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Blueberry Mascarpone Skillet Cake

This blueberry mascarpone skillet cake is made with brown butter, fresh blueberries, and bite-sized dollops of mascarpone scattered throughout. Enjoy with a dusting of powdered sugar and a scoop of vanilla ice cream!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings

Ingredients
 

Blueberries

  • 3 cups (450 grams) fresh blueberries on the smaller side if possible
  • 1 tablespoon lemon juice

Cake

  • 1 ½ cups (180 grams) cake flour spooned and leveled
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ cup (113 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • ½ cup (120 grams) whole milk room temperature
  • 4 oz (113 grams) mascarpone cheese in bite-sized dollops

Instructions

  • Preheat oven to 350F and lightly grease a 10 inch cast iron skillet with cooking spray or melted butter.
  • In a large pot, melt the butter over medium heat. It will start to crack and sizzle - let it do this while stirring occasionally. After a few minutes or so, the butter cracking/sizzling will subside and the butter will begin to foam up in the pan. 
  • Every few seconds or so, swirl the pan around until you can see that the butter is golden brown. You should also be able to see some of the brown bits swirling around in the butter. Once golden brown, immediately remove from the heat and pour the butter into a large bowl to cool for 10 minutes.
  • While the butter is cooling, toss together the blueberries and lemon juice and set aside. In a medium-sized bowl, whisk together the cake flour, baking soda, salt, cinnamon, and cardamom. Set aside.
  • Once the butter has cooled for 10 minutes, add the granulated sugar and vanilla to the butter and whisk to combine. Add the eggs and whisk to combine.
  • Add half of the dry ingredients and whisk until almost fully mixed in. Add half of the milk and whisk until almost combined. Repeat this with the other halves of the dry ingredients and the milk, then mix until you have a smooth batter.
  • Pour the batter into your prepared pan. Sprinkle half of the blueberries on top of the cake batter in an even layer, followed by small dollops of the mascarpone cheese scattered throughout. Top with the remaining blueberries but try not to get any of the excess liquid in the bowl. It may seem like a lot of blueberries, but the cake will essentially rise around the blueberries making for a perfect blueberry studded cake!
  • Bake for 45-50 minutes. The cake will be golden and the blueberries will be bubbling. The center of the cake should not be super jiggly.
  • Allow the cake to cool at room temperature for 30 minutes, then dust with powdered sugar and serve with vanilla ice cream. Enjoy!
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