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Slice of lemon blueberry mascarpone cake served on a plate with creamy layers, blueberries, and lemon garnish
Lalybeth

Lemon Blueberry Mascarpone Cake

A soft lemon blueberry cake layered with bright lemon curd and a cold whipped mascarpone frosting for a fresh, creamy dessert.
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Chilling time 30 minutes
Course: Dessert
Cuisine: American, Italian-inspired
Calories: 705
Ingredients Equipment Notes

Ingredients
  

  • For the Lemon Blueberry Cake Layers
  • For the Lemon Curd
  • For the Mascarpone Frosting
  • For Decorating

Equipment

  • 2 or 3 8-inch cake pans
  • mixing bowls
  • electric mixer or stand mixer
  • fine mesh strainer
  • Spatula
  • piping bag
  • cake leveler or serrated knife
  • cooling rack

Notes

Exact final quantities were not fully provided in the analysis file. Keep mascarpone, cream, bowl, and whisk cold before whipping. Do not overwhip mascarpone. Cool cake layers completely before assembly. Pipe a frosting dam before adding lemon curd so the filling stays inside the cake.