I didn’t ask hubby what kind of cake he’d like for his birthday but I know I’m safe with this little beauty.
Tell me – when does this happen in real life? From the blueberries to the mascarpone, the balsamic to the brown sugar, I had absolutely everything I needed. Every last ingredient. There they were – all giving me the stink eye – as if to say – “Hey lady – use us, we’re here, don’t let us get lost behind the vanilla almond milk and nectarines… We’re available now, we’re fresh and we’re ready…”
So, how could I resist? My wheels started turning and Blueberry Mascarpone Pound Cake with Marinated Berries was born.
I had no choice. And not for nothin’ – all’s well that ends well – this is one of the tastiest most decadent yet still refined classic pound cakes that I’ve enjoyed in a while. And there’s no doubt Dom is going to love it!
My superman turns another year more charming tomorrow… Yep, April Fool’s Day! Legend has it – when the doctor handed Dom to my mother-in-law and said, “It’s a boy!”, she said, “You’re kidding, right? It’s April Fool’s…” Nope – Doc did not employ silliness that morning – and Mona received the gorgeous gift of her first little boy, Dominick Jude.
This recipe is a combination of flavors and techniques I’ve combined as a result of favorite recipes I’ve collected over the years. Though lemon and ricotta can create bright flavor and beautiful texture, I am hooked on the gentle sweetness that mascarpone delivers. And any chance I have to use vanilla bean paste, I’m all about it. The tiny flecks of seeds along with its pleasing aroma make me melt a little.
This cake has a tender yet substantial crumb. The crust bakes up to a perfect crisp as if to protect the cake from drying out. It’s silky and moist, sweet and savory.
I decided to marinate berries in a little balsamic, brown sugar and yes, vanilla bean paste, for a topping that adds a little more texture and a tiny (I mean teeny-tiny) tartness to our blueberry bread. Adding the topping is optional, of course. I would describe it as a nice pop of flavor that adds to the cake like, say, a perfect handbag or a silky scarf adds to a gorgeous ensemble. Not necessary but nice.
This recipe’s a keeper…just like my Number #1 Man! My Birthday Boy! My Numero Uno!
Buon Appetito!
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Blueberry Mascarpone Pound Cake with Marinated Berries
Author: Ciao Chow Bambina
Recipe type: Dessert
Ingredients
Pound Cake
1¾ cups all purpose flour
2 tsp baking powder
½ tsp salt
1½ sticks unsalted butter, room temperature
1 cup mascarpone (8 oz.), room temperature
1½ cups sugar
3 eggs, room temperature
½ Tbsp. vanilla bean paste
1½ cups blueberries
Marinated Berries
¼ cup balsamic
2 Tbsp. brown sugar
1 tsp. vanilla bean paste
1½ cups fresh blueberries
Instructions
Preheat oven to 325 F.
Butter sides and bottom of a 9x5-inch loaf pan then right before filling with batter, line with parchment paper. Set aside.
In a medium bowl, vigorously whisk the flour, baking powder and salt.
Rinse 1½ cups blueberries and toss them with a little flour to lightly coat.
Use an electric mixer on high speed, beat together the butter, mascarpone and sugar for 3 minutes until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Mix in the vanilla bean paste.
Without over-mixing, stir in the dry ingredients (in 3 additions) until just incorporated.
Gently stir in the blueberries.
Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula.
Place on a baking sheet on the middle rack of the oven.
Bake for about 1 hour 15 minutes or until a toothpick comes out clean.
Check the cake when there's about 20 minutes to go, you may want to put a sheet of foil over the top to keep it from browning further.
Remove from oven and let cool for 15 minutes in the pan.
Gently remove the cake from the pan and let cool completely on a wire rack.
In the meantime, prepare the marinated blueberries.
Rinse 1½ cups of blueberries and place in a medium bowl.
In a small bowl, whisk the balsamic with brown sugar and vanilla bean paste.
Pour the balsamic mixture over the berries.
Let the fruit marinate for about 15 minutes.
Drain the marinade.
Slice the pound cake.
Serve berries over top.
3.5.3208
A couple birthday recipes from yesteryear…
Yellow Butter Cake with Chocolate Frosting
Meatball Pizza with Garlic Oil & Crushed Red Pepper
CIAO!
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