Blueberry Almond Cake with Whipped Mascarpone
Berries and lemon is one of my favorite combinations, right up there with chocolate and peanut butter… and pizza with wine (everybody needs a snack while baking, right??). If it was a little more acceptable, I would be baking with this combination year round. But, you should follow what’s in season – key word here is should. Maybe this means multiple versions of this cake in the future. I can already smell the caramel apple pie. *mouth watering*
Enough daydreaming, back to the cake. It takes about an hour from start to finish (depending on how much wine and pizza you snack on in between steps) AND it comes from a box. I know this may fill you with some doubts, but trust me when I say it’ll be a challenge to not eat the entire cake in one sitting. Much different than my last recipe post, this cake is extremely light and fluffy and not too sweet. Plus, the bites of fruit make you feel a little healthier while eating it.
I choose to make almost all of my cakes in a 6” pan and then stack those babies up. A smaller and taller cake is usually much easier to store, easier to frost, and I think they look cuter. So throughout all of my posts you’ll typically see me making 6” cakes, but of course you are encouraged to change and adapt the recipe to your liking. But secretly the real reason is because you cut skinnier (but much taller) slices so it seems like you’re not eating as much cake. It’s a win for your conscience and for your stomach.
One last note on the frosting before I leave you with the recipe: I am not a fan of cream cheese icing (I know, this is a tragedy) but I LOVE this frosting. It’s perfectly fluffy and not too sweet, and the mascarpone can be thanked for that. So don’t be afraid to spread a thick layer in between your layers of cake – it won’t hurt.
I have a feeling this cake will become a staple around my house; it was given five stars by my entire family… which doesn’t happen often. So let’s see if you can win your families over with it too.
Don’t forget – Stay Hungry
Blueberry Almond Cake
- 1 box of white cake mix
- 4 egg whites
- 1 cup of milk
- 1/3 cup vegetable oil
- ½ cup all purpose flour
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond extract
- 1-2 cups blueberries
Preheat your oven to 350 degrees
Grease and flour two 6” pans
*Again, here is where you’re welcome to switch the size. You’re able to go up to two 9” pans with the amount of cake batter here. If you choose to use 6”, you’ll have some extra batter that you can make some cupcakes with (snacks!).I also love using the pan spray that includes flour. It eliminates the mess of flouring a greased pan and only takes about 3 seconds.*
- Combine all ingredients in a mixer/bowl and mix with the paddle attachment until the batter is no longer lumpy.
- Pour into prepared pans and drop in your desired amount of blueberries.
*I used about a half cup in each 6”, and I wish I had used more. Make sure you stir some in and sprinkle some on top to make sure they are evenly spread throughout the cake.*
- Place pans in the oven and bake until an inserted toothpick comes out clean, around 30 minutes.
- After cooling for a few minutes, remove cakes from their pans and let them chill in the fridge.
Whipped Mascarpone Frosting
- 16 oz mascarpone cheese, chilled
- 2 cups heavy whipping cream
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- Cream the mascarpone and powdered sugar until smooth, then add in the vanilla
- In a separate bowl, whip the cream until stiff peaks.
*It should look like shaving cream. Be careful to not overwhip it, or your frosting will be a little thicker and harder to spread.*
- Fold the whipped cream into the mascarpone mixture in three batches.
- Feel free to refrigerate until you are ready.
- 1/2 cup blueberries
- 1 cup blueberries
- 1 tablespoon lemon zest
- Juice of half a lemon
- 2 tablespoons sugar
- ½ cup water
- Combine all ingredients except the 1 cup of blueberries in a small sauce pot. Cook over medium/high heat, stirring occasionally, until the blueberries are broken down and the mixture has thickened.
- Remove from heat and add the remaining blueberries and mix until the fresh blueberries are covered.
- Let the compote cool before adding to the cake.
- Remove your chilled cakes from the fridge and cut your cakes in half so you have four thin layers.
*Of course you are welcome to leave them as whole cakes, I just prefer a taller cake with thinner layers (and this means more of that scrumptions frosting with each bite).*
- Spoon your desired amount of frosting onto the cake and spread out evenly. Place around a half cup of the blueberry compote onto the frosting and spread out evenly. Feel free to add more or less compote to adjust to your liking.
- Place another layer of cake on, and continue the process.
- You’re welcome to frost the top of your cake and add the remaining compote, or simply dust with powdered sugar.
- Most importantly – enjoy