​Moist Lemon Blueberry Mascarpone Pound Cake Recipe Is What Mom Wants by Jan Mostrom

This lemon blueberry mascarpone pound cake is so moist and delicious and the perfect light cake for special snack or dessert. The lemon adds a fresh taste to the soft cake, and it presents so beautifully for dinner guests. This pound cake recipe will be a family favorite!

This incredible cake is ready for the oven with just 15 minutes of prep time and might just make you look and feel like a master baker. Here is your shopping list for this lemony pound cake recipe: butter, mascarpone (learn about the health benefits of mascarpone), granulated sugar, cake flour, baking powder, salt, lemon extract, vanilla extract, lemons for juicing and zesting and fresh blueberries (blueberries are an anti-aging superfood). If you're making the optional glaze, grab powdered sugar and milk, too.

Here are some baking tips for when you bake this bundt cake recipe:

• If you forget to take your eggs out of the fridge just gently place them in warm water for five minutes to take the chill off.

• Don’t buy cake flour if you don’t have it. Measure 3 cups of all-purpose flour and remove 6 tablespoons of the flour. Now add in 6 tablespoons of cornstarch or arrowroot powder and sift the flour twice to make it very light and fluffy.

• If you don’t have buttermilk, measure 3/4 cup of milk (I used whole but low-fat milk will do) and add 3/4 teaspoon of white vinegar or lemon juice. Let it sit for five to 10 minutes until thickened.

• Make sure to smell the lemon extract to make sure it hasn't gone bad, even if it hasn’t expired. No extract? Add even more lemon zest. The lemon flavor will not be as strong.

• If you are using frozen blueberries and don’t like the streaking of the berries in the batter, just rinse the berries well until the juices run clear, then add them into the batter.
  

Serve this moist, decadent blueberry lemon cake for dessert after dinner or make it for dinner guests. You could even grab a slice of it as a sweet snack or quick breakfast. This lemon blueberry cake is a wonderful food gift during the holiday season, too!

Mom would love one of these mascarpone cakes with lemon and fresh blueberries for Mother's Day!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
Servings: 15

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 8 ounces mascarpone cheese, at room temperature

• 3 cups granulated sugar
• 5 large eggs, at room temperature 
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk 
• 1 tablespoon lemon extract  
• 1 teaspoon vanilla extract
• zest of 2 lemons  
• 1 1/2 cups fresh or frozen blueberries (we like wild blueberries for their smaller size)

Glaze

• 1 cup powdered sugar
• 1 1/2 teaspoons milk (more if needed)
• pinch of salt
• 1/2 teaspoon lemon extract

Here's how to make it:   

1. Combine cake flour, baking powder, salt in a medium bowl. Mix with a whisk or fork and set to the side.
   
2. In a measuring cup add the buttermilk, lemon and vanilla extract and zest. Set to the side.
   
3. In a mixing bowl add butter and mix on low until the butter is smooth.
   
4. Add the mascarpone and blend until it is just incorporated.
   
5. Pour in the sugar and mix on medium and blend for 3 minutes. Use a rubber spatula to scrape down the sides once or twice.
   
6. Add eggs to the batter, one at a time, making sure each one is mixed in before adding the next.
   
7. With mixer on low, alternate adding the dry flour ingredients with the buttermilk ingredients until the all the the wet and dry ingredients are combined into a smooth batter.
   
8. Add the blueberries and mix until just blended.
   
9. Spread the batter into a greased and floured bundt pan. Make sure not to fill the pan more than 3/4 way so it doesn’t overflow. If you have extra batter you can make cupcakes or a mini cake.
   
10. Bake in a preheated 325-degree F oven for 1 hour and 10 minutes or until a toothpick comes out clean. Keep in mind your oven might need a few extra minutes to fully cook.
    
11. If you are planning on topping the cake with the glaze, make the glaze by combining the ingredients. Add more milk if you want a thinner glaze. Set to the side.
    
12. Remove from the oven and let cool for 10 minutes before releasing from the pan.
    
13. Once you have removed it from the pan, top with optional glaze if you would like. Slice and enjoy!
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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