Lemon Blueberry Layer Cake (Print Version)

# Ingredients:

→ Cake

01 - 2 cups (380g) granulated sugar
02 - ½ cup (118ml) vegetable oil
03 - 3 large eggs
04 - 2 lemons, zested and juiced
05 - 1 teaspoon (5ml) lemon or vanilla extract
06 - ½ cup (118ml) light sour cream
07 - 2 ½ cups (350g) all-purpose flour
08 - 3 teaspoons (11.2g) baking powder
09 - 1 teaspoon (5g) salt
10 - 1 cup (236ml) buttermilk or milk
11 - ¼ cup (59ml) fresh lemon juice
12 - 9 ounces fresh blueberries, washed and dried
13 - 2 tablespoons (15.6g) all-purpose flour

→ Frosting

14 - 2 ¼ cups (532ml) heavy whipping cream
15 - 1 cup (130g) powdered sugar
16 - 1 teaspoon (5ml) pure vanilla extract
17 - 16 ounces mascarpone cheese, cold
18 - 1 jar (10 ounces) lemon curd

# Instructions:

01 - Preheat the oven to 350°F (175°C). Prepare three 8-inch round baking pans—line the bottoms with parchment paper and grease the sides. Optionally, prepare bake even strips.
02 - In a large mixing bowl, combine sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed for about 2 minutes until the batter is lighter in color. Scrape down the bowl as needed.
03 - Zest 2 lemons into the batter and juice them to yield ¼ cup. Add the lemon zest, lemon juice, and sour cream to the batter. Beat until well combined.
04 - Combine the dry ingredients in a separate bowl. Add half of the dry ingredients to the batter, along with half of the buttermilk, and mix at low speed until just incorporated. Add the remaining dry ingredients and buttermilk, mixing until well combined.
05 - Toss the blueberries with 2 tablespoons of flour. Gently fold into the batter, reserving a handful of blueberries to sprinkle on top of the batter later.
06 - Evenly divide the batter among the three prepared pans (about 1 ⅔ cups per pan). Sprinkle the reserved blueberries on top. Bake in the preheated oven for 20–23 minutes, rotating halfway through. Test for doneness with a toothpick; if it comes out clean, the cakes are done. Cool completely.
07 - Chill a mixing bowl and whisk attachment in the freezer for 5–10 minutes. Add mascarpone cheese to the chilled bowl and beat on medium-low speed while gradually adding the heavy cream. Increase speed to high and beat until soft peaks form. Add powdered sugar and vanilla extract, then beat on high speed until stiff peaks form.
08 - Trim the domes off the cakes using a leveler. Place a dollop of frosting on a cake board, then set the bottom cake layer on top. Pipe and spread a layer of frosting, followed by half of the lemon curd. Place the second layer of cake and repeat with frosting and lemon curd. Add the final layer of cake.
09 - Fill in gaps between layers with frosting and apply a crumb coat. Smooth with an offset spatula, removing excess frosting. Frost the top and sides of the cake, smoothing the surface. Use remaining frosting to pipe florets on top, then garnish with lemon slices and leftover blueberries. Refrigerate the cake.

# Notes:

01 - Ensure the mascarpone cheese and heavy cream are cold for best results. The cake must be refrigerated after assembly.

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