Blueberry Lemon Cake
A Common Man favorite! Light yellow cake studded with blueberries, filled with fresh lemon curd, and layered with mascarpone buttercream.
Ingredients
- ½ lb unsalted butter, softened
- 2 ⅔ cup granulated sugar
- 4 eggs
- 4 cups cake flour
- ⅔ tsp salt
- ⅔ tsp baking powder
- 2 lemons, zested
- 1 ⅔ cup buttermilk
- ⅓ cup fresh lemon juice
- ⅓ cup vegetable oil
- 2 cups frozen blueberries
Lemon Curd Filling:
- 2 cups lemon juice
- 4 lemons, zested
- ½ lb butter
- 2 ½ cups sugar
- 8 eggs
Lemon Mascarpone Frosting:
- 2 ⅔ cups cold heavy cream
- 1 lb mascarpone
- 1 lb powdered sugar
- 2 tsp vanilla extract
- 1 lemon, zested and juiced
Instructions
To Make the Cake:
- Preheat oven to 325°F. Grease and line 2 9-inch cake pans.
- Sift dry ingredients together in a bowl. In a separate container, combine buttermilk, lemon juice, and oil.
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating to incorporate after each addition. Add in the lemon zest.
- With the mixer on low speed add 1/2 of the dry ingredients, then 1/2 of the wet ingredients. Scrape down the sides of the bowl, then repeat until all ingredients are incorporated.
- Fold in blueberries. Divide batter between pans, spreading evenly. Bake for 40 minutes, or until toothpick comes out clean. Allow to cool slightly before turning out on a wire rack to cool completely.
For the Lemon Curd:
- Combine first four ingredients in a saucepan over medium heat. Cook, stirring occasionally, 3-5 minutes or until the sugar dissolves.
- Beat eggs together in medium heat-safe bowl. Whisk the hot liquid into the eggs, a little a time, to temper the eggs in and avoid coagulation.
- Pour the mixture back into the saucepan and cook, whisking constantly, over medium-low heat until it thickens enough to coat the back of a wooden spoon.
- Remove from heat and pour through a fine-mesh strainer. Cool completely.
Lemon Mascarpone Frosting:
- In the bowl of a stand mixer, whip heavy cream to stiff peaks. Remove and set aside.
- Add mascarpone, lemon, vanilla and sugar to the same bowl and beat until smooth.
- Fold whipped cream into the mascarpone gently, fully combining while remaining fluffy.
Assemble the Cake:
- Level the tops of the cake rounds with a long slicing knife. Top the first cake round with an even layer of lemon curd. Place the other round on top.
- Coat the top and sides of the cake with a thin, crumbing layer of mascarpone frosting. Add the second, finishing layer of frosting, smoothing as evenly as possible.