Lemon & Blueberry Layer Cake

Lemon & Blueberry Layer Cake is a 3 layer sponge cake with a blueberry compote filling and a whipped cream and mascarpone frosting. Lemon and blueberry work so well together and really balance this cake. The sponge is light and moist and the blueberry compote brings the right amount of texture and fruitiness. I’ve decided to decorate and fill the cake with the mascarpone/Cream frosting as it works so well with the light sponge but you can also use buttercream if you wish, i’ve added this at the bottom of the recipe.

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Ingredients

Blueberry Compote

• 250g Fresh Blueberries
• 2 Tbsp of Lemon Juice
• 1 Tbsp of Water
• 60g Granulated Sugar

Lemon Cake

• 325g Plain Flour
• 1 3/4 Tsp Baking Powder
• 1/4 Tsp Bicarbonate of Soda
• 1/2 Tsp Salt
• 115g Unsalted Butter (Room Temperature)
• 200g Sugar and Crumbs Lemon Drizzle Icing Sugar
• 110g Caster Sugar
• 120ml Vegetable Oil
• 4 Large Eggs
• 225ml Milk (whole or semi skimmed)
• 75ml Lemon Juice

Mascarpone Frosting

• 600ml Whipping Cream (Cold)
• 200g Sugar and Crumbs Lemon Drizzle Icing Sugar
• 450g Mascarpone Cheese (Cold)

50g Extra Blueberries for Decorating + Caster Sugar

Buttercream (Optional – If you don’t want to use Mascarpone Frosting)

• 250g Unsalted Butter (Room Temperature)
• 500g Sugar and Crumbs Lemon Drizzle Icing Sugar

Method

Blueberry Compote

• Start by making the compote, place 250g of the fresh blueberries into a pan, add in the lemon juice, water and sugar and stir together. Place over a medium heat and let it heat up until it’s bubbling then let it bubble for 5 minutes. Take away from the heat and leave it to thicken on cooling. Set aside.

Lemon Layer Cake

• Preheat the oven to 160c/ 325f or Gas Mark 3, grease or line 3 6 inch Cake tins.
• Start by adding the flour, baking powder, salt and bicarbonate of soda to a bowl and mix well. Set aside.
• Add the butter, sugars and oil into a new clean mixing bowl and beat until light and creamy, for a few minutes.
• Next add the eggs one at a time, mixing in fully before adding in the next. Scrape down the sides.
• Add 1/2 of the dry ingredients and fold in then mix slowly for 30 seconds.
• Take the milk and add in the lemon juice and stir, leave aside for a minute. Then slowly add to the wet mixture mixing on a low setting.
• Now add in the remaining dry ingredients again folding then mixing. Do not over beat just enough to incorporate.
• Divide between the 3 cake tins evenly and bake in the oven for 30 mins.

Mascarpone Frosting

• In a clean mixing bowl whisk the whipping cream and icing sugar to soft peaks. Add in the mascarpone and fold in until combined.
• Place in the fridge for 10 minutes before assemble.

Frosted Blueberries

• Using 30g Granulated Sugar/Caster Sugar add 1 tsp of water and heat in the microwave for 20 seconds.
• Dip the blueberries until coated and then leave to dry a little.

Assembly / Decorate

• Place the first layer on a cake board and then pipe a dam of frosting around the edge of the top of the sponge, fill the centre with 1/2 of the blueberry compote.
• Add the 2nd layer on top and repeat.
• Place the third layer on the top.
• Using the remaining mascarpone, take a palette knife and coat the whole cake until it has a nice even layer.
• Now put the cake in the fridge to harden slightly.

Take any remaining mascarpone and colour it green with food colouring. Place a leaf tip in a piping bag and add the green mascarpone. Place the blueberries sparsely over the cake then pipe leaves next to each blueberry.

The Lemon & Blueberry Layer Cake keeps in the fridge until serving and eat within 3 days.