First, apply butter at room temperature to the mold and store it in the refrigerator. Drain the blueberries thoroughly and coat them lightly with extra powder. I used frozen blueberries When using frozen blueberries, you have to remove the water completely before using them Otherwise, the cake might get wet because it's too wet

Gently dissolve the butter at room temperature in a bowl and mix well with the amount of sugar. Beat in the eggs at room temperature and cream them two or three times. Whip the sugar particles to a slight touch. 100 grams of sugar isn't that sweet It's probably because I mixed it with unrefined sugar Based on 100 grams, I think you can control your sugar content

Combine mascarpone cheese and lemon juice in creamy butter and mix well. If you mix it too much, separation may occur, so just mix it well.

Add sifted flour, befa, and beso to this and mix well with a spatula. When the powder is mixed to a certain extent, add milk and mix, then add the prepared blueberries and mix well. After adding blueberries, especially frozen blueberries, you have to mix them briefly If you mix it too much, the blueberries will burst and the color won't be pretty, and the cake might get sticky

Place the finished dough in a pre-prepared mold, even it out evenly, and drop it on the floor a few times to arrange the dough.Bake for 40 to 50 minutes in a preheated oven at 170 to 180 degrees Celsius. Cool the finished cake in a mold, separate it from the mold, and cool it completely in a cooling net. It's done!