Print

Lemon Blueberry Chantilly Cake

Lemon Blueberry Chantilly Cake - featured image
Print Recipe

A bright and tangy lemon cake paired with juicy blueberries and creamy Chantilly frosting, perfect for summer birthdays and gatherings.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup (240ml) buttermilk, room temperature
  • 1 1/2 cups (225g) fresh blueberries (tossed lightly in flour to prevent sinking)
  • 2 cups (480ml) heavy whipping cream, chilled
  • 8 ounces (225g) mascarpone cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • Extra fresh blueberries (optional garnish)
  • Lemon slices or zest (optional garnish)
  • Fresh mint leaves (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, followed by the lemon juice and zest. The mixture may look slightly curdled, but that’s okay.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Toss the blueberries in a little flour and gently fold them into the batter using a spatula.
  7. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
  8. In a chilled bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the mascarpone, powdered sugar, and vanilla until smooth. Fold the whipped cream into the mascarpone mixture until fully combined.
  9. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides. Smooth with an offset spatula.
  10. Garnish with fresh blueberries, lemon slices, and mint leaves if desired. Chill for at least 30 minutes before serving.

Notes

Use fresh, ripe blueberries and organic lemons for the best flavor. Toss blueberries in flour to prevent sinking. Chill frosting ingredients for optimal texture.

Nutrition

Keywords: Lemon cake, Blueberry cake, Chantilly frosting, Summer dessert, Birthday cake

Find it online: https://cooltastes.com/lemon-blueberry-chantilly-cake-recipe-perfect-for-summer-birthdays/