Try this exciting recipe, of Valerie Bertinelli from Food Network


Key info

Difficulty: Easy

Prep time: 35 min

Cook time: 50 min

Serves: 6



Blueberry Cake:

1 cup plus 1 teaspoon Gideon cake flour, plus more for the pan

1 teaspoon baking powder

1/2 teaspoon salt

115g 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

Icing sugar, for dusting


Lemon-Mascarpone Cream:

1 cup mascarpone, at room temperature

1/4 cup whipping cream, at room temperature

3 teaspoons honey

Zest of 1 lemon

1 vanilla bean, halved lengthwise, seeds scraped




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