Lemon Blueberry Mascarpone Cake Recipe: A Tangy, Creamy Dessert Delight » IDreamOfFood.com

Ingredients

• All-purpose flour: 2 cups – You can substitute with cake flour for a lighter texture.
• Granulated sugar: 1 cup – Consider using coconut sugar for a more caramel-like flavor.
• Baking powder: 2 teaspoons – Make sure it’s fresh for best results.
• Salt: ½ teaspoon – reduces sweetness and enhances overall flavor.
• Unsalted butter: ½ cup (softened) – Use vegan butter for a dairy-free option.
• Eggs: 3 large – Flax eggs can be used as a vegan choice.
• Whole milk: 1 cup – Almond milk or another plant-based milk works well too.
• Fresh lemon zest: 2 tablespoons – For a stronger lemon flavor, increase to 3 tablespoons.
• Fresh lemon juice: ¼ cup – choose freshly squeezed for the best taste.
• Mascarpone cheese: 1 cup – Ricotta can be used as a lighter substitute.
• Powdered sugar: 1 cup – Adjust sweetness to taste.
• Fresh blueberries: 1 ½ cups – Frozen blueberries can be used; just adjust the cooking time accordingly.