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Lemon Blueberry Layer Cake: a symphony of tangy lemon and sweet blueberries topped with creamy mascarpone

Lemon Blueberry Layer Cake: a symphony of tangy lemon and sweet blueberries topped with creamy mascarpone

This lemon and blueberry layer cake combines the vibrant flavor of lemon with the sweet charm of blueberries, all brought together with a creamy mascarpone cream. Each layer of this cake delivers a burst of refreshing flavors, making it a visually stunning and palate-pleasing dessert.

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Why you'll love it:
The combination of zesty lemon and sweet blueberries creates a delicious contrast that is both invigorating and satisfying. Creamy, rich mascarpone cream adds a luxurious touch, making every bite deliciously creamy. This cake is not only a treat for the taste buds but also a treat for the eyes, making it perfect for special occasions.

Perfect occasion:
Ideal for celebrations such as birthdays, anniversaries or any festive gathering. It's also perfect for spring and summer events, when the desire for lighter, fruitier desserts becomes paramount. Serve it at a garden party or formal tea party to impress your guests with its elegance and vibrant flavors.

Decorating Tips:
Decorate the top of the cake with fresh blueberries, thin lemon slices and a few sprigs of mint for a natural and refreshing look. You can optionally sprinkle with powdered sugar or drizzle with a simple lemon glaze to enhance its visual appeal and add an extra touch of sweetness.

  • Ingredients:
    • For the cake:
      • 230 grams of soft butter
      • 350 grams of sugar
      • Zest of 2 lemons
      • 4 eggs, room temperature
      • 345 grams of flour
      • 2 teaspoons of yeast
      • 1/2 teaspoon baking soda
      • 240 ml buttermilk
      • 60 ml of oil
      • 60 ml lemon juice
      • 2 teaspoons of vanilla extract
    • For the mascarpone cream:
      • 300 grams of mascarpone
      • 250 ml of cream
      • 60 grams of sugar
      • 50 grams of honey or maple syrup
    • For the blueberry compote:
      • 300 grams of fresh blueberries
      • 2 tablespoons of sugar
      • 1 tablespoon of lemon juice
      • 2 teaspoons cornstarch
  • Instructions:
    1. Preheat the oven to 180°C (356°F). Line a baking dish with parchment paper.
    2. Cream the butter on low speed until smooth. Gradually add the sugar and continue mixing until you get a creamy consistency. Add the lemon zest.
    3. Add the eggs one by one, mixing briefly after each addition.
    4. Mix dry ingredients in a bowl. In another bowl, combine buttermilk, oil, lemon juice and vanilla.
    5. Alternately add the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until incorporated.
    6. Pour the batter into the prepared pan and bake for about 60 minutes. Let cool in pan for 30 minutes, then transfer to a wire rack to cool completely.
    7. For the cream, whisk together the mascarpone, cream, sugar and honey until stiff peaks form.
    8. For the compote, cook the blueberries with the sugar and lemon juice until they begin to break down. Mix some of the juice with the cornstarch, return to the pan and simmer until thickened. Let cool.
    9. Cut the cake horizontally into two layers. Layer the cake with the mascarpone cream and blueberry compote, then repeat. Frost the outside with the remaining cream.
    10. Decorate with additional blueberries, lemon slices and mint.

Enjoy this exquisite Lemon Blueberry Layer Cake, a perfect blend of flavors that offers a refreshing and sophisticated dessert experience!

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