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Ina Garten Blueberry Lemon Cream Cake

Ina Garten Blueberry Lemon Cream Cake recipe recipe
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This layered cake features soft lemon cake filled and topped with lightly sweetened mascarpone whipped cream and fresh blueberries. Sometimes dusted with powdered sugar or finished with lemon zest, it’s a refreshing and crowd-pleasing dessert.

Ingredients

Scale

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

Instructions

Step 1: Prep the oven and pans

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Cream the butter and sugar

In a large bowl, beat the butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy.

Step 4: Add eggs and flavorings

Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.

Step 5: Alternate dry ingredients and buttermilk

With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—don’t overbeat.

Step 6: Bake the cakes

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: Make the mascarpone cream

In a chilled mixing bowl, whip the mascarpone, heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overmix.

Step 8: Assemble the cake

Place one cake layer on a serving plate. Spread half the mascarpone cream over the top, and scatter with half the blueberries. Add the second cake layer, and repeat with the remaining cream and berries.

Step 9: Garnish and serve

Sprinkle lemon zest over the top and dust lightly with powdered sugar, if desired. Chill for 30–60 minutes before serving for easier slicing.

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