Ina Garten Blueberry Lemon Cream Cake Recipe

This Ina Garten Blueberry Lemon Cream Cake Recipe is a light and elegant dessert, which includes fresh blueberries and mascarpone cream. It’s a classic, foolproof recipe, ready in just 50 minutes.

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Ina Garten Blueberry Lemon Cream Cake Ingredients

For the Lemon Cake Layers:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk

For the Mascarpone Cream Filling:

• 8 oz mascarpone cheese
• 1½ cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the Topping/Filling:

• 2 cups fresh blueberries (plus more for garnish)
• Lemon zest, for garnish
• Optional: powdered sugar for dusting

How To Make Ina Garten Blueberry Lemon Cream Cake

1. Prep the oven and pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment.
2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: Beat butter and sugar until light and fluffy, 3–4 minutes.
4. Add eggs and flavorings: Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
5. Alternate dry mix and buttermilk: Add dry mixture in three parts, alternating with buttermilk, starting and ending with dry. Mix until just combined.
6. Bake: Divide batter between pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then on wire racks.
7. Make mascarpone cream: Whip mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overbeat.
8. Assemble cake: Place one cake layer on a serving plate. Spread half the mascarpone cream, top with half the blueberries. Add second cake layer, repeat with cream and berries.
9. Garnish and serve: Sprinkle lemon zest on top and dust with powdered sugar if desired. Chill 30–60 minutes before slicing.

Recipe Tips

• Can I use frozen blueberries?
  Yes, but thaw and pat dry to prevent excess moisture.
• How do I prevent a dense cake?
  Don’t overmix the batter once flour is added.
• Can I make the cake ahead of time?
  Yes, bake layers a day ahead, wrap tightly, and refrigerate. Assemble with cream and berries just before serving.
• What can I substitute for mascarpone?
  Use cream cheese whipped with heavy cream as a backup.
• How to keep blueberries from sinking?
  Toss them in a little flour before adding as a filling.

What To Serve With Blueberry Lemon Cream Cake

This fresh, citrusy cake pairs beautifully with:

• Iced tea or lemonade
• Fresh berry salad
• A scoop of vanilla bean ice cream
• Espresso or cappuccino

How To Store Blueberry Lemon Cream Cake

Refrigerate: Store covered in the refrigerator for up to 3 days.
Freeze: Freeze unfrosted cake layers for up to 2 months. Thaw and assemble with cream and berries before serving.

Blueberry Lemon Cream Cake Nutrition (Estimated Per Slice)

• Calories: ~430
• Carbohydrates: 48g
• Protein: 7g
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 320mg
• Fiber: 2g
• Sugar: 32g

Nutrition info is estimated and may vary based on ingredients used.

FAQs

Can I bake this as a sheet cake instead?
Yes, use a 9×13-inch pan and adjust baking time to 35–40 minutes.

Can I use Meyer lemons instead of regular lemons?
Yes, they add a sweeter, floral flavor.

How do I prevent overwhipped mascarpone cream?
Stop mixing once soft peaks form—overwhipping can cause it to curdle.

Can I add raspberries or blackberries?
Yes, you can mix or swap berries for variety.

Do I need to chill the cake before serving?
Yes, chilling helps the cream set and makes slicing easier.

Try More Recipes:

• Ina Garten Peach Raspberry Crisp Recipe
• Ina Garten Chocolate Peanut Butter Cookies Recipe
• Ina Garten Ginger Snap Cookies Recipe