| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 cup plus 1 teaspoon all-purpose flour, plus more for the pan
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened, plus more for 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
- 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, halved lengthwise, seeds scraped
Instructions
- For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform 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 an offset 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.
- For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
- To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)
Nutrition Facts
| 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 |
Reviews
Made this yesterday. It is so good. Didn’t bother making the cream that goes on top. Just a sprinkle of powered sugar on top & then a bit of whip cream from can on each piece. Will definitely be making this again. Also didn’t have unsalted butter so just used salted used only a little sprinkle of salt in batter.
Easy to make, great for breakfast, especially with the topping. I’ve made it using cherries as well- delicious.
I made this cake the other day and it was delicious all on its own. I did not have any mascarpone cheese, so I just dusted with confectionery sugar and served. I made this with a cup for cup Gluten Free flour, as my husband cannot have gluten. I will definitely be making this again.
I wanted to make this right away but didn’t have but a half cup of blue berries. So I made it with what I had and strawberries minus the cinnamon. Delicious!!! Will make again.
Served this cake to my parents. Its delicious. They loved it! I have had this requested by them again. Cream was tasty but love the blueberry lemon cake just by itself.
Cake was easy and tasted delicious. It might be my oven but took closer to 70 minutes to bake. My cream also broke despite having every ingredient at room temp. Despite that glitch, my family really enjoyed this cake.
This is delicious! The blueberries really shine! I prefer desserts that are not overly sweet so it hit all of the notes for me! I am making tonight with purple plums with the lemon mascarpone. Very excited!
Recipe was easy and cake was delicious
The recipe was very easy to follow. The cake is amazing! Not too sweet but very tasty! The mascarpone was ok but it didn’t add to the cake, in my option. Maybe if it was sweeter???
But this cake is a keeper!!!
But this cake is a keeper!!!
My boys declared this the new dessert for all celebrations. Not too sweet, just an outstanding fruit and cake combination! The mascarpone cream topping was a perfect finish.