The Lemon Blueberry Cake Recipe You Need This Summer 🫐

For this video, I'm joined by Aaron Porchia of Le Frooty Baker in NYC to make a gorgeous, fresh blueberry lemon mascarpone cake perfect for summer birthday parties!

Find him on the internet:

And follow me:

There are a few techniques here that are a little challenging, but it's a layer cake I'd say is easy enough that a home cook like me can tackle it. This is one of the recipes for the Summer Potluck series coming out this month on No Expert! Over the next few weeks, I'll be sharing...

- Aaron's Lemon Blueberry Cake
- Gabi Chappel's Mushroom & Herb Socca
- My take on Potatoes Anna
- Chef Saul Montiel's Ceviche

Followed by a video with all four of us trying each other's food and chatting :D

And special thanks to:

Producer Amanda Broll
Director of Photography Colin Jakubczyk

for making No Expert happen!

Recipe:

Lemon Blueberry Cake
Cake Flour - 2 cups + more for sprinkling on blueberries
Sugar - 1 1/4 cup, split
Baking powder - 1 tsp
Salt - 1/2 tsp
Vegetable oil -1/2 cup
Buttermilk - 1 cup
Egg Whites - 4
Egg Yolks - 2
Vanilla Extract - 1 tablespoon
Lemon Extract - 1/2 tsp
Zest and juice of one lemon
Blueberries (lightly coated in flour) - 1 1/2 cup
Blueberries ( for filling and decoration) - about 2 cups

Preheat oven to 350 degrees. Prepare three six inch cake rounds or two eight inch cake rounds.

Mix flour, baking powder, salt in large bowl and set aside.

Combine buttermilk, vegetable oil, lemon juice and extracts. Whisk until combined. Add egg yolks. Whisk until combined.

Measure out 3/4 cup of sugar in medium bowl. Reserve remaining 1/4 cup. Add lemon zest to 3/4 cup of sugar and rub until fragrant and moist.

Add buttermilk mixture to sugar and whisk until smooth. Set aside.

In the bowl of a stand mixer or with a handheld mixer, beat egg whites on high. Once eggs white become frothy and have slightly grown in volume, slowly sprinkle remaining quarter cup of sugar. Beat until mixture reaches stiff moist peaks.

Add buttermilk mixture to dry mixture and whisk until incorporated. Do not over mix.

Gently fold egg whites into batter. Before mixture is fully incorporated, gently fold in blueberries.

Equally distribute batter in cake pans and bake for 22-25 minutes. Cake is ready when sides are slightly browned and pulling away from the pan. The top of the cake should feel springy.

Cool in pans for 15 minutes. Remove and place on wire rack to cool completely before frosting, or wrap and store in fridge or freezer.

Whipped Lemon Marscapone Frosting

8 oz marscapone (cold)
300 grams heavy whipping cream
82 grams powdered sugar
2 tsp vanilla extract
1 tsp lemon extract
pinch of salt
zest of 1 lemon

In the bowl of a stand mixer or using a handheld mixer, beat marscapone until smooth. Slowly stream about half a cup of heavy whipping cream until combined, then add remainder. Whip on high. Add extracts, zest, and salt once frosting reaches stiff peaks. Whip until combined.

[daroboff]

Having had the enormous fortune to try it, I can say unequivocally that this lemon blueberry mascarpone cake was one of the tastiest desserts I’ve ever had. Huge congrats to @lefrootybaker on his cake genius, and to Emily for this video breaking it down for us!

[maromania]

Oh wow, you've been making amazing friends from all over the industry! So great to see you moving up...and another delicious treat to try!

[farronroboff]

What is great about these videos is that you REALLY learn how to do this yourself and it doesn't look scary. Fattening maybe but not scary 🤣 Thank you Emily and Aaron!

[lindafreeman]

I love the combination of lemon with blueberr, and right now the blueberry bushes in my yard are bearing generously. Excellent timing, and I dearly wish I could be at your pot luck!

[brianchew]

Oh wow... I gotta try doing this. Looks really good.

[LilTo]

My favorite expert. That cake looks delicious

[lindafreeman]

Also, I'm willing to bet that the "birthday crumbs" were delicious.

[limalicious]

My family loved to do lemon blueberry ricotta baked french toast before some of us had to go gluten-free and we haven't been able to find a good bread to do it with since.

[defaultuser]

I do like me some blueberries. And lemon. Should be a great combo.