Mascarpone Blueberry Cake
JUMP TO RECIPE -
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.
- 180g mascarpone
- 2 eggs
- 100g vegetable oil
- 100g caster sugar
- 1 tsp rose water
- 180g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 250g blueberries, fresh or frozen
- pearl sugar to sprinkle (optional)
Preheat the oven to 180C/350F/gas 4. Line a loaf tin with parchment or butter and flour it.
Beat together the mascarpone, eggs, sugar and oil until smooth, add the rose water. Sift the flour with the baking powder and salt and add it to the mix, beat until well combined and smooth.
Fold half the blueberries into the mix, pour it into the tin and scatter the remaining blueberries on top. Sprinkle with pearl sugar, if using.
Bake for 50-60 minutes (add 10-15 minutes to the baking time if using frozen blueberries) until a skewer inserted in the middle of the cake comes out clean. Cool in the tin for 30 minutes, then remove from the tin and cool on a wire rack.