This easy Lemon Blueberry Cake is one of my favorite ways to combine lemon and blueberry flavors into one fabulous cake recipe. The moist and tender lemon cake is studded with sweet blueberries, then topped with a lemony homemade frosting!
sysco lemon berry mascarpone cake recipe
One of the most common questions I get about this recipe is whether it matters if you use fresh or frozen berries. I have only made this cake with fresh blueberries, but the recipe should still work with frozen berries. However, keep in mind that frozen berries may have more moisture than fresh because of all the ice crystals.
Hi! I'm Julianne. I'm crazy obsessed with desserts and snowboarding. My favorite desserts are cheesecakes, cupcakes and a good soft sugar cookie. Oh, and mint chip ice cream! I hope you enjoy my easy dessert recipes!
Im confused, which is the lemon curd?? Do you buy it or is it the mixture you are making from the ingredients from scratch in the recipe? Sorry, but Im confused and want to get this right before I make it tomorrow.
I followed this recipe about a week ago, but due to the high price of mascarpone, and not wanting to make my own this time, I cheated and used a cream cheese/whipping cream substitute. Turned out wonderful!
OMG My husband and I had this cake at a restaurant while celebrating our anniversary!!! It was so amazing I got on the computer to see if I could find a recipe!!! Thank you so much! I, too, am going to make this today!
I had my first taste of this cake in a cafe a couple months ago. I liked it so much, I looked for a recipe online and found yours. I appreciated the step-by-step photos; it made the process easy for me. I made this cake twice in the last three weeks and truly wowed the recipients. Then I went back to the cafe to compare and discovered the lemon flavor in your recipe is far better than the original cake I tasted! What a great recipe! Easy to make, looks beautiful, tastes fantastic! Thank you so much for posting this.
I made this cake this past Saturday and it was a hit! It is was so good, I also used fresh berries and it came out very moist. Yummy, this will be added to one of my favorite cakes. Thanks for sharing your recipe for all us to enjoy.
I have made this cake a few times just made one for my husbands b.day he loves it. It is an expensive cake to make. The first time I made it, I had never heard of mascarpone cheese. Found it at Martins Groc. $5.00 and I needed two since I could only get 8oz. so that was $10.00 for just cheese. Have shopped around now that I no what it is and found it for $3.48. I used the pam spay with flour instead of butter to grease pan turned out perfect!
This is my go-to recipe anytime I bring a cake somewhere in the spring or summer. Like many others, my husband and I first tasted the restaurant version and i just had to find a recipe to try and recreate at home. Carla, you nailed it! Thanks for sharing.
This written recipe is slightly different from my original video tutorial. Please follow my updated, written instructions in this post! Watch my mascarpone cake video tutorial to see how I make the cake and put it together! Want new recipe updates? Make sure to subscribe to my website emailing list and to my YouTube channel and turn on notifications!
To assemble the cake, first level the tops of the cake layers with a serrated knife, if needed. Spread a very generous amount of mascarpone frosting between each layer and add a mixture berries and fruit between the layers.
This happened for me too! I had to throw my first batch as it curdled terribly. I researched online and found out that if you beat the mascarpone cheese too much, the batter curdles when you add the milk. I made a second batch soon after and the mixture did not curdle. My icing recipe came out fine as well.
My mom sent me the link for this recipe, so I decided to make it this Labor Day weekend! I LOVE any dessert with berries, so I was stoked to try this one. I read all of the reviews and, knowing the recipe had a tendency to curdle as people had mentioned, was very careful to follow the recipe to a T and ensure that all the ingredients for the batter were at room temperature. The batter curdled slightly, but once the dry ingredients were added, it came together just fine. The frosting, however, was a different story. Again, I followed the exact directions, but after adding the chilled heavy cream to the softened mascarpone and whipping it, the mixture was a horrible, curdled disaster. Not wanting to waste it, I eventually looked up ways to recover a curdled frosting, and found one that worked perfectly for me. I placed the frosting into a microwave-safe bowl and microwaved it in 10-second intervals for a minute total, mixing it well in between each interval until it was smooth. I then let it cool to room temperature, added the lemon zest, and whipped it up. It totally saved it and I was able to use it for the cake. The taste of the cake as a whole was pretty good, but given that so many people have had major issues, I think the recipe may need some editing!
You can add it to pasta sauces, use it for cupcake or cake frosting, or even to make this delicious Lemon Mascarpone Cake! Loaded with citrus and berries, this mascarpone loaf cake is velvety, rich, and simple.
This cake is made with a few basic pantry ingredients, minimal hands-on time, and under 1 hour of baking. This delicious dessert is versatile too, it can be made with any type of berry that's available and in season.
The flavors of this cake are seriously amazing. The lemon cake is tender, sweet and super moist. The curd is plenty tart and full of lemon flavor. The cake and curd alone are wonderful together, but then you add the whipped mascarpone frosting and it takes it over the top! It softens the tartness and sweetness of the cake and adds a creaminess that is perfection! I love, love, love the flavors and textures together. Hard to stop eating it!
This lemon berry mascarpone cake is a decadent slice of heaven. It's not too sweet, nor too lemony, it's just the right balance with the fluffy mascarpone cake filling. Serve it with fresh berries and it is just perfect!
Recently I went out to eat with a friend at a local restaurant and we decided to split a dessert. Ends up we got this lemon cake with mascarpone with berries and it was totally amazing! I had to try to replicate it at home.Normally, I gravitate towards more of the chocolaty desserts like my Brown Sugar Brownies (super easy and yum). If I am going to go for something fruity, it would be my decadent White Chocolate Raspberry Cheesecake, but somehow this recipe for lemon berry mascarpone cake made the "best" list.
*note: For this cake recipe, the first time I made it with a sour cream cake/pound cake recipe. While it was really delish, it was slightly too dense, hence I have changed it to this fluffier cake recipe.? InstructionsFor the lemon berry cake:
After the butter is incorporated, add the milk and oil mixture and mix it on low-medium speed for exactly 2 minutes. This is the reverse creaming process and it should be very fluffy when done.Fluffy lemon cake batterNow that you reverse creamed those ingredients, add the milk and egg mixture, along with the zest of one large lemon and squeeze half of the lemon in also. Mix until incorporated. Scrape down the sides and give it one more little mix.
This mascarpone cake frosting is amazing! It's super light and fluffy and creamy and you are going to love it! It's not too sweet. It also contains no lemon. It really is the best mascarpone frosting ever.Take 16 ounces of mascarpone cheese and place it in a mixer along with the powdered sugar, vanilla and half and half. It is helpful if your mascarpone and cream are both cold. With the whisk attachment, begin mixing it together on medium speed.
Allow the cake to cool completely before removing it from the pan. Carefully remove the first cake and place it on a serving platter. Put almost all of the prepared mascarpone cheese frosting on top and even it all the way to the edges, reserving a small amount to fill in any gaps.look at that fluffy mascarpone frosting!Place the second lemon berry cake layer on top of the mascarpone cheese filling and with a spatula, smooth the edges and fill in with more mascarpone filling if need be.
Hint: Make sure to follow all of the mixing instructions for the cake and it will turn out perfect!SubstitutionsIf you would rather NOT make the cake from scratch, you can pick up a boxed yellow cake mix and add the lemon zest, lemon juice and the lemon crumb topping, just like in the directions above.
Follow all of the recipe for the box cake and then add in the other variations to make this recipe super easy!StorageIt is very important to store this cake in the fridge and to serve it cold. It is best cold. This cake will stay good for up to 5 days covered in the fridge.Check out these other popular recipes!
The best Italian Lemon Olive Oil Cake of your dreams, dressed with creamy layers of whipped mascarpone cheese, lemon curd, a lemon blueberry sauce and sprinkled with fresh blackberries. A Tiramisu like berry mascarpone cake but without coffee, simply Amazing!
Now close your eyes for a second and imagine taking a bite out of fluffy layers of lemon olive oil cake loaded with mascarpone, lemon curd and blueberry sauce. Then sprinkle blackberries all over the place, pretending you are the foodie Picasso or something.
Hi Joyce, no worries, I was just checking for errors and I see the Ricotta cheese is the second ingredient. It goes in the olive oil cake batter. And Yes, it is a whipped mascarpone filling, I hope you love it as much as we did Florentina
This cake is absolutely delicious!! Stunning cake to look at and my family was impressed with all of the different layers of flavor. I even used a GF flour blend to make it Celiac friendly and the texture was great.I did have a little trouble getting the mascarpone filling thick enough, it ended up runny. Any suggestions?? 2ff7e9595c
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