Description
A bright and sunny lemon blueberry cake that is easy to make and perfect for potlucks or relaxed Sunday tea.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- Zest of 1 lemon
- 1/2 cup lemon curd
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1–2 tablespoons poppy seeds (optional)
- Sliced almonds or toasted oats for topping (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with greasing and flouring.
- Cream the softened butter and granulated sugar in a mixing bowl until pale and fluffy.
- Add the eggs one at a time, beating briefly after each addition.
- Stir in the milk, vanilla extract, and lemon zest until well combined.
- Whisk together the flour and baking powder in a separate bowl.
- Blend the dry ingredients into the wet mixture gradually until just combined.
- Fold in the blueberries gently to avoid crushing them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cake for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Beat the mascarpone and powdered sugar until smooth; optionally add a teaspoon of lemon curd.
- Spread 1/2 cup of lemon curd on the cooled cake and top with the mascarpone mixture.
- Garnish with optional toppings like lemon zest, blueberries, or sliced almonds before serving.
Notes
For best results, ensure all ingredients are at room temperature before starting. Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon blueberry cake, dessert, baking, easy cake recipe, summer cake