-
Prep time
20 minutes
-
Cook time
55 minutes
-
Makes
1 loaf cake
Author Notes
A moist, unctuous sponge bursting with oozy blueberries and made more indulgent with mascarpone and a little orange liqueur —Lynn Clark
Continue After Advertisement
Ingredients
-
80 grams
unsalted butter
-
75 grams
soft brown sugar
-
2 tablespoons
runny honey
-
2
large eggs
-
230 grams
Tipo 00 or all-purpose flour
-
210 grams
mascarpone
-
25 milliliters
Cointreau or triple sec
-
25 milliliters
milk
-
1.5 teaspoons
lime juice
-
2 tablespoons
baking powder/baking soda
-
130 grams
blueberries
Directions
-
Preheat your oven to 180C fan or 350 F
-
Grease and line your loaf tin (approx 7" x 4" or 20cm x 10cm)
-
Cream the butter, caster sugar and honey together in a bowl until fluffed up a little and turned paler in colour
-
Add the eggs, flour, mascarpone, Cointreau, milk, baking powder and lime juice and whisk in
-
Gently mix in the fruit (it doesn’t matter if you burst a few, this gives a nice contrast in the cake)
-
Fill the prepared tin with the mixture and level off as best as possible
-
Sprinkle over a little extra soft brown caster sugar
-
Bake in the middle of the oven for about 55 minutes, testing with a skewer to see if it’s done (a skewer will come out clean when it’s ready)
-
Leave to cool in the tin for 30 minutes then carefull transfer to a wire rack (the cake is very moist and may split if you are not careful with it – when fully cold it is more rigid)
-
Enjoy like any normal cake, but also works as a dessert with ice cream, custard or additional fruit
See what other Food52ers are saying.