Sunday, February 10, 2013

Simple Blueberry Cake with Lemon Mascarpone Frosting

There is something so uniquely special about cake. 

To me, cakes evoke wonderful (and delicious) memories of birthdays, weddings, holidays, congratulations... and in this case, a Confirmation! I love the idea that such a sweetly simple treat can quite literally be the frosting on top of a happy get together with loved ones. After all, what's better than breaking bread (I mean, cake...) with family and friends?

This cake should be a staple in every baker's cookbook. The recipe is super basic and hugely modifiable when it comes to incorporating your favorite ingredients. The cake is dense without being too rich and the fresh blueberries add the perfect burst of sweet, spring-inspired flavor. Depending on how you prepare it, I think this cake could even work as a breakfast treat!

Topped with a thin layer of tangy, whipped lemon mascarpone frosting and garnished with fresh blueberries, this cake is the perfect way to mix up your standard cake recipe queue. Chocolate and vanilla will always be classics, but don't be afraid to try something new at your next cake-worthy gathering. Something tells me you won't regret it... :)

Simple Blueberry Cake with Lemon Mascarpone Frosting


For the Blueberry Cake:
1 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1/2-1 cup blueberries, extra for garnish
1-2 tablespoons sugar (optional)

For the Lemon Mascarpone Frosting:
3/4 cup mascarpone cheese
1/3 cup heavy whipping cream
1/2 cup powdered sugar
Half a lemon, zest of
1/4 teaspoon vanilla
Extra fresh blueberries for desired garnish


For the Blueberry Cake:
Preheat oven to 350°. Generously grease an 8-inch round cake pan.

Whisk flour, baking powder and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until creamy. Add egg and vanilla, mixing well.

Add flour mixture in 3 portions, alternating with the milk. Mix just until combined.

Transfer batter to prepared pan. Scatter blueberries over the top of the batter and lightly press them into the batter. Sprinkle top with sugar.

Bake for 10 minutes. Reduce oven temperature to 325°. Bake for 50-60 minutes, or until cake is golden brown and firm.

Cool in pan for 15 minutes. Run a knife around the edges of the cake. Transfer cake to wire rack to cool completely. (You'll need to flip the cake twice so it can cool right side up.)

Recipe adapted from Bake or Break.

For the Lemon Mascarpone Frosting:
Beat mascarpone cheese and whipping cream together until smooth and slight peaks begin to form.

Sift in the powdered sugar and zest. Beat until smooth.

Mix in the vanilla extract and spread on cooled cake.

Garnish with desired blueberries.

Recipe adapted from


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