Lemon Blueberry Mascarpone Layer Cake
Soft lemon layers with blueberry compote and mascarpone buttercream, finished with lemon curd drizzle, fresh blueberries and white chocolate curls.
Bobbie's tips: use fresh lemons for the brightest flavour; toss blueberries in a little flour if using frozen to prevent sinking; keep the mascarpone chilled until ready to use; chill between layers for cleaner layers; warm the lemon curd slightly so it drizzles smoothly; let the cake sit at room temperature for 15–20 minutes before serving. Variations: mixed berry cake; lemon raspberry; white chocolate chips in the batter; cupcakes; 1:1 gluten-free flour. Storage: covered in the fridge up to 5 days; freeze without toppings up to 2 months, thaw overnight in the fridge and add fresh toppings before serving.
Ingredients
Lemon cake layers
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest (about 2 lemons)
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
Blueberry compote
- 4 cups fresh or frozen blueberries
- ⅔ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp cornstarch
- 2 tbsp water
Mascarpone buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz mascarpone cheese, chilled
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Lemon curd drizzle
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter
- Pinch of salt
Topping
- Fresh blueberries
- White chocolate curls or shavings
- Lemon slices and zest
- Optional: edible flowers (for garnish)
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Make the lemon cake layers: preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Whisk the flour, baking powder, baking soda and salt in a bowl. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then the lemon zest, lemon juice and vanilla. Add the dry ingredients alternately with the buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- 2
Bake the cakes: divide the batter evenly among the pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then remove and cool completely.
- 3
Make the blueberry compote: in a saucepan, combine the blueberries, sugar, lemon juice and lemon zest. Cook over medium heat until the berries release their juices. In a small bowl, mix the cornstarch and water, then stir into the berries. Cook 2–3 minutes until thickened. Let cool completely.
- 4
Make the mascarpone buttercream: beat the butter until creamy. Add the mascarpone and beat until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, vanilla and salt. Beat until light and fluffy.
- 5
Make the lemon curd drizzle: whisk the egg yolks and sugar in a heatproof bowl. Add the lemon juice and zest. Cook over a saucepan of simmering water, whisking constantly, until thickened (about 8–10 minutes). Remove from heat and whisk in the butter and salt. Let cool completely.
- 6
Assemble the cake: place one cake layer on a stand. Spread a layer of mascarpone buttercream, then a layer of blueberry compote. Repeat with the remaining layers, ending with a cake layer on top.
- 7
Frost the cake: apply a thin crumb coat and chill for 20 minutes. Frost the entire cake with the remaining buttercream, smoothing the sides and top.
- 8
Add the lemon curd drizzle: pour the cooled lemon curd over the top, letting it drip down the sides.
- 9
Decorate and serve: pipe buttercream swirls, add fresh blueberries, white chocolate curls, lemon slices and zest. Chill for at least 1 hour before serving.
Get this in a pack
Lemon Blueberry Mascarpone Layer Cake is printed in Signature Cakes & Cheesecakes
11 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 141”. Written up by Bobbie's Kitchen · Updated 26 October 2026