Name: Sunken Blueberry Cake with Mascarpone Whipped Cream
Yield: Makes 6-8 servings
Cuisine: Italian
Ingredients: Confectioners’ sugar, for dusting; 1 teaspoon fresh lemon juice; 1 tablespoon finely grated lemon zest; 6 tablespoons (3 oz/90 g) unsalted butter, melted and cooled slightly; ½ teaspoon pure almond extract; ½ teaspoon pure vanilla extract; 1 teaspoon baking powder; 1 cup (4¼ oz/120 g) all-purpose flour; 2 cups (10 oz/285 g) fresh blueberries; 1 teaspoon kosher salt; 1 cup (8 oz/225 g) whole-milk ricotta cheese; 1 cup (8 oz/225 g) sour cream; 3 large eggs, at room temperature; ½ cup (3½ oz/100 g) plus 1 teaspoon granulated sugar; ½ cup (4¼ oz/125 g) mascarpone cheese; 1 teaspoon pure vanilla extract; 3 tablespoons granulated sugar; 1 cup (8 fl oz/240 ml) heavy cream

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Inspired by sweet Maine blueberries, this cake is the perfect ending to any meal. Unlike most cakes, where a sunken middle means something went wrong, this cake is meant to cave in and create the perfect crater for the mascarpone whipped cream. The soft Italian cheese has a tang similar to American cream cheese, but it is much richer and the perfect balancing act to a sweet cake like this one.