Blueberry Lavender Pound Cake with Lemon Mascarpone Cream

• Vegetarian

• Produce

  • 1 cup Blackberries
  • 2 cups Blueberries
  • 1 Lavender

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 cup Powdered sugar

• Oils & Vinegars

  • 3 drops Lavender oil

• Bread & Baked Goods

  • 1 Recipe orange-scented pound cake

• Dairy

  • 1 cup Heavy whipping cream
  • 4 oz Mascarpone

Found on thekitchenmccabe.com

Description

Ingredients

• 1 recipe Orange-scented Pound Cake
• 2 Cups Blueberries, divided
• 3 drops Lavender Oil
• 4 ounces Mascarpone
• ½ cup Powdered Sugar
• 1 cup Heavy Whipping Cream
• 1 tablespoon Fresh Lemon Juice
• 1 cup Blackberries
• Lavender Sprigs(optional)

Directions

• Puree 1 cup of the blueberries and run through a fine mesh strainer. Set aside.
• Make the pound cake according to recipe instructions but omit the orange oil and add in the lavender oil and blueberry puree instead. Make sure to use a very large loaf pan to bake the cake in. Let cake cool, removing from the baking pan after its cooled for 10 minutes,
• Place the mascarpone and powdered sugar in a bowl and beat together until smooth and creamy. Add the heavy cream and beat with an electric mixer until the mixture is thick and creamy(this will take a few minutes.) Beat in the lemon juice until just combined.
• Spread the lemon mascarpone cream on top of the cooled cake. Top cream with the remaining blueberries and blackberries. Place sprigs of lavender on top, if desired.