Lemon Blueberry Layer Cake
A tender two layer buttermilk cake with lemon, fresh blueberries, and mascarpone frosting.
Equipment
- Two 8 inch round cake pans
- Mixing bowls
- Parchment paper
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 tsp baking powder
- 1 pinch salt
- ½ cup unsalted butter softened
- 1 cup sugar
- 3 large eggs
- 1 cup buttermilk
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla extract
- 2 cup fresh blueberries
- 1 cup mascarpone frosting
Instructions
Cooking
- Prep. Heat the oven to 350 F and prepare two pans.
- Cream. Beat the butter and sugar until creamy.
- Wet. Beat in the eggs, vanilla, buttermilk, zest, and juice.
- Dry. Fold in the flour mix, then half the berries.
- Bake. Bake 25 to 30 minutes, cool, and frost with the remaining berries.
Notes
Substitutions: Use cream cheese frosting in place of mascarpone.
Tips: Use room temperature ingredients.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.