Lemon, Blueberry, and Oregano Cake
Prep Time:
30 Minutes
Rest Time
Rest cake in a refridgerator prior to applying any icing for at least 1 hour. For more intricate design, rest longer to set between layers.
Cook Time:
30-35 Minutes
Serves:
8 Big Slices, 16 Smaller Slices... measure with your heart
Level:
Intermediate
About the Recipe
Imagine a sun-drenched kitchen where the bright, zesty aroma of lemon zest mingles with the earthy sweetness of bursting blueberries. This unexpected yet harmonious cake captures the very essence of spring’s awakening, grounding the vibrant citrus and fruit with the subtle, savory whisper of fresh oregano. It is a bake that feels both nostalgic and refreshingly new, offering a tender crumb that invites you to slow down and savor the changing season. Whether enjoyed with a morning coffee or as a centerpiece for a garden gathering, every slice is a fragrant celebration of herb-garden freshness and orchard-sweet delights.
Ingredients
For the Cake:
1/2 Cup (1 stick) of Unsalted Butter at room temperature
1 1/4 Cups of Granulated Sugar
1/2 Cup of packed Light Brown Sugar
6 Tbsp of Grapeseed Oil
4 Eggs at room temperature
1 Tbsp of Vanilla Bean Paste
3 Cups of All-Purpose Flour - leveled
2 Tsp of Baking Soda
1/2 Tsp of Sea Salt
3/4 Cup of Sour Cream
Zest from 2 Lemons
1/2 Cup of Lemon Juice
2 Cups of Fresh Blueberries
2 Tsp of Dried Oregano
For the Icing:
2 Cups of Mascarpone Cheese
1/4 Tsp of Salt
2 Cups of Heavy Whipping Cream
2 Cups of Powdered Sugar
The Recipe!
The Cake!
Step 1: Preparation
Preheat your oven to 350 degrees Fahrenheit and measure all ingredients. Grease two 9-inch round cake pans and line with parchment paper. Grease the parchment paper and dust with flour for easy release later. After you have greased your pans, sift together your flour, baking soda, baking powder, and salt. Stir in your oregano with a whisk.
Step 2: Stand Mixer Time
Using the paddle attachment, cream the butter until light and airy, normally a medium-high speed. Then add your sugar and mix on medium-high for about 1 to 2 minutes. Then add in you oil and vanilla and reduce the speed to low until they are combined. Next, you will add in your eggs and continue to mix until the batter is creamy and smooth. Finally add in your dry ingredients (except the fruit-based ones!) and mix until well incorporated.
Step 3: Add the Fruit!
Toss your blueberries in some flour. This will ensure they don't sink to the bottom of your cake during baking. Add the lemon juice and lemon zest to your mixer. Mix about 30 seconds. Be careful not to overmix as the lemon juice is acidic and can neutralize other leavening processes. Finally, fold in your blueberries and sour cream.
Step 4: Baking Time!!!
Evenly divide the batter between your cake pans. Bake at 350 degrees for about 30 minutes or until they pass the toothpick test. Cool for about 10 minutes before unmolding and then place them on a cooling rack until room temperature. Wrap them in plastic wrap and place them in the freezer until you are ready to decorate!
The Icing!
Step 1: Cheese and Salt!
In a clean stand mixing bowl, and using the whisk attachment, whip the mascarpone and salt on medium-high speed until well incorporated (about one to two minutes.
Step 2: Adding the Structure to the Icing!
Turn the mixer to low and pour in the heavy cream (the low speed is to help avoid splashing!). Turn the mixer up slightly and whip the mixture until it forms a soft peak. Do NOT overmix here! After the soft peaks form add in your powdered sugar slowly while your mixer is set to a low speed to incorporate.
Step 3: Adding the Flavor!
Add in the vanilla paste and mix for another 1-2 minutes until you see it fully incorporated. Afterwards store in the refrigerator immediately!
Decoration Time!
So, I used piping tips and a food printer for my tiles. I understand not everyone has a food printer but don't let that turn you off. Just have some fun. Its a spring flavored cake. Decorate with flowers, or with lemons and blueberries. Divide up your icing and try different color combinations. Just have fun with it!