Rich, creamy and fully of flavour this blueberry mascarpone cake is the perfect summer afternoon treat.
Preheat oven to 180C and line a 20cm cake tin with baking paper
In a small bowl, combine the flour, sugar, salt, and baking powder with a wooden spoon
In a separate bowl, whisk together the mascarpone cheese, egg, melted butter, orange extract and vanilla and lavender extract until smooth.
Combine the dry ingredients into the wet ingredients and then fold them together carefully until just combined.
Coat the blueberries in flour and gently fold in 2/3 of the berries.
Pour the batter into the prepared pan, then top with the remaining berries and the flaked almonds.
Bake for 45 minutes until a cake tester comes out clean then leave to cool on a wire rack before dusting with icing sugar and serving.
This cake will keep in an airtight container for 2-3 days.