Mascarpone Berry Cake

A delicious cake that has flavors of almond and blueberries and slight creaminess from the mascarpone cheese makes it a perfect cake for the holidays. We have been enjoying this cake for sometime now.  I made it during Thanksgiving and took it to the family potluck, every one loved it. The cake disappeared in no time, actually the crumbs were gone as well :). So yummy, it is a must try…For sure will make it for Christmas again. It is so light and yummy.

Ingredients
all-purpose flour 1/2 cup
almond flour 1/2 cup
sugar ( 2/3 cup minus 2 tbsp)
salt 1/2 tsp
baking powder 1 tsp
mascarpone cheese 8 oz @ room temperature
large egg 2 @ room temperature
unsalted butter 6 tbsp
vanilla extract 1/4 tsp
fresh blueberry 1/2 cup

Method
Leave the mascarpone cheese and eggs out on the counter till it comes to room temperature.
Preheat oven to 350°F.
In a small bowl, mix flour, sugar, salt, and baking powder, thoroughly with a whisk and set aside.
Melt the butter in a microwave safe bowl for 20-30 seconds and let it cool down completely.
Brush an 8” or 9” cast iron skillet/baking pan/spring form pan with some melted butter.  ( I have used the 9 inch glass baking pan)
In a mixing bowl add mascarpone cheese, egg, the cooled butter and vanilla extract and whisk until smooth.
Combine the dry ingredients into the wet ingredients with a spatula.
Fold in ⅔ of the berries, without smashing them.
Pour into prepared pan, sprinkle the remaining berries on top.
Bake for 30-35 minutes until an inserted toothpick comes out clean.
Let cool on a wire rack completely before dusting with powdered sugar and slicing.
Store cake in the refrigerator, this cake stays fresh and moist for few days.

Link to step by step making video

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