Lemon Blueberry Mascarpone Cake
Learn how to make a lemon blueberry mascarpone cake! This easy layer cake is a dreamy mascarpone dessert and the ultimate Pinterest blueberry cake recipe.
Equipment
- 1 colander
- 1 stand mixer
- 1 9-inch springform pan
- 2 Spatulas
- 1 1 Cake plate, cake stand, or large covered cake carrier, 11 to 12-inches
Ingredients
- 3 8-ounce tubs whipped topping
- 1 8-ounce tub mascarpone cheese
- 1 5.1-ounce box vanilla pudding mix
- 1 25-ounce package of lemon sandwich cookies
- 4 cups fresh or frozen blueberries
- 2 cups blueberry jam or other berry jam
- 1 teaspoon lemon zest optional, for topping
- ½-1 cup fresh blueberries optional, for topping
Instructions
- Rinse and drain blueberries, set aside.
- In the bowl of a stand mixer, place the whipped topping, mascarpone cheese, and vanilla pudding mix.
- Mix on low speed to combine and form a thick, creamy mixture.
- Spread ⅓ of the creamy mixture in the bottom of a springform pan to completely cover the bottom.
- Place a layer of lemon sandwich cookies on top of the filling (about 24 cookies). You can break them in half if you like to absorb the moisture from the jam and whipped topping more quickly.
- Sprinkle on 1/2 of the blueberries, then spread 1/2 of the blueberry jam in a layer to the edges of the pan.
- Spread ⅓ of the creamy mixture over the blueberry layer.
- Add another layer of lemon sandwich cookies.
- Sprinkle on the other 1/2 of the blueberries, then spread the other 1/2 of the blueberry jam in a layer to the edges of the pan.
- Spread the final ⅓ of the creamy mixture over the blueberry layer.
- Top with grated lemon zest and fresh blueberries.
- Place the pan on a large (bigger than the springform pan) cake plate.
- Chill overnight or for about 8 hours.
- Remove from the refrigerator and remove the springform pan. Slice and serve. Makes 12 servings.