Lemon Blueberry Mascarpone Ciambella Recipes

BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM

Blueberry Cake with Lemon-Mascarpone Cream image

Provided by Valerie Bertinelli

Categories dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 cup plus 1 teaspoon all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) 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
Confectioners' sugar, for dusting
1 cup mascarpone, at room temperature
1/4 cup heavy whipping cream, at room temperature
3 teaspoons honey
Zest of 1 lemon
1 vanilla bean, halved lengthwise, seeds scraped

Steps:

For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)

MEYER LEMON AND BLUEBERRY CHEESE TART

Meyer Lemon and Blueberry Cheese Tart image

Luscious lemon cheese filling with blueberry topping.

Provided by dana

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 2h

Yield 16

Number Of Ingredients 8

Ingredients

4 ½ ounces thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies), crushed
3 tablespoons butter, melted
1 pound fresh blueberries
⅔ cup white sugar
1 tablespoon cornstarch
1 (8 ounce) container mascarpone cheese
3 tablespoons lemon curd
½ (8 ounce) container frozen whipped topping, thawed

Steps:

Thoroughly mix crushed lemon cookies and butter together in a bowl.
Press cookie mixture into the bottom of an 8-inch springform pan.
Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g

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