To Make the Batter with a Stand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. Wash and inspect the blueberries, discarding any rotten ones.  Rinse blueberries and lay flat in a single layer, on top of a double layer of paper towels to dry.
3. In a medium bowl, combine the flour and baking soda.
4. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
5. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (20 seconds)
6. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy. (6-8 minutes total)
7. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the first and third egg for this recipe).  This step is essential to cake rise. (4 minutes)
8. Add vanilla extract, lemon juice, and lemon zest and mix until thoroughly combined.  (1 minute)
9. Add half of the flour mixture and mix on low speed until combined.  (20-30 seconds)
10. With the mixer on the lowest speed, add all of the Greek yogurt or sour cream and mix until combined.  (~1 minute)
11. Add the second half of the flour mixture and mix on medium speed until combined.  (~1 minute)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Put the blueberries in a medium bowl with the remaining 2 tbsp of flour.  Stir gently to coat.  Reserve a small handful of blueberries from this mix to top the batter.
14. Using a rubber spatula, gently fold the blueberries into the batter.
15. Grease a 9”x5” or 8.5”x4.5” loaf pan.  I add parchment paper to the bottom of the cake pan for added insurance (see video).
16. Place the batter into the pan, dotting the top of the batter with the remaining blueberries.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. Wash and inspect the blueberries, discarding any rotten ones.  Rinse blueberries and lay flat in a single layer, on top of a double layer of paper towels to dry.
3. In a medium bowl, combine the flour and baking soda.
4. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
5. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (30 seconds)
6. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy. (8-10 minutes total)
7. Add eggs, one at a time, mixing for at least one minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the first and third egg for this recipe).  This step is essential to cake rise. (4 minutes)
8. Add vanilla extract, lemon juice, and lemon zest and mix until thoroughly combined.  (1.5 minutes)
9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
10. With the mixer on the lowest speed, add all of the Greek yogurt or sour cream and mix until combined.  (~1 minute)
11. Add the second half of the flour mixture and mix on medium speed until combined.  (~1 minute)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Put the blueberries in a medium bowl with the remaining 2 tbsp of flour.  Stir gently to coat.  Reserve a small handful of blueberries from this mix to top the batter.
14. Using a rubber spatula, gently fold the blueberries into the batter.
15. Grease a 9”x5” or 8.5”x4.5” loaf pan.  I add parchment paper to the bottom of the cake pan for added insurance (see video).
16. Place the batter into the pan, dotting the top of the batter with the remaining blueberries.

To Bake the Cake:

1. Bake the cake at a true 325°F for 50-65 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Lemon Simple Syrup:

1. Combine sugar and water in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
2. Remove the simple syrup from the heat and add lemon juice. Stir until incorporated.
3. After allowing the cake to rest for ten minutes, remove it from the loaf pan to a cooling rack.
4. Using a pastry brush, gently brush the lemon simple syrup over the entire cake.
5. Allow the cake to cool completely.

To Make the Lemon Mascarpone Whipped Cream:

1. In the bowl of a stand mixer, add the confectioner’s sugar, mascarpone cheese, and heavy whipping cream.
2. Using the mixer’s whisk attachment, whisk on high speed (on a Kitchenaid, between 8-10) until the mixture reaches soft peaks.  (~1 minute)
3. Don’t walk away from the mixer while it’s working!  Mascarpone whipped cream happens very quickly and you don’t want to over-mix.  When it’s overworked, mascarpone turns to soup and it’s an irrecoverable error.
4. Once the mixture reaches soft peaks, add the lemon juice.  Continue mixing until the mixture reaches stiff peaks. (~30 seconds)
5. Once the cake is cooled, add the mascarpone cream cheese to the top and enjoy!