Lemon Blueberry Cake Frosting (Printable Version)

# What You’ll Need:

→ Cake

01 - 380g granulated sugar
02 - 118ml vegetable oil
03 - 3 large eggs
04 - 2 lemons, zested and juiced
05 - 5ml lemon or vanilla extract
06 - 118ml light sour cream
07 - 350g all-purpose flour
08 - 11.2g baking powder
09 - 5g salt
10 - 236ml buttermilk or milk
11 - 59ml fresh lemon juice
12 - 255g fresh blueberries, washed and dried
13 - 15.6g all-purpose flour (for coating blueberries)

→ Frosting

14 - 532ml heavy whipping cream
15 - 130g powdered sugar
16 - 5ml pure vanilla extract
17 - 454g mascarpone cheese, cold
18 - 1 jar (10 ounces) lemon curd

# Steps to Follow:

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 until light and well incorporated, about 2 minutes. Scrape down the bowl as needed.
03 - Zest and juice 2 lemons to get 59ml of juice. Add the lemon zest, lemon juice, and sour cream to the batter. Mix until well combined.
04 - In a separate bowl, mix flour, baking powder, and salt. Add half the dry ingredients to the wet mixture, followed by half the buttermilk. Mix on low speed until partially combined. Repeat with the remaining dry ingredients and buttermilk, mixing until well incorporated. Scrape the bowl to ensure thorough mixing.
05 - Toss blueberries with flour to coat. Gently fold the blueberries into the batter, reserving a small handful for topping.
06 - Evenly divide the batter among the prepared pans, approximately 1 2/3 cups per pan. Top with the reserved blueberries. Bake for 20-23 minutes, rotating pans halfway through. Test for doneness with a toothpick; if it comes out clean, the cakes are ready. Cool completely before frosting.
07 - Chill your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Beat cold mascarpone on medium-low speed and gradually pour in heavy cream. Increase speed to high until soft peaks form. Add powdered sugar and vanilla extract, beating on low to incorporate, then on high speed until stiff peaks form.
08 - Trim domes off the cake layers if needed. Place one layer on a cake board with a dollop of frosting to anchor it. Pipe and spread frosting evenly. Top with half the lemon curd. Repeat with the second layer, using the remaining lemon curd. Add the final cake layer and apply a crumb coat. Smooth the frosting for a clean finish. Decorate with florets, lemon slices, and remaining blueberries. Refrigerate the cake until serving.

# Additional Notes:

01 - For best results, refrigerate the cake immediately after assembling.
02 - To substitute sour cream, use plain full-fat non-Greek yogurt.

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