Description
A delightful dessert that combines the zesty brightness of lemons with the sweet, juicy flavor of blueberries, perfect for any occasion.
Ingredients
Scale
- 1/2 cup coconut oil, melted
- 1 cup plain Greek yogurt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tbsp finely grated lemon zest
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups fresh blueberries
- 8 g flour (for coating blueberries)
- 1 cup salted butter, softened
- 8 oz mascarpone cheese or cream cheese
- 2 cups powdered sugar
- Blueberry jam (for coloring frosting)
Instructions
- Preheat oven to 175°C (350°F) and grease three 20-cm round cake pans, lining them with parchment paper.
- In a large bowl, mix melted coconut oil, Greek yogurt, eggs, both sugars, vanilla, buttermilk, lemon juice, and lemon zest until smooth. Gradually add flour, baking powder, baking soda, and salt, mixing gently.
- Coat blueberries in 8 g of flour then fold into the batter with some blueberry jam. Distribute batter into prepared pans and bake for 30-35 minutes until firm. Cool for 5 minutes in the pans before transferring to wire racks.
- For the buttercream, beat salted butter, mascarpone, and powdered sugar until creamy. Divide into three bowls and mix blueberry jam for colors. Assemble the cake with different shades of frosting, and chill for 30 mins before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 38g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg