Blueberry-limoncello Cake Recipe
housemade blueberry syrup, limoncello, whipped mascarpone, lemon zest
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Ingredients
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Cake
Blueberry Syrup
Whipped Mascarpone
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3
- 4
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- 6
Add Lemon Zest
Fold in the lemon zest gently into the batter.
- 7
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Blueberry Syrup Preparation
- 9
Combine Ingredients
In a medium saucepan, combine the fresh blueberries, sugar, and water. Bring to a boil over medium heat.
- 10
Simmer
Once boiling, reduce the heat and let it simmer for 10-15 minutes, or until the blueberries burst and the syrup thickens.
- 11
Add Lemon Juice
Remove from heat and stir in the lemon juice. Allow the syrup to cool before using.
Whipped Mascarpone Preparation
- 12
Beat Mascarpone and Cream
In a mixing bowl, combine the mascarpone cheese and heavy whipping cream. Beat with an electric mixer until soft peaks form.
- 13
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is thick and fluffy.
- 14
Chill
Refrigerate the whipped mascarpone until ready to use.
Assembly
- 15
Layer the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of blueberry syrup on top.
- 16
Add Whipped Mascarpone
Spread a generous layer of whipped mascarpone on top of the blueberry syrup.
- 17
Finish with Second Layer
Place the second cake layer on top and repeat the process with blueberry syrup and whipped mascarpone.
- 18
Garnish
Drizzle additional blueberry syrup on top of the cake and garnish with lemon zest before serving.
