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Perfect Lemon Blueberry Crepe Cake Recipe with Easy Mascarpone Cream Layers

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A light and elegant lemon blueberry crepe cake layered with silky mascarpone cream, perfect for special occasions or spontaneous gatherings.

Ingredients

  • All-purpose flour – 1 cup (125g)
  • Large eggs – 3, room temperature
  • Whole milk – 1 1/4 cups (300ml)
  • Unsalted butter – 2 tablespoons, melted (plus extra for cooking)
  • Granulated sugar – 2 tablespoons
  • Fresh lemon zest – 1 teaspoon
  • Pinch of salt
  • Mascarpone cheese – 16 oz (450g), chilled
  • Heavy cream – 1 cup (240ml), cold
  • Powdered sugar – 1/3 cup (40g), sifted
  • Vanilla extract – 1 teaspoon
  • Fresh lemon juice – 1 tablespoon
  • Fresh blueberries – 2 cups (300g), washed and dried
  • Optional: lemon zest curls or thin slices for decoration

Instructions

  1. Make the Crepe Batter (10 minutes): In a large bowl, whisk together 1 cup flour, 2 tablespoons sugar, lemon zest, and a pinch of salt. In a separate bowl, beat 3 large eggs, then gradually add 1 1/4 cups milk and 2 tablespoons melted butter. Slowly pour the wet mix into the dry ingredients while whisking until the batter is smooth and free of lumps. Let it rest for 15-20 minutes at room temperature.
  2. Cook the Crepes (30-40 minutes): Heat a non-stick skillet over medium heat and lightly butter it. Pour about 1/4 cup of batter into the center, swirling the pan quickly to spread it evenly into a thin circle. Cook for about 1-2 minutes until edges lift and bottom is golden. Flip carefully and cook the other side for 30 seconds. Transfer to a plate and repeat until all batter is used, stacking crepes with parchment paper between them.
  3. Prepare the Mascarpone Cream (10 minutes): In a chilled mixing bowl, beat 1 cup cold heavy cream until soft peaks form. In another bowl, mix 16 oz mascarpone with 1/3 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon lemon juice until smooth. Fold whipped cream into mascarpone mixture gently.
  4. Assemble the Cake (10-15 minutes): Place one crepe on serving plate. Spread about 2 tablespoons mascarpone cream on top, then scatter a handful of fresh blueberries. Repeat layering with crepes, cream, and blueberries until at least 12 layers or all crepes are used. For the top, spread a generous layer of cream and decorate with extra blueberries and lemon zest curls. Chill for at least 1 hour before serving.

Notes

Let the crepe batter rest for 15-20 minutes to hydrate the flour for tender crepes. Use a silicone spatula to flip crepes gently to avoid tearing. Keep dairy cold when preparing mascarpone cream to maintain fluffiness. If batter thickens while resting, whisk in a splash of milk. Chill cake for at least 1 hour before serving to let flavors meld.

Nutrition

Keywords: lemon blueberry crepe cake, mascarpone cream, crepe cake recipe, easy crepe cake, lemon dessert, blueberry dessert, layered crepe cake

Find it online: https://cheerycrisp.com/perfect-lemon-blueberry-crepe-cake-recipe-with-easy-mascarpone-cream-layers/