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.
- 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
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.