If you’re craving a dessert that balances zesty brightness and juicy sweetness, you’re about to fall in love with the Lemon Blueberry Layer Cake with Mascarpone Buttercream and Blueberry Jam Recipe. This cake isn’t just any ordinary treat. It’s a celebration of fresh lemon and luscious blueberries stacked in three delicate layers, each enveloped in a creamy mascarpone buttercream that’s swirled with bursts of rich blueberry jam. Whether it’s a special occasion or a weekend indulgence, this cake promises moist, tender crumb and a flavor profile that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient here plays an important role in crafting the cake’s irresistible texture and vibrant taste. From the tangy lemon juice that wakes up the batter to the fresh blueberries and the silky mascarpone that elevates the buttercream, each brings something wonderful to the party.
- Granulated sugar: Sweetens the cake perfectly without overpowering the lemon essence.
- Fresh lemon juice: Adds bright citrus flavor and helps activate the leavening agents.
- Plain Greek yogurt: Provides moisture and a subtle tang that complements the lemon.
- Large eggs: Give structure and richness to the batter.
- Brown sugar: Brings a touch of warmth and depth to the cake’s flavor.
- Vanilla extract: Enhances overall flavor with a sweet, floral note.
- Buttermilk: Works alongside yogurt to keep the cake tender and moist.
- Melted coconut oil (or butter): Adds richness and ensures the crumb stays soft.
- Finely grated lemon zest: Intensifies lemon flavor without extra acidity.
- All-purpose flour: The backbone of the cake, providing structure.
- Baking powder and baking soda: Essential leavening agents that make the layers rise light and fluffy.
- Kosher salt: Balances sweetness and enhances all flavors.
- Fresh or frozen blueberries: Bursts of juicy sweetness in every bite.
- High-quality blueberry jam: Swirled through the batter and incorporated in the buttercream for a fruity punch.
- Salted butter: Creates a luxurious, creamy buttercream.
- Mascarpone or cream cheese: Adds smoothness and tang to the frosting.
- Powdered sugar: Sweetens and thickens the buttercream to perfect spreading consistency.
- Blueberry or blackberry jam (for frosting): Provides beautiful color gradients in the buttercream layers.
How to Make Lemon Blueberry Layer Cake with Mascarpone Buttercream and Blueberry Jam Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 175°C, which ensures the cake bakes evenly and develops a lovely golden crust. Greasing and lining three 20-cm round cake pans with parchment paper sets the stage for perfectly shaped layers that will release effortlessly later.
Step 2: Whisk Together Your Wet Ingredients
In a mixer bowl, combine the melted coconut oil, Greek yogurt, eggs, both sugars, vanilla extract, buttermilk, fresh lemon juice, and lemon zest. Beat until the mixture is completely smooth and well combined — this step is key to a silky batter without lumps.
Step 3: Add Dry Ingredients and Fold in Blueberries
Next, add the flour, baking powder, baking soda, and salt to the wet ingredients. Mix just until everything is blended to avoid a dense cake. Then toss the blueberries in a tablespoon of flour to keep them from sinking, gently fold them in, and swirl in the blueberry jam to create gorgeous fruity ribbons throughout the batter.
Step 4: Bake Your Cake Layers
Divide the batter evenly among your prepared pans and bake for about 30 to 35 minutes. You’ll know they’re done when the tops feel firm and spring back to the touch. Let them cool slightly in the pans before running a knife around the edges and flipping them out onto wire racks to cool completely, which prevents sogginess and readies them for assembly.
Step 5: Prepare the Mascarpone Buttercream
While your cake cools, beat together the salted butter, mascarpone, and powdered sugar until light and fluffy. Then divide the buttercream into three bowls. Mix blueberry jam into two of the bowls in varying amounts to create different shades, keeping the last bowl plain. This layering trick adds beautiful color and flavor variations when you assemble the cake.
Step 6: Assemble and Frost the Cake
Start with one cake layer on your serving plate and spread on the darkest buttercream generously. Add the second layer, then cover with the lighter buttercream. Top with the final cake layer and frost with the plain buttercream. Lightly smooth the sides by blending the different shades for a unique marbled effect that is as stunning as it is delicious. Chill for at least 30 minutes to set everything beautifully.
How to Serve Lemon Blueberry Layer Cake with Mascarpone Buttercream and Blueberry Jam Recipe
Garnishes
A few fresh blueberries scattered on top, some delicate lemon zest curls, or even edible flowers turn this cake into a stunning centerpiece. These little touches not only make the cake look irresistible but add fresh bursts of flavor and texture that brighten every slice.
Side Dishes
This Lemon Blueberry Layer Cake with Mascarpone Buttercream and Blueberry Jam Recipe pairs wonderfully with a light scoop of vanilla ice cream or a simple dollop of whipped cream. For a more elegant spread, consider serving it alongside a refreshing berry compote or even a cup of green tea to cleanse the palate.
Creative Ways to Present
Try layering individual servings in clear dessert cups with extra blueberry jam and whipped mascarpone for a beautifully personal touch. Alternatively, dust the top lightly with powdered sugar or drizzle a tangy lemon glaze over the top for an added wow factor that looks as great as it tastes.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator for up to 3 days when covered. Store it in an airtight container or cover the plate tightly with plastic wrap to prevent it from drying out and to keep the buttercream fresh and flavorful.
Freezing
If you want to save some for later, the unfrosted layers freeze best. Wrap each cooled layer tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight, then prepare the buttercream and assemble the cake fresh for the best texture and taste.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If the buttercream feels too firm from refrigeration, allow the cake to sit at room temperature for about 30 minutes before serving to soften the frosting.
FAQs
Can I use frozen blueberries for this cake?
Absolutely! The recipe works well with frozen blueberries; just fold them in directly without thawing. Coating them in flour prevents them from sinking and keeps the batter from getting too wet.
What if I don’t have mascarpone? Can I substitute cream cheese?
Yes, cream cheese is a great substitute for mascarpone in the buttercream. It will impart a slightly tangier flavor but still provide that rich, creamy texture that makes the frosting so special.
How do I get the buttercream to different shades of blue?
Simply mix varying amounts of blueberry or blackberry jam into separate portions of the plain buttercream. The jam adds natural color and a subtle fruity flavor for a beautiful marbled effect when frosting the cake.
Can I make this cake gluten-free?
To make this Lemon Blueberry Layer Cake with Mascarpone Buttercream and Blueberry Jam Recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check that other ingredients like baking powder are also gluten-free.
What’s the best way to slice this layered cake neatly?
Use a sharp serrated knife and wipe it clean between cuts for neat slices. Chilling the cake before slicing helps the layers hold together and prevents the buttercream from smearing.
Final Thoughts
There is truly something magical about this Lemon Blueberry Layer Cake with Mascarpone Buttercream and Blueberry Jam Recipe that makes it a standout on any dessert table. Its bright, fruity flavors paired with creamy textures create a dessert experience you’ll want to revisit again and again. So gather your ingredients, roll up your sleeves, and dive into baking this delightful cake — I promise it will become one of your new favorites.
Print
Lemon Blueberry Layer Cake with Mascarpone Buttercream and Blueberry Jam Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Layer Cake is a moist and flavorful treat featuring layers of lemon-infused cake bursting with fresh blueberries, swirled with luscious blueberry jam, and frosted with a tri-color blueberry buttercream. Perfect for celebrations or a delightful afternoon dessert, this cake combines tangy citrus, sweet berries, and creamy mascarpone frosting for a truly irresistible dessert experience.
Ingredients
Cake Ingredients
- 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)
Filling and Frosting
- 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
- Preheat and prepare pans: Preheat your oven to 175°C. Lightly grease three 20-cm round cake pans, line with parchment paper, and apply a light butter or spray treatment to ensure easy cake removal.
- Mix wet ingredients: In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, granulated and brown sugars, vanilla extract, buttermilk, fresh lemon juice, and lemon zest. Beat until the mixture is smooth and homogeneous.
- Add dry ingredients: Add the all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture. Mix just until blended to avoid overworking the batter.
- Prepare blueberries and combine: Toss the blueberries with 8 grams (1 tablespoon) of flour to prevent sinking. Gently fold the blueberries into the batter. Then swirl in the blueberry jam, keeping some streaks visible for a marbled effect.
- Bake the cakes: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 30–35 minutes, until the tops are firm and spring back when lightly pressed. Remove from the oven and let cool in pans for 5 minutes. Loosen edges with a knife, then invert onto wire racks to cool completely.
- Prepare buttercream frosting: In a mixing bowl, beat together the salted butter, mascarpone (or cream cheese), and powdered sugar until light and fluffy. Divide the buttercream into three separate bowls. Mix 1–2 tablespoons of blueberry jam into the first bowl (darkest), 2–3 tablespoons into the second (medium shade), and leave the third bowl plain.
- Assemble the cake: Place the first cake layer on a serving plate and spread the darkest buttercream evenly on top. Add the second cake layer and cover with the lighter blueberry buttercream. Top with the third layer and spread the plain buttercream.
- Decorate and chill: Lightly frost the sides of the cake using the different shades of buttercream to create a marbled effect. Refrigerate the assembled cake for at least 30 minutes to set the frosting before serving. Store covered in the fridge for up to 3 days.
Notes
- Using frozen blueberries is fine; do not thaw before folding into the batter.
- For a different flavor, substitute lemon zest with orange zest and use raspberry jam instead of blueberry.
- Ensure all ingredients like eggs and butter are at room temperature for better mixing and texture.
- This cake keeps well refrigerated but should be brought to room temperature before serving for best flavor.
- To make the cake dairy-free, substitute Greek yogurt and mascarpone with plant-based alternatives.
