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Donal Skehan
Lemon & Blueberry Slices with Mascarpone Icing | DonalSkehan.com, Light, zesty & great with a cup of tea!
  • desserts-baking

Lemon & Blueberry Slices with Mascarpone Icing

August 23

While I like to push the boat at with deserts for certain occasions, there’s a lot to be said for a simple tray bake. This Lemon & Blueberry tray bake is light and zingy and the creamy mascarpone frosting, literally is the icing on the cake! Super easy to make and there is never a crumb left which is always a good sign!

 

 

  • serves Serves 30
  • time 60 mins

Method

  1. 1. Pre-heat the oven to 160°C/320°F /Gas Mark 3. Line a rectangular baking tin (30cm x 23cm) with parchment paper.
  2. 2. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes. Gently fold in 150g of the blueberries and lemon zest. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.
  3. 3. Whisk the double cream until stiff peaks. In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Spread onto cooled cake. Sprinkle remaining blueberries and lemon zest on top and slice into individual squares.

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Ingredients

For the cake:

225g caster sugar

250g self-raising flour

1 tsp baking powder

4 large free-range eggs

225g butter, at room temperature

3 tbsp of milk

Zest of 1-2 lemons, depending on size

250g blueberries (150g for batter + 100g for sprinkling on top)

For the mascarpone icing:

250ml double cream

225g mascarpone cheese

100g icing sugar

zest of 1 lemon

 

You'll Need

Baking tin (30cm x 23cm)

Large mixing bowl

Medium mixing bowl x 2

Hand mixer (optional)

Wire rack