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Blueberry Breakfast Cake with Lemon-Mascarpone Cream

Sarah Nolan
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Equipment

  • 9 inch Sprinform pan

Ingredients
  

  • 1 cup plus 1 teaspoon all-purpose flour
  • 1 teaspoon baking powder 
  • 1/2 teaspoon salt
  • 1/2 cup butter Salted or unsalted will work,
  • 1 cup granulated (white) sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 cups frozen blueberries, rinsed and drained
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • icing (or powdered) sugar for dusting (optional)

Lemon-Mascarpone Cream

  • 1 cup 1 cup mascarpone, at room temperature
  • 1/4 cup heavy whipping cream, at room temperature
  • 3 teaspoons honey I will add more honey the next time I make this.
  • 1 teaspoon vanilla Original recipe calls for 1 vanilla bean, halved lengthwise and scraped. Use this if you have any on hand.
  • Zest of 1 lemon

Instructions
 

Blueberry Cake

  • Preheat the oven to 350 degrees F. Lightly butter your pan and dust with flour.
  • Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
  • Combine the butter and sugar in a large bowl and beat 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 combined. Beat in the vanilla.
  • Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth.
  • Spoon the batter into the prepared pan and smooth with a spatula.
  • In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
  • 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 slide a thin knife around the edges of the cake to release it from the pan.
  • Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.

Lemon-Mascarpone Cream

  • In a medium bowl, whisk together the mascarpone and whipping cream until just combined. Fold in the honey, vanilla, and lemon zest.
  • To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake.