Lemon Raspberry Cake

Replace the blueberries with raspberries.

Mixed Berry Lemon Cake

Use a combination of blueberries, raspberries, and blackberries.

Lemon Curd Filling

Spread a thin layer of lemon curd over the first cake layer before adding the Chantilly cream.

Blueberry Compote Filling

Cook a quick blueberry compote and cool completely before using it between the layers.

Extra Lemon Version

Add another ½ tablespoon zest to the batter.
Frequently Asked Questions

Can I Use Frozen Blueberries?

Yes, but do not thaw them first.

Fold them directly into the batter.

You may need a few extra minutes of baking time.

Can I Use Buttermilk?

Yes.

Buttermilk gives the cake a slightly softer crumb and subtle tang.

Why Did My Blueberries Sink?

They may have been very large or very wet.

Dry them well and toss with flour before folding into the batter.

Can I Make the Cake Ahead?

Yes.

Bake the layers one day ahead, cool completely, wrap tightly, and refrigerate.

Make the frosting closer to assembly time.

Can I Use Cream Cheese Instead of Mascarpone?

You can, but the frosting will be tangier and heavier.

Storage

Because the frosting contains whipped cream and mascarpone, keep the finished cake refrigerated.

Store covered for up to 3–4 days.