This blueberry and mascarpone cake might look a little fancy but I assure you, it is an easy bake and even more an easy eat.
My love affair with mascarpone started when I made my first tiramisu a long, long time ago. The flavour of mascarpone is quite distinct and when used in a cake it is less, well... cheesecake-ish than a cream cheese. Mascarpone cheese makes for a moist, rich and buttery crumb in cakes and paired with fresh blueberries.... well... let's just leave that right here and you can judge for yourself with a bake.
For this recipe you really must have the cheese, eggs and blueberries at room temperature. Room temperature eggs for any baking is a given but... go that extra step and let the other two key ingredients come to room temperature before baking.
Blueberry Mascarpone Cake
250gm plain gluten free flour
120gm caster sugar
1 1/2 teaspoon baking powder
250gm mascarpone cheese, room temperature
4 large eggs, room temperature
85 unsalted butter, melted and cooled to room temperature
1/2 teaspoon vanilla extract
200gm fresh blueberries, room temperature
Pure icing sugar for dusting
Preheat oven to 175 degrees celsius
Grease and line a 20cm springform pan
Sift the flour and baking powder into a bowl.
In a separate bowl, whisk the eggs, sugar, mascarpone, melted butter, and vanilla extract until smooth and creamy.
Add the wet mix to the dry ingredients and fold in with a spatula until combined.
Pour into the prepared pan.
Carefully push 2/3 of the berries into the batter being careful not to break the berries.
Sprinkle the remaining berries on top and bake for 45-50 minutes until an inserted skewer comes out clean.
Let the cake cool in the pan completely before removing from pan.
Dust with icing sugar and serve.