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Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake – Bright, Moist & Bursting with Fresh Flavor!
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Lemon Blueberry Layer Cake is a delightful dessert that combines zesty lemon flavor with sweet blueberries, layered and frosted with a creamy blueberry mascarpone buttercream.

Ingredients

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  • 300 g granulated sugar
  • 120 ml fresh lemon juice
  • 120 g plain Greek yogurt
  • 3 large eggs, room temperature
  • 55 g packed brown sugar
  • 1 tablespoon vanilla extract
  • 240 ml buttermilk
  • 240 ml melted coconut oil (or melted unsalted butter or canola oil)
  • 1 tablespoon finely grated lemon zest
  • 480 g all-purpose flour, plus 8 g (1 tablespoon) for blueberries
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 300 g fresh or frozen blueberries (if using frozen, leave them as is)
  • 320 g high-quality blueberry jam
  • 340 g salted butter, at room temperature
  • 115 g mascarpone or cream cheese, at room temperature
  • 360 g powdered sugar
  • 60–70 g blueberry or blackberry jam (high-quality, adjust to taste)

Instructions

  1. Preheat your oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and give them a light butter or spray treatment.
  2. In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, sugars, vanilla, buttermilk, lemon juice, and zest. Beat until everything’s smooth.
  3. Add the flour, baking powder, baking soda, and salt to the mixture and blend until just combined.
  4. Coat the blueberries in 8 g of flour. Gently fold them into the batter, and swirl in the jam while keeping some swirls visible.
  5. Evenly pour the batter into the prepared pans. Bake for 30–35 minutes until the tops are firm and spring back when touched. Remove from oven and let cool.
  6. After 5 minutes, use a knife to loosen the edges and flip the cakes onto wire racks to cool completely.
  7. In a mixer bowl, beat together butter, mascarpone, and sugar until fluffy. Split the buttercream into three bowls.
  8. Mix 1–2 tablespoons of blueberry jam into the first bowl, 2–3 into the second, and keep the third bowl plain.
  9. Place the first cake layer on a serving plate, slather on the darkest buttercream, and top with the second layer and add the lighter buttercream.
  10. Finish with the last layer and spread on the plain buttercream. Lightly frost the sides using different shades of buttercream for a marbled effect.
  11. Chill in the fridge for 30 minutes before serving. Store covered in the fridge for up to 3 days.

Notes

  • For best results, use high-quality ingredients, especially the blueberries and jam.
  • Allow the cake to cool completely before frosting to prevent the buttercream from melting.
  • This cake can be made a day in advance and stored in the fridge.
  • To enhance the blueberry flavor, consider using fresh blueberries if available.

Nutrition

Find it online: https://www.spiritsdrink.com/lemon-blueberry-layer-cake-delightful-recipe/