingredients, alternating with the buttermilk mixture, until the batter is smooth.
- Toss the blueberries in a bit of flour and gently fold them into the batter without crushing them.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then turn out and cool completely on a wire rack.
Blueberry Compote
- Follow my homemade blueberry compote recipe using 1½ cups (200 g) of fresh or frozen blueberries with 1 tablespoon of cornstarch.
- Cook until thick and jammy, then let cool completely.
Mascarpone Whipped Cream (Filling)
- In a large bowl, combine cold mascarpone, cold heavy cream, powdered sugar, vanilla extract, and lemon juice or zest.
- Beat with an electric mixer on medium speed until thick and smooth.
- Transfer to a large piping bag and keep refrigerated until ready to use.
Mascarpone Frosting (For Outer Layer)
- Right before assembling, prepare my mascarpone frosting for coating the cake.
- Fill a piping bag with a small amount for decorating the top.
Assembly
- Set up your cake space with a turntable and a cake board.
- Place the first cake layer on the board.
- Pipe a ring of mascarpone frosting around the edge to hold the filling in place.
- Spread a thin layer of whipped mascarpone inside the ring, then spoon 1–2 tablespoons of blueberry compote in the center.
- Add the second cake layer, press gently to level it, and repeat the same steps: frosting ring, whipped cream, and blueberry compote.
- Place the final layer upside down (flat side up) for a clean top.
- Apply a thin layer of mascarpone frosting all over the cake (crumb coat) and chill for 20 minutes.
- Then cover the cake with a thicker layer of mascarpone frosting and smooth it out using a cake scraper.
- Pipe decorations on top using the remaining whipped cream and add a bit of blueberry compote.
- Chill the finished cake for at least 1 hour before serving to let the frosting set properly.
Notes
Storage : This blueberry layer cake keeps for 2 to 3 days in the refrigerator, covered in plastic wrap or stored in an airtight container.
Tips for Success
- Use small, well-floured blueberries to prevent them from sinking to the bottom.
- Pipe a frosting ring around each layer to hold the blueberry compote in place. (You can also swap the mascarpone frosting for buttercream if preferred.)
- Chill the cake between each step to keep it firm and easy to assemble.
- Make sure your mascarpone frosting is firm enough for smooth coverage.
- Finish smoothing the frosting with a clean, slightly warm spatula for a neat and even look.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: cake, Dessert
- Cuisine: American
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