So many cakes, so little time… And I hardly ever make the more elaborate, creamy or desserty ones, seeing as there aren’t many fans of desserts in my house.
This is quite a simple version of a yoghurt cake with mascarpone replacing the yoghurt. I’ve found that anything goes in cakes, dairy-wise. If your recipe calls for buttermilk, use yoghurt with impunity if you’re clean out of buttermilk. And the other way round naturally, or use a mix - I’ve at times scraped pots clean of whatever I had in the fridge, yoghurt, buttermilk, soured cream and even crème fraiche. It does of course change the taste subtly - but you’d have to have the two cakes side by side and have a forkful of each to be able to precisely describe the differences.
Generally buttermilk gives a lighter crumb. Crème fraiche is rich and has to be diluted with milk, so does soured cream if very thick. Yoghurt is kind of neutral - but beware of the low fat varieties, never ever use them: vile stuff, packed with extra sugar and salt on account of no fat, as everything that carries that pointless label.
Mascarpone works lovely in this recipe; especially with the blueberries in the mix - both things my firm favourite. Frankly, I could have mascarpone and blueberries without the sugar, eggs and all, and without the mixing or baking… but it would be a completely different story.