This triple berry loaf is perfect for the fourth of July. Whether you start your morning with this loaf cake or bake it for dessert, it’s the perfect combination of red, white, and blue.
Similar to the blueberry mascarpone cake, this moist cake is made using a mixture of mascarpone and oat milk. The mascarpone and milk are whipped for at least a minute using a hand mixer until it’s thick and creamy. The combination creates a beautiful texture.
One important component of the cake is adding your berries to the flour mixture before adding any wet ingredients. Coating the berries in flour helps them stick into their place in the loaf. This prevents them from sinking to the bottom of the loaf as it bakes.
Once the flour mixture and berries have been mixed together, and the mascarpone has been whipped, it’s time to start on the rest of the batter. Whip your sugar and butter until creamy. Then, add your eggs and whip until the batter is a pale yellow. Next, add the mascarpone and continue to whip it all together until smooth. Last, gently mix in the flour and berry mixture.
It’s important to allow the loaf to completely cool before removing it from the pan. Removing it too early can cause the cake to fall apart. Because you’ll be removing it once it’s cool, it’s important to coat the pan with butter and flour before adding the batter. This coat helps the triple berry loaf cake come right out of the pan. Then slice the loaf and enjoy!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries, halved
- 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
- 1 tbsp turbinado sugar, for dusting on top of the loaf
Instructions
Preheat the oven to 350F.
Lightly butter and flour a loaf baking dish.
Whisk together the flour, salt, and baking powder in a bowl. Stir in the blueberries, raspberries, and strawberries 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 the berries. The dough will be thick.
Place the dough into the loaf baking dish and smooth out the top. Sprinkle with the turbinado sugar.
Bake for 45-50 minutes or until the top is golden brown and a cake tester comes out clean.
Once done, remove it from the oven and allow it to cool completely before removing it from the loaf baking dish.
Slice and serve. Enjoy!
