For the Blueberry Sauce

2 cups fresh blueberries (or frozen) plus 1/2 cup of fresh blueberries

1 cup sugar

2 tablespoons water

juice of 1 lemons

For the Lemon Cream

8 ounces of mascarpone cheese, room temperature m(1 small tub)

3/4 cup powdered sugar

2 cups heavy whipping cream (cold)

zest of 1 large lemon

2 loaves of pound store bought cake

2 cups of lemon curd

2 loaves of pound cake (store bought)


Add all the ingredients for the blueberry sauce to a sauce pan on the stove on medium heat. Only use 2 cups of blue berries and reserve the extra 1/2 cup for use later.

Cook the blueberries, until it has thickened and the berries has popped. This should take about 5-10 minutes. Place in the fridge to keep cold.

To make the Lemon Cream, add to the bowl of a stand mixer the cheese, powdered sugar and lemon zest. Mix until smooth.

Slowly add in the whipping cream and whip on high until peaks form. This should not take long about, 5-6 minutes.

Transfer about 1/4 of the lemon cream to a container with a lid and place in the fridge for use later.

To the remaining whipped cream, gently fold in 1 cup of the lemon curd.

To assemble the cake, line a 9*5 baking pan with plastic wrap. Make sure there are extra plastic wrap over the sides of the pan.

Slice your pound cake to fit the size of the pan. Remove the rounded top of the pound cake and keep that aside as we won’t need that. Slice the pound cake lengthwise in two places. So you should have the top portion, that we don’t need, and two other slices that we will use.

Place 1 slice of the pound cake in the baking pan, spread on some of the lemon cream to cover the cake. Place this in the freezer for 10 minutes. After 10 minutes, remove from the freezer and spread on some of the blueberry sauce. Place back in the freezer for 10 minutes.

After 10 minutes remove and swirl on some of the lemon curd over the blueberry sauce. Spread another layer of the lemon cream and place another slice of the cake on top.

Repeat that process until you are at the top of you baking pan.

Cover the top layer with the lemon cream. Wrap the excess plastic wrap over the tops of the cake and place in the freezer for 2-3 hours.

When you are ready to serve, remove from the freezer, grab hold of the sides of the plastic and pull the cake out of the pan.

Trim the sides of the cake so that it is neat and even. Spread the remaining whipping cream that you reserved earlier over the tops and sides of the cake.

Place in the freezer for 10 minutes. To the remaining blueberry sauce add the 1/2 cup of fresh blueberries and mix in.

To serve, cut a 1/2 inch slice and top with a dab of the blueberry mix.








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