Ina Garten Blueberry Lemon Cream Cake

Ina Garten’s Blueberry Lemon Cream Cake is a show-stopping dessert that brings together tender lemon-scented cake layers, sweet-tart blueberries, and a luscious whipped mascarpone cream filling. It’s the kind of cake that feels both comforting and elegant—perfect for spring, summer, or any celebration.

With a moist crumb, vibrant citrus flavor, and a creamy filling that’s not too sweet, this cake is a fresh twist on classic berry desserts.

What Is Ina Garten’s Blueberry Lemon Cream Cake?

This layered cake features soft lemon cake filled and topped with lightly sweetened mascarpone whipped cream and fresh blueberries. Sometimes dusted with powdered sugar or finished with lemon zest, it’s a refreshing and crowd-pleasing dessert.

Other Ina Garten Recipes

• Ina Garten Cucumber Tomato Salad
• Ina Garten Caprese Salad
• Ina Garten Seafood Salad
• Ina Garten Black Bean Salad

Reasons to Try Ina Garten’s Blueberry Lemon Cream Cake

• Bright, citrus flavor – Lemon balances the richness
• Creamy mascarpone filling – Light but luxurious
• Perfect for spring and summer – Seasonal and refreshing
• Elegant presentation – Ideal for entertaining
• Not overly sweet – Just the right balance
• Uses fresh or frozen blueberries – Flexible and convenient
• Pairs perfectly with tea, coffee, or champagne

Ingredients Needed to Make Ina Garten’s Blueberry Lemon Cream Cake

For the lemon cake layers:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk

For the mascarpone cream filling:

• 8 oz mascarpone cheese
• 1½ cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the topping/filling:

• 2 cups fresh blueberries (plus more for garnish)
• Lemon zest for garnish
• Optional: powdered sugar for dusting

Instructions to Prepare Ina Garten Blueberry Lemon Cream Cake

Step 1: Prep the oven and pans

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Cream the butter and sugar

In a large bowl, beat the butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy.

Step 4: Add eggs and flavorings

Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.

Step 5: Alternate dry ingredients and buttermilk

With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—don’t overbeat.

Step 6: Bake the cakes

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: Make the mascarpone cream

In a chilled mixing bowl, whip the mascarpone, heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overmix.

Step 8: Assemble the cake

Place one cake layer on a serving plate. Spread half the mascarpone cream over the top, and scatter with half the blueberries. Add the second cake layer, and repeat with the remaining cream and berries.

Step 9: Garnish and serve

Sprinkle lemon zest over the top and dust lightly with powdered sugar, if desired. Chill for 30–60 minutes before serving for easier slicing.

What Goes Well With Ina Garten’s Blueberry Lemon Cream Cake

• Earl Grey or chamomile tea – Light, floral pairing
• Dry sparkling wine or Prosecco – Enhances citrus notes
• Vanilla or lemon sorbet – For a fresh dessert course
• Mixed berry salad – Light and seasonal side
• Whipped cream or crème fraîche on the side – Optional topping
• Mint sprigs or edible flowers – Beautiful garnish
• Soft cheese and fruit platter – Elegant brunch companion

Key Tips for Making Ina Garten’s Blueberry Lemon Cream Cake

• Use room-temperature ingredients – Ensures even mixing
• Don’t overmix the batter – Keeps the cake tender
• Cool cakes completely before frosting – Prevents melting cream
• Use fresh blueberries if possible – Better texture and flavor
• Keep mascarpone cold until whipping – Helps hold shape
• Chill the cake before slicing – Clean, even cuts
• Zest lemons before juicing – Easier to extract both

Creative Variations of Ina Garten’s Blueberry Lemon Cream Cake

• Add a layer of lemon curd – For extra tang
• Use raspberries or blackberries – Delicious swap
• Replace mascarpone with cream cheese – For a tangier filling
• Fold blueberries into the batter – Turns it into a blueberry lemon cake
• Add almond extract to the cream – Subtle, nutty twist
• Top with candied lemon slices – Elegant touch
• Include a hint of lavender in the cream – Floral variation

Storage Guidelines for Ina Garten’s Blueberry Lemon Cream Cake

• Refrigerate in a cake container or wrapped in plastic – Best eaten within 2–3 days
• Store unassembled components separately – Cake layers and cream last longer
• Avoid freezing a fully assembled cake – Cream may separate
• Freeze cake layers alone – Wrap tightly and freeze for up to 2 months

Reheating Tips for Ina Garten’s Blueberry Lemon Cream Cake

• Best served cold or at room temperature – No reheating required
• Let chilled slices sit for 10–15 minutes before serving – Enhances texture and flavor
• Avoid microwaving – Will melt the mascarpone cream

Nutritional Value (per slice, approx.)

• Calories: 430
• Protein: 6g
• Carbohydrates: 45g
• Fat: 26g
• Fiber: 2g
• Sugar: 28g
• Sodium: 240mg

A beautifully balanced dessert that’s indulgent yet light, and perfect for any special occasion.

FAQs

Can I use frozen blueberries in Ina Garten’s blueberry lemon cream cake?

Yes, you can use frozen blueberries, but be sure to thaw and drain them thoroughly to avoid adding extra moisture to the cake.

What type of cream is used in the filling of this lemon blueberry cake?

The filling typically uses a mixture of mascarpone cheese and heavy cream, whipped together to create a light, silky texture.

Can I make Ina Garten’s blueberry lemon cream cake ahead of time?

Yes, you can bake the cake layers and prepare the cream ahead. Assemble the cake the day you plan to serve it for the best texture and appearance.

Does this cake need to be refrigerated?

Yes, because of the mascarpone and whipped cream filling, the cake should be stored in the refrigerator and served chilled or at room temperature.

Wrapping Up

Ina Garten’s Blueberry Lemon Cream Cake is a bakery-worthy dessert that’s surprisingly easy to make at home. With layers of fluffy lemon cake, smooth mascarpone cream, and juicy blueberries, this cake is fresh, elegant, and crowd-pleasing. It’s ideal for birthdays, showers, brunches, or just a beautiful ending to a special meal.

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