There’s something about the flavor of lemon and blueberry together that just sings of spring and sunshine. Add in a silky mascarpone frosting and you’ve got yourself the kind of cake that turns ordinary afternoons into memorable celebrations. Whether you’re planning a birthday, hosting brunch, or just need a dessert that feels fresh and elegant without being overly complicated, this Lemon Blueberry Cake with Mascarpone Frosting delivers every single time.

What I love most about this cake is how effortlessly it comes together. The batter is oil-based, which means it stays tender and moist for days. The tart lemon adds brightness, while the blueberries burst with sweetness in every bite. And then there’s the frosting—oh, the frosting. It’s light and airy thanks to whipped cream but rich and creamy because of the mascarpone. It’s the kind of topping that tastes like a cloud but has enough structure to hold its shape beautifully.

The first time I made this cake was for a friend’s baby shower in late May. It was warm out, the flowers were blooming, and this cake fit the vibe perfectly. Guests were asking for seconds and the recipe before they’d even finished their first slice. Since then, it’s become my go-to for everything from Mother’s Day to casual weekend tea with neighbors.

This Lemon Blueberry Cake is approachable, make-ahead friendly, and just fancy enough to wow your guests without overwhelming your to-do list. Let’s dive into the sweet details that make this lemon blueberry mascarpone cake such a winner.

Why You’ll Love This Recipe

There are a lot of lemon blueberry cake recipes out there, but this one stands out—and here’s why:

It’s bursting with fresh lemon flavor: You get brightness from lemon zest, tang from fresh juice, and depth from lemon extract. It’s layered and vibrant without being overwhelming.

The blueberries are perfectly distributed: Thanks to a little trick of tossing them with flour and folding them in gently, they won’t all sink to the bottom. Instead, they’re nestled evenly in every bite.

That mascarpone whipped frosting is a game-changer: It’s not too sweet, not too dense, and it pipes like a dream. If you’ve ever found buttercream too heavy or cream cheese frosting too sharp, this is your happy medium.

It’s easier than it looks: Despite being a layered cake, the steps are simple and beginner-friendly. No need for fancy equipment or decorating skills.

It’s versatile: You can switch up the berries, adjust the sweetness, or make it in different pan sizes depending on your needs.

It holds up beautifully: The oil-based cake stays moist for days, and the mascarpone frosting holds its structure well when refrigerated.

Perfect for any occasion: From birthdays to bridal showers to weekend gatherings, this cake feels celebratory and special, but never fussy.

Health Benefits

While this cake is absolutely a treat, it still includes a few ingredients that bring a little goodness to the table. Here’s a quick look at some of the upsides:

Lemon juice and zest are rich in vitamin C and antioxidants, helping support immunity and add brightness without extra sugar.

Blueberries are packed with fiber and powerful antioxidants, especially anthocyanins, which support heart and brain health.

Mascarpone cheese has a rich, creamy texture with a slightly lower salt content than other soft cheeses. It offers calcium and protein while giving the frosting a luxurious mouthfeel.

Buttermilk provides probiotics and acidity that helps break down gluten slightly for a tender crumb, while also adding a subtle tang.

Of course, this is still a dessert, so enjoy in moderation, but know you’re indulging in a treat that’s not only delicious but made with real, simple ingredients.

Preparation Time, Servings, and Nutritional Information

Total Time:

Prep: 30 minutes
Baking: 23 minutes
Cooling + Frosting: 60 minutes

Servings:

12 generous slices

Nutritional Information (per slice):

Calories: 450
Protein: 5g
Carbohydrates: 45g
Fat: 28g
Fiber: 2g
Sugar: 30g

Ingredients List

For the Lemon Blueberry Cake

2 cups (250g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (150g) granulated sugar
½ cup (120ml) vegetable oil
2 large eggs
½ cup (120g) sour cream or plain Greek yogurt
⅓ cup (80ml) fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp lemon extract (or vanilla extract)
½ cup (120ml) buttermilk
1 ½ cups fresh blueberries (if using frozen, don’t thaw)
1 tbsp all-purpose flour (for tossing the berries)

Optional Lemon Curd Filling

½ cup lemon curd (store-bought or homemade)

For the Mascarpone Whipped Frosting

8 oz (225g) mascarpone cheese, chilled
1 ½ cups (360ml) heavy whipping cream, cold
⅔ cup (80g) powdered sugar
1 tsp vanilla extract

Step-By-Step Cooking Instructions

1. Prepare the Cake Pans

Preheat your oven to 350°F (175°C).
Grease three 8-inch round cake pans and line the bottoms with parchment paper.
If you have bake-even strips, wrap them around the pans for flatter layers.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine Wet Ingredients

In a large mixing bowl, whisk the sugar, oil, eggs, sour cream, lemon juice, zest, and lemon extract until smooth and well combined.

4. Add Dry Ingredients Alternately with Buttermilk

Add half of the dry ingredients to the wet mixture, then pour in half the buttermilk.
Stir until just combined, then repeat with the remaining dry mix and buttermilk.
Be careful not to overmix.

5. Fold in the Blueberries

Toss the blueberries in 1 tablespoon of flour to help them stay suspended in the batter.
Gently fold them into the batter with a spatula.

6. Divide and Bake

Evenly divide the batter between your prepared pans.
Bake for 20–23 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Mascarpone Frosting

In a chilled mixing bowl, beat mascarpone and ½ cup of heavy cream on low speed until smooth and slightly liquid.
Increase the speed and pour in the remaining cream. Beat until soft peaks form.
Add powdered sugar and vanilla extract. Beat until stiff peaks form. Be careful not to overbeat, or the frosting may curdle.

8. Assemble the Cake

If needed, level your cake layers with a serrated knife.
Place one layer on your serving plate or cake stand. Pipe a ring of frosting around the edge and spread a thin layer of lemon curd inside.
Repeat with the second layer.
Add the final layer upside-down for a flat top.
Apply a thin crumb coat and chill for 20 minutes.
Frost the top and sides with the remaining mascarpone frosting.
Decorate with fresh blueberries, lemon slices, and piped florets.

How to Serve

Slice the cake with a warm knife for clean edges.
Serve chilled or at room temperature.
Garnish each slice with a small spoonful of extra lemon curd if desired.
This cake pairs beautifully with herbal tea, fresh mint, or a light fruit salad on the side.

Pairing Suggestions

Beverages:

Hot chamomile or earl grey tea
Sparkling lemonade
Iced green tea with a splash of honey and lemon

Side Dishes (for brunch or dessert spread):

Arugula salad with strawberries and balsamic glaze
Mini turkey sandwiches on croissants
Fresh fruit platter with melon, kiwi, and grapes

Storage, Freezing & Reheating Instructions

Storing in the Fridge:

Keep the cake covered in the refrigerator for up to 4 days.
Use a cake dome or wrap loosely with plastic wrap to avoid drying out.

Freezing the Cake:

Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months.
Thaw overnight in the fridge before assembling.

Freezing Assembled Cake:

Freeze slices on a baking sheet until solid, then wrap individually.
Defrost in the fridge overnight or at room temperature for 1–2 hours.

Reheating:

This cake is best served chilled or at room temp. No reheating needed.

Common Mistakes to Avoid

Overmixing the batter: Leads to a dense, tough cake. Mix until ingredients are just combined.
Using warm mascarpone or cream: Always chill both to ensure the frosting whips properly.
Skipping the crumb coat: This helps seal in crumbs and makes the final coat smooth.
Letting the cake sit out too long: Mascarpone frosting softens quickly, so keep the cake chilled.
Not coating blueberries: Toss them in flour to prevent sinking.

Pro Tips

Use fresh, small blueberries for best distribution and minimal sinking.
Level the cake layers for even stacking and a professional finish.
Chill your tools and bowl before whipping mascarpone frosting for stability.
Add lemon curd between layers for extra flavor and a gorgeous look.
Decorate just before serving to keep the fruit and frosting looking fresh.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries?
Yes, but do not thaw them. Add them straight from the freezer and skip the flour coating.

What if I don’t have mascarpone?
You can substitute with full-fat cream cheese, though the flavor and texture will be slightly tangier and firmer.

Can I make this cake in advance?
Absolutely. You can bake the layers 1–2 days ahead and store them wrapped in the fridge. Make the frosting fresh for best texture.

Is lemon curd necessary?
Not at all, but it adds a delicious tangy surprise between layers. You can leave it out or replace with a berry jam.

Can I make this gluten-free?
Yes, just use a good 1:1 gluten-free flour substitute.

Will this work in a 9×13 pan?
Yes, bake for about 35–40 minutes and skip the layering.

How do I keep the frosting from curdling?
Start with cold ingredients and don’t overbeat once it reaches stiff peaks.

What’s the best way to get clean slices?
Use a serrated knife dipped in warm water and wipe between cuts.

Can I use lemon extract and vanilla together?
Definitely. Combining both gives the cake depth and balance.

How long can I leave this cake at room temperature?
No more than 2 hours if frosted, as mascarpone can soften too much.

Conclusion & Call to Action

This Lemon Blueberry Mascarpone Cake is sunshine in dessert form—bright, fresh, sweet, and surprisingly easy to make. Whether you’re looking to impress guests or just treat yourself to something special, this cake fits the bill beautifully. With its light, fluffy layers and dreamy frosting, it’s a recipe you’ll want to return to over and over again.

Give it a try the next time you’re baking for a celebration or even just because. And when you do, I’d love to see your creation! Share your photos, drop a comment below, or tag me on social media. Happy baking!