Ingredients

• 2 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 pound butter, softened
• 1.25 cup granulated sugar
• 3 eggs, large
• 2 tablespoon lemon zest, zest
• 0.5 cup lemon juice, fresh
• 0.5 cup whole milk
• 1.5 cup blueberries, fresh
• 1 cup lemon curd
• 1 pound mascarpone cheese, room temperature
• 8 ounce cream cheese, softened
• 0.25 pound butter, softened, softened
• 0.75 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 lemon, thinly sliced
• 0.5 cup sugar, granulated
• 0.5 cup water

Steps

1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a small saucepan, combine the sliced lemon, 1/2 cup sugar, and 1/2 cup water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15 minutes until the lemon slices are translucent.
3. Remove the candied lemon slices with a slotted spoon and place on parchment paper to cool and crystallize; discard the syrup.
4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
5. In a large mixing bowl, beat the 1/2 pound softened butter and 1 1/4 cups granulated sugar together on medium-high speed for 3 minutes until light and fluffy, scraping down the sides as needed.
6. Add the 3 large eggs one at a time, beating well after each addition. Mix in the lemon zest and 1/2 cup fresh lemon juice.
7. Alternate adding the flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix on low speed until just combined after each addition. Fold in 1 cup of the fresh blueberries gently by hand.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should be light golden.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Turn out onto wire cooling racks and cool completely, about 45 minutes.
11. While the cakes cool, prepare the frosting: In a large mixing bowl, beat the softened mascarpone cheese, 8 ounces softened cream cheese, and 1/4 pound softened butter together on medium speed for 2 minutes until smooth and creamy.
12. Sift the 3/4 cup powdered sugar into the frosting mixture and beat on low speed for 1 minute. Add the vanilla extract and beat on medium speed for 1 minute until light and fluffy. Do not overmix.
13. Once the cakes are completely cool, trim any domed tops level with a serrated knife if needed, creating even layers.
14. Place the first cake layer on a serving plate. Spread 1/2 cup of lemon curd over the top, then add 1/2 cup of the mascarpone frosting. Top with the second cake layer.
15. Repeat with the remaining lemon curd and frosting, then top with the third cake layer.
16. Frost the top and sides of the cake with the remaining mascarpone frosting, creating peaks and swirls with an offset spatula.
17. Arrange the cooled candied lemon slices and remaining fresh blueberries on top of the frosted cake in an attractive pattern.
18. Refrigerate the cake for at least 30 minutes before serving to set the frosting and allow flavors to meld.