Flavorful Lemon Blueberry Crepe Cake Recipe Easy Homemade Dessert with Mascarpone Cream
A delicate and elegant crepe cake layered with zesty lemon crepes, fresh blueberries, and a luscious mascarpone cream. Perfect for celebrations or a special treat, this dessert balances bright, creamy, and sweet tang flavors.
- Prep Time: 30 minutes (including batter resting time)
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Cuisine: French
Ingredients
- All-purpose flour – 1 cup (120g), sifted
- Large eggs – 3, room temperature
- Milk – 1 1/4 cups (300ml), whole or 2%
- Unsalted butter – 3 tbsp, melted and slightly cooled
- Granulated sugar – 2 tbsp
- Lemon zest – from 1 large lemon
- Salt – a pinch
- Mascarpone cheese – 1 cup (240g), softened
- Heavy cream – 1 cup (240ml), chilled
- Powdered sugar – 1/3 cup (40g), sifted
- Fresh lemon juice – 2 tbsp
- Vanilla extract – 1 tsp (optional)
- Fresh blueberries – 1 1/2 cups (225g), washed and drained
- Optional: powdered sugar for dusting
Instructions
- Prepare the crepe batter: In a mixing bowl, whisk together 1 cup sifted flour, 2 tbsp sugar, lemon zest, and a pinch of salt. In another bowl, beat 3 large eggs, then gradually add 1 1/4 cups milk and 3 tbsp melted butter. Slowly pour wet ingredients into dry while whisking continuously to avoid lumps. The batter should be thin and smooth. Let it rest for 20-30 minutes in the fridge.
- Cook the crepes: Heat a non-stick pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom in a thin, even layer. Cook for 1-2 minutes until edges lift and bottom is golden, then flip and cook for another 30 seconds. Transfer crepe to a plate and repeat until all batter is used (15-18 crepes). Stack loosely.
- Make the mascarpone cream: In a chilled bowl, beat 1 cup heavy cream to soft peaks. In another bowl, mix 1 cup mascarpone, 1/3 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla extract until smooth. Gently fold whipped cream into mascarpone mixture.
- Assemble the crepe cake: Place one crepe on a serving plate. Spread 2-3 tbsp mascarpone cream evenly over it. Scatter a small handful of blueberries on top. Repeat layering crepe, cream, and blueberries until all crepes are used. Finish with a crepe and a generous spread of cream on top. Optionally dust with powdered sugar or garnish with lemon zest and extra blueberries.
- Chill before serving: Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Use a sharp serrated knife and gentle sawing motion to slice.
Notes
If crepes tear, patch small holes by layering more cream and blueberries or folding the torn edge under. Keep pan temperature medium to avoid burning or sticking. Rest batter for tender crepes. Use a sharp serrated knife for clean slices. Can prepare crepes a day ahead with parchment paper between layers. Store cake refrigerated up to 3 days; avoid freezing. For dairy-free, substitute mascarpone and heavy cream with coconut-based alternatives. For gluten-free, use gluten-free flour blend.
Nutrition
- Serving Size: About 1/12th of the
- Calories: 235
- Sugar: 8
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 5
Keywords: lemon blueberry crepe cake, mascarpone cream, crepe cake recipe, easy dessert, homemade crepes, layered cake, summer dessert, fresh blueberries, lemon zest dessert