Lemon Blueberry Mascarpone Cake

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5 from 1 review

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

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)

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 – at room temperature
1 tbsp fresh lemon juice
180 g (1 ¼ cups) fresh blueberries
1 tbsp flour – to coat the blueberries

Blueberry Compote (Filling)

200 g (1 ½ cups) blueberries – fresh or frozen
30 g (⅓ cup) granulated sugar
1 tsp lemon juice and zest

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)

500 g (17.6 oz) mascarpone cheese – cold
250 g (1 cup) heavy cream – cold
110 g (1 cup) powdered sugar – sifted
1 tsp vanilla extract – optional
1–2 tbsp cornstarch – optional, for extra stability

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.