A light and airy sponge layered with creamy mascarpone and bursting with fresh blueberries—this blueberry mascarpone layer cake is the perfect way to celebrate summer. Easy to assemble and effortlessly elegant, it’s a crowd-pleaser for any gathering.
The best blueberry mascarpone layer cake
This light sponge cake is layered with creamy mascarpone and loaded with fresh blueberries—simple, elegant, and perfect for any occasion. I get childishly excited when blueberry season rolls around; they’re juicy, sweet, and practically begging to be eaten by the handful… or baked into a cake.
This naked cake comes together surprisingly easy and really lets the fruit shine. The combination of mascarpone and blueberries is a timeless classic, and with every bite, the berries burst with flavor. It’s a true celebration of summer’s best.
Berry variations
Love the concept of this blueberry mascarpone cake? You can easily switch things up—try it with raspberries, blackberries, or a mix of both. The mascarpone cream pairs beautifully with all kinds of summer berries, so feel free to play around with what’s in season or what you have on hand.
These are the details
Ingredients – sponge cake
All the ingredients should be at room temperature
- all-purpose flour
- potato starch
- sugar
- eggs
- baking powder
- pinch of salt
- beans from 1/2 vanilla pod, or vanilla extract
Ingredients – mascarpone cream
- mascarpone
- heavy cream
- icing sugar
Ingredients – blueberry filling + topping
- dried blueberry powder (optional, it adds more color, but don’t worry if you can’t find it)
- blueberry jam, use your favorite
- fresh blueberries
- dark chocolate
- mint
How to store
- Once frosted, this blueberry mascarpone cake can be stored in the refrigerator for up to 3 days. Keep it in an airtight container, like a cake carrier, to maintain freshness.
- To make the cake ahead of time, allow it to cool completely, then wrap tightly in plastic wrap. Store in the fridge until ready to assemble. The frosting can also be made in advance, though it’s best used within a day—just keep it chilled in a separate airtight container.
Try other cake recipes
Blueberry Mascarpone Cake
Ingredients
Sponge cake – ingredients at room temperature
- ¾ cup all-purpose flour
- ⅓ cup potato starch
- ¾ cup sugar
- 4 eggs
- ½ tsp baking powder
- ⅛ tsp salt
- seeds from 1/2 vanilla bean
Mascarpone cream
- 1 cup mascarpone
- 1 cup heavy cream
- ½ cup icing sugar
Filling + topping
- 1 tbsp dried blueberry powder - optional
- 3 tbsp blueberry jam
- 1 ¼ cups blueberries
- 2 tbsp grated dark chocolate - for topping
- mint - for topping
Instructions
Sponge cake
- Preheat the oven to 340°F – 170°C.
- Crack the eggs and beat the egg yolks with half of the sugar until a very light mixture. In a second bowl, beat the egg whites until stiff, then gradually add salt and the remaining sugar, beating constantly, until a stiff and shiny mixture. Add the egg yolks and gently stir with a spatula. Add vanilla beans, then sift the flour, potato starch and baking powder into the eggs. Stir gently with a spatula just until combined.
- Line a 8 inch – 20 cm springform with parchment paper and grease the sides with butter. Pour in the batter and bake until a toothpick inserted into the center comes out dry, about 35-40 minutes. Let cool completely.
Mascarpone cream
- In a large bowl, beat the cream until it reaches the consistency of yogurt, add icing sugar and mascarpone. Beat until stiff.
- Stir 1/3 of the mascarpone cream with blueberry powder.
Assembling
- To assemble cut the cake into two layers, place one layer, flat side up. Spread with blueberry jam, ½ of the blueberries and the mascarpone cream with blueberry powder. Place the second cake layer on top and cover the sides and top of the cake with a thin layer of mascarpone-cream to create the naked cake. Top with fresh blueberries, grated chocolate and mint. Place for at least 30 minutes in the fridge. Enjoy!
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