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–+ servings

Lemon poppy seed Blueberry cake with mascarpone frosting

This Lemon Blueberry cake is a delicious semi naked style cake with two layers of lemon poppy seed cake sandwiched with a creamy mascarpone frosting and fresh macerated blueberries. The cake is topped with fresh blueberries and lemon slices. It’s the perfect dessert for spring, summer or to celebrate a birthday!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 6 people

Equipment

  • Electric Mixer

Ingredients
  

For the lemon poppy seed cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp baking soda
  • 1 ½ tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter room temperature
  • 1 egg plus 2 egg whites room temperature
  • 1 cup buttermilk room temperature
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest about two lemons
  • ½ tsp vanilla extract
  • ½ tsp lemon extract optional
  • 2 tbsp poppy seeds

Lemon Mascarpone Frosting:

  • 4 ounces mascarpone cheese softened to room temperature
  • 1 cup heavy cream
  • 2 tbsp lemon curd
  • 1 tbsp lemon juice

Macerated Blueberries:

  • 16 oz fresh blueberries
  • 1 tbsp white sugar
  • zest of one large lemon

Instructions
 

For the Cake:

  • Preheat oven to 350F/180C. Grease and line with parchment 2 8 inch round baking pans.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg, egg whites, vanilla extract and lemon extract if using. Then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
  • Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
  • Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the buttermilk, lemon juice, lemon zest and poppy seeds. Do not over-mix the batter.
  • Divide the batter evenly the prepared baking pans and bake for 35-40 mins until a toothpick inserted in the center comes out clean.
  • For the macerated blueberries:
  • Combine all the ingredients and set aside for 10 mins.

For the mascarpone frosting:

  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone cheese on high speed until smooth and creamy. Add the cream and beat on high speed until it holds stiff peaks. Beat in the lemon curd and juice. Keep in refrigerator until ready to use.

To Assemble

  • Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with the frosting and blueberries.
  • Top with the second cake layer. Frost the top of the cake with the frosting using an offset spatula. Top with the remaining blueberries.
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