Jammy Baked Blueberries Recipe With Whipped Mascarpone

saucy roasted blueberries with whipped mascarpone cream recipe featured image

Jammy Baked Blueberries Recipe With Whipped Mascarpone

Inspired by Arwen from J.R.R. Tolkien's The Lord of the Rings, this summery treat enhances blueberries with balsamic vinegar and honey, bakes the berries until jammy, and then swirls them into lusciously silky whipped mascarpone for an elegant dessert that's fit for a high elf.

Course Dessert, Snack

Cuisine American

Keyword Baked Blueberries, Mascarpone Whipped Cream, Roasted Blueberries, Whipped Mascarpone, Whipped Mascarpone Cheese

Prep Time 10

Cook Time 10

Cool Time: 10

Servings servings

Calories 332kcal

Author Faith Gorsky

Ingredients

Baked Blueberries:

1 pint blueberries fresh or frozen (you may need to add a few minutes to the roasting time if using frozen)
2 tablespoons honey
1 tablespoon water (omit if using frozen blueberries)
1 tablespoon good-quality balsamic vinegar
1/8 teaspoon salt
1/16 teaspoon vanilla bean powder or 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract (see Notes)

Whipped Mascarpone:

8 ounces mascarpone cheese at room temperature
1/2 cup heavy whipping cream at room temperature
3 tablespoons granulated white sugar or keto granulated sweetener
1/2 tablespoon pure vanilla extract
1/8 teaspoon salt

Optional Garnish Ideas:

Fresh blueberries
Fresh thyme (see Notes)

US Customary - Metric

Instructions

For the Baked Blueberries:

Preheat the oven to 400F. Add all ingredients to an 8 or 9-inch square baking dish (or equivalent), and toss to coat the berries and dissolve the honey. Spread the berries out evenly. Roast uncovered until the berries are soft, about 10 to 15 minutes. Cool to room temperature. (TIP: It will thicken more as it cools. For a thicker, syrupy consistency, mash a few of the berries into the sauce.)

For the Whipped Mascarpone:

Add all ingredients to a large bowl. Use a handheld electric mixer to beat just until it starts to thicken to the consistency of softly whipped cream. (TIP: This happens very fast, like within 30 seconds or so if your ingredients are at room temperature. DO NOT over-mix or your mascarpone will have a curdled texture.) Cover and refrigerate until serving.

To Serve:

Divide the whipped mascarpone between 6 individual glasses and divide the cooled blueberry sauce on top.

Notes

Vanilla Bean Powder: If you use vanilla bean paste or vanilla extract instead, wait to add it until after roasting the berries.
Fresh Thyme Garnish: Earthy, citrusy, and a touch peppery, a little bit of fresh thyme as a garnish is a fun complement to the flavor of blueberries. Also, I wanted to add an element of green in honor of the fact that this is dessert fit for an elvish feast.
Recipe Yield and Serving Size: This recipe makes 2 slightly heaping cups of whipped mascarpone and about 1 cup of blueberry sauce. To get 6 servings, each serving is a slightly heaping 1/3 cup of whipped mascarpone with 2 tablespoons + 2 teaspoons of baked blueberries.
Storage:
- Baked blueberry sauce - Cool to room temperature, and then store the blueberries in an airtight container in the fridge for up to 1 week.
- Whipped mascarpone - Store whipped mascarpone in an airtight container in the fridge for up to 3 days. When you want to serve it, let it sit at room temperature for 20 minutes, then gently fold it so it's creamy again (TIP: do not re-whip it or it will curdle). Better yet, if you want to make it ahead, spoon the whipped mascarpone into individual serving glasses before refrigerating so you don't need to stir it again before serving.

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