Blueberry Mascarpone Pound Cake

Blueberry Mascarpone Pound Cake

For details and Step-by Step photos click see more

Blueberry Mascarpone Pound Cake

Ingredients

2 sticks room temperature unsalted butter

2 1/2 cups granulated sugar

3 cup flour

1 teaspoon kosher salt

1/2 teaspoon vanilla baking powder

4 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract

1 cup Mascarpone Cheese

1 12 oz. bag frozen bluberries

Step-by-Step

1 in bowl of stand mixer fitted with paddle attachment beat sugar and butter together until fluffy; approximately 5 minutes; scrape down sides of mixing bowl

2 in small mixing bowl whisk eggs, vanilla and lemon extracts together; add to fluffy butter; mix on medium /low speed until combined

3 sift flour,baking powder and salt; reduce mixing speed to low; gradually add to bowl of stand mixer; mix 1 minute; add Mascarpone; mix until batter smooth

4 fold blueberries into batter by hand using large plastic spatula

5 spray two 5×9 inch loaf pans with cooking nonstick spray or (one 5×9 inch and 3 mini loaf pans)

6 fill 3/4 of each  loaf pan with prepared batter; in preheated 350 degree oven, bake 1 hour 10 minutes or until cake taster is inserted and removed clean; cool 30 minutes before slicing

*Note~ wrap in parchment paper and gift to someone special