Ina Garten Blueberry Lemon Cream Cake Recipe

The aroma of freshly baked cake wafting through the kitchen is irresistible, especially when it’s a luscious blueberry lemon cream cake. This delightful Ina Garten Blueberry Lemon Cream Cake Recipe takes just under two hours, including baking and cooling time, and works magic with the balance of tart lemons and sweet blueberries.

Perfect for celebrating special occasions or brightening a regular family dinner, this cake is sure to impress. It can be made a day in advance, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The cake has a tender crumb that’s a dream to bite into.
• Fresh blueberries burst with flavor in every slice.
• The creamy mascarpone frosting adds a rich, luxurious texture.
• A hint of lemon zest brightens up the overall flavor profile.

What You’ll Need

Gather the following ingredients to create this stunning dessert:

For the Cake

• 2½ cups flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup butter, at room temperature
• 1½ cups sugar
• 4 eggs
• 1 tbsp lemon zest
• ¼ cup lemon juice
• 1 tsp vanilla
• 1 cup buttermilk

For the Frosting

• 8 oz mascarpone
• 1½ cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla

For the Topping

• 2 cups blueberries
• Lemon zest, for garnish

*Use low-fat milk mixed with vinegar as a buttermilk substitute. *

Substitutions & Swaps

• Butter can be replaced with margarine.
• For a rich flavor, use full-fat cream cheese instead of mascarpone.
• Substitute fresh blueberries with frozen, if necessary.
• Use lime juice instead of lemon for a different citrus flavor.

How to Make It

Follow these simple steps to create your delicious cake.

Preheat and prepare

Preheat your oven to 350°F and prepare your cake pans by greasing and lining them with parchment paper.

Mix dry ingredients

Combine flour, baking powder, baking soda, and salt in a bowl. Whisk together until evenly mixed.

Cream butter and sugar

In a separate bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

Add wet ingredients

Add the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla. Mix until well combined.

Combine mixtures

Alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just blended.

Bake the cakes

Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let them cool completely on wire racks.

Prepare the frosting

In a mixing bowl, whip together the mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form. Take care not to overbeat.

Layer the cake

Once the cakes are cool, layer them with whipped cream and blueberries. Spread an even layer of frosting on top and between each cake layer.

Garnish and chill

Finish by garnishing with fresh lemon zest and powdered sugar. Chill in the refrigerator for at least an hour before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months in a suitable container.
Reheat: Thaw in the refrigerator overnight if frozen.

Tips for Best Results

• Ensure your butter is at room temperature for better creaming.
• Do not overmix the batter; mix just until combined.
• Allow the cake to cool completely before frosting for best results.
• Fresh blueberries can be tossed in flour to prevent sinking in the batter.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for an indulgent treat.
• Serve at a summer picnic alongside iced tea or lemonade.
• Perfect for birthdays or holiday celebrations, impressing guests with its elegant presentation.