So this year I didn’t post a Mother’s Day recipe, but this is the one I should have posted. This is one of my mom’s favorite things I bake, which is perfect since I created the recipe for her. I knew she would love this blueberry mascarpone cake!
This cake is such a beautifully moist cake with the perfect crumb. The mascarpone gives the batter a bit of a tang while the blueberries bring the sweetness. This is similar to the chocolate chips bringing sweetness to my chocolate chip coffee cake.
Start making the batter by mixing the flour, baking powder, and salt. Then, add the blueberries and gently mix them in until they’re covered in flour. Coating the blueberries in flour keeps them from sinking to the bottom in your cake as it bakes.
Next, mix your mascarpone and oat milk. You want the two to blend together smoothly. To do this, use a hand mixer and mix together for one minute. This ensures a creamy mixture. Set this aside.
In another bowl, yes you use three bowls for this cake, beat the butter and sugar using the hand mixture. Once it’s pale yellow in color and smooth, add the eggs. Beat until the eggs are fully incorporated into the butter and sugar mixture. Then, add your mascarpone and oat milk. Beat together until light and fluffy. Scape down the sides when necessary.
Finally, switching to a wooden spoon, gently mix in the flour mixture. You want to gently mix it in to avoid breaking open the blueberries as much as possible. Some will break open and that’s ok, but you want to keep as many intact as possible. From there, add the blueberry mascarpone cake batter to your baking dish and pop it in the oven to bake.
Blueberry Mascarpone CakePrint This
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup blueberries
- ½ cup mascarpone
- ¼ cup oat milk
- 1/2 cup unsalted butter, 1 stick, at room temperature
- 1 cup sugar
- 2 medium to large eggs, room temperature
Preheat the oven to 350F.
Lightly butter and flour a 9×9 inch square baking dish.
Whisk together the flour, salt, and baking powder in a bowl. Stir in the blueberries until they’re covered in the flour mixture and set aside.
In a small bowl and using a hand mixer, whisk together mascarpone and milk together for 1 minute and the mixture is silky smooth and frothy. Set aside.
In a separate large bowl, using the hand mixer, cream together the softened butter and sugar for 1 minute. Continuing to use the hand mixer, add the eggs. Blend together until smooth and creamy. Add the milk mixture and blend until fully mixed together.
Switching to a wooden spoon, add the flour mixture. Stir gently so you don’t break up too many of the blueberries. The dough will be thick.
Place the dough into the square baking dish and smooth out the top so that it’s even.
Place it in the oven and bake for 40-45 minutes or until the top is golden brown and a cake tester comes out clean.
Once the cake is done baking, take it out of the oven and allow it to cool for at least 15 minutes before removing it from the pan. Remove the cake after 15 minutes and place it on a cooling rack.
Once it’s fully cooled, cut it into squares and serve.7