Blueberry, chia & mascarpone cake

Name: Blueberry, chia & mascarpone cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 100 g butter, plus extra for greasing; 250 g tub mascarpone, room temperature; 3 free range medium eggs; 175 g plain flour; 130 g golden caster sugar; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 unwaxed lemon, zest; 2 tbsp chia seeds; 225 g pack Blueberries, plus extra to serve; Icing sugar, to serve; Greek yogurt, to serve

Simple to prepare, this cake is soft as a cloud and light as air, with bursts of juicy fruit.

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Vegetarian

Serves12
CourseDessert
Prepare10 mins
Cook45 mins
Total time55 mins
PlusChilling

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100g butter, plus extra for greasing
250g tub mascarpone, room temperature
3 free range medium eggs
175g plain flour
130g golden caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
1 unwaxed lemon, zest
2 tbsp chia seeds
225g pack Blueberries, plus extra to serve
Icing sugar, to serve
Greek yogurt, to serve

Preheat the oven to 160°C, gas mark 3. Melt 100g butter, then allow to cool to room temperature. Grease a 23cm round cake tin and line with baking parchment.
Put the mascarpone into a large bowl, whisk until smooth, then whisk in the melted butter and eggs until combined. Add the flour, sugar, baking powder and bicarbonate of soda to a separate bowl and whisk briefly to combine.
Tip the dry ingredients into the wet ones, then fold in with a spatula to a smooth batter. Add the lemon zest, chia seeds and about half the blueberries, and fold gently to bring together. Pour the batter into the tin, using the spatula to smooth into an even layer. Sprinkle over the remaining blueberries.
Bake for 45 minutes, or until golden and risen and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn the cake onto a cooling rack. Serve with a dusting of icing sugar, Greek yogurt and extra blueberries. Enjoy warm or cold.

Cook’s tip

To make this cake into more of a dessert, serve it warm. Whisk up some more mascarpone with 1 tbsp icing sugar and a good squeeze of lemon juice for a delicious Recipes: Maddie Rix, Photographs: Dan Jones, Food styling: Troy Willis, Styling: Tony Hutchinson, Art direction: Cassie Eade. Products subject to availability. Selected stores. lemon cream.

Typical values per serving (excluding extra blueberries, icing sugar and yogurt) when made using specific products in recipe