Blueberry Mascarpone Crumb Cake

1. First prepare the crumb topping. It’s super easy! In a bowl combine the sugar, flour, walnuts, vanilla, and cinnamon. Pour the butter in and stir it all together thoroughly. Set it aside.

2. Now for the cake! Preheat the oven to 375 F. Take an 8 x 8 baking pan and spray it liberally with cooking spray. In a bowl, thoroughly whisk together the cooled melted butter, eggs, milk, mascarpone and vanilla. In another large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Pour the wet ingredients into the bowl of dry ingredients and gently whisk it until just combined into a lovely batter. A few little lumps are OK, you don’t want to overwork it. Switch to a rubber spatula and gently fold in the blueberries to complete the blueberry mascarpone crumb cake batter.

3. Pour the batter into the prepared baking dish and smooth it out with a spatula. Evenly distribute the crumb topping on top of the batter and gently press it down to really make it adhere to the cake. Bake the blueberry mascarpone crumb cake for 50-55 minutes, until the crumb top is beautifully golden, and a toothpick inserted into the center comes out clean. Take it out and let it cool for at least 15-20 minutes. Then just serve it in the sized pieces your heart desires!

This is an easy cake to put together and it is sure to wow anyone you serve it to. Hubby absolutely went nuts for it. The mascarpone makes the cake so moist, with the juicy blueberries giving gorgeous bursts of flavor. The crumb topping lends so much amazing texture.