This Lemon Blueberry Cake layers fluffy lemon-zested sponge bursting with fresh blueberries, silky mascarpone whipped frosting, and ribbons of bright lemon curd — it’s the showstopper cake you’ll want to make every single spring and summer.
Okay, real talk — this cake came into my life on a whim one sunny Saturday when I had a pile of lemons, a punnet of blueberries begging to be used, and absolutely zero chill about baking something impressive. One bite in and my whole family went dead silent. That never happens. This Lemon Blueberry Cake has been on heavy rotation ever since, and honestly? It deserves every single bit of the hype.
It’s bright, it’s creamy, it’s got that gorgeous mascarpone frosting that somehow tastes like a cloud crossed with cheesecake — and the lemon curd ribboned between the layers? Chef’s kiss. Let’s get into it.
Table of Contents
What Makes This Lemon Blueberry Cake So Special
Think of this as the very best version of a blueberry lemon cheesecake cake — without actually having to make a cheesecake. You’ve got three tender, lemon-zested sponge layers packed with juicy fresh blueberries, all wrapped in a mascarpone whipped cream frosting that’s rich but somehow still light and airy.
The lemon curd tucked between each layer adds this punchy citrus kick that cuts right through the sweetness in the best possible way. It’s not a quick Tuesday-night bake — but it’s absolutely worth clearing your weekend schedule for. Birthdays, brunches, Mother’s Day, or just treating yourself because it’s Thursday? This is the one.
Dreamy Lemon Blueberry Cake with Mascarpone Whipped Frosting
Equipment
- mixing bowls
- Electric mixer
- Whisk
- spatula
- Three 8-inch round cake pans
- Parchment paper
- Cooling rack
- Piping bag
- Offset spatula
Ingredients
Cake Layers
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 lemons zested and juiced
- 1 tsp lemon or vanilla extract
- ½ cup light sour cream
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk or milk
- ¼ cup fresh lemon juice
- 9 oz fresh blueberries washed and dried
- 2 tbsp all-purpose flour for coating blueberries
Mascarpone Frosting & Filling
- 2 ¼ cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 16 oz mascarpone cheese cold
- 10 oz lemon curd
Instructions
- Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper and grease the sides.
- Beat sugar, oil, eggs, and extract until light and fluffy. Add lemon zest, lemon juice, and sour cream, mixing until combined.
- Whisk flour, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the batter, mixing until smooth.
- Toss blueberries in flour and gently fold into batter. Divide batter evenly between pans.
- Bake for 20–23 minutes until a toothpick comes out clean. Cool completely.
- Chill bowl and whisk. Beat mascarpone, then slowly add cream and whip to soft peaks. Add sugar and vanilla, then whip to stiff peaks.
- Level cake layers. Stack layers with mascarpone frosting and lemon curd between each layer.
- Apply crumb coat, then frost the entire cake. Decorate as desired and refrigerate before serving.
Notes
Ingredients You’ll Need
Here’s everything broken down by component — no surprises, just good ingredients doing their best work.
For the Cake Layers
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 2 cups (380g) |
| Vegetable oil | ½ cup (118ml) |
| Large eggs | 3 |
| Lemons, zested and juiced | 2 |
| Lemon (or vanilla) extract | 1 tsp (5ml) |
| Light sour cream | ½ cup (118ml) |
| All-purpose flour | 2½ cups (350g) |
| Baking powder | 3 tsp (11.2g) |
| Salt | 1 tsp (5g) |
| Buttermilk (or milk) | 1 cup (236ml) |
| Fresh lemon juice | ¼ cup (59ml) |
| Fresh blueberries, washed and dried | 9 oz |
| All-purpose flour (for blueberries) | 2 tbsp (15.6g) |
For the Mascarpone Frosting & Filling
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 2¼ cups (532ml) |
| Powdered sugar | 1 cup (130g) |
| Pure vanilla extract | 1 tsp (5ml) |
| Mascarpone cheese, cold | 16 oz |
| Lemon curd (jar) | 10 oz jar |
Pro tip: Make sure your mascarpone is cold straight from the fridge. Warm mascarpone is the enemy of a good whip — I learned this the hard way after one very soupy frosting situation.
Step-by-Step Instructions
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F. Line the bottoms of three 8-inch round baking pans with parchment paper and grease the sides well. If you have bake even stripes, pop them on now — they help your layers bake flat and make assembly so much easier later.
Step 2: Build the Batter Base
In a large mixing bowl, beat the sugar, vegetable oil, eggs, and lemon extract together on medium speed for about 2 minutes. You’re looking for a slightly lighter, pale batter — that’s the air working its magic. Scrape down the sides as needed.
Zest both lemons directly into the batter — don’t be shy with it, that zest is where all the citrus fragrance lives. Juice the lemons to get your ¼ cup of fresh lemon juice, then add that along with the sour cream. Beat until everything’s beautifully combined and your kitchen smells like a lemon grove.
Step 3: Add the Dry Ingredients
Whisk the flour, baking powder, and salt together in a separate bowl. Add half the dry ingredients to the batter and beat on low while slowly pouring in half the buttermilk — just until the flour starts to incorporate. Repeat with the remaining dry ingredients and buttermilk, beating until you have a smooth, unified batter.
Give the bowl a good scrape from the bottom up with a spatula to make sure nothing’s hiding down there.
Step 4: Fold in the Blueberries
Here’s a little trick that genuinely works: toss your blueberries with 2 tablespoons of flour before folding them in. This helps them stay suspended in the batter instead of sinking to the bottom during baking. Fold them in gently with a spatula, and save a small handful to scatter on top of each pan — it makes the baked layers look absolutely gorgeous.
Step 5: Bake the Cake Layers
Divide the batter evenly between your three pans — roughly 1⅔ cups per pan. Drop the reserved blueberries on top and bake for 20–23 minutes, rotating the pans halfway through for even baking.
Test for doneness with a toothpick in the center — clean toothpick means you’re done! Let the layers cool completely before you even think about frosting them. Warm cake = melted frosting = sad baker. Don’t rush this part.
Step 6: Make the Mascarpone Whipped Frosting
Place your mixing bowl and whisk attachment in the freezer for 5–10 minutes to chill. This step is non-negotiable — a cold bowl gives you a better, more stable whip.
Spoon the cold mascarpone into the chilled bowl and beat on medium-low speed (speed 3 on a stand mixer). Slowly pour in the heavy cream, letting the mascarpone loosen to a smooth, liquid consistency. Then crank the speed up to high (8–10) and beat until soft peaks form.
Add the powdered sugar and vanilla extract, beat on low until the sugar is incorporated, then go back to high speed until you’ve got stiff, billowy peaks. This frosting is genuinely dreamy — slightly tangy, super creamy, and it pipes like a total pro.
Step 7: Assemble the Cake
Use a cake leveler to trim the domes off each layer — flat layers are your best friend for a stable, beautiful stack. Place a small dollop of frosting on your cake board and press the first cake layer on top. (This acts like glue and stops the whole thing from sliding around — super helpful!)
Spoon half the mascarpone frosting into a large piping bag fitted with an open round tip, or just snip the end off. Pipe an even layer over the first cake layer and spread it smooth. Then spread half the lemon curd over that frosting — the combination of tart curd and creamy mascarpone is genuinely one of the best things you’ll ever taste. These blueberry cheesecake cake layers basically build themselves into something magical.
Add the second cake layer and repeat the frosting and lemon curd steps, using all the remaining curd. Add the final cake layer on top.
Use your piping bag to fill any gaps between the layers and apply a crumb coat — just enough frosting to trap the crumbs. Using an offset spatula or icing smoother, wipe away the excess. Don’t mix this crumb coat frosting back into your clean batch if it’s picked up cake bits!
Frost the top and sides fully, use your icing smoother to get it clean and even, then add texture by gently pressing the tip of your offset spatula against the sides as you rotate the cake. Pipe frosting florets on top using an Ateco 809 tip, then garnish with fresh lemon slices and blueberries. This cake must be refrigerated — pop it in straight away!
Expert Tips, Variations & Troubleshooting
Tips for the Best Result
Use fresh blueberries whenever you can. Frozen berries release too much moisture during baking and can leave you with a dense, purple-tinged batter — not the vibe we’re going for.
Cold mascarpone is absolutely everything. If your mascarpone has been sitting out, pop it back in the fridge for 30 minutes before starting. It won’t whip properly at room temperature and you’ll end up with runny frosting.
The lemon curd from a jar works brilliantly here. But if you want to go the extra mile, homemade lemon curd takes this blueberry lemon cheesecake cake to a completely different level.
Fun Variations to Try
Swap the blueberries for raspberries or blackberries for a different berry twist. You can also stir a teaspoon of lavender extract into the batter for a floral, garden-party version that pairs beautifully with the lemon.
If you’re obsessed with cheesecake layer cake recipes, try adding a thin no-bake cheesecake layer between the sponges — just cream cheese, a little sugar, and cream, set in the fridge. It deepens the cheesecake vibes dramatically.
Troubleshooting Common Problems
Blueberries sinking? Make sure you coat them well in flour and fold gently. If your batter is very thin, they’re more likely to sink — check your measurements.
Frosting too soft? Your bowl or cream probably wasn’t cold enough. Put the whole bowl in the fridge for 10 minutes, then try whipping again.
Layers doming in the center? Use bake even stripes, or try lowering your oven temp by 10°F and extending the bake time slightly.
Storage Instructions
| Method | Duration | Notes |
|---|---|---|
| Refrigerator (covered) | Up to 4 days | Store in an airtight container or wrap tightly with plastic wrap |
| Freezer (unfrosted layers) | Up to 2 months | Wrap each layer individually in plastic wrap + foil |
| Freezer (assembled, frosted) | Up to 1 month | Freeze uncovered until solid, then wrap tightly |
Reheating & No-Waste Tips
This cake is served cold or at room temperature — no reheating needed! If you’ve frozen the assembled cake, thaw it overnight in the fridge for the best texture.
Got leftover mascarpone frosting? It’s incredible dolloped on pancakes, waffles, or spread on toast with a drizzle of honey. Any leftover lemon curd is amazing swirled into yogurt or spooned over vanilla ice cream. Nothing goes to waste!
Nutritional Information
Per serving, approximately 12 servings
| Nutrient | Amount (approx.) |
|---|---|
| Calories | ~620 kcal |
| Carbohydrates | ~68g |
| Fat | ~36g |
| Saturated Fat | ~18g |
| Protein | ~7g |
| Sugar | ~48g |
| Fiber | ~1g |
| Sodium | ~280mg |
Nutritional values are estimates and will vary based on specific brands and ingredient quantities used.
More Recipes You’ll Love
If you’re planning a big spread, this cake is a brilliant finish to a hearty main like our Crispy Slow Cooker Corned Beef — sweet meets savory and everyone’s happy.
Looking for a light, fresh starter? These Summer Rolls with Lettuce Wraps are the perfect palate-cleanser before all the cake action.
For a full dinner-party menu, our flavour-packed Peruvian Chicken makes an unforgettable main course before dessert.
And on a cozy night in, a big bowl of Minestrone Soup followed by a slice of this cake is basically perfection.
Still in carb-loving mode? You’ll want to bookmark this Spaghetti Stuffed Garlic Bread for your next comfort-food night.
Lemon Blueberry Cake FAQs
Can I make this Lemon Blueberry Cake ahead of time?
Absolutely! The cake layers can be baked up to two days in advance — just wrap them tightly in plastic wrap and store at room temperature or in the fridge. Make the mascarpone frosting on the day of assembly for the fluffiest, most stable result.
Can I use frozen blueberries instead of fresh?
You can, but fresh blueberries are really the better choice here. Frozen berries release a lot of moisture as they bake, which can make the batter dense and give the cake an unfortunate greyish tint. If frozen is all you have, don’t thaw them first — add straight from frozen and toss them generously in flour.
What’s the best substitute for mascarpone in the frosting?
Full-fat cream cheese is the closest substitute and works really well — it’ll give the frosting a slightly tangier, denser texture, which actually leans more into classic blueberry lemon cheesecake cake territory. Use the same quantity (16 oz) and make sure it’s cold.
Why do I need to coat the blueberries in flour?
Flour creates a light barrier around each berry that prevents them from sinking to the bottom of the batter during baking. It’s a simple trick but it genuinely works every time. Toss them right before folding in — if they sit too long, the flour coating can get gummy.
Go On — Make This Cake This Weekend!
If you’ve been scrolling looking for a cake that’s genuinely impressive and genuinely doable, this Lemon Blueberry Cake is the one. Every person who’s tried it has immediately asked for the recipe — and that’s the highest compliment a cake can get.
Give it a go and drop a comment below telling me how it turned out! And if you make it, please share it on Pinterest — I’d absolutely love to see your beautiful blueberry cheesecake cake layers in the wild. Tag your creation and let’s celebrate it together. You’ve totally got this!
