This Cake Is A Hit All Over The Globe

blueberry loaf cake

There’s no mascarpone cheese in the cake my mother makes, so this blueberry cake is definitely different than hers. But it turned out absolutely delightful! I made this in the evening, managed to resist the urge to have a piece right away (I would have eaten it all, had I tasted even a little bit) and served it for breakfast the next morning.

Let me tell you something, friends. A slice of this cake, with a cup of strong coffee, as the first rays of sun hit your kitchen… I’m pretty sure you can’t get closer to heaven while you’re still on this Earth!

If you’re not a fan of mascarpone cheese, or you just don’t happen to have it at hand, you can use yoghurt or buttermilk instead. But I do recommend trying this recipe with mascarpone first – I believe it makes all the difference!

Ingredients

2 sticks Land O’ Lakes unsalted butter, room temperature

2 1/2 cups Domino granulated sugar

3 cup Gold Medal all-purpose flour

1 tsp kosher salt

1/2 tsp vanilla baking powder

4 large Eggland’s eggs

1/2 tsp vanilla extract

1/2 tsp lemon extract

1 cup Mascarpone Cheese

1 12 oz. bag frozen bluberries

 

Instructions:

Beat sugar and butter together until fluffy (about 5 minutes), scraping down sides of mixing bowl.

In a separate bowl whisk eggs, vanilla and lemon extracts together. Add to fluffy butter; mix on medium /low speed until combined.

Sift flour, baking powder and salt together. Reduce mixing speed to low and gradually add the dry ingredients to the butter mixture. Mix 1 minute, add Mascarpone, and mix until smooth.

Fold blueberries into batter by hand using large plastic spatula.

Spray two 5×9 inch loaf pans with cooking spray.

Fill 3/4 of each  loaf pan with prepared batter; in preheated 350 F oven, bake 1 hour 10 minutes or until cake taster is inserted and removed clean; cool 30 minutes before slicing.

 

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Quick tip: If you’re serving this hot, straight from the oven, add a scoop of vanilla ice cream on top!

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27 comments

It’s a smooth cheese usually found in a tub with the ricotta cheese/ cream cheeses etc. I would not skip this, can’t wait to try it

I looked it up and it said it is used in Italian cooking and if you use that, you don’t need to add vanilla. I wouldn’t want to buy it just for one recipe so I would use regular baking powder. And vanilla IS added to this recipe.

Marscapone is an Italian sweet cheese. Google a recipe for it and make your own with cream cheese. DON’T LEAVE IT OUT!!!

it says 1/2 tsp baking powder for the 3 cups flour. You don’t need vanilla baking powder for one recipe. since there already is vanilla in the cake.

When numerous ingredients put you in a dither you can always use a cake mix and simply add to it the things that made someone else’s cake special. The food engineers at Duncan Hines have perfected the balance of ingredients that make cake a cake, light, fluffy, moist and full of whatever you desire. I just made a “dump” cake with Duncan Hines Spice Cake mix mixed with apple pie filling and cherry pie filling. Half of each separately, put in a pan, one layer on top of the other, and it turned out great! Everyone loved it. I also had to squeeze in a couple of baby apple sauce servings in a tube pack. They are good if more moisture is needed to completely “wet” the cake batter.

Would love to have the recipe you told us about
Your mom’s recipe, this recipe needs redone
It would help everyone if you redid it
Vanilla baking powder u don’t need and vanilla extract so plz or redo this recipe

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