Lemon Blueberry Mascarpone Cake
This Lemon Blueberry Mascarpone Cake is so bright, fresh, and tender – it has the perfect hint of tart lemon with bursting sweet blueberries. Easy to make in one bowl, great to throw together in a pinch when you want a simple cake. No layer cake steps or assembly, a simple single layer loaf cake!
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Servings: 6 servings
Ingredients
- 1 cup granulated sugar
- 1 teaspoon lemon zest about 1 lemon
- 3 large eggs room temp
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 tablespoon freshly squeezed lemon juice about ½ a lemon
- ½ cup mascarpone cheese room temperature
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup fresh blueberries
- 1 tablespoon turbinado sugar
Instructions
- Preheat your oven to 350°F.
- In a medium mixing bowl, combine the granulated sugar and lemon zest – work it together with your fingers so the lemon essence spreads all throughout the sugar.
- To the lemon sugar, add the wet ingredients – eggs, vanilla, oil, fresh lemon juice, and mascarpone – whisk together.
- To the combined liquids, add the dry ingredients – flour, baking powder, and salt. Mix until almost fully combined.
- Add most of the blueberries and fold into the batter until everything is fully combined.
- Pour the cake batter into the baking pan, top with a the remaining blueberries and turbinado/raw sugar.
- Bake in a preheated oven at 350 for 50-60 minutes until the top is golden and a cake tester comes out without wet batter. Let it cool in the pan for 15 minutes to set, then take it out and put it on a cooling rack.
Nutrition Estimate
Calories: 544kcal | Carbohydrates: 64g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 501mg | Potassium: 88mg | Fiber: 1g | Sugar: 38g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg