Lemon Blueberry Layer Cake (Printable Version)

Moist lemon blueberry cake layers filled with creamy blueberry mascarpone buttercream for a bright dessert.

# Everything You’ll Need:

→ Cake Batter

01 - 1 1/2 cups granulated sugar
02 - 1/2 cup fresh lemon juice
03 - 1/2 cup plain Greek yogurt
04 - 3 large eggs, room temperature
05 - 1/4 cup packed brown sugar
06 - 1 tablespoon vanilla extract
07 - 1 cup buttermilk
08 - 1 cup melted coconut oil (or melted unsalted butter or canola oil)
09 - 1 tablespoon finely grated lemon zest
10 - 4 cups all-purpose flour, plus 1 tablespoon for coating blueberries
11 - 2 teaspoons baking powder
12 - 1 teaspoon baking soda
13 - 1 teaspoon kosher salt
14 - 2 cups fresh or frozen blueberries

→ Filling and Frosting

15 - 1 1/3 cups high-quality blueberry jam, divided
16 - 1 1/2 cups (12 oz) salted butter, room temperature
17 - 1/2 cup (4 oz) mascarpone or cream cheese, room temperature
18 - 3 cups powdered sugar

# Steps to Cook:

01 - Preheat oven to 350°F. Lightly grease three 8-inch round cake pans, line with parchment paper, and grease again or spray with non-stick spray.
02 - In a mixing bowl, combine melted coconut oil, Greek yogurt, eggs, granulated and brown sugars, vanilla extract, buttermilk, lemon juice, and lemon zest. Beat until smooth and homogenous.
03 - Add all-purpose flour, baking powder, baking soda, and kosher salt to the wet mixture. Stir gently until just combined, avoiding overmixing.
04 - Toss blueberries with 1 tablespoon flour to prevent sinking. Fold them carefully into the batter. Swirl in blueberry jam, leaving some visible streaks.
05 - Divide batter evenly among prepared pans. Bake for 30 to 35 minutes until tops are firm and spring back lightly when pressed. Cool in pans for 5 minutes, then loosen edges with a knife and invert onto wire racks to cool completely.
06 - Beat together softened butter, mascarpone, and powdered sugar until fluffy. Divide buttercream into three bowls. Mix 1 to 2 tablespoons blueberry jam into the first bowl, 2 to 3 tablespoons into the second, leaving the third plain.
07 - Place first cake layer on serving plate. Spread darkest buttercream evenly on top. Add second layer, spread lighter buttercream. Top with last layer and cover with plain buttercream.
08 - Lightly frost cake sides with all three buttercream shades for a marbled effect. Refrigerate for 30 minutes before serving. Store covered in refrigerator up to 3 days.

# Extra Suggestions:

01 - Ensure all ingredients are at room temperature for optimal texture.
02 - Use high-quality blueberry jam for superior flavor.
03 - Cake can be refrigerated for up to 3 days.

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