Blueberry Cake

This blueberry cake with whipped mascarpone frosting was inspired by the comforting flavor of a classic blueberry muffin—soft, buttery, and filled with bursts of fruit. I used a simple vanilla génoise base and folded in about three generous handfuls of blueberries, which gave the cake a lovely balance of sweetness and fruitiness without overpowering the vanilla.

A quick tip when baking with blueberries: frozen berries work perfectly, but to avoid staining the batter and having them sink to the bottom, coat them lightly in flour before folding them in. This keeps the distribution even and the cake looking clean and vibrant.

To top it off, I made a light whipped mascarpone frosting using a mix of mascarpone and whipping cream (1 to 1 ratio), a bit of icing sugar, and vanilla bean extract. Everything was whipped together until smooth and airy. The result is a fresh, creamy topping that adds richness without being too heavy, and it pairs beautifully with the soft, buttery crumb of the cake.

After frosting, I garnished the top with fresh blueberries, a few edible flowers for decor and a scattering of silver pearl sprinkles to give it a subtle, elevated finish.

This cake is all about letting simple, quality ingredients shine. From the burst of blueberries in every bite to the light, creamy mascarpone topping, it’s the kind of dessert that feels effortless but still makes an impression. Subtle, fresh, and not overly sweet—it’s a cake that speaks for itself without trying too hard.

Click here to see how I assembled it🫐: https://vm.tiktok.com/ZNdRb1uJB/