Lemon Blueberry Chantilly Cake
A delightful Lemon Blueberry Chantilly Cake featuring moist lemon cake layers, fresh blueberries, and a creamy mascarpone chantilly frosting. Perfect for any celebration or special occasion!
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk, room temperature
- 1 1/2 cups fresh blueberries (tossed lightly in flour)
Frosting
- 2 cups heavy whipping cream, chilled
- 8 ounces mascarpone cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish (optional)
- Extra fresh blueberries
- Lemon slices or zest
- Fresh mint leaves
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pans.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy.
- Beat in eggs, lemon juice, and zest.
- Alternate dry ingredients and buttermilk into butter mixture.
- Fold blueberries into the batter.
- Divide batter into pans and bake for 30-35 minutes. Cool completely.
- Whip heavy cream until soft peaks form. Beat mascarpone, powdered sugar, and vanilla until smooth. Fold together.
- Place one cake layer on a plate, spread frosting. Add second layer and frost.
- Garnish and chill for 30 minutes before serving.
Notes
For best results, use room temperature ingredients.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 250mg