Blueberry Cake with Lemon-Mascarpone Cream | Valerie's Home Cooking | Food Network

You've had blueberry pie, but have you ever had blueberry CAKE? Valerie's version is worth a try!

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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Blueberry Cake with Lemon-Mascarpone Cream
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 35 min
Active: 35 min
Yield: 6 servings

Ingredients

Blueberry Cake:
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

Lemon-Mascarpone Cream:
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

Directions

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.)

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Blueberry Cake with Lemon-Mascarpone Cream | Valerie's Home Cooking | Food Network
https://youtu.be/vk9B3CA7lt0

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