Name: Lemon Blueberry Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
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); 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)

Description

A delicious and visually stunning Lemon Blueberry Layer Cake, perfect for any occasion, featuring layers of moist lemon blueberry cake paired with a rich blueberry mascarpone buttercream.

Ingredients

Scale

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)

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Instructions

Preheat the oven to 175°C. Lightly grease three 20-cm round cake pans, line them with parchment paper, and lightly butter or spray them.
In a mixer bowl, combine melted coconut oil, Greek yogurt, eggs, granulated sugar, brown sugar, vanilla, buttermilk, lemon juice, and lemon zest. Beat until smooth.
Add the flour, baking powder, baking soda, and salt to the mixture. Mix until just blended; do not overmix.
Coat the blueberries in 8 g of flour and gently fold them into the batter. Swirl in the jam while maintaining some visible swirls.
Pour the batter evenly into the prepared pans and bake for 30–35 minutes until tops are firm and spring back when touched. Let cool for 5 minutes, then loosen edges and transfer to wire racks to cool completely.
In a mixer bowl, beat together the butter, mascarpone, and powdered sugar until fluffy. Divide the buttercream into three bowls.
Mix 1–2 tablespoons of blueberry jam into the first bowl, 2–3 into the second, and leave the third plain.
Layer the first cake on a serving plate and spread the darkest buttercream. Place the second layer on top and add the lighter buttercream. Place the last layer and spread with the plain buttercream.
Lightly frost the sides of the cake using different shades of buttercream for a marbled effect. Chill in the fridge for 30 minutes before serving.
Keep covered in the fridge for up to 3 days.

Notes

This cake is suitable for various occasions and can be stored in the refrigerator.
You can use fresh or frozen blueberries; if using frozen, do not thaw them.
Adjust the amount of blueberry jam to fit your taste preference in the buttercream.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 42 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg