Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, incorporating the milk, vanilla extract, and lemon zest.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Layer with lemon curd and frost with mascarpone frosting. Chill before serving.
Notes
Be careful not to overmix the batter to ensure a light and fluffy cake. Store in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg