Lemon-Blueberry Cake
I saw some gorgeous Lemon-Blueberry Cupcakes on Pinterest, and just knew I had to try them. However, I’m not a fan of making cupcakes because it’s too labor intensive for a busy blogger mom. So, I thought I would convert the recipe to a cake and make life easier/yummier. It worked perfectly, and was a huge hit for Easter Dinner. The frosting alone is divine. I also got to use some of my Meyer Lemons for the Lemon Curd. The Lemon-Blueberry Cake is a rather involved recipe, but well worth it. I made the Lemon Curd the day before, and stored it in the fridge. I was careful to poke holes in the cake, to spread the lemon curd into, at serving slice intervals. You might also try making this as a round cake, and placing the lemon curd between the 2 layers of cake. I have step by step photos, which I will upload when I get home from Florida.
| Lemon-Blueberry Cake Recipe |
- Cake:
- 2 cups plus 6 tablespoons flour
- 2 tsp. baking powder
- 1 tsp salt
- 3 cups fresh blueberries (I used less – 2 pkgs)
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 tsp vanilla
- 3/4 tsp pure lemon extract
- 1 tsp lemon zest
- 1 cup (2 sticks) unsalted butter, room temp.
- 1 1/2 cups sugar
- 4 eggs
- Lemon Curd:
- 1/2 cup unsalted butter
- 1/2 cup lemon juice
- zest of one large lemon (I used 2)
- 3/4 cup sugar
- 1 tsp cornstarch
- pinch salt
- 6 large egg yolks
- Lemon Mascarpone Cream Frosting:
- 1 pound Mascarpone cheese (soft Italian cream cheese)
- 2/3 cup lemon curd
- 2 cups heavy cream
- 7 TBS sugar
- 1 tsp lemon zest
- Preheat oven to 350 degrees F.
- Prepare 9 X 13″ pan by spraying with non-stick spray
- Sift dry ingredients into a medium bowl.
- Transfer 1 TBS flour mix to a larger bowl and add fresh blueberries, tossing gently to coat with flour.
- Set remaining flour mixture and blueberries aside.
- Stir milk, sour cream, vanilla, lemon extract and lemon zest in a small bowl.
- In the bowl of stand mixer, cream butter and sugar until pale yellow and very fluffy, about 5 min.
- Beat in eggs, one at a time, until well combined.
- Mix in flour mixture alternately with milk mixture, starting and ending with flour.
- Stir until just combined.
- Gently fold in blueberries and pour into prepared baking pan. (I used glass, because it’s such a pretty cake).
- Bake cake until toothpick inserted into center comes out clean -about 40 min.
- Cool in pan for about 10 minutes.
- When slightly cooled, poke about 16-20 evenly placed holes in the cake with the handle end of a wooded spoon. (I did these holes at what would be the middle of a serving piece)
- Spread on the Lemon Curd, which was prepared ahead, making sure the holes fill up with the curd.
- Cool completely.
- When ready to serve, Frost with Lemon Mascarpone Cream Frosting
- Lemon Curd:
- Melt butter in a medium saucepan over medium-low heat.
- Remove from heat and add the lemon juice and zest.
- Mix together the sugar, salt and cornstarch and add it to the pan.
- Whisk in the egg yolks until smooth and return to heat.
- Cook over medium-low heat for about 10 min until the mixture has thickened and coats the back of a spoon.
- Do not allow the mixture to boil.
- Allow to chill in refrigerator completely before using. (I made mine the day ahead).
- Reserve 2/3 cup of lemon curd for the Mascarpone Cream Frosting, before spreading on the cake.
- Lemon Mascarpone Cream Cheese Frosting:
- Beat the sugar and cream to soft peaks in the mixer.
- Combine the mascarpone cheese and the reserved 2/3 cup of lemon curd in a small bowl.
- Gently fold the mascarpone and lemon curd mixture into the whipped cream, taking your time – gently.
- Gently stir in lemon zest.
- Spread frosting gently over the cake which has already been covered with remaining lemon curd. There should only be a very thin layer of curd visible.
- Serve immediately and listen to the raves!
Recipe inspired by There Goes the Cupcake.
Kelly says
Hi! I am so excited you made the cake and it turned out well. This site is great, I will be visiting often!
Emily Lyon says
Thanks Kelly! It was absolutely fabulous!!! I’m so glad you decided to stop by.
Theresa @DearCreatives says
First time here, found you via a tweet & am now following you. This looks so yummy & I am obsessed with lemon just a bit. lol Any how, I look forward to seeing your posts & tweets. Oh and trying this recipe.
Emily Lyon says
So glad to have you aboard Theresa! I hope you enjoy the delicious cake!
Katie Santos says
This looks absolutely delicious! I still have some blueberries in my freezer that I picked last summer and I think I’m gonna use them for this recipe!!
Nancy says
I am making a cake inspired by this recipe. I got California lemon fruit filling. It says to refrigerate after opening. I am looking at the frosting recipe. After this cake is for tomorrow night. Do I need to refrigerate it? Or just put together before dinner?
Emily Buys says
Hi Nancy! I think the cake would hold up best if refrigerated for a bit at least, but you definitely can put together right before dinner. Good luck and let me know how you like it!