BLUEBERRY LAVENDER POUND CAKE WITH LEMON MASCARPONE CREAM

This blueberry Lavender Pound Cake is dense, fruity, and floral, and is topped with a creamy mascarpone cream with a hint of lemon tang and fresh berries.

BLUEBERRY LAVENDER POUND CAKE WITH LEMON MASCARPONE CREAM

INGREDIENTS
  1. 1 recipe Orange-scented Pound Cake
  2. 2 Cups Blueberries, divided
  3. 3 drops Lavender Oil
  4. 4 ounces Mascarpone
  5. ½ cup Powdered Sugar
  6. 1 cup Heavy Whipping Cream
  7. 1 tablespoon Fresh Lemon Juice
  8. 1 cup Blackberries
  9. Lavender Sprigs(optional)

INSTRUCTIONS
  • 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 it's cooled for 10 minutes,