Lemon Blueberry Mascarpone Ciambella
When I want to make a super fuss free cake I always end up making a Ciambella (Italian bundt cake). Maybe it's because Nonna Romana and her sisters were always making them, or maybe it's because they're just so easy! Someone in my family would usually bake one on Sundays and it would be eaten as dessert on that day and dipped in coffee for breakfast on the following days as the cake got a bit drier. For this Ciambella I used mascarpone instead of butter which produces a very tender, moist cake and added a ton of lemon zest and fresh blueberries for a combination that can bring out the sunshine on the dreariest day. A light lemon glaze on top makes it perfect to serve as a dessert but in my opinion it's super delicious plain too.
For 8 Person(s)
For the Cake:
- 2 3/4 cups all purpose flour or 00 flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 ounces mascarpone cheese, room temperature
- 4 lemons, zest only, plus juice of 2 lemons
- 1 1/2 cups granulated sugar
- 2 packets Italian vanilla powder or 1 Teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 1 cup fresh blueberries
For the Glaze:
- 1 cup confectioners sugar
- 2 tablespoons fresh lemon juice (you can use more or less to make the glaze as thin or as thick as you like)
- 1/4 teaspoon vanilla extract
- 1 lemon, zest only (optional)
- To make the Cake:
- Preheat the oven to 350 degrees.
- Grease a 10 inch bundt pan with butter or spray with cooking spray.
- In a mixing bowl whisk together the flour, cornstarch, baking powder and salt. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment combine the mascarpone, zest, juice, sugar and vanilla. Mix on medium speed until smooth.
- Add in the eggs one at a time waiting until each is fully incorporated before adding the next. Beat on medium speed until smooth and creamy.
- With the mixer on low speed alternate adding in the dry ingredients with the milk, beginning and ending with the dry ingredients. Scrape down the sides of the bowl with a rubber spatula as needed. Mix until the dry ingredients are just absorbed. Do not overmix.
- Fold in the blueberries and pour into the prepared pan. Bake for 45-50 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pan for 10 minutes then turn out onto a wire rack to cool completely. Cool completely before glazing.
- To make the Glaze:
- In a small bowl whisk together the confectioners sugar, lemon juice, zest and vanilla until smooth. Pour over the cake and serve.