Blueberry Cake with Lemon-Mascarpone Cream Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 cup plus 1 teaspoon all-purpose flour, plus more for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 cups frozen blueberries, rinsed and drained
• 1 teaspoon lemon juice
• 1 teaspoon grated lemon zest
• 1/2 teaspoon cinnamon
• Confectioners' sugar, for dusting
• 1 cup mascarpone, at room temperature
• 1/4 cup heavy whipping cream, at room temperature
• 3 teaspoons honey
• Zest of 1 lemon
• 1 vanilla bean, halved lengthwise, seeds scraped