Ingredients:

  • 200g granulated sugar
  • 2 tablespoons fresh lemon zest
  • 115g unsalted butter, softened
  • 225g mascarpone cheese, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons fresh lemon juice
  • 250g all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 250g fresh blueberries
  • 1 tablespoon all-purpose flour for tossing
  • 120g powdered sugar
  • 2.5 tablespoons fresh lemon juice for glaze

Instructions:

  1. Preheat your oven to 350°F and grease your loaf pan. In a large bowl, combine 200g granulated sugar and 2 tablespoons fresh lemon zest. Use your fingertips to rub the zest into the sugar until the mixture is fragrant and pale yellow.
  2. Add 115g softened unsalted butter and 225g room temperature mascarpone to the sugar. Beat with a hand mixer until the mixture looks pale and fluffy. This usually takes about 3 minutes.
  3. Add the 3 large eggs one at a time, beating well after each addition. Incorporate 1 tablespoon vanilla bean paste and 2 tablespoons fresh lemon juice until the batter is smooth and glossy.
  4. In a separate bowl, whisk 250g all purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon sea salt. Gradually fold the dry ingredients into the wet batter until no streaks of flour remain. Do not overmix, or the cake will be tough.
  5. Toss 250g fresh blueberries with 1 tablespoon flour. Gently fold the berries into the batter until they are evenly distributed. The flour coating helps the berries grip the batter.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 45 minutes until a skewer comes out clean and the top is golden brown.
  7. While the cake cools, whisk 120g powdered sugar with 2.5 tablespoons lemon juice. Pour the glaze over the cake until it drips down the sides in thick ribbons.
  8. Let the glaze set for at least 15 minutes before slicing. This allows the exterior to develop a slight crunch that contrasts with the velvety interior.