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Mascarpone blueberry cake

Updated: Tue, 9 February, 2021

Mascarpone is a triple-crème cheese - whatever that means, it sounds gorgeous. And so is the cake with mascarpone in the batter and blueberries bleeding purple tang into the loaf.

mascarpone blueberry cake

Mascarpone is usually a frosting

Think mascarpone cake: that usually means a cake with mascarpone filling. It is gorgeous too: you can just use it as it is only a little sweetened and flavoured with fruit puree, chocolate or vanilla. It will be quite thick.

For lighter, but not less rich frosting, you can whip mascarpone with double cream in 3:2 proportion.

We cannot fail to mention tiramisu here: this time mascarpone is whipped with egg yolks and sugar, and folded into beaten egg whites. That's the cream which covers sponge fingers soaked in strong coffee.

blueberry and mascarpone loaf cake

Baking with mascarpone

Contrary to expectations, mascarpone is not usually used to make cheesecake, unless it is a no-bake version of the dessert. It is because it is actually TOO heavy and rich and for that purpose, cream cheese or ricotta serve better.

This is no cheesecake then - mascarpone isn't the bulk of the cake batter. It's the dairy ingredient which makes for the tenderest, loveliest crumb.

It is really a variety of yoghurt cake with mascarpone replacing the yoghurt. I’ve found that cakes are pretty tolerant in terms of what kind of dairy should be used.

blueberry loaf cake with mascarpone batter

Dairy products in cakes can be swapped

If your recipe calls for buttermilk, you can 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, to put in my cake batter.

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 it is very thick.

Yoghurt is neutral - but beware of the low fat varieties. I personally never ever use them since they are packed with extra sugar and salt on account of not sufficient fat content. The same applies to everything else that carries that pointless label.

blueberry mascarpone cake

My mascarpone cake

It's a quick and easy cake to make: beat the wet ingredients until smooth, then fold in the flour with raising agents. I like to stir half the blueberries into the batter and to scatter the rest on top in the tin, for more even fruit distribution. And because it looks so gorgeous when the blueberries are peeking through the golden, sugary crust.


Mascarpone with blueberries are two of my most favourite dessert ingredients. Frankly, I could have mascarpone and blueberries without the sugar, eggs and all, and without the mixing or baking… but that would be a completely different story.

Mascarpone blueberry cake

Servings: 1 loaf cakeTime: 1 hour 15 minutes
Rating: (3 reviews)


  • 180g (34 cup) mascarpone
  • 2 eggs
  • 100g (12 cup) vegetable oil
  • 100g (12 cup) caster sugar
  • 1 tsp rose water
  • 180g (112 cup) plain flour
  • 1 tsp baking powder
  • 12 tsp salt
  • 250g (112 cup) blueberries, fresh or frozen
  • pearl sugar to sprinkle (optional)


1. Preheat the oven to 180C/350F/gas 4. Line a loaf tin with parchment or butter and flour it.

2. 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.

3. Fold half the blueberries into the mix, scrape it into the tin and scatter the remaining blueberries on top. Sprinkle with pearl sugar, if using.

blueberry cake before baking

4. 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.

blueberry cake out of the oven

5. Cool in the tin for 30 minutes, then remove from the tin and cool on a wire rack.

Originally published: Mon, 9 January, 2017

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Your comments

Anna @ CuisineFiend
Hi Helen - I'm very glad to hear that! Also good to know that precision is not essential.
3 months ago
Made the blueberry cake and it is delicious! I used soft butter instead of oil. I don't measure things preciously and it turned out well. I will make it again! Thank you.
3 months ago
Anna @ CuisineFiend
Hi Inna - I'm pleased to hear from Finland! Hope it came out ok, at a push you can mix this batter with a hand whisk, it's quite forgiving.
11 months ago
Hey there, I just try make now and waiting the result. Funny thing I don't have at the moment mixer but I use something different and hope going be fine . Thank you for receipt. Love from Finland
11 months ago
Anna @ CuisineFiend
Hi Doreen - that's so good to hear! Thank you for trying my recipe!
2 years ago
This is the best blueberry cake I have ever tasted. I also make a mascarpone frosting to go with it and it's amazing. Thanks
2 years ago
Anna @ CuisineFiend
Hi Rima - you certainly can but the outcome will be different, more like cake with raisins or dried fruit in it.
5 years ago
Can you use dried blueberry instead?
5 years ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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