Blueberry Cake with Lemon-Mascarpone Cream Recipe

Blueberry Cake with Lemon-Mascarpone Cream Recipe | Valerie Bertinelli

Blueberry Cake with Lemon-Mascarpone Cream
Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 586
Total Fat: 34 g
Saturated Fat: 20 g
Carbohydrates: 66 g
Dietary Fiber: 2 g
Sugar: 46 g
Protein: 7 g
Cholesterol: 158 mg
Sodium: 424 mg

Total: 1 hr 35 min
Active: 35 min

Ingredients

Blueberry Cake:

• 1 cup plus 1 teaspoon all-purpose flour, plus extra for greasing the pan
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, softened, plus a little more for greasing the pan
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 cups frozen blueberries, rinsed and drained
• 1 teaspoon lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon cinnamon
• Confectioners' sugar, for dusting

Lemon-Mascarpone Cream:

• 1 cup mascarpone, at room temperature
• 1/4 cup heavy whipping cream, at room temperature
• 3 teaspoons honey
• Zest of 1 lemon
• 1 vanilla bean, split lengthwise, seeds scraped out

Directions

1. For the blueberry cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan and dust with flour.
2. In a medium bowl, whisk together 1 cup of the flour, baking powder, and salt; set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well incorporated. Mix in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, beating until smooth. Transfer the batter to the prepared pan and smooth the top with an offset spatula. In a separate bowl, toss the berries with the remaining 1 teaspoon flour, lemon juice, lemon zest, and cinnamon; spoon over the batter.
4. Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully run a thin knife around the edges of the cake to loosen it from the pan. Transfer the cake to a serving platter, berry-side up, and lightly dust with confectioners' sugar.
5. For the lemon-mascarpone cream: In a medium bowl, whisk the mascarpone and whipping cream together until just blended. Using a rubber spatula, gently fold in the honey, lemon zest, and vanilla seeds.
6. To serve, place a spoonful of the lemon-mascarpone cream on top of each slice of blueberry cake. (Store any leftover cream in an airtight container in the refrigerator for up to 2 days.)

Indulge in this irresistible blueberry cake, where juicy berries burst with flavor atop a tender crumb, crowned by a silky lemon-mascarpone cream that dances on your palate. Perfect for summer gatheringsbake it and watch it steal the show!

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