Lemon blueberry mascarpone cake made with soft vanilla blueberry sponge layers, a homemade blueberry compote, and a light lemon mascarpone whipped cream.

lemon blueberry mascarpone layer cake sliced on a table

This lemon blueberry mascarpone cake is a fresh, fruity layer cake I’ve tested to balance sweetness, citrus, and texture without heaviness.

It combines fluffy blueberry sponge, smooth mascarpone cream, and bright lemon flavor for a cake that slices cleanly and stays light.

Why you’ll love this recipe

Perfect for summer events Light, elegant, and stable enough for birthdays, gatherings, or special occasions.
Balanced and not too sweet The lemon mascarpone cream cuts through the berries for a fresh, clean finish.
Soft layers with real fruit flavor Blueberries in the sponge and a homemade compote bring natural taste, not just color.

Ingredients You Need

Here’s what you’ll need to make this lemon blueberry mascarpone cake:

Unsalted butter: softened to room temperature
Sugar: granulated sugar for the cake batter and powdered sugar for the mascarpone frosting.
Lemon: fresh juice and zest
Large eggs: at room temperature
Vanilla extract and salt
Cake flour: for a soft, light crumb
Baking powder and baking soda
Buttermilk: at room temperature
Blueberries: fresh for the cake, frozen for the compote
Mascarpone cheese: cold
Heavy cream: very cold for whipping

ingredients for lemon blueberry mascarpone cake in bowls

Tips Before You Start

Chill the cake between layers Short chilling steps help keep the cake clean, stable, and easy to frost.
Use room temperature ingredients Butter, eggs, and buttermilk mix more evenly for a smooth cake batter.
Coat the blueberries in flour Helps keep the blueberries evenly distributed in the sponge.
Make the blueberry compote ahead Let it cool completely before assembling to protect the mascarpone cream.
Use cold mascarpone and cream Cold ingredients are key for a stable mascarpone whipped frosting.

How To Make This Lemon Blueberry Mascarpone Cake

The filling comes from my homemade blueberry compote, cooked until thick and flavorful.

Cook the blueberry compote by simmering frozen blueberries, sugar, lemon juice, and cornstarch until thick, then let it cool completely.

The sponge is based on my vanilla cake recipe, adapted with fresh blueberries.

Cream the butter, sugar, and lemon zest until smooth and fluffy.

Add the eggs and vanilla and beat until fully combined and pale.

butter sugar eggs and vanilla creamed for blueberry cake batter

Fold in the dry ingredients, alternating with buttermilk and lemon juice, mixing just until smooth.

Gently mix in the floured blueberries to keep them evenly distributed.

blueberry cake batter with fresh blueberries folded in

Bake the cakes at 325°F (165°C) in lined pans until set in the center.

Cool the cake layers completely on a wire rack before assembling.

baked blueberry cake layer in a round cake pan

The cake is finished with my light mascarpone frosting, smooth and not too sweet.

Assemble the cake by layering mascarpone whipped cream and blueberry compote between each sponge.

blueberry sponge layered with mascarpone whipped cream and blueberry compote

Frost and decorate with mascarpone frosting and extra compote.

Chill for 1 hour before slicing for clean layers and best texture.

assembled blueberry mascarpone layer cake before final frosting

Serving Suggestions

Serve chilled for clean slices and a fresh, light texture.
Top with fresh blueberries, lemon zest, or edible flowers.
Pair with iced tea, lemonade, or a light vanilla ice cream.

Storage

Store the cake in the refrigerator, well covered, for up to 3 days.

Variations

Blueberry mascarpone cake (no lemon): skip the lemon zest and juice for a milder flavor.
Mixed berry version: replace blueberries with raspberries or blackberries.
Vanilla mascarpone cake: keep the mascarpone cream and use a plain vanilla sponge.
Naked cake style: frost lightly and leave the sides exposed.

If you enjoy this cake, you’ll also love my blueberry cupcakes made with the same fresh blueberry flavor and a light mascarpone frosting.

Recipe Questions

Can I make this cake ahead of time?

Yes. Bake the layers and prepare the compote one day ahead, then assemble before serving.

Can I use frozen blueberries in the cake batter?

Fresh blueberries are best for the sponge. Frozen work better for the compote.

Is mascarpone frosting stable?

Yes, as long as the mascarpone and cream are cold and the cake is kept chilled.

Can I freeze this cake?

You can freeze the cake layers only. Assemble with mascarpone cream after thawing.

slice of lemon blueberry mascarpone cake served on a plate

More Cake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Lemon Blueberry Mascarpone Cake

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5 from 1 review

Author: Fadela
Total Time: 1 hour 20 minutes
Yield: 8 slices

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Description

This lemon blueberry mascarpone cake is a light and fresh layer cake made with soft vanilla blueberry sponge, a homemade blueberry compote filling, and a smooth lemon mascarpone frosting. (For a 6-inch cake, serves 8–10)

Instructions

Blueberry Compote (Filling)

Place the blueberries, sugar, lemon juice, and lemon zest in a saucepan.
Cook over low to medium heat, stirring regularly, until the mixture thickens and becomes jam-like.
Remove from heat and let cool completely before using.

Blueberry Cake (Sponge Layers)

Preheat the oven to 325°F (165°C) and line three cake pans with parchment paper.
In a large bowl, beat the very soft butter, granulated sugar, and lemon zest until pale and creamy.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Add the dry ingredients to the batter in two additions, alternating with the buttermilk mixed with lemon juice, mixing just until smooth.
Toss the fresh blueberries with flour, then gently fold them into the batter.
Divide the batter evenly between the pans and bake for 40–45 minutes, until the centers are set.
Let the cakes cool briefly, then unmold and cool completely on a wire rack.

Mascarpone Whipped Cream (Filling)

Place the cold mascarpone, cold heavy cream, powdered sugar, and lemon juice in a mixing bowl.
Whip on medium speed until smooth, thick, and creamy, stopping as soon as the mixture holds soft peaks.
Refrigerate until ready to assemble the cake.

Mascarpone Frosting (for the Coating)

Place the cold mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract in a large bowl.
Beat on medium speed until the frosting becomes smooth and thick, about 1 minute.
If needed, add the cornstarch gradually while mixing until the frosting is firm enough to coat and smooth the cake.
Stop mixing as soon as the frosting is stable.
Refrigerate for 20–30 minutes before using.

Assembly

Place the first cake layer on a cake board.
Pipe a border of mascarpone frosting around the edge, then fill the center with mascarpone whipped cream and blueberry compote.
Top with the second cake layer and repeat.
Place the final layer on top, then coat the entire cake with mascarpone frosting.
Decorate with remaining blueberry compote and chill for at least 1 hour before serving.