Lemon Biscuit Cake with Mascarpone Cream Frosting and Blueberries

When the pandemic began, I made biscuits and banana bread. I never got onto the sourdough bandwagon. Now, a year later, I’m still making biscuits. Although over the course of the last year, I’ve had fun experimenting with my biscuits. I’ve made them for Sunday brunches, as a substitute for bread at lunches and as an easy dessert.

In the summer when local blueberries were at an abundance, I started pairing them with my lemon biscuits. At the cottage, where I’m always looking for easy applications for seemingly fussy dishes, I decided to make my biscuits a cake. I’ve made waffles a cake so why couldn’t I do it with biscuits?

These buttery and citrusy biscuits pair so well with the sweet mascarpone and bright pop of fresh blueberries. The whole dish feels so much lighter than a cake and is way less fussy. I like to have them as the finale of a dinner or a component of brunch that is looking for something sweet to balance all the savoury. The pandemic has kept us from cooking and share food with family and friends. However, I already know, when the time comes, this dish will be one of the sweet by-products of all those days at home.

Print Recipe

Lemon Biscuit Cake with Mascarpone Cream Frosting and Blueberries

It makes complete sense you'd make buttery biscuits a cake while sweet mascarpone was the frosting. Blueberries wouldnt have this fresh and blanced dessert any other way. It's the perfect Spring plate.

Course: Dessert

Cuisine: American

Keyword: lemon biscuts, mascarpone, biscuits, cake, blueberry recipes, biscuit recipes

Servings: 6

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp granulated sugar
• 1 tsp salt
• 6 tbsps butter, cut into tablespoons and frozen
• 3/4 cup milk
• 1 zest of lemon

For the Mascarpone Frosting with Blueberries

• 2 cups mascarpone
• 2 tbsps honey
• 1/4 cup heavy cream
• 1 lemon, zest and 1/2 the juice
• 1 tsp vanilla extract
• 6 ounces fresh blueberries
• fresh mint

Instructions

• In a food precessor, add your flour, baking powder, sugar, salt and butter. Process until the butter is pea-sized pieces. Stir the zest into the milk. Drizzle the milk into the processor until the dough comes together.
• turn the dough out onto a generously floured surface. Sprinkle a bit of flour on to the top of dough and pat it together into a circle. If the dough is super sticky just sprinkle on some additional flour. Handle the dough as littel as possible.
• Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass into 6 discs.
• Arrange the biscuits in a cast iron skillet. (You can also place them on a lightly greased. baking sheet or parchment lined baking sheet and then arrange them in the flower shape on a plater after baking.) Brush the tops with either milk or egg. Bake for 10 to 12 minutes or until golden brown on top.
• While biscuits are cooking, in a medium bowl, mix the mascarpone, cream, honey, juice, zest and vanilla extract.
• Place cooled biscuits on a large plate or platter and cover in mascarpone cream, scatter blueberries on top as well as extra zest and mint.