Immediately, we made scrumptious Lemon Blueberry Mascarpone Cake! This straightforward cake is completely moist and tender, with vibrant lemon notes, pops of blueberry, and the richness of mascarpone in each chunk.
We love the comfort of pound desserts and bundt desserts and have made many over time! A few of our favorites are our Marble Pound Cake, 5 Taste Pound Cake, Coconut Cream Cheese Pound Cake, and Buttermilk Pound Cake. We’re so glad to have a brand new favourite for our assortment.
Substances for Lemon Blueberry Mascarpone Cake
You could find the complete, printable recipe on the backside of this publish. Here’s a fast take a look at our substances:
- Unsalted butter (we add the salt individually), room temperature
- Mascarpone Cheese provides richness and creates a velvety texture.
- Sugar, other than sweetness, provides moisture, tenderizes, assists with rise
- Eggs present richness, construction, and emulsification
- Cake Flour– Makes for further tender desserts because of a decrease protein content material.
- Baking powder, salt
- Buttermilk‘s acidity weakens the gluten within the batter, making a softer crumb.
- Lemon Extract & Zest We regularly use lemon extract in our lemon desserts as the flavour of lemon juice usually bakes out.
- Blueberries– We favor wild blueberries when attainable for his or her small dimension (much less prone to sink). Recent or frozen will work nicely! If utilizing frozen, no must thaw, however rinsing for just a few seconds will assist with bleeding, as we clarify within the recipe.
Learn how to Make it
- After preheating the oven and getting ready the bundt pan or tube pan, it’s time to start.
- We mixed our dry substances (cake flour, baking powder and salt) and set them apart for later. We did the identical for our moist substances (buttermilk & extracts plus lemon zest).
- Within the bowl of the mixer, we blended the softened butter till clean, then added the softened mascarpone and blended simply till mixed. Subsequent, we added the sugar, and creamed it for 3 minutes till fluffy.
- Then, we added the eggs one after the other, mixing after every addition till blended. Lastly, alternately add the dry substances and moist substances, starting and ending with the dry substances. (We love to do three additions of dry, alternating with two additions of moist.) Combine **simply till mixed** in order to not overmix.
- Lastly, gently fold within the blueberries and scoop into the ready tube pan or bundt pan and bake.
- As soon as carried out, take away the cake from the oven and funky it (nonetheless within the pan) on a wire rack for ten minutes earlier than turning out.
We left right now’s cake “bare” however have included a easy lemon glaze recipe if you would like to go that route! We used an identical glaze for our Lemon Blueberry Bitter Cream Pound Cake and numerous others.
Get pleasure from your Lemon Blueberry Mascarpone Pound Cake simply as it’s, or topped with berries and whipped cream or ice cream! You can’t go mistaken with this recipe- it’s one among our new favorites. Get pleasure from!!
Different Lemon Desserts
We now have many extra lemony desserts to share with you! A few of our hottest are our Lemon Mascarpone Cake, Lemon Velvet Cake, Lemon Pound Cake, and Lemon Cake from cake combine.
Thanks a lot for stopping by right now! We hope that you simply love this cake. When you give it a attempt, we might love to listen to from you.
Glaze Elective (for drizzling over completed cake)
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Grease and flour a bundt cake pan or tube pan. (We used a pan that’s 10 inches throughout).
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Preheat the oven to 325℉.
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Dry Substances: In a medium bowl, mix the cake flour, baking powder, and salt. Whisk collectively for about 20-30 seconds. Put aside for later.
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Moist Substances: In a measuring cup, mix the buttermilk, vanilla, lemon extract, and zest. Put aside for later.
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Within the bowl of your mixer, combine the butter on low to medium pace till clean. Then, add the mascarpone, mixing simply till mixed.
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Subsequent, with the mixer on medium pace, pour within the sugar, and blend for 3 minutes. The combination will turn into fluffier. Scrape down the perimeters of the bowl as wanted.
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Add the eggs to the blending bowl one after the other, mixing on low to medium pace after every till the yolk is integrated.
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With the mixer on low pace, add the flour combination alternately with the milk to the butter/sugar/egg combination within the mixing bowl. Start and finish with the dry substances. We do three additions of dry substances, alternating with two additions of moist. Combine simply till integrated.
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Gently stir within the blueberries and scoop the batter into the ready bundt pan. **As a normal rule, do not fill the pan greater than about ⅔ full in order that it has room to rise with out overflow. In case your pan is smaller than ours, you might pour any extra batter right into a mini loaf or make little cupcakes, and many others.
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Bake at 325 levels for 1 hour and 10 minutes or till a toothpick comes out clear. The highest of the cake ought to spring again when calmly touched when it’s carried out. *Baking occasions could fluctuate. Relying on the kind of pan, and many others., you might want extra baking time.
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This makes roughly 9.5 cups of batter.
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Enable to chill within the pan for 10 minutes earlier than turning out.
Glaze (optionally available)
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Mix substances, including the milk little by little till you attain desired consistency. If the glaze is simply too skinny, add a bit extra powdered sugar. Whether it is too thick, add a bit extra milk.
Adorning the Cake
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This cake is nice simply as it’s or topped with berries and cream! If utilizing a glaze, you’ll be able to both spoon the glaze over the cake, or for extra management, you’ll be able to spoon it right into a disposable piping bag with the tip snipped away (or a ziplock bag with the nook snipped away). High with contemporary blueberries and small wedges of lemon if you would like!
Freezing: This cake might be frozen. If working prematurely, we wish to tightly wrap our freshly baked cake in a layer of plastic wrap and foil whereas the cake remains to be a bit heat and pop within the freezer. The cake might be frozen for as much as three months.
Thawing: Bundt desserts take longer to thaw than cake layers. It’s best to maneuver the frozen, wrapped cake to the fridge the night time earlier than, after which transfer to the kitchen counter the following morning (nonetheless wrapped) to proceed thawing for just a few hours. If you would like, you’ll be able to take away the foil after a condensation has shaped.
Buttermilk Substitution: This recipe requires ¾ cup buttermilk. If you do not have buttermilk, you’ll be able to add 2 ¼ teaspoon of lemon juice or white vinegar to a measuring cup after which pour in milk to achieve the ¾ cup mark. Stir and permit to take a seat for a minute or two, it’ll thicken.
Frozen Blueberries: No must thaw. To chop down on “streaking” of the cake batter, run your frozen blueberries underneath water for just a few seconds till the water runs lighter. Then place them on a paper towel and calmly pat simply earlier than including to the batter.
