Step 4 – Add the Eggs and Vanilla
Add the eggs one at a time, mixing after each addition.
Add the vanilla.
Scrape down the bowl as needed.
Step 5 – Combine the Dry Ingredients
In a separate bowl, whisk together:
- flour
- baking powder
- salt
Step 6 – Combine the Milk and Lemon Juice
Stir the lemon juice into the milk or buttermilk.
Step 7 – Finish the Batter
Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture.
Begin and end with the dry ingredients.
Mix only until just combined.
Step 8 – Add the Blueberries
Toss the blueberries with 1 tablespoon flour.
Fold them gently into the batter.
Step 9 – Bake
Divide the batter evenly between the prepared pans.
Smooth the tops.
Bake for about 30–35 minutes.
The cakes are done when the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs.
Step 10 – Cool
Let the cakes cool in the pans for about 10–15 minutes.
Turn them out onto wire racks and cool completely.
How to Make Mascarpone Chantilly Cream
Add the cold heavy cream, powdered sugar, and vanilla to a chilled mixing bowl.
Whip on medium speed until soft peaks form.
Add the cold mascarpone.
Continue whipping until the frosting reaches stiff, smooth peaks.
Stop as soon as it is stable.
Overwhipping can make mascarpone frosting grainy or cause it to separate.
Keep refrigerated until ready to assemble.
How to Assemble the Cake
Place one cooled cake layer on a serving plate or cake stand.
Spread a generous layer of mascarpone Chantilly cream over the top.
Scatter fresh blueberries over the cream.
Place the second cake layer on top.
Frost the top and sides with the remaining cream.
For a softer homemade look, use the back of a spoon or offset spatula to create loose swirls.
Finish with fresh blueberries, lemon slices, or a little fresh zest.
The Secret to a Strong Lemon Flavor
The strongest lemon flavor does not come from adding large amounts of juice.
Too much juice can affect the cake structure.
Instead, use zest generously and rub it into the sugar first.
That releases the fragrant oils and gives you a more pronounced citrus aroma without thinning the batter.
The Secret to Stable Mascarpone Chantilly Cream
Temperature is everything.
Heavy cream and mascarpone should both be cold.
Whip the cream first until it begins to hold shape, then add the mascarpone.
Once the frosting reaches stiff peaks, stop.