Lemon Blueberry Cake (Print Version)

# Ingredients:

→ Cake

01 - 380g granulated sugar
02 - 118ml vegetable oil
03 - 3 large eggs
04 - 2 lemons, zested and juiced
05 - 5ml lemon or vanilla extract
06 - 118ml light sour cream
07 - 350g all-purpose flour
08 - 11.2g baking powder
09 - 5g salt
10 - 236ml buttermilk or milk
11 - 59ml fresh lemon juice
12 - 255g fresh blueberries, washed and dried
13 - 15.6g all-purpose flour

→ Frosting

14 - 532ml heavy whipping cream
15 - 130g powdered sugar
16 - 5ml pure vanilla extract
17 - 454g mascarpone cheese, cold
18 - 300g lemon curd

# Instructions:

01 - Preheat the oven to 175°C. Line three 8-inch round baking pans with parchment paper and grease the sides.
02 - In a large mixing bowl, combine sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed for 2 minutes until lighter in color. Scrape down the bowl.
03 - Zest and juice 2 lemons, obtaining 59ml lemon juice. Add zest, juice, and sour cream to the batter. Beat until combined.
04 - In a separate bowl, combine flour, baking powder, and salt. Gradually add half the dry mixture to the batter, alternating with half the buttermilk. Repeat with remaining dry ingredients and buttermilk, mixing until well combined.
05 - Toss blueberries with 15.6g flour. Gently fold them into the batter, reserving a handful to drop on top.
06 - Divide batter evenly between prepared pans (about 1 2/3 cups per pan). Drop remaining blueberries on top. Bake at 175°C for 20-23 minutes, rotating pans halfway through. Check doneness with a toothpick.
07 - Remove cakes from the oven and allow to cool completely before assembling.
08 - Chill mixing bowl and whisk attachment for 5-10 minutes. Beat mascarpone cheese on medium-low speed, gradually adding heavy cream until the mixture liquefies. Increase speed to high and beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
09 - Level cake layers using a cake leveler. Place the first layer on a cake board with a dollop of frosting. Pipe a layer of frosting and spread half the lemon curd. Repeat with the second layer. Add the final layer and apply a crumb coat with frosting.
10 - Frost the top and sides of the cake with remaining frosting, smoothing with an offset spatula. Pipe florets on the top and garnish with lemon slices and blueberries. Refrigerate immediately.

# Notes:

01 - Substitute sour cream with full-fat or non-Greek yogurt if preferred.
02 - Lemon curd and whipped cream frosting should not be made in advance.
03 - Frozen berries can be used, though they may release more moisture.

Back