Lemon and blueberry cake

Dedicated to the new entry of the family, with lots of blueberries, the pleasantness of lemon combined with a soft mascarpone cream.

In a nutshell: a cake for special occasions, ideal for real gourmands looking for something different from the classic sponge cake.

SERVES 6-8 PEOPLE

READY IN 2h

INGREDIENTS

12 oz sugar

½ cup seed oil

3 eggs

Vanilla extract to taste

2 lemons zest

4 tablespoons lemon juice

½ cup Greek yogurt (Iused Stuffer)

12 oz flour

1 teaspoon baking powder

1 pinch salt

1 cup milk + 1 teaspoon lemon juice

9 oz fresh blueberries

1 tablespoon flour

butter and all-purpose flour to taste

13 oz whipping cream

1 lb Mascarpone cheese (I used Stuffer)

4 ½ oz vanilla icing sugar

1 cup custard

2-3 lemon slices

blueberries and mint leaves to taste

STEP 1: MAKE THE CAKE

Place sugar, oil, eggs and vanilla extract in a bowl and whisk for 5 minutes ( until whipped).

Add lemon zest, lemon juice and Greek yogurt to the mixture and continue whisking.

In another bowl, mix the flour, salt and baking powder.

Add this mixture to the cake dough bowl little by little, alternating with the buttermilk ( milk + lemon juice).

In the meantime wash and then dry blueberries. Sprinkle with flour, shake off the excess and gently add them to the mixture.

STEP 2: IN THE BAKING TIN

Butter and flour two round baking tins with a diameter of 20 cm.

Divide the cake dough into the two pans and place some blueberries on the top.

STEP 3: COOK

Bake the cakes in a preheated oven at 180 ° C for 40 – 45 minutes.

STEP 4: MAKE THE MASCARPONECHEESE CREAM

In a cold bowl (you can put it in the fridge for a few minutes to make it cold), whip the cream + mascarpone cheese. Add confectioner’s sugar, mix carefully, then cover the bowl with plastic wrap and place it into the fridge to firm.