Bursting Blueberry Lemon Layer Cake.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-layer lemon cake studded with fresh blueberries and swirled with jam, finished with a whipped blueberry mascarpone buttercream. An impressive but achievable dessert for celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 cup melted coconut oil ((can use melted butter or canola oil))
- 1/2 cup plain greek yogurt
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 3/4 cups + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup high-quality blueberry jam
- 2 cups fresh or frozen blueberries ((do not thaw using frozen))
- 3 sticks salted butter, at room temperature
- 4 ounces mascarpone or cream cheese, at room temperature
- 3 cups powdered sugar
- 4-5 tablespoons high-quality blueberry or blackberry jam
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 244mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 44mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.