This Lemon Blueberry Mascarpone Cake is a layer cake made with a base of lemon blueberry olive oil cake, a lemon curd filling, and a simple mascarpone frosting.

This cake is made with two cake layers, fresh sweet blueberries, multiple components, each step is detailed below with pictures and tips to help guide you along the way. It is an investment in time, but it is a beautiful and flavorful dessert that will serve a crowd and freezes well.
I’ve included ways to make parts of the cake ahead of time or simplify the process if you want the same flavors but want to scale back on the time that you are investing.
I use these same lemon and blueberry flavors in this Lemon Blueberry Olive Oil Cake, which is the inspiration for this more layered and complex cake. But there are so many ways to use the perfect pairing of blueberry and lemon together, like these Blueberry Lemon Poppyseed Muffins (similar flavors, but much quicker), or these Lemon Blueberry Cookies.
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🌟 Why You'll Love This Cake
Fresh Ingredients: This is one of my favorite cakes because it is made with fresh ingredients like olive oil, blueberries, real lemons, and mascarpone cheese.
Versatile: It is the perfect spring, summer, or Easter dessert, but really it can be enjoyed any time of year.
Fancy & Serves A Crowd: While it takes some time to put together, you're creating a cake masterpiece great for a special occasion that will serve a large crowd and that looks and tastes incredible.
🗓️ How to Make Ahead
To lighten your load, you can make parts of this cake ahead of time. I find that making parts of the cake ahead of time always reduces my stress particularly when it comes to a multi-step dessert like this all at once.
- Lemon Curd: This can be made up to 1 week in advance (or really it’ll last a bit longer than that). Make the lemon curd then store in an airtight container in the fridge until you are ready to assemble the cake. You can also use this to make Lemon Curd Cookies.
- Mascarpone Frosting: This can be made several days in advance. Store in an airtight container in the fridge. Be sure to let it come to a warm room temperature before attempting to frost the cake. It will need to soften before you can spread it over the cake.
- Lemon Blueberry Cake: The cake is best made the day of, but I frequently make the cake the night before. I let it cool fully, then cover it loosely with a towel and let it rest on the counter overnight. Though you can also make the cake component ahead of time and freeze it. It freezes and thaws well.
⏱️ How to Simplify
For a simpler version of this cake, make only half of the cake and half of the Mascarpone Frosting. Skip the Lemon Curd altogether. It will still have all of the bright fresh flavors of lemon and blueberry with a slightly sweet and creamy frosting, but you’ll save time by omitting the lemon curd, and only need to make a single layer cake.
🛒 Ingredients
Lemon Blueberry Cake

- Extra Virgin Olive Oil: Use extra virgin olive oil for this cake. I really enjoy Spanish or Italian extra virgin olive oil from Costco or Trader Joe’s. The flavor is not overpowering and works really well in cakes, like this Italian Olive Oil Cake, but also works well in dinner recipes too. You can use vegetable oil if needed, but for best results I recommend extra virgin olive oil.
- Whole Milk: Whole milk has a higher fat content than 1 or 2% but in a pinch you can use 1 or 2% milk.
- Eggs: Use large eggs, pasture-raised if possible.
- Vanilla Extract: Use real vanilla extract, not imitation vanilla. Costco sells a large bottle that is less expensive per volume than most other places.
- Granulated Sugar: Adds sweetness.
- Lemon Zest & Juice: Zest the lemon before juicing it. It is the zest that adds the most flavor. Use the finest grate of a box grater or a zester and zest only the brighter most yellow part of the lemon (not the white pith).
- Baking Powder: For leavening
- Salt: To bring out flavor.
- Flour: Use all purpose, unbleached flour.
- Blueberries: I recommend fresh blueberries rather than frozen blueberries, though any fresh berries would be great.
Lemon Curd

- Egg Yolks: From large eggs.
- Lemon Zest and Juice: See notes above.
- Granulated Sugar: To balance tartness from the lemons
- Salt: To balance flavor.
Mascarpone Frosting

- Mascarpone: Similar to cream cheese in texture, but milder in flavor. Cream cheese can be used 1 for 1 as a substitute.
- Butter: I use salted butter.
- Powdered Sugar: Use powdered sugar rather than granulated sugar.
- Vanilla Extract: Adds a subtle creamy flavor.
See the recipe card for full information on ingredients and quantities.

📝 How to Make Lemon Blueberry Mascarpone Cake
Below are the step-by-step instructions for how to make this Lemon Blueberry Mascarpone Cake.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

Step 1. Preheat, Prepare Pan: Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
Step 2. Combine Wet Ingredients: In a large bowl combine the extra virgin olive oil, whole milk, eggs, and vanilla extract. You can do this in the bowl of a stand mixer with a paddle attachment, but I find it easier to mix it by hand (easier cleanup).

Step 3. Add Sugar, Lemon Zest, and Lemon Juice and Combine.
Step 4. Add the Dry Ingredients: Add the baking powder, salt, and flour and combine. Scrape down the sides of the bowl as needed. Do not over stir.

Step 5. Add the Blueberries: Add the blueberries and gently combine with a spoon.
Step 6. Bake: Divide the batter evenly between the two prepared cake pans. Bake at 350°F in the preheated oven for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. The cakes will be golden brown on top when they are done with a slight dome on top.
Allow the cakes to cool.

Step 7: Start the Lemon Curd: Add the egg yolks to a medium bowl.
Step 8. Lemon Mixture: In a medium saucepan combine the lemon zest, fresh lemon juice, granulated sugar, and salt. Bring to a simmer at medium heat.

Step 9. Combine Lemon Mixture and Egg Mixture: While stirring constantly, slowly pour the hot lemon mixture into the egg mixture. Transfer the combined lemon-egg mixture back to the saucepan and cook, stirring constantly for 5-10 minutes until thickened.
Step 10: Strain: Pour the mixture through a fine mesh strainer into a separate bowl to ensure a smooth curd. Allow the curd to fully cool.

Step 11. Make the Mascarpone Frosting: In a large mixing bowl combine the softened mascarpone cheese, softened butter, powdered sugar, and vanilla extract.
Tip: Ensure that the butter is very soft, but not melted. If the butter is not fully softened you will get small lumps of butter in the frosting.

Step 12: Start Assembling the Cake: Remove the first cake from the cake tin. Place it right side up on a cake plate or cake stand. Use a bread knife to remove the top domed portion of the cake to create a flat surface.
Tip: Removing the top dome portion of the cake allows the two cake layers to sit flat on each other.

Step 13. Layer the Lemon Curd: Add the lemon curd on top of the cake and spread towards the edges. You can use an offset spatula or a large butter knife to spread the lemon curd.

Step 14: Add the Second Cake Layer: As with the first cake, remove the second cake from the cake tin. Use a bread knife to remove the top dome portion of the cake to create a flat surface.
Invert the cake over the first cake and lemon curd, such that the bottom of the second case is now on the top.
Step 15: Start a Crumb Coat: Add several dollops of mascarpone frosting to the top of the cake. Create a thin layer of frosting over the entire cake. This is called the crumb coat.
Tip: A crumb coat locks in the crumbs and allows you to add a second layer of frosting without the appearance of crumbs throughout.

Step 16. Refrigerate: Once the cake has a completed crumb coat, refrigerate for 30 minutes to allow the frosting to set. Do not refrigerate the remaining frosting. It should stay in the bowl on the counter to ensure that it stays soft and spreadable.
Step 17: Final Frosting: Remove the cake from the fridge and coat it with the remaining mascarpone frosting with an offset spatula if possible for a smooth finish.
🍽️ How to Serve, Store, Freeze
- To Serve: To serve, cut slices and serve them on their own, or top the cake with extra blueberries and lemon slices.
- To Store: Store the cake in the fridge wrapped lightly in plastic wrap for up to 3 days.
- To Freeze: This is an excellent cake to freeze. Wrap the cake in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or on the counter at room temperature.

💖 If You're Interested in More Cake Recipes, You May Love These:
If you've tried this Lemon Blueberry Mascarpone Cake or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!

Lemon Blueberry Mascarpone Cake
Ingredients
Lemon Blueberry Cake
- 1½ cups extra virgin olive oil
- 1½ cups whole milk
- 4 large eggs
- 2 teaspoon vanilla extract
- 1½ cups granulated sugar
- zest of 2 lemons
- 2 tablespoon lemon juice
- 2 tablespoon baking powder
- 2 teaspoon salt
- 4 cups all-purpose flour 560g
- 3 cups blueberries washed and patted dry
Lemon Curd
- 3 large egg yolks
- zest of 3 lemons
- ½ cup lemon juice approximately 3 lemons
- ½ cup granulated sugar
- ¼ teaspoon salt
Mascarpone Frosting
- 16 oz mascarpone softened
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Lemon Blueberry Cake
- Preheat the oven to 350°F.
- Butter and flour 2 8-inch cake pans.
- In a large mixing bowl whisk the extra virgin olive oil, whole milk, eggs, vanilla extract, lemon zest, and lemon juice.
- Add the baking powder, salt, and flour and combine.
- Divide the batter between the two prepared cake pans. Bake at 350°F for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
Lemon Curd
- In a medium bowl whisk the egg yolks.
- In a separate medium saucepan, whisk together the lemon zest, lemon juice, sugar, and salt. Place on medium heat and bring to a simmer.
- While whisking the egg yolks constantly, add ½ of the simmering lemon juice mixture to the egg yolks. Then add the egg yolk mixture back into the saucepan and return to medium heat, whisking constantly for 1-3 minutes until thickened.Keep in mind that stovetop temperatures can vary for any given temperature setting. The actual temperature and resulting impact on the food depends on the stove that you are using (gas vs electric), stovetop brand, size of the burner, size, and thickness of the saucepan, etc. You may need to adjust the time based on your kitchen setup.To create a smooth curd, you can strain the mixture through a fine mesh strainer
Mascarpone Frosting
- In a medium mixing bowl, combine the softened mascarpone, softened butter, powdered sugar, and vanilla extract. Beat on low speed to combine.
Assemble the Cake
- Once the cakes have fully cooled, remove one cake from its pan. Use a bread knife to cut off the rounded dome top to create a flat surface(this should only be a sliver of cake). Place the cake on a cake plate or a cake stand.
- Add the lemon curd on top of the cake and use a knife or offset spatula to spread the lemon curd over the top of the cake.
- Remove the second cake from the cake pan, and use a bread knife to remove the rounded dome top to again create a flat surface. Invert this second cake on top of the lemon curd such that the bottom of the cake is now facing up.
- Add a thin layer of mascarpone frosting around the entire cake. This is the crumb coat. It helps to lock in any crumbs so that you can put a second layer of frosting on the cake without crumbs interfering with the finished look.
- Refrigerate the cake for 30 minutes. Leave the remaining frosting on the counter while the cake chills in the fridge.
- Remove the cake from the fridge and use the remaining frosting to complete a second layer of frosting on the cake.
- Top the cake with extra blueberries and lemon slices, and serve. If you plan to make the cake ahead, do not top the cake with any fresh fruit until right before serving.
Notes
- Lemon Curd: This can be made up to 1 week in advance (or really it’ll last a bit longer than that). Make the lemon curd then store in an airtight container in the fridge until you are ready to assemble the cake. You can also use this to make Lemon Curd Cookies.
- Mascarpone Frosting: This can be made several days in advance. Store in an airtight container in the fridge. Be sure to let it come to a warm room temperature before attempting to frost the cake. It will need to soften before you can spread it over the cake.
- Lemon Blueberry Cake: The cake is best made the day of, but I frequently make the cake the night before. I let it cool fully, then cover it loosely with a towel and let it rest on the counter overnight. Though you can also make the cake component ahead of time and freeze it. It freezes and thaws well.
- Extra Virgin Olive Oil: Use extra virgin olive oil for this cake. I really enjoy Spanish or Italian extra virgin olive oil from Costco or Trader Joe’s. The flavor is not overpowering and works really well in cakes, like this Italian Olive Oil Cake, but also works well in dinner recipes too. You can use vegetable oil if needed, but for best results I recommend extra virgin olive oil.
- Whole Milk: Whole milk has a higher fat content than 1 or 2% but in a pinch you can use 1 or 2% milk.
- Lemon Zest & Juice: Zest the lemon before juicing it. It is the zest that adds the most flavor. Use the finest grate of a box grater or a zester and zest only the brighter most yellow part of the lemon (not the white pith)
- Blueberries: I recommend fresh blueberries rather than frozen blueberries, though any fresh berries would be great.
- Mascarpone: Similar to cream cheese in texture, but milder in flavor. Cream cheese can be used 1 for 1 as a substitute.
- Butter in the Frosting: Ensure that the butter is very soft, but not melted. If the butter is not fully softened you will get small lumps of butter in the frosting.
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