Blueberry Mascarpone Cake! Easy delicious Italian recipe

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds richness.

In a medium-sized bowl, add 1 cup of sugar and 3 large eggs, and whip together until smooth and creamy.

Add 8 ounces of mascarpone cheese and 1/2 cup of olive oil, and whip until creamy and slightly fluffy.

Stir in the zest of 1 lemon, 1/2 teaspoon of salt, and 1 teaspoon of pure vanilla extract, mixing until combined.

Add 1.5 cups of all-purpose flour and 2 teaspoons of baking powder, and mix until just combined.

Spray a bundt pan thoroughly with nonstick cooking spray or butter it.

Pour the batter into the bundt pan and spread it out evenly.

Add 2 cups of blueberries on top of the batter, gently pressing them in slightly.

Preheat the oven to 350°F (175°C) and bake for about 40 to 50 minutes, doing the toothpick test after 40 minutes.

Let the cake cool in the pan for about 15 to 30 minutes, then flip it out and allow it to cool for at least an hour.

Dust the cooled cake with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens